Andoh A.,Shiga University of Medical Science |
Kuzuoka H.,Hyogo College of Medicine |
Kuzuoka H.,EN Otsuka Pharmaceutical Co. |
Tsujikawa T.,Shiga University of Medical Science |
And 6 more authors.
Journal of Gastroenterology
Background: We analyzed the fecal microbiota profiles of patients with Crohn's disease (CD) at 4 inflammatory bowel disease (IBD) centers located in different districts in Japan. Methods: Terminal restriction fragment length polymorphism (T-RFLP) analysis was performed in 161 fecal samples from CD patients and 121 samples from healthy individuals. The bacterial diversity was evaluated by the Shannon diversity index (SDI). Results: There were no regional differences in the fecal microbiota profiles of the healthy individuals in Japan. A setting of similarity generated three major clusters of T-RFs: one included almost all the healthy individuals (118/121), and the other two clusters were mainly formed by CD patients at different stages of disease activity. The changes in simulated bacterial composition indicated that the class Clostridia, including the genus Faecalibacterium, was significantly decreased in CD patients with active disease and those in remission as compared with findings in the healthy individuals. In contrast, the genus Bacteroides was significantly increased in CD patients during the active phase as compared with findings in the healthy individuals. The genus Bifidobacterium was significantly decreased during the active phase of CD and increased to healthy levels during the remission phase. The bacterial diversity measured by the SDI was significantly reduced in CD patients during the active and remission phases as compared with findings in the healthy individuals. From the clinical data and T-RFLP analysis, we developed a logistic model to predict disease activity based on the fecal microbiota composition. Conclusion: Dysbiosis in CD patients was shown by a multi-IBD center study. The feasibility of using the fecal microbiota profile as a predictive marker for disease activity is proposed. © 2012 Springer. Source
EN Otsuka Pharmaceutical Co. | Date: 2011-07-26
A check valve in the three-way stopcock unit includes: a first housing having a valve seat in which an opening is provided; a second housing inserted into the first housing; and a valve element held between the valve seat of the first housing and an opening end portion of the second housing. The valve element has a substantially U-shaped cut line formed outside of an outer rim portion of the opening provided in the valve seat of the first housing, and inside of an inner rim portion of the second housing. A portion inside of the cut line is used as a switching valve, and the valve seat of the first housing and the opening end portion of the second housing are closed in a liquid-tight state at a portion outside of the cut line.
En Otsuka Pharmaceutical Co. | Date: 2011-09-05
Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes.
En Otsuka Pharmaceutical Co. | Date: 2012-06-05
Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearance, texture, flavor, etc., equivalent to normal bread and easily chewable and swallowable even by a person having impaired chewing or swallowing functions such as an aged person.
En Otsuka Pharmaceutical Co. | Date: 2011-01-24
An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.