Publications by authors named "K Sogawa"
Chlorine dioxide (ClO) is a powerful disinfectant widely regarded as a safe and effective hygienic agent in pharmaceutical plants and other manufacturing facilities that require sterility. However, the efficacy of low concentrations of ClO gas on sterilizing spore-forming bacteria remains uncertain. In this study, we investigated the optimal conditions for disinfection of spore-forming bacteria with low concentrations of ClO gas using biological indicators.
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- A 65-year-old man went to the hospital because he had chest and back pain, felt numbness in his left arm, and had weakness in his hand.
- Doctors thought he might have had a heart attack, but that was ruled out, and further tests were done.
- An MRI showed that a disc in his neck was causing problems with his T1 nerve, leading to pain and weakness in his left hand and some other signs that doctors recognized.
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry（ MALDI-TOF MS） is a bacterial typing tool that was approved as a medical device in 2011. However, external accuracy control examination of bacterial typing using mass spectrometry is still only performed on a small scale. In this study, E.
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- Valproic acid (VPA) enhances the neuronal differentiation of adipose tissue-derived stem cells (ASCs) by increasing protein S-nitrosylation, although the exact mechanism remains unclear.
- The study found that treatment with VPA alone for three days raised the levels of S-nitrosylated proteins, which was further boosted by the thioredoxin reductase inhibitor auranofin but inhibited by another inhibitor, dinitrochlorobenzene.
- Proteomic analysis of S-nitrosylated proteins in VPA-treated ASCs did not reveal specific proteins linked to neuronal differentiation, but identified proteins related to the metabolism of substances like aspartate and glutamate that may influence neuronal differentiation.
Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products.
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