Increase in Cerebral Blood Flow as a Predictor of Hyperbaric Oxygen-Induced Convulsion in Artificially Ventilated Rats

In spontaneously breathing rats, a transient increase in cerebral blood flow (CBF) has been shown to be a predictor of hyperbaric oxygen (HBO)-induced convulsion. In the present study, we evaluated whether artificially ventilated animals also show an increase in CBF prior to the onset of HBO-induced convulsion. Rats were ventilated with 100% oxygen in 5 atmospheres. CBF, blood pressure, and an electroencephalogram were monitored continuously. Convulsion was observed at 41 +/- 12 min after the initiation of HBO treatment. A single abrupt increase in CBF, reaching 223 +/- 39% of the control level, was observed at 29 +/- 13 min after the initiation of HBO exposure and lasted until the onset of convulsion 12 +/- 2 min later. The time of the increase in CBF correlated strongly with the onset of convulsion (r = 0.99, P < 0.001). Further, the logistic regression curve demonstrated a close relationship between the duration of increased CBF and percentage of epileptiform electrical-discharge incidence (r = 0.92, P < 0.006). The durations of increased CBF causing convulsion in 10%, 50%, and 90% of the rats were 8.4 min, 11.7 min, and 15.1 min, respectively. These results indicate that an increase in CBF is a predictor of HBO-induced convulsion in artificially ventilated rats. The increase in CBF may be involved in the pathogenesis of HBO-induced convulsion

セイシュコウボ SACCHAROMYCES SAKE ワ ニホン シュ ノ ブンカ セイシュ コウボ ガ ブンリ デキル ノ ワ ニホン ダケ デ アル

清酒酵母(S. sake)の特異性を見出しているが,外国では清酒酵母は分離されていない。この理由は外国に清酒酵母(S. sake)が存在しないのではなく,日本に存在する清酒もろみ(米・蒸米・水)が外国では造られていないからである。従って,外国では清酒酵母が優位に生息できないのである。逆に,清酒酵母(S. sake)は清酒もろみに優位に生息する性質があるため,日本においてのみ清酒酵母が分離される。清酒醸造を行なう日本においてのみ分離できる清酒酵母(S. sake)こそが,日本酒の文化である。The sake yeast is not isolated in any other country though in Japan the author found the characteristics of sake yeast (S. sake). It is not that the sake yeast (S. sake) does not existing abroad, but it is just that sake mash (koji mold, steamed rice, and water) existing in Japan is not made abroad. As a whole, the sake yeast cannot live dominant abroad. Inversely, the sake yeast (S. sake) has the characterics of living dominant in sake mash, so that it can be isolated only in Japan. It is the very sake yeast (S. sake) that is the culture of Japanese sake, as it can be isolated in Japan where sake jozo is performed

99mTc-tetrofosmin uptake in bone metastases from breast cancer

金沢大学大学院医学系研究

ジツヨウ コウボ SACCHAROMYCES オヨビ SACCHAROMYCES SENSU STRICTOニ オケル 2μ DNA ノ ブンプ

醸造酵母は実用面から見ると清酒酵母,ワイン酵母,ビール酵母などに分けられる。これらの酵母の多くはSaccharomyces cerevisiaeに属している。このS. cerevisiaeは近年遺伝子工学分野で頻繁に使用されている2μ DNAプラスミドを保持している。本研究では実用酵母としての観点から見た2μ DNAの保持について調べた。清酒酵母については,醸造協会保存の17株,ATCC保存の10株,長期間保存されている7株(IFO及びNI株),大手酒造工場から分離された22株,竹田らによって分離された93株,自然界から分離された43株の合計192株の全てが2μ DNAを保持していなかった。また,泡盛酵母も同様に15株全てが保持していなかった。ワイン酵母は55株中34株,パン酵母は20株中17株,ビール酵母は14株中13株が保持しており,高い保持率を示した。焼酎酵母は30株中10株で低い保持率であった。このように日本独自の酒類である清酒,泡盛,焼酎の製造に使用されている酵母は2μ DNAを保持していないか,または保持していても低率である結果であった。これに対し,パン酵母やビール酵母は高い保持率を示した。また,本研究では実験室酵母として使用されているS. cerevisiae, S. bayanus, S. pastorianus, S. paradoxus及び樹液酵母も使用した。その結果,興味あることにS. paradoxusと樹液酵母の保持は確認されなかった。Existence of 2μ DNA in industrial yeasts, those found in tree exudates, and Saccharomyces sensu stricto was examined. Regarding the yeast used for production of sake, none of the strains examined, i.e., the strains kept by Japanese Sake Association, ATCC strains, long-term-stored strains, strains isolated from the major sake factories, strains isolated from the natural soil and cultivated ornamental plants, retained 2μ DNA. Further, the proportion of 2μ DNA harboring strain was low in the yeast used for production of shochu, while it is fairly high in wine yeast and high in brewer\u27s yeast and baker\u27s yeast. Thus, the rate was characteristically low in the yeast used for production of liquor utilizing koji. Other than the industrial yeasts, neither the yeast found in tree exudates nor S. paradoxus carried 2μ DNA. Among Saccharomyces sensu stricto, all the reference strains of S. cerevisiae, S. bayanus and S. pastorianus retained 2μ DNA, distinguishing these three strains from the reference strain of S. paradoxus. As mentioned above, the group that did not retain 2μ DNA were sake yeast, awamori yeast, tree exudates yeast and S. paradoxus. In particular, it was extremely characteristic that none of the 192 strains of sake yeast retained 2μ DNA

Genome Analysis of a Novel Shiga Toxin 1 (Stx1)-Converting Phage Which Is Closely Related to Stx2-Converting Phages but Not to Other Stx1-Converting Phages

Two Stx-converting phages, designated Stx1φ and Stx2φ-II, were isolated from an Escherichia coli O157:H7 strain, Morioka V526, and their entire nucleotide sequences were determined. The genomes of both phages were similar except for the stx gene-flanking regions. Comparing these phages to other known Stx-converting phages, we concluded that Stx1φ is a novel Stx1-converting phage closely related to Stx2-converting phages so far reported