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11 results on '"Jouzizadeh, Mojtaba"'

1. Brain states analysis of EEG data distinguishes Multiple Sclerosis

Author

Mórocz, István, Jouzizadeh, Mojtaba, Ghaderi, Amir H., Cheraghmakani, Hamed, Baghbanian, Seyed M., Khanbabaie, Reza, and Mogoutov, Andrei

Subjects
Quantitative Biology - Neurons and Cognition, Quantitative Biology - Quantitative Methods
Abstract

Background: The treatment of multiple sclerosis implies, beside protecting the body, the preserving of mental functions, considering how adverse cognitive decay affects quality of life. However a cognitive assessment is nowadays still realized with neuro-psychological tests without monitoring cognition on objective neurobiological grounds whereas the ongoing neural activity is in fact readily observable and readable. Objective: The proposed method deciphers electrical brain states which as multi-dimensional cognetoms discriminate quantitatively normal from pathological patterns in the EEG signal. Methods: Baseline recordings from a prior EEG study of 93 subjects, 37 with MS, were analyzed. Spectral bands served to compute cognetoms and categorize subsequent feature combination sets. Results: Using cognetoms and spectral bands, a cross-sectional comparison separated patients from controls with a precision of 82\% while using bands alone arrived at 64\%. A few feature combinations were identified to drive this distinction. Conclusions: Brain states analysis distinguishes successfully controls from patients with MS. Our results imply that this data-driven cross-sectional comparison of EEG data may complement customary diagnostic methods in neurology and psychiatry. However, thinking ahead in terms of quantitative monitoring of disease time course and treatment efficacy, we hope having established the analytic principles applicable to longitudinal clinical studies., Comment: 9 pages, 3 figures

Published
2024

2. Short-term impact of the cooking aerosol on the human brain wave pattern

Author

Naseri, Motahareh, Kazemitabar, Seyedeh Mohadeseh, Talesh, Seyedeh Ayeh Esmaili, Sadeghi, Sahar, Malekipirbazari, Milad, Jouzizadeh, Mojtaba, Khanbabaie, Reza, Shah, Dhawal, Cassee, Flemming, Torkmahalleh, Mehdi Amouei, Naseri, Motahareh, Kazemitabar, Seyedeh Mohadeseh, Talesh, Seyedeh Ayeh Esmaili, Sadeghi, Sahar, Malekipirbazari, Milad, Jouzizadeh, Mojtaba, Khanbabaie, Reza, Shah, Dhawal, Cassee, Flemming, and Torkmahalleh, Mehdi Amouei

Abstract

Translational research examining the impact of indoor ultrafine particles on human health is important because humans spend more than 85% of their time indoors. Cooking is the major modifiable source contributing to indoor UFP (particles <100nm) exposures. Cooking emits a copious number of UFPs containing trace elements with different morphology. Healthy volunteers (N=30) over 25 were recruited for this study. The experiments were conducted for two consecutive days in an apartment under controlled conditions. The first day was a control experiment (without cooking), and the second was an exposure experiment (with cooking). An Electroencephalograph (QEEG) was used to measure the brain wave pattern. Volunteers entered the apartment at 8:00 am. The brain EEG was measured in 21 steps thatstarted one hour after arrival (9 am) and continued at (10:00 am, 10:30 am, 11:00 am, 11:30 am, 12:00, 14:00, 16:00, 18:00, and 20:00). The last measurement was at 9:00 am the third day (97 hours after arrival). Frying chicken drumsticks and French fries in sunflower oil using a gas stove was conducted without ventilation at 9:30 am on the second day (cooking day). UFPs, particular matter, CO2, indoor temperature, RH, and oil temperatures were monitored continuously throughout the experiments. During cooking the UFP concentration reached its mximum value to be 5.3×105 particles/cm3. Our preliminary results showed that the brain wave pattern underwent statistically significant changes at different lobes as a result of the exposure. However, the brain reverted back to the normal after 24 hours.All frequency bands including beta 1, beta 2, beta 3, alpha, delta and theta underwent changes as a result of the exposure., Résumé de la communication présentée lors du congrès international tenu conjointement par Canadian Society for Mechanical Engineering (CSME) et Computational Fluid Dynamics Society of Canada (CFD Canada), à l’Université de Sherbrooke (Québec), du 28 au 31 mai 2023.

