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Padovani, A.

Publications and source records attributed to Padovani, A..

2 recordsLinked to original sources

Bandpass corticospinal transmission during repetitive TMS revealed by motor unit recordings

We employed a noninvasive high-density surface electromyography (HDsEMG) framework to track spinal motor neuron responses during repetitive transcranial magnetic stimulation (rTMS) and characterize corticospinal transmission of different stimulation frequencies and intensities to the alpha motor neuron pool. Eleven healthy individuals performed isometric thumb flexion at 10% of maximal voluntary contraction while rTMS was delivered over the motor cortex at five frequencies (5, 10, 20, 30, and 50 Hz) and three subthreshold intensities (50%, 60%, and 70% of resting motor threshold). Motor units were decomposed from HDsEMG signals before stimulation and tracked during rTMS. Input-output coupling was quantified using coherence between the rTMS train and individual motor unit spike trains or the cumulative spike train (CST), with shuffled spike trains used as surrogate controls. rTMS inputs were robustly transmitted to spinal motor neurons for all frequencies except 5 Hz, indicating widespread corticospinal coupling. Transmission behaved linearly, with CST output spectra reproducing input frequencies and scaling proportionally with stimulation intensity. The estimated transfer function revealed a bandpass-like profile, with maximal transmission between 10 and 60 Hz. Transmitted inputs also induced oscillatory components in the common synaptic input to motor neurons at stimulation frequency. Simulations indicated that this frequency selectivity emerges from balanced excitatory and inhibitory inputs to the motor neuron pool, with specific synaptic dynamics. These findings demonstrate that corticospinal transmission during rTMS acts as a frequency-selective linear system and provide a framework for assessing and modulating corticospinal pathways, with potential application as tool for tracking disease progression and neurorehabilitation. Highlights- HDsEMG decomposition tracks spinal motor neuron activity during rTMS. - Corticospinal transmission scales with rTMS stimulation intensity. - Corticospinal pathways act as a frequency-selective system. - rTMS transfer function shows maximal transmission at 10-60 Hz. - EPSP-IPSP interactions explain bandpass corticospinal transmission during rTMS.

neuroscience↗

Inactivation of Influenza A Viruses (H1N1, H5N1) During Grana-Type Raw Milk Cheesemaking: Implications for Foodborne Transmission Risk

BackgroundThe detection of H5N1 highly pathogenic avian influenza virus (HPAIV) in lactating dairy cattle in the United States, with high viral titers in raw milk, has raised concerns about potential zoonotic transmission through the consumption of unpasteurized milk and raw-milk dairy products. While inactivation studies exist for pasteurized milk, data on virus persistence during the manufacture of raw-milk cheeses remain scarce. AimTo evaluate the survival and inactivation of avian influenza viruses (AIV), including both low pathogenic (LPAIV, H1N1) and highly pathogenic (HPAIV, H5N1) strains, during the production and ripening of Grana-type hard cheeses made from raw cows milk. MethodsExperimental cheesemaking was conducted using raw milk artificially contaminated with A/duck/Italy/281904-2/06 (H1N1; 107.75 EID50/mL) or A/duck/Italy/326224-2/22 (H5N1 clade 2.3.4.4b; 106.75 EID50/mL). Cheeses were produced in accordance with Parmigiano Reggiano production standards and ripened for 30 days at 5-6 {degrees}C. Viral presence was assessed in finished cheeses by inoculation on SPF embryonated chicken eggs (ECE), hemagglutination (HA) assay, and monoclonal antibody-based ELISA. ResultsNo infectious virus was detected in any cheese sample produced from contaminated milk following two blind passages in SPF-ECE. Both HA and ELISA tests yielded negative results, indicating complete inactivation of the virus. ConclusionThis study demonstrates that the traditional Grana-type cheese production process-- including curd cooking, acidification, and ripening--effectively inactivates both LPAIV and HPAIV, even at high contamination levels. These findings support the microbiological safety of hard cheeses made from raw milk with regard to AIV, contributing to risk assessment and food safety policies during avian influenza outbreaks.

microbiology↗