Bronchial thermoplasty for severe asthma

Despite the relatively short follow-up period in our previous study, we had reported that increased cough reflex sensitivity (CRS) may predict the efficacy of bronchial thermoplasty (BT) for treating asthma. Herein, we examined whether CRS predicts the efficacy of BT 2 years after the final BT treatment. We also investigated the influence of BT on CRS. We reviewed 10 patients 2 years after their final BT treatment. CRS, asthma-related symptoms, asthma exacerbations, and cough-related quality of life were assessed at baseline and 2 years after BT. Five patients responded positively to BT (BT responders) and their asthma control improved. No significant difference in CRS at baseline was detected between the BT responders and nonresponders. In contrast, BT responders exhibited significant improvements in CRS 2 years after BT. CRS at baseline could not predict the BT efficacy after 2 years. This is the first report demonstrating BT desensitized CRS in consecutive case series

Characterization of a sperm factor for egg activation at fertilization of the newt Cynops pyrrhogaster

AbstractEggs of the newt, Cynops pyrrhogaster, arrested at the second meiotic metaphase are activated by sperm at fertilization and then complete meiosis to initiate development. We highly purified a sperm factor for egg activation from a sperm extract with several chromatographies. The purified fraction containing only a 45 kDa protein induced egg activation accompanied by an intracellular Ca2+ increase when injected into unfertilized eggs. Although injection of mouse phospholipase C (PLC) ζ-mRNA caused a Ca2+ increase and egg activation, partial amino acid sequences of the 45 kDa protein were homologous to those of Xenopus citrate synthase, but not to PLCs. An anti-porcine citrate synthase antibody recognized the 45 kDa protein both in the purified fraction and in the sperm extract. Treatment with the anti-citrate synthase antibody reduced the egg-activation activity in the sperm extract. Injection of porcine citrate synthase or mRNA of Xenopus citrate synthase induced a Ca2+ increase and caused egg activation. A large amount of the 45 kDa protein was localized in two lines elongated from the neck to the middle piece of sperm. These results indicate that the 45 kDa protein is a major component of the sperm factor for egg activation at newt fertilization

ショウガッコウ チュウガッコウ オヨビ コウトウ ガッコウ カテイカ ニ オケル カンミ チョウミリョウ ノ ガクシュウ

Salty seasonings in Japan can be characterized as having a complicated taste such as umami and sweetness combined with a salty taste through fermentation. Seasonings have different taste and flavor by region depending on the materials and fermentation conditions. Focusing on regional differences, we investigated the history and educational contents of seasonings based on a survey of the literature. The results show that the salt industry was standardized by policy. Miso and soy sauce are mass produced in different ways, but the regional differences in quality were maintained because of the presence of large, medium and small enterprises. In elementary school textbooks, the type of miso was published, but the type of soy sauce was not. However a half of university students answered in a questionnaire survey that they learned both types at elementary school, and both seasonings were necessary for home cooking. Education plays a role in culture, and so it should reflect local food so as to protect regional differences

ゴマ シュシ ノ ヒンシツ ヒョウカ ホウ ノ ケントウ

In order to find a simple assessment method for sesame seeds, we investigated the relation among the taste components and taste and shape scores of 20 types of sesame seeds. Free sugars and free amino acids were determined by HPLC and total sugars using a spectrophotometer. Sensory evaluations were carried out to examine the quality of sesame seeds roasted under the same conditions. The shape scores of these sesame seeds were calculated to measure their weight and size. A positive correlation was observed between all sugar contents and the contents of total free sugars or free amino acids. In white sesame seeds, a particularly high correlation was observed between the contents of total free amino acids and fructose or glucose. Further, a sensory evaluation showed that the taste of sesame seeds differed according to their color; hence, we analyzed this data for each color. A positive correlation was observed between the overall evaluation scores and umami amino acids contents of black sesame seeds, as well as between the sweetness scores and all sugar contents of white sesame seeds. Positive correlations were found between the 100-grain weight, circumferential length, and long- or short-grain diameter of the seeds. Further, it was found that all sugar contents and long-grain diameter correlated very closely in white sesame seeds