The Influence of Differences in Solvents and Concentration on the Efficacy of Propofol at Induction of Anesthesia

Background. Propofol is a popular intravenous anesthetic and varieties of formulations were produced from different laboratories. The present study compared efficacy of propofol of different laboratories and different concentrations (1 and 2%) during induction of anesthesia. Methods. Seventy-five scheduled surgical patients were randomly allocated into three groups. The patients of group D1 received AstraZeneca Diprivan 1% (Osaka, Japan) at a rate of 40 mg kg−1 h−1. Group M1 was given 1% Maruishi (Maruishi Pharmaceutical, Osaka, Japan) and group M2 was given 2% formulation at the same rate of propofol. Achieving hypnosis was defined as failure to open their eyes in response to a verbal command and the venous blood sample was withdrawn. Results. The hypnotic doses of M2 were significantly larger (D1: 91.4±30.9, M1: 90.7±26.7, and M2: 118.4±40.2 mg, resp. (mean ± SD). p<0.005). Age and gender were selected as statistically significant covariates using general linear model-ANOVA. The blood concentration showed no significant difference among the groups (3.73±2.34, 4.10±3.04, and 4.70±2.12 μg mL−1, resp.). Conclusion. The required dose of propofol was different among the formulations; however, the serum concentration showed no significant difference. This trial is registered with UMIN Clinical Trial Registry: UMIN000019925

Relationship between brain metabolite concentrations/volumes during neonatal

[Purpose] It is well known that the premature birth is associated with increased risk of neurological and physical problems. The purpose of this study is to investigate whether the brain metabolite concentration (conc) and/or volumes in neonates can be an index of the prognosis for the premature birth.[Methods] Twenty-six subjects with premature birth (gestational age: 23-33 weeks) were included. At their postconceptional age of 34-40 weeks, they had brain MRI (Siemens 3T) including MRS (PRESS, TE 30ms, TR 5s). The metabolite conc were calculated using LCModel with water conc of 46.9M. Using T2W images (TE 119-123ms, TR 5s), the volumes were measured using ROI editor (John Hopkins). At a corrected age of 1.5 years, they had developmental quotient (DQ) by Kyoto Scale of Psychological Development. Correlations between the conc and DQ, and the volume and DQ were investigated using Spearman’s rank correlation coefficients. The conc change with development was considered. [Results] The creatine, choline, N-acetylaspartate, myo-inositol, and glutamate/glutamine complex conc were 5.4-9.0, 1.3-2.6, 3.0-6.4, 4.8-8.8, and 3.8-11.5mM, in the basal ganglia, respectively, and 3.8-5.9, 1.5-2.3, 2.4-6.1, 5.7-9.3, and 3.9-8.9mM, in the centrum semiovale. The supratentorial, cerebellum, and intracranial volumes were 222-332, 13-22, and 352-550mL, respectively; The DQ were 44-119. No correlations were found between the metabolite conc or volumes and DQ. [Discussion] The DQ is overall index, and in this study fine classification of the DQ was not considered. Also, the volume change with development was not considered. Although we could not find any correlation, more detail studies are needed to confirm whether the MR data in neonates can be an index of the prognosis for premature birth.第44回日本磁気共鳴医学会大

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

A metabolic profiling approach was employed to explore the compounds that affect the intensity of umami taste in soy sauce. Twenty-five kinds of soy sauces were analyzed using GC-MS and LC-MS, wherein measurement data for 427 compounds were obtained. The umami taste intensity of each soy sauce sample was also quantitated by sensory evaluation and a projection to latent structure (PLS) regression analysis was conducted using the compounds’ measurements and umami taste intensity data. Variable importance for the projection (VIP) value obtained via PLS was used for the estimation of the relevance for umami taste intensity. <i>N</i>-(1-Deoxyfructos-1-yl)­glutamic acid (Fru-Glu) had the highest VIP value, and addition of Fru-Glu to soy sauce increased umami taste intensity better than glutamic acid at the same concentration as confirmed by sensory evaluation. This study showed that the combination of metabolic profiling approach and sensory evaluation can be used effectively to determine compounds related to taste