著者

JUN'ICHI SHOJI HIROSHI HINOO KOICHI MATSUMOTO TERUO HATTORI TADASHI YOSHIDA SHINZO MATSUURA EIJI KONDO

出版者

JAPAN ANTIBIOTICS RESEARCH ASSOCIATION

雑誌

The Journal of Antibiotics (ISSN:00218820)

巻号頁・発行日

vol.41, no.6, pp.713-718, 1988-06-25 (Released:2006-04-19)

参考文献数

5

被引用文献数

32 45

---

Two peptide antibiotics katanosins A and B were isolated from the culture broth of a strain related to the genus Cytophaga. These antibiotics are basic peptides soluble in aqueous alcohols. The molecular formulae C57H95N15O17 for A and C58H97N15O17 for B were indicated. The constituent amino acids of katanosin A are suggested to be Thr (1), Ser (1), Val (1), Leu (3), Arg (1) and three unusual amino acids. In katanosin B, the Val residue is replaced by He. Katanosins A and B are active against Gram-positive bacteria in vitro and in vivo.

著者

Takashi Tomita Hidekazu Goto Yuya Yoshimura Kazushige Kato Tadashi Yoshida Katsuya Tanaka Kenji Sumiya Yukinao Kohda

出版者

The Pharmaceutical Society of Japan

雑誌

Biological and Pharmaceutical Bulletin (ISSN:09186158)

巻号頁・発行日

vol.39, no.4, pp.648-651, 2016-04-01 (Released:2016-04-01)

参考文献数

9

被引用文献数

4 13

---

The present study examined the dissolution of magnesium oxide (MgO) from MgO tablets placed in a food thickening agent (food thickener) and its effects on laxative activity. We prepared mixtures of MgO tablets suspended in an aqueous suspension and food thickeners in order to evaluate the dissolution of MgO. The results of the dissolution tests revealed that agar-based food thickeners did not affect the MgO dissolution. In contrast, some xanthan gum-based food-thickener products show dissolution rates with certain mixtures containing disintegrated MgO tablets suspended in a food thickener that decrease over time. However, other xanthan gum-based food-thickener products show dissolution rates that decrease immediately after mixing, regardless of the time they were allowed to stand. In order to investigate the laxative activity of MgO, we orally administered a mixture of MgO suspension and food thickener to mice and observed their bowel movements. The animal experiments showed that when agar-based food thickeners were used, the laxative activity of MgO was not affected, but it decreased when xanthan gum-based food thickeners were used.

著者

Tetsushi Murakami Tadashi Yoshida Arata Kurokochi Kimiharu Takamatsu Yu Teranishi Keisuke Shigeta Satoshi Tamaki Shinya Morita Ryuichi Mizuno Mototsugu Oya

出版者

The Japanese Society of Internal Medicine

雑誌

Internal Medicine (ISSN:09182918)

巻号頁・発行日

pp.1945-18, (Released:2019-06-07)

参考文献数

22

被引用文献数

3

---

Accidental hypothermia is defined as a core body temperature <35°C. Even with the use of multiple active rewarming methods, it has a high mortality rate. No standard treatment strategy for moderate or severe hypothermia in the absence of cardiac arrest has yet been established. We herein report three patients with severe or moderate accidental hypothermia who were treated by hemodialysis in the acute phase. This case report with a literature review describes the usefulness of hemodialysis for the treatment of moderate and severe accidental hypothermia without cardiac arrest.

著者

Yuri Kasuya Kazuhiro Natori Makoto Hattori Tadashi Yoshida Noriki Nio Koji Takahashi

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.61, no.4, pp.109-112, 2014 (Released:2014-11-20)

参考文献数

24

被引用文献数

1

---

A cross-linked (CL) collagen peptide (CP)-potato starch (PS) compound (CL-CP-PS) was prepared by autoclaving PS and CP and subsequently cross-linking with a microbial transglutaminase (MTGase). CP-compounded PS (CP-PS) was prepared by autoclaving a mixture of PS and CP at 120°C for 120 min. After suspending in an MTGase solution, CP-PS was cross-linked with MTGase at room temperature for 24 h while shaking. The reaction product was washed three times with distilled water, and then air-dried to obtain CL-CP-PS. CL-CP-PS showed a clear polarized image almost the same as that of PS, and had a 0.7% CP content. The median diameter of CL-CP-PS was significantly larger than that of CP-PS or of PS, suggesting the formation of multiple granules through cross-linking among the compounded CP moieties. CL-CP-PS exhibited a grater thermal structural stability, lower swelling index and solubility, as well as higher heat resistance for maintaining the swollen starch granules at 120°C for 20 min than those of CP-PS and PS. Cross-linking of CP-PS with MTGase should thus be valuable for providing a starch material having high rigidity, low swelling index and solubility, and enhanced heat resistance.