Published
2023

3. Short-term impact of the cooking aerosol on the human brain wave pattern

Author

Naseri, Motahareh, primary, Kazemitabar, Seyedeh Mohadeseh, additional, Talesh, Seyedeh Ayeh Esmaili, additional, Sadeghi, Sahar, additional, Malekipirbazari, Milad, additional, Jouzizadeh, Mojtaba, additional, Khanbabaie, Reza, additional, Shah, Dhawal, additional, Cassee, Flemming, additional, and Torkmahalleh, Mehdi Amouei, additional

Published
2023
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4. Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses

Author

IRAS OH Toxicology, dIRAS RA-1, Amouei Torkmahalleh, Mehdi, Naseri, Motahareh, Nurzhan, Sholpan, Gabdrashova, Raikhangul, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Malekipirbazari, Milad, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Farrokhi, Hamta, Mehri-Dehnavi, Hossein, Khanbabaie, Reza, Sadeghi, Sahar, Khatir, Ali Alizadeh, Sabanov, Sergei, Buonanno, Giorgio, Hopke, Philip K, Cassee, Flemming, Crape, Byron, IRAS OH Toxicology, dIRAS RA-1, Amouei Torkmahalleh, Mehdi, Naseri, Motahareh, Nurzhan, Sholpan, Gabdrashova, Raikhangul, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Malekipirbazari, Milad, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Farrokhi, Hamta, Mehri-Dehnavi, Hossein, Khanbabaie, Reza, Sadeghi, Sahar, Khatir, Ali Alizadeh, Sabanov, Sergei, Buonanno, Giorgio, Hopke, Philip K, Cassee, Flemming, and Crape, Byron

Published
2022

5. Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses

Author

Amouei Torkmahalleh, Mehdi, Naseri, Motahareh, Nurzhan, Sholpan, Gabdrashova, Raikhangul, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Malekipirbazari, Milad, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Farrokhi, Hamta, Mehri-Dehnavi, Hossein, Khanbabaie, Reza, Sadeghi, Sahar, Khatir, Ali Alizadeh, Sabanov, Sergei, Buonanno, Giorgio, Hopke, Philip K, Cassee, Flemming, Crape, Byron, IRAS OH Toxicology, dIRAS RA-1, Malekipirbazari, Milad, IRAS OH Toxicology, and dIRAS RA-1

Subjects
Aerosols, Air Pollutants, Environmental Engineering, Environmental and Occupational Health, Public Health, Environmental and Occupational Health, Building and Construction, Neurodegenerative disease, Nervous System, ultrafine particles, Frying aerosol, neurodegenerative disease, Ultrafine particles, Air Pollution, Indoor, frying aerosol, Humans, Particulate Matter, Cooking, Public Health, EEG, Particle Size, Environmental Monitoring
Abstract

Our knowledge of the effects of exposure to indoor ultrafine particles (sub-100 nm, #/cm3 ) on human brain activity is very limited. The effects of cooking ultrafine particles (UFP) on healthy adults were assessed using an electroencephalograph (EEGs) for brain response. Peak ultrafine particle concentrations were approximately 3 × 105 particle/cm3, and the average level was 1.64 × 105 particle/cm3 . The average particle number emission rate (S) and the average number decay rate (a+k) for chicken frying in brain experiments were calculated to be 2.82 × 1012 (SD = 1.83 × 1012 , R2 = 0.91, p = 0.0013) particles/min, 0.47 (SD = 0.30, R2 = 0.90, p

