Publications by authors named "J Yoshikawa"
Draft genome sequence of kiy1 isolated from unpasteurized honey.
Microbiol Resour Announc
January 2025
In this study, a draft genome sequence of kiy1 isolated from unpasteurized honey in Japan was analyzed. This strain was reported to be a promising arabitol-producing strain, and this report contributes to a better understanding of arabitol production in yeasts.
View Article and Find Full Text PDFIntroduction: Patients with type 2 diabetes (T2D) undergoing dialysis exhibit a higher mortality rate compared with those with other conditions, primarily due to vascular complications including coronary artery disease, heart failure and stroke. Sodium-glucose cotransporter 2 (SGLT2) inhibitors, a type of drug for T2D, have reportedly decreased cardiovascular and renal events in patients with heart failure and chronic kidney disease, irrespective of diabetes presence. Nevertheless, the evidence supporting the use of SGLT2 inhibitors in patients undergoing dialysis has been limited.
View Article and Find Full Text PDFArticle Synopsis
- Tubulointerstitial nephritis (TIN) is an inflammation of the kidney interstitium, often involving T cells, with a newer classification called IgMPC-TIN characterized by IgM-positive plasma cell infiltration.
- A 70-year-old woman with Fanconi syndrome and renal tubular acidosis was diagnosed with IgMPC-TIN, showing improvement in renal function after corticosteroid treatment, but ultimately died from liver failure and complications.
- The autopsy findings indicated liver issues such as nodular regenerative hyperplasia, suggesting that IgMPC-TIN can also manifest in liver diseases, expanding its known associations beyond just primary biliary cholangitis (PBC).
Article Synopsis
- Cloud optical quantum computing benefits from a fiber-based system, which avoids the need for spatial alignment but faces challenges like phase drifts and polarization fluctuations due to environmental conditions.* -
- The study presents a successful measurement of squeezed light using a fiber system over 24 hours, utilizing stabilization techniques to reduce instabilities and an integrated controller for automatic alignment.* -
- The results show consistent squeezing levels of -4.42 dB with minimal variation, indicating that this technology could enable the development of complex optical setups for long-term operation in quantum computing cloud services.*
Article Synopsis
- Rice vinegar in Japan, specifically Honcho, was traditionally lactic fermented during the Edo period, contrasting with the acetic fermentation commonly used today.
- Analysis of Honcho revealed it has a lower level of acetic acid, higher free amino acids, and a stronger umami taste compared to modern rice vinegar, Kurozu.
- The study suggests that Honcho served as a unique acidic seasoning in Edo period cuisine, enhancing dishes with umami rather than just sourness.