Essential Tremor Treatment with Multi-Modal Nutritional Therapy: A Case Study of a Teenage Patient | Chapter 3 |Achievements and Challenges of Medicine and Medical Science Vol. 5

 

Despite many years of ET research, its pathophysiology remains unknown. Essential tremor (ET) is common and frequently affects quality of life. The case outlines a safe and novel approach to ET treatment that can either be trialed in treatment-refractory cases or used in tandem with traditional therapy. Although traditional pharmacotherapy is sometimes effective, patient factors, lack of efficacy, and poor adherence sometimes limit its efficacy. Furthermore, the pathophysiology of ET is not fully understood, but it is increasingly regarded as a highly heterogeneous disorder of cerebellar pathways underpinned by low gamma-aminobutyric acid (GABA) tone. This knowledge and review of recent data prompted the development of a multi-modal nutritional therapy approach to target three putative ET pathways: (i) diet (specifically adopting a Mediterranean diet); (ii) GABA tone (through oral supplementation); and (iii) L-tryptophan/vitamin B pathways (Triptobel oral supplement). The approach is illustrated here with the case of a 13-year-old boy with ET causing severe functional impairment. A full history revealed no exposure to toxins and there was no family history of ET or other movement disorders. He was prescribed a sugar-free, Mediterranean-style diet rich in whole grains as a carbohydrate source and rich in vegetables, fruit, olive oil, and fish. After two months of therapy, his tremor decreased significantly and he regained normal function. In conclusion, ET is a common disorder that affects quality of life and is often treatment-refractory. The case identifies and highlights several areas worthy of further investigation, particularly with respect to establishing the role of oral GABA and vitamin B/tryptophan supplementation in ET. Given the safety and positive health benefits of this novel nutritional therapy approach, it can be trialed in patients with ET either with or without concurrent traditional pharmacotherapy.

 

Author(s)details:-

 

Maja Roje Novak
Private Neurological Practise, Pavla Hatza 27, 1 Zagreb, Croatia.

 

Please See the book here :- https://doi.org/10.9734/bpi/acmms/v5/2684

pH Auto-sustain-based Fermentation Fortifies Lactic Acid Bacterial Production of GABA | Chapter 10 | Current Topics on Chemistry and Biochemistry Vol. 9

 Gamma-aminobutyric acid (GABA) plays an alive role in any of physiological processes. There is plenty interest in the production of GABA by lactic acid bacteria. This work grown a pH auto-maintain (PAS)-based GABA effervescence process for Levilactobacillus brevis CD0817, with L-glutamic acid as the substrate. The optimum levels of vital determinants, sugar, yeast extract, tween-80, manganese ion, and hotness, that affect GABA combining, were 5.0 g/L, 35.0 g/L, 1.0 g/L, 16.0 mg/L, and 30.0°C, respectively. Based on the optimizations, the PAS-located fermentation was acted using a 10 L rising agent. The fermentation presented GABA up to 321.9 ± 6.7 g/L after 48 h, accompanying a productivity of 6.71 g/L/h and a substrate a hard bony structure in the jaws of vertebrates conversion rate of 99.6%. The PAS-located fermentation is a hopeful process for lactic acid bacteria to produce GABA.

Author(s) Details:

Mengya Jia,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Yisong Zhu,
Hangzhou Xiaoshan Agricultural Development Co., Ltd., Hangzhou 311200, China.

Lingqin Wang,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Tianyi Sun,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China and Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, School of Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.

Hao Pan,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Haixing Li,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Please see the link here: https://stm.bookpi.org/CTCB-V9/article/view/9980