Effect of Live Lactobacillus Paracasei NFRI 7415 on the Preference for a Lard Diet or Fish Oil Diet in Rats

This study examined the effect of live Lactobacillus paracasei NFRI 7415 on the preference of a lard diet (LD) and a fish-oil diet (FD) in rats. 4-week-old male Fischer 344 rats were fed one of four diets; LD, LD + lactic acid bacteria (LLD), FD and FD + lactic acid bacteria for 4 weeks (dietary experimental period). The LLD and FLD groups freely ingested water containing Lb. paracasei NFRI 7415 (107 cfu/ml). After 4 weeks, all rats were placed on a two-choice diet program in which they self-selected from two food cups, each containing either the LD or the FD for 5 weeks (self-selection period). After the dietary experimental period, there was no significant difference in the final body weight and total food intake among the four groups. The intake of fish-oil and live Lb. paracasei NFRI 7415 was increasing the fecal lipids excretion, and it effectively reduced plasma total cholesterol concentration (p<0.05). It was indicated that the intake of live Lb. paracasei NFRI 7415 was no influence on the preference for fat in the dietary experimental period and the self-selection period

Effects of Intake of Maternal Dietary Elaidic Acids during Pregnancy and Lactation on the Fatty Acid Composition of Plasma, Erythrocyte Membrane, and Brain in Rat Pups

To investigate the effects of a dam’s dietary elaidic acid (EA) intake during pregnancy and lactation on the fatty acid composition of plasma, erythrocyte membrane, and brain in rat pups, we fed two groups of dams either a soybean oil diet (SOD) or a shortening diet (SHD) containing soybean oil (10%) or shortening (10%), respectively. Although EA was not detected in the SOD, EA accounted for 25.3% of all fatty acid content in the SHD. On day 8 after birth, the EA levels in the stomach, plasma, and erythrocyte membrane of pups nursed by the dams fed the SHD were %, %, and %, respectively. Although on day 8 after birth the EA level of the brains of pups nursed by SHD-fed dams was %, EA was not detected on day 21 or day 82 after birth. These results suggest that EA intake during pregnancy and lactation supplies EA to plasma, remains in the erythrocyte membrane of pups, and moves into the brain in early infancy

Influence of nitrous oxide on minimum alveolar concentration of sevoflurance for laryngeal mask insertion in children

Background: Inhalational induction with sevoflurane and nitrous oxide is frequently used for Laryngeal Mask Airway ™ (LMA ™; Laryngeal Mask Company, Henley-on-Thames, United Kingdom) insertion in children. The authors determined the influence of nitrous oxide on the minimum alveolar concentration (MAC) of sevoflurane for LMA ™ insertion.\ud \ud Methods: One hundred twenty unpremedicated children (age, 1-9 yr; American Society of Anesthesiologists physical status I) were randomly assigned to receive 1 of 15 end-tidal concentrations of nitrous oxide and sevoflurane for inhalational induction via a facemask: 0% nitrous oxide with 1.2, 1.4, 1.6, 1.8, or 2.0% sevoflurane; 33% nitrous oxide with 0.8, 1.0, 1.2, 1.4, or 1.6% sevoflurane; or 67% nitrous oxide with 0.4, 0.6, 0.8, 1.0, or 1.2% sevoflurane. The LMA ™ was inserted after steady state end-tidal anesthetic concentrations had been maintained for 15 min. The response to insertion was recorded by three independent blinded observers. The interaction between nitrous oxide and sevoflurane was determined using logistic regression analysis.\ud \ud Results: The MAC of sevoflurane for LMA ™ insertion (95% confidence limit) was 1.57% (1.42-1.72%), and the concentration of sevoflurane required to prevent movement in 95% of children was 1.99% (1.81-2.57%). The addition of 33% and 67% nitrous oxide linearly decreased the MAC of sevoflurane for LMA ™ insertion by 22% and 49%, respectively (P < 0.001). The interaction coefficient between nitrous oxide and sevoflurane did not differ from zero (P = 0.7843), indicating that the relation was additive.\ud \ud Conclusions: Nitrous oxide and sevoflurane suppress the responses to LMA ™ insertion in a linear and additive fashion in children.\u

Influence of Nitrous Oxide on Minimum Alveolar Concentration of Sevoflurane for Laryngeal Mask Insertion in Children

Background: Inhalational induction with sevoflurane and nitrous oxide is frequently used for Laryngeal Mask Airway™ (LMA™; Laryngeal Mask Company, Henley-on-Thames, United Kingdom) insertion in children. The authors determined the influence of nitrous oxide on the minimum alveolar concentration (MAC) of sevoflurane for LMA™ insertion. Methods: One hundred twenty unpremedicated children (age, 1-9 yr; American Society of Anesthesiologists physical status I) were randomly assigned to receive 1 of 15 end-tidal concentrations of nitrous oxide and sevoflurane for inhalational induction via a facemask: 0% nitrous oxide with 1.2, 1.4, 1.6, 1.8, or 2.0% sevoflurane; 33% nitrous oxide with 0.8, 1.0, 1.2, 1.4, or 1.6% sevoflurane; or 67% nitrous oxide with 0.4, 0.6, 0.8, 1.0, or 1.2% sevoflurane. The LMA™ was inserted after steady state end-tidal anesthetic concentrations had been maintained for 15 min. The response to insertion was recorded by three independent blinded observers. The interaction between nitrous oxide and sevoflurane was determined using logistic regression analysis. Results: The MAC of sevoflurane for LMA™ insertion (95% confidence limit) was 1.57% (1.42-1.72%), and the concentration of sevoflurane required to prevent movement in 95% of children was 1.99% (1.81-2.57%). The addition of 33% and 67% nitrous oxide linearly decreased the MAC of sevoflurane for LMA™ insertion by 22% and 49%, respectively (P < 0.001). The interaction coefficient between nitrous oxide and sevoflurane did not differ from zero (P = 0.7843), indicating that the relation was additive. Conclusions: Nitrous oxide and sevoflurane suppress the responses to LMA™ insertion in a linear and additive fashion in children

Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi)

Abstract Funazushi is a Japanese traditional fermented fish made with boiled rice without the addition of microbial starter cultures. Isolates from various commercial funazushi products, as identified by 16S rDNA sequences, suggested that Lentilactobacillus buchneri strains are major lactic acid bacteria. Based on an analysis of the putative CRISPR (clustered regularly interspaced short palindromic repeat) region, the genetic diversity of L. buchneri strains was examined. The data suggested that the diversity of L. buchneri strains depended on the factories at which funazushi was produced. An analysis of samples during fermentation indicated that the transition of microbes occurred, and L. buchneri was the dominant species. To determine the factors associated with domination, bacteriocin production and environmental stress tolerance, including NaCl and organic acid (lactate and acetate) tolerance, were evaluated. L. buchneri isolates did not produce bacteriocin. Although the isolates did not exhibit NaCl tolerance, they displayed higher lactate tolerance than other lactic acid bacteria isolated during funazushi fermentation. Based on reports that L. buchneri can convert lactate to acetate, the previous and present results suggested that lactate tolerance and lactate conversion in L. buchneri could explain its domination in funazushi. Our study presented a model for the domination mechanisms of specific microbes in fermented foods by spontaneous fermentation