Stress and Resilience in Combat-Related PTSD: Integration of Psychological Theory and Biological Mechanisms

Post-traumatic stress disorder (PTSD) is a debilitating psychiatric disorder that has a major impact on the ability to function effectively in daily life. PTSD may develop as a response to exposure to an event or events perceived as potentially harmful or life-threatening. It has high prevalence rates in the community, especially among vulnerable groups such as military personnel or those in emergency services. Despite extensive research in this field, the underlying mechanisms of the disorder remain largely unknown. The identification of risk factors for PTSD has posed a particular challenge as there can be delays in onset of the disorder, and most people who are exposed to traumatic events will not meet diagnostic criteria for PTSD. With the advent of the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM V), the classification for PTSD has changed from an anxiety disorder into the category of stress- and trauma-related disorders. This has the potential to refocus PTSD research on the nature of stress and the stress response relationship. This review focuses on some of the important findings from psychological and biological research based on early models of stress and resilience. Improving our understanding of PTSD by investigating both genetic and psychological risk and coping factors that influence stress response, as well as their interaction, may provide a basis for more effective and earlier intervention.

Experimental preservation of sardines (Sardinella longiceps), using Chlortetracycline

Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice have been studied. 5 ppm-CTC-ice in conjunction with dip in 10 ppm CTC-solution has also been tried. CTC-treatment considerably reduced bacterial number and gave a better appearance to the fish. The high fat content in sardines resulted in rapid development of rancidity. CTC has been found to have no control on the development of rancidity. Hence, CTC treatment of sardines is found to be of limited advantage in extending the storage-life of the fish in ice.

Solid loss and weight gain in prawns during storage in ice

Loss of solids from and gain in weight of meat of whole prawn and prawn meat stored in ice has been studied to explain the mechanism of solid loss. Two stages are identified in this phenomenon. In the first stage water is absorbed without loss of solids resulting in a maximum increase in weight. In the second stage both solids and water are lost resulting in gradual decrease in weight from the maximum reached but not reaching the original weight. It is inferred that whole prawns stored in ice up to two days give the maximum peeled yield without loss of nutrients and at the same time making the peeling process easier.