Published
2022

8. The impact of frying aerosol on human brain activity

Author

Naseri, Motahareh, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Malekipirbazari, Milad, Gabdrashova, Raikhangul, Nurzhan, Sholpan, Farrokhi, Hamta, Khanbabaie, Reza, Mehri-Dehnavi, Hossein, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Dareini, Maryam, Kurmangaliyeva, Akbota, Islam, Nazia, Crape, Byron, Buonanno, Giorgio, Cassee, Flemming, Amouei Torkmahalleh, Mehdi, One Health Toxicologie, dIRAS RA-1, Sub RIVM, Malekipirbazari, Milad, One Health Toxicologie, dIRAS RA-1, and Sub RIVM

Subjects
Adult, Male, Aging, food.ingredient, Diesel exhaust, Translocation, Toxicology, Neurodegenerative disease, law.invention, Peak concentration, 03 medical and health sciences, Young Adult, Brain EEG, 0302 clinical medicine, Animal science, food, law, Ultrafine particle, medicine, Humans, Sunflower Oil, Cooking, 030304 developmental biology, Aerosols, 0303 health sciences, Air Pollutants, Sex Characteristics, Frying, Ultrafine particles, Chemistry, General Neuroscience, Sunflower oil, Temperature, Brain, Electroencephalography, Neurodegenerative Diseases, Human brain, Carbon Dioxide, Physiological responses, Aerosol, Red Meat, medicine.anatomical_structure, Air Pollution, Indoor, Ventilation (architecture), Female, Particulate Matter, 030217 neurology & neurosurgery
Abstract

Knowledge on the impact of the exposure to indoor ultrafine particles (UFPs) on the human brain is restricted. Twelve non-atopic, non-smoking, and healthy adults (10 female and 7 male, in average 22 years old) were monitored for brain physiological responses via electroencephalographs (EEGs) during cooking. Frying ground beef meat in sunflower oil using electric stove without ventilation was conducted. UFPs, particulate matter (PM) (PM1, PM2.5, PM4, PM10), CO2, indoor temperature, RH, oil and meat temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 2.0 × 105 particles/cm3. EEGs were recorded before exposure, at end of cooking when PM peak concentrations were observed, and 30 min after the end of the cooking session (post-exposure). Brain electrical activity statistically significantly changed during post-exposure compared to the before exposure, suggesting the translocation of UFPs to the brain, occurring solely in the frontal and temporal lobes of the brain. Study participants older than 25 were more susceptible to UFPs compared to those younger than 25. Also, the brain abnormality was mainly driven by male rather than female study participants. The brain slow-wave band (delta) decreased while the fast-wave band (Beta3) increased similar to the pattern found in the literature for the exposure to smoking fumes and diesel exhaust.

Published
2019

9. The impact of frying aerosol on human brain activity

Author

One Health Toxicologie, dIRAS RA-1, Sub RIVM, Naseri, Motahareh, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Malekipirbazari, Milad, Gabdrashova, Raikhangul, Nurzhan, Sholpan, Farrokhi, Hamta, Khanbabaie, Reza, Mehri-Dehnavi, Hossein, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Dareini, Maryam, Kurmangaliyeva, Akbota, Islam, Nazia, Crape, Byron, Buonanno, Giorgio, Cassee, Flemming, Amouei Torkmahalleh, Mehdi, One Health Toxicologie, dIRAS RA-1, Sub RIVM, Naseri, Motahareh, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Malekipirbazari, Milad, Gabdrashova, Raikhangul, Nurzhan, Sholpan, Farrokhi, Hamta, Khanbabaie, Reza, Mehri-Dehnavi, Hossein, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Dareini, Maryam, Kurmangaliyeva, Akbota, Islam, Nazia, Crape, Byron, Buonanno, Giorgio, Cassee, Flemming, and Amouei Torkmahalleh, Mehdi

Published
2019

10. Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses.

