- 著者
- Shiro Nakahara Yuichi Hori Reiko Fukuda Hirotsugu Sato Hideyuki Aoki Tetsuya Ishikawa Yuji Itabashi Sayuki Kobayashi Isao Taguchi Yasuo Okumura
- 出版者
- The Japanese Circulation Society
- 雑誌
- Circulation Reports (ISSN:24340790)
- 巻号頁・発行日
- pp.CR-23-0073, (Released:2023-09-16)
- 参考文献数
- 25
Background: Adverse atrial remodeling, including epicardial adipose tissue (EAT) deposition in the left atrium (LA), is implicated in atrial fibrillation (AF). Radiofrequency hotballoon (RHB) ablation can produce wide planar lesions because the balloon is highly compliant; however, chronic effects of RHB ablation on structural remodeling remain unknown. This clinical-experimental investigation characterized chronic effects of RHB ablation on EAT in persistent AF (PsAF).Methods and Results: The clinical study involved 91 patients (obese, n=30; non-obese, n=61) undergoing RHB ablation for PsAF. LA-EAT was assessed from computed tomography images obtained before ablation and 6 months later. Tissue effects of RHB ablation were explored in a chronic swine model. RHB ablation significantly reduced LA volume (mean [±SD] 177.7±29.7 vs. 138.4±29.6 mL; P<0.001) and LA-EAT volume (median [interquartile range] 22.0 [12.4–33.3] vs. 16.5 [7.9–25.8] mL; P<0.001). The reduction in EAT was significantly greater in the pulmonary vein (PV) antrum than in other LA regions (37.9% vs. 15.8%; P<0.001). The percentage reduction in PV antrum EAT was equivalent between obese and non-obese patients, as was the postablation success rate (73% vs. 70%; P=0.77). RHB ablation produced transmural lesions reaching the pigs’ epicardial fat region.Conclusions: RHB-based planar-transmural lesions altered the structurally remodeled LA, including EAT. Further studies are needed to determine whether factors other than PV isolation contribute to the clinical success of RHB ablation.
- 著者
- Nakamichi Watanabe Yurie Hara Haruka Tashiro Hideyuki Aoki
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-22-00167, (Released:2023-01-06)
Tempe, a traditional Indonesian fermented soy-based food, reportedly has higher antioxidant activity than unfermented soybeans. In 2015, the Codex Alimentarius defined the starters of soybean tempe to be Rhizopus microsporus var. oligosporus, Rhizopus oryzae, and/or Rhizopus stolonifer. Most previous studies have focused only on tempe prepared with R. oligosporus. In this study, we compared the antioxidant activities of tempe fermented with three Rhizopus species and unfermented soybeans using assays for β-carotene bleaching (antioxidant activity), antioxidative potential, and oxidative stabilization. The β-carotene bleaching and antioxidative potential assays indicated that the tempe fermented with R. stolonifer had higher antioxidant activity than the tempe fermented with R. oligosporus and R. oryzae. We speculate that the high antioxidant properties of this product are attributable to the isoflavone aglycones and hydroxylated compounds produced by fermentation.