Direct cell–cell contact between mature osteoblasts and osteoclasts dynamically controls their functions in vivo

Bone homeostasis is regulated by communication between bone-forming mature osteoblasts (mOBs) and bone-resorptive mature osteoclasts (mOCs). However, the spatial–temporal relationship and mode of interaction in vivo remain elusive. Here we show, by using an intravital imaging technique, that mOB and mOC functions are regulated via direct cell–cell contact between these cell types. The mOBs and mOCs mainly occupy discrete territories in the steady state, although direct cell–cell contact is detected in spatiotemporally limited areas. In addition, a pH-sensing fluorescence probe reveals that mOCs secrete protons for bone resorption when they are not in contact with mOBs, whereas mOCs contacting mOBs are non-resorptive, suggesting that mOBs can inhibit bone resorption by direct contact. Intermittent administration of parathyroid hormone causes bone anabolic effects, which lead to a mixed distribution of mOBs and mOCs, and increase cell–cell contact. This study reveals spatiotemporal intercellular interactions between mOBs and mOCs affecting bone homeostasis in vivo

お弁当箱食事法による栄養教育について : 第2報

本学食物栄養専攻生68名を対象に,日常弁当からより望ましい内容に改善した理想弁当のスケッチから,各食品群の食材料別使用頻度および料理数と料理の割合を調べた。結果は次のとおりである。1)穀類では日常弁当,理想弁当とも精白米が多く使われ,そのほとんどが白飯であった。2)魚類,肉類,卵類でも日常弁当,理想弁当とも同じ食材の鮭,鶏肉,鶏卵が多く使われ,最も多かった料理はいずれも他の食材を利用しない単一食品で調理された塩焼き,から揚げ,卵焼きであった。3)緑黄色野菜,その他の野菜では,日常弁当でミニトマト,レタスが付け合せとして多く利用されていた。理想弁当ではニンジン,キュウリが多く使われ,サラダや和え物,炒め物等の料理に幅広く利用されていた。4)お弁当の表面積比は,日常弁当,理想弁当とも望ましいとされるバランスの主食3:主菜1:副菜2が75%であった。The authors had 68 students majoring in Food and Nutrition at our university sketch the contents of ideal lunches, which were improved from daily lunches to be more desirable, and found the frequency in use of each food group by foodstuff, the number of dishes and the rates of dishes. The results were as follows : 1) For cereals, milled rice was mostly used both in daily and ideal lunches and most often used as white boiled rice. 2) For fishes, meats and eggs, the same foodstuffs, salmon, chicken meat and eggs, were often used both in daily and ideal lunches. The most frequent dishes were fish broiled with salt, deep-fried chicken and omelet which were cooked with a single foodstuff without using other foodstuffs in both lunches. 3) For green and yellow vegetables and other vegetables, cherry tomatoes and lettuce were often used for garnish in dairy lunches. In ideal lunches, carrots and cucumbers were widely used in such dishes as salad, marinated food and stir-fried food. 4) With respect to the specific surface ratio of lunches, the ratio of "staple food 3:main dish 1:side dish 2," which is said to be the most desirable balance, occupied 75% both in daily and ideal lunches

お弁当箱食事法による栄養教育について : 第1報

本学食物栄養専攻生68名を対象とし,絵に描いた弁当箱の枠の中に日常弁当と理想弁当の中身をスケッチしてもらい,その中から食品数,料理数,料理の組み合わせなどを集計した。結果は次のとおりである。1)最も多く使用していた食品数は日常弁当,理想弁当とも10～12種類であった。2)食品群別では最も多く使用されていたのは,日常弁当,理想弁当とも緑黄色野菜であり次いで,その他の野菜,穀類であった。3)料理頻度の割合では,日常弁当,理想弁当とも,主食と副菜は,100%,主菜は90%,デザートはわずか30%であった。4)料理の組み合わせは56パターンあり,最も多かった組み合わせは日常弁当で「主食+主菜+副菜6」,理想弁当で「主食+主菜+副菜3」であった。5)料理数では,主食が27種類,主菜が75種類,副菜が138種類,デザートが19種類であった。The authors had 68 students majoring in Food and Nutrition at our university sketch the contents of daily and ideal lunches in pictures of lunch boxes, and counted the number of foods, dishes and combinations of dishes. The results were as follows : 1) The largest number of foods used both in ideal lunches was 10 to 12. 2) Categorized by food group, green and yellow vegetables were used most often both in daily and ideal lunches, followed by other vegetables and cereals. 3) With respect to the rates of frequency of dishes, the rate was 100% for staple foods and side dishes, 90% for main dishes and only 30% for desserts. 4) There were 56 patterns in combinations of dishes, and the most common combinations were "a staple food + a main dish + 6 side dishes" in daily lunches and "a staple food + a main dish + 3 side dishes" in ideal lunches. 5) With respect to the number of dishes, there were 27 kinds of staple foods, 75 kinds of main dishes, 138 kinds of side dishes and 19 kinds of desserts

バナジウム テンカブツ ITOマク ノ ビコウゾウ ト デンキトクセイ

Microstructure, crystallinity and electrical properties of vanadium-added ITO (In : Sn : V=93. 3 : 3.7 : 3.0 at. %) films, which were prepared using conventional rf magnetron sputtering, were compared with ITO (In : Sn=97.8 : 2.2 at. %) films without vanadium. At a substrate temperature of 300℃, the resistivity (ρ) of 1.58×10^ Ωcm with a carrier density (n) of 1.03×10^cm^ and Hall mobility (μ) of 38.3 cm^2 V^s^ was obtained for the vanadium-added ITO film, whereas ρ=3.27×10^ Ωcm with n=3.99×10^cm^ and μ=48.0cm^2V^s^ was obtained for the ITO film without vanadium addition. The vanadium addition enhanced the crystallinity and the densification of In_20_3 lattice. The enhanced electrical conductivity (increase in the carrier density) due to vanadium addition is explamed by the increase in the efficiency of Sn doping. The effect of vanadium addition is similar to that of silver addition into ITO films as reported elsewhere by the present authors

Finishing the euchromatic sequence of the human genome

The sequence of the human genome encodes the genetic instructions for human physiology, as well as rich information about human evolution. In 2001, the International Human Genome Sequencing Consortium reported a draft sequence of the euchromatic portion of the human genome. Since then, the international collaboration has worked to convert this draft into a genome sequence with high accuracy and nearly complete coverage. Here, we report the result of this finishing process. The current genome sequence (Build 35) contains 2.85 billion nucleotides interrupted by only 341 gaps. It covers ∼99% of the euchromatic genome and is accurate to an error rate of ∼1 event per 100,000 bases. Many of the remaining euchromatic gaps are associated with segmental duplications and will require focused work with new methods. The near-complete sequence, the first for a vertebrate, greatly improves the precision of biological analyses of the human genome including studies of gene number, birth and death. Notably, the human enome seems to encode only 20,000-25,000 protein-coding genes. The genome sequence reported here should serve as a firm foundation for biomedical research in the decades ahead