スプラウト（発芽野菜）に適するだったんそば品種「北海T9号」、「北海T10号」の育成

"Hokkai T9" and "Hokkai T10" are new Tartary buckwheat varieties developed at the National Agricultural Research Center for Hokkaido Region and were released in October 2007. They were developed for the production of sprouts or dried sprout powder such as "Ao-Jiru juice". "Hokkai T9" was developed by selection from "Dattan-shu" treated with colchicine and has a thick hypocotyl. "Hokkai T10" was developed from a mutant of "Hokkai T8" treated with ethyl methane sulfonate (EMS) and has a red hypocotyl and cotyledon during the early sprout development stage. Rutin concentrations of "Hokkai T9" and "Hokkai T10" were 1.3- and 1.7- times higher than that of "Hokkai T8", respectively. Seed yields of "Hokkai T9" and "Hokkai T10" were much lower than that of "Hokkai T8". "Hokkai T9" and "Hokkai T10" are suitable for high value-added products such as sprouts or dried sprout powder such as "Ao-Jiru juice"

イガン オヨビ ダイチョウガン ジュツゴ ニ ハッショウシタ Clostridium difficile カンセンショウ ノ ケントウ カンレン ビョウイン ニ オケル アンケート チョウサ ノ ケッカ カラ

Objective: Retrospectively, we evaluated clinical characteristics of Clostridium difficile infection (CDI) after surgery for the gastric and colorectal cancer. Methods: We surveyed the sum total of surgery for the gastric and colorectal cancer and picked out postoperative CDI in the Shiga University of Medical Science Hospital and affiliated hospitals in 2014. Results: The incidence of CDI after surgery for the gastric and colorectal cancer was 1.2%. In the Shiga University of Medical Science Hospital, CDI occurred in 27 inpatients in all wards, two of them affected CDI after gastrointestinal surgery. Conclusions: The incidence of CDI after gastrointestinal surgery in this study was low as well as past reports. In order to perceive precise incidence and clinical influence of CDI, we plan to conduct a perspective clinical trial in cooperation with affiliated hospitals