Journal of Biorheology最新文献_第2页

Effects of caplacizumab, a specific inhibitor of the A1 domain of von Willebrand factor binding with platelet membrