- 著者
- Naoyuki AIHARA Junichi SUGIYAMA Hiroshi BABA Junichi KAMIIE
- 出版者
- JAPANESE SOCIETY OF VETERINARY SCIENCE
- 雑誌
- Journal of Veterinary Medical Science (ISSN:09167250)
- 巻号頁・発行日
- pp.19-0295, (Released:2019-09-12)
- 被引用文献数
- 2
A male dog developed multiple cutaneous masses at 15 different sites between the ages of 11.5 and 13-years. The masses were surgically removed and histopathologically examined. In gross appearance, the cut surfaces of the masses were white with partially red areas. Microscopy revealed that the tumors were located at the dermis and were composed of spindle cells and pleomorphic cells with abundant eosinophilic cytoplasm, accompanying giant cells. These cells were occasionally arranged in bundles with minimal stromal collagen. Immunohistochemical analysis revealed that the neoplastic cells were strongly positive for vimentin, partially positive for smooth muscle actin and desmin, and negative for cytokeratin. Based on these pathological findings, the tumor was diagnosed as multiple cutaneous pleomorphic leiomyosarcoma.
- 著者
- Junko Matsuki Tomoko Sasaki Koichi Yoza Junichi Sugiyama Hideo Maeda Ken Tokuyasu
- 出版者
- The Japanese Society of Applied Glycoscience
- 雑誌
- Journal of Applied Glycoscience (ISSN:13447882)
- 巻号頁・発行日
- pp.jag.JAG-2019_0009, (Released:2019-10-24)
- 被引用文献数
- 2
Rice-gel prepared by the following three steps: rice grain cooking, shearing of the cooked rice, and cooling for gel formation, is expected as a novel food ingredient for modification of various food products such as bread and noodles. To meet the demand for high-throughput systems for research and developments on the new rice gels, herein we established a mini-cooking system for preparation of rice gel samples from grains using a small-scale viscosity analyzer (Rapid Visco Analyzer; RVA). Polished rice grains (4 g) were cooked with 22 mL of water in a canister, and the paddle equipped in the canister was rotated at 2,000 rpm for 30 min (80 °C was used as a representative) to shear the cooked rice. The sheared paste was cooled to 10 °C at 160 rpm, and the initial gelation property was evaluated by viscosity analysis within the RVA. Alternatively, the sheared paste was transferred to an acrylic mold and kept at 4 °C for 0, 1, 3, and 5 days for determination of the hardness with a compression test. Compressive forces required to penetrate 20 % thickness for three tested rice cultivars were measured, and the trend of the value shifts during preservation is similar to the corresponding trend obtained in 300-g grain scale laboratory tests, whereas the individual values were halved in the former. This small cooking method could offer a useful assay system for a rapid evaluation in the breeding programs and in the high-throughput screening of additives for the modification of properties.