Author

Amouei Torkmahalleh M, Naseri M, Nurzhan S, Gabdrashova R, Bekezhankyzy Z, Gimnkhan A, Malekipirbazari M, Jouzizadeh M, Tabesh M, Farrokhi H, Mehri-Dehnavi H, Khanbabaie R, Sadeghi S, Khatir AA, Sabanov S, Buonanno G, Hopke PK, Cassee F, and Crape B

Subjects
Aerosols, Cooking, Environmental Monitoring, Humans, Nervous System chemistry, Particle Size, Particulate Matter analysis, Air Pollutants analysis, Air Pollution, Indoor analysis
Abstract

Our knowledge of the effects of exposure to indoor ultrafine particles (sub-100 nm, #/cm 3 ) on human brain activity is very limited. The effects of cooking ultrafine particles (UFP) on healthy adults were assessed using an electroencephalograph (EEGs) for brain response. Peak ultrafine particle concentrations were approximately 3 × 10 5 particle/cm 3, and the average level was 1.64 × 10 5 particle/cm 3 . The average particle number emission rate (S) and the average number decay rate (a+k) for chicken frying in brain experiments were calculated to be 2.82 × 10 12 (SD = 1.83 × 10 12 , R 2  = 0.91, p = 0.0013) particles/min, 0.47 (SD = 0.30, R 2  = 0.90, p < 0.0001) min -1 , respectively. EEGs were recorded before and during cooking (14 min) and 30 min after the cooking sessions. The brain fast-wave band (beta) decreased during exposure, similar to people with neurodegenerative diseases. It subsequently increased to its pre-exposure condition for 70% of the study participants after 30 min. The brain slow-wave band to fast-wave band ratio (theta/beta ratio) increased during and after exposure, similar to observed behavior in early-stage Alzheimer's disease (AD) patients. The brain then tended to return to its normal condition within 30 min following the exposure. This study suggests that chronically exposed people to high concentrations of cooking aerosol might progress toward AD., (© 2022 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.)

Published
2022
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11. The impact of frying aerosol on human brain activity.

Author

Naseri M, Jouzizadeh M, Tabesh M, Malekipirbazari M, Gabdrashova R, Nurzhan S, Farrokhi H, Khanbabaie R, Mehri-Dehnavi H, Bekezhankyzy Z, Gimnkhan A, Dareini M, Kurmangaliyeva A, Islam N, Crape B, Buonanno G, Cassee F, and Amouei Torkmahalleh M

Subjects
Adult, Aging, Air Pollutants toxicity, Air Pollution, Indoor adverse effects, Carbon Dioxide analysis, Electroencephalography drug effects, Female, Humans, Male, Particulate Matter toxicity, Red Meat, Sex Characteristics, Sunflower Oil, Temperature, Young Adult, Aerosols toxicity, Brain drug effects, Cooking, Neurodegenerative Diseases chemically induced
Abstract

Knowledge on the impact of the exposure to indoor ultrafine particles (UFPs) on the human brain is restricted. Twelve non-atopic, non-smoking, and healthy adults (10 female and 7 male, in average 22 years old) were monitored for brain physiological responses via electroencephalographs (EEGs) during cooking. Frying ground beef meat in sunflower oil using electric stove without ventilation was conducted. UFPs, particulate matter (PM) (PM 1 , PM 2.5 , PM 4 , PM 10 ), CO 2 , indoor temperature, RH, oil and meat temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 2.0 × 10 5 particles/cm 3 . EEGs were recorded before exposure, at end of cooking when PM peak concentrations were observed, and 30 min after the end of the cooking session (post-exposure). Brain electrical activity statistically significantly changed during post-exposure compared to the before exposure, suggesting the translocation of UFPs to the brain, occurring solely in the frontal and temporal lobes of the brain. Study participants older than 25 were more susceptible to UFPs compared to those younger than 25. Also, the brain abnormality was mainly driven by male rather than female study participants. The brain slow-wave band (delta) decreased while the fast-wave band (Beta3) increased similar to the pattern found in the literature for the exposure to smoking fumes and diesel exhaust., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Published
2019
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