Fukuoka igaku zasshi = Hukuoka acta medica
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Fukuoka Igaku Zasshi · Jan 2001
[Specific inhibition of thrombin activity during cardiopulmonary bypass reduces ischemia-reperfusion injury of the lung].
The pathophysiologic role of thrombin in the development of lung injury after the normothermic cardiopulumonary bypass (CPB) was studied in the rabbit model. A control group (group D) was subjected to the pericardiotomy without institution of CPB. Group A rabbits (n = 6) underwent left heart bypass (80 ml/kg/min) for 60 minutes without occlusion of the systemic or pulmonary artery and a succeeding reduced flow (20-30 ml/kg/min) for another 30 minutes, group B rabbits (n = 6) underwent complete CPB (80 ml/kg/min) for 60 minutes in the working mode with occlusion of the pulmonary arterial trunk and a succeeding reduced flow without occlusion of the pulmonary artery for another 30 minutes, group C rabbits (n = 6) underwent the same CPB technique as group B in conjunction with continuous intravenous infusion of argatroban (60 micrograms/kg/min), the specific thrombin inhibitor. ⋯ The expression of TF and IL-1 beta, however, was not significantly different in group A, B and C. These findings indicate that thrombin function intimately participates in the development of pulmonary ischemia-reperfusion injury during CPB. In addition, the anti-thrombin treatment would be an effective therapeutical tool for the prevention of not only activation of extrinsic coagulation pathway but also its sequential inflammatory and circulatory disturbance in ischemia-reperfusion injury of lung during CPB.
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The filter-paper-disk method was employed for measuring the threshold values of four basic taste on lingua-tip with 308 healthy females aged 20-79. Taste substance were sequentially diluted with distilluted water (30 stages from 80.0 g/dl for sucrose, 30 stages from 30.0 g/dl for NaCl, 30 stages from 8.0 g/dl for sodium tartrate, 30 stages from 4.0 g/dl for HCl quinine). ⋯ A decrease of bitterness sensibility was most remarkably with aging, succeeded sourness, sweetness, saltyness. Also, a decrease of a gustation sensibility is beginning in early twenties, especially the sensitivity to a sweetness and sour taste decreased conspicuously from twenties to thirties.
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Fukuoka Igaku Zasshi · Oct 1997
[Studies on the taste perceptive threshold for 4 basic taste qualities at various sites of lingual surface].
Using filter-paper-disk method for 20 approximately 23 year-old 60 healthy females, taste perceptive thresholds for 4 basic taste qualities (sweetness, saltiness, sourness and bitterness) were measured detailedly at various sites of the lingual surface (lingual apex, lingual center, lingual margin, lingual radix). Sucrose, sodium chloride, sodium tartarate and quinine hydrochloride as taste-producing substances were used for the sweetness, saltiness, sourness and bitterness, respectively. ⋯ The radical site was revealed to be most sensitive only to the bitterness, and the central site was remarkably hyposensitive to all of these taste qualities. These experimental results differ, in many respects, from those results of study which have been published by Kiesow in 1894 and are already established today (lingual sensitivity to taste qualities is found separately by site: sweetness, sourness and bitterness and highly perceptible at apical, marginal and radical sites, respectively, and saltiness is not very differently perceptible by site), indicating that further detailed reexamination will be needed to know how taste perceptive thresholds for 4 basic taste qualities are distributed in the lingual surface.
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Fukuoka Igaku Zasshi · Dec 1993
[Experimental studies on the effect of heating on blood flow in the tongue of golden hamsters].
The effect of hyperthermia on the tongue of hamsters was evaluated histologically and by measuring blood flow. The dorsal tongue surface of the male mature golden hamster was heated at 41 degrees C-45 degrees C (surface temperature) by 2450 MHz microwave for 60 min, and the regional blood flow was measured using the hydrogen clearance method at 6, 24, 42, and 60 min during heating. When heated at 41 degrees C (9 animals), 42 degrees C (11 animals), 43 degrees C (8 animals), 44 degrees C (8 animals), or 45 degrees C (8 animals), the temperature of the measurement at 0.5 mm deep from the tongue surface was 38.4 +/- 1.0 degrees C, 39.3 +/- 0.6 degrees C, 40.2 +/- 0.6 degrees C, 40.8 +/- 0.5 degrees C, or 43.5 +/- 1.0 degrees C (Mean +/- S. ⋯ Additionally, thromboses were found in the group heated at 45 degrees C which was examined 2 hours after heating. The heated part was necrosed in every case heated at 45 degrees C. These results suggest that the critical surface temperature at which the tongue of hamsters receive irreversible damage lies between 44 degrees C and 45 degrees C.