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第六次全国大肠癌会议暨中日韩大肠癌会议

作者： Michiaki Watanabe kenji ikeuchi Masaichi Ogawa Sadao Anazawa Yoji Yamazaki Department of Surgery The Jikei University School of Medicine TokyoJAPAN Department of Surgery The Jikei University School of Medicine TokyoJAPAN Department of Surgery The Jikei University School of Medicine TokyoJAPAN Department of Surgery The Jikei University School of Medicine TokyoJAPAN Department of Surgery The Jikei University School of Medicine TokyoJAPAN

＜正＞Forty five cases of the bowel obstruction due to carcinoma of left side colon and rectum treated by surgery from 1980 to 1998 in our department were analyzed. There were 28 males and 17 females, and mean age 61.6±14.2 years. The obstruction sites were descending colon in 5 cases, sigmoid colon in 29, rectosigmoid colon in 7, rectum above peritoneal reflexion in one and rectum below reflexion in 3. Thirty eight of 45 （84.4％） were resectable but 7 were not resectable. Resection of the carcinoma and primary anastomosis was done in 20 cases （44.4％）, APR

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HLBI/5FU combination effect for colo-rectal carcinoma as adjuvant chemotherapy

HLBI/5FU combination effect for colo-rectal carcinoma as adj...

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第六次全国大肠癌会议暨中日韩大肠癌会议

作者： kenji ikeuchi Michiaki Watanabe Masaichi Ogawa Sadao Anazawa Yoji Yamazaki Department of Surgery The Jikei University School of MedicineTokyo JAPAN Department of Surgery The Jikei University School of MedicineTokyo JAPAN Department of Surgery The Jikei University School of MedicineTokyo JAPAN Department of Surgery The Jikei University School of MedicineTokyo JAPAN Department of Surgery The Jikei University School of MedicineTokyo JAPAN

＜正＞HLBI/5FU combination chemotherapy was used for the treatment of unresectable or recurrent colo-rectal carcinoma. The response rate of this combination treatment was 43％. Therefore, HLBI/5FU combination chemotherapy was tried as adjuvant chemotherapy for the patient with Dukes C colo-rectal carcinoma who had curative resection.

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Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

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Food and Nutrition Sciences 2016年第9期7卷 732-742页

作者： Keiko Yoshioka Ai Yamamoto Yasuyuki Matsushima kenji Hachisuka Yoshihide ikeuchi Department of Nutritional Sciences Faculty of Nutritional Sciences Nakamura Gakuen University Fukuoka Japan Department of Rehabilitation Medicine University of Occupational and Environmental Health Kitakyushu Japan Graduate School of Agriculture Kyushu University Fukuoka Japan

A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.

关键词： Minced Fish Meat Gel High Pressure Textural Properties Sensory Evaluation Dysphagia Diet

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