Massive Intravascular Hemolysis in a Patient Infected by a Clostridium perfringens

Clostridium perfringens infection is a very rare cause of massive intravascular hemolysis, but it should always be kept in mind, since only early treatment can rescue patients from an otherwise rapidly fatal outcome. We report a case of a 78-year-old diabetic male who was admitted complaining of general fatigue, dark red urine, and vomiting. His blood revealed massive hemolysis. Computer tomography demonstrated huge liver abscess in the right lobe of the liver. About 1 h after admission, he suddenly fell into a critical condition. He died 3 h after admission in spite of intensive care and resuscitation. Clostridium perfringens was detected from the blood taken before death and from liver abscess by biopsy after death. We concluded that this patient died of acute massive intravascular hemolysis in septicemia caused by Clostridium perfringens infection

竹炭添加乾燥生ごみがトウガラシ類の品質に及ぼす影響

竹炭添加乾燥生ごみは,竹炭の添加量を増加することで,水分以外の油分,塩分の含有量と臭気発生量が減少することがわかった。トウガラシ類の栽培実験では,生ごみに竹炭を5%加えて乾燥させたものでは,収穫量と根重量が増加したが,シシトウガラシの総アスコルビン酸と無機成分含有量,辛味発現と低温障害発生には,明らかな影響は見られなかった。以上より,竹炭を使うことで,地域環境の保全と,生ごみの肥料化への有効利用が図れることから,循環型社会における1つのモデルとして提案できると考える。本研究の一部は,文部科学省科学研究費(基盤研究B.1, 14380036)により行なわれた。The role of bamboo charcoal was studied that effect on the produce and the quality of peppers. It was also compared these results with three years. Production of total volatile compound (T) from dry garbage was 324 UN/ min/ g, nitrogenous compound (N) was 170 UN/ min/ g and sulfuric compound (S) was 627 UN/ min/ g. In no addition to 50% bamboo charcoal for fresh garbage addition, dry garbage content of water was increased 6% to 14%, the oil, salt and volatile compounds were decreased. The oil content was especially 27% to 5%, salt content was 8% to 2%. The volatile compounds of T was 1328 to 115, N was 172 to 58, S was 6913 to 633, respectively. Dry garbage added bamboo charcoal was well keeping off-flavor. The optimum culture condition of pepper yield was dry garbage including 5% bamboo charcoal for Shishitougarashi. It was found that no addition for Bell pepper, and 5% bamboo charcoal only for Manganji were a good crop condition. In var. Shishitougarashi, culture condition of the most hot taste occurrence was no addition and that of the least one was dry garbage with 5% bamboo charcoal. The compost of dry garbage including 5% bamboo charcoal had a good effect to produce of peppers. It is recommendation that utilization of bamboo charcoal to garbage compost is contributed the sustainable life style. (Accepted September 9, 2003

大根の糖及びミネラルの季節と乾燥操作による変動(人間環境学)

大根の糖とミネラルの季節変動と乾燥操作による変化を明らかにすることを目的に実験を行った。大根の糖類の組成と含有量の季節変動は,気温の低下に伴い糖の含有量が増加することから,一般的に冬の大根は甘みが増しおいしいといわれることの科学的根拠であることが示唆された。また,切干大根でも同様の変化が見られた。生の大根,切干大根,切干大根を水戻ししたものでは糖の含有量に違いがあることが明らかになった。これは乾燥操作中のアミノ-カルボニル反応,酵素反応等,水戻し操作中の浸漬水への溶出,大根中のオリゴ糖や多糖からのフルクトース,グルコース等の生成が主な原因であると考えられる。乾燥,水戻し操作によるミネラルの変化については,Ca,Mg,Feに比べNa,K,Pの含有量が大きく減少するということが明らかとなった。乾燥,水戻し操作後のミネラルは糖に比べて残存量が多いことから乾燥はミネラル,特にCa,Mg,Feの有効な摂取方法のひとつであるといえる。以上の結果から,冬収穫される大根は糖の含有量が多く,乾燥操作はミネラルの効率よい摂取を促す方法として適しているということが明らかになった。The Japanese white radish (Raphanus sativus, cv. aokubi) is very popular and the most consumed vegetables in Japan. Dried strip of radish (Kiriboshi-daikon) is also one of the traditional preserved foods. In recent years, Kiriboshi-daikon attracts not only a great deal of attention that is rich in dietary fiber and minerals, but also a useful material for our healthy diet. In this study, the first of all, seasonal variations of constitutional sugars of fresh radish were investigated. Secondly, changing in nutrients of dry-processed radish was investigated. Sucrose (0.09g/100g f.wt.) is least of three sugars, fructose (1.21g/100g f.wt.) and glucose (1.30g/100g f.wt.) are similar amounts of raw radish. Sucrose is increased more 5 times, and fructose and glucose are more 2 times after dry-processing than raw materials. On minerals, calcium is 23mg/100g f.wt., magnesium is 11mg/100g f.wt., sodium is 9.0mg/100g f.wt, potassium is 330mg/100g f.wt., phosphorus is 8.8mg/100g f.wt. and iron is 0.2mg/100g f.wt. in raw radish. Calcium is increased 15 times and iron is increased 20 times after dry-processing. The results indicate that ratio between monosaccharides and disaccharides of radish varies through seasons, and drying is an effective processing for keeping qualities and improving flavor and texture of radish. Kiriboshi-daikon is useful for ingesting minerals, especially

キムチが有効なカルシウム源となるための最適保存条件(人間環境学)

キムチ中に多く含まれるCaに着目し,市販キムチの購入後の保存に伴う品質変化を調べ,最適保存条件について検討を行った。また,有機酸濃度とCaの可溶化率との関係を調べ,キムチ中のCaの可溶化メカニズムを考察した。4℃保存ではpH,酸度が最適な状態で長く保たれ,この点から見ると4℃保存が品質保持に最も適していると考えられた。塩辛中に含まれると考えられる炭酸カルシウムやリン酸カルシウムの可溶化率は,有機酸濃度が上昇するにしたがって高くなったが,実際のキムチ中のCaの水溶性比率は有機酸濃度が上昇しても高くはならなかった。この理由としては,カルシウムイオンとキムチ中の何らかの物質の結合が起こり不溶化が進んだことが考えられる。いずれの保存温度においてもキムチ中のCaの60～70%は可溶化された状態であり,Ca源として有効であると考えられる。市販キムチの最適保存条件の決定のためには,Ca不溶化のメカニズムの解明はもちろんのこと,官能検査など更なる検討が必要である。There are many fermented foods in East Asian countries. Kimchi which is Korean traditional fermented vegetable food, has many functional properties such as anticancer, antibacterial, antimutagenic, etc. There are few studies on either storage condition after purchased or changes of calcium (Ca) form during storage. The purposes of this study are to investigate the quality changes during storage period and to examine the optimum storage conditions that Kimchi can be available source for Ca supply. Kimchi was purchased Korean Kimchi on the market. It was stored at 4℃, 20℃, 30℃ up to 7 weeks. The changes of pH, acidity, organic acid content, ratio of soluble and insoluble Ca form in Kimchi were measured. 1. The pH decreased and acidity of Kimchi increased during storage at 4℃. Their optimum pH was 4.2～4.5 and acidity was 0.4～0.8 %. 2. Lactic acid content increased during storage at each temperature. Especially, it was found that lactic acid content was 2.3g/100g f.wt. for 1 week storage at 30℃. 3. Ca content of Kimchi was 28mg/100g f.wt. and 70% of this was water soluble form. There were few changes at 4℃ and 20℃. The ratio of soluble Ca increased in first storage period and decreased in the middle period. On the latter, it\u27s ratio increased again at 30℃ storage. The optimum storage of Kimchi is a good condition at 4℃ on the point of view of pH, acidity and ratio of soluble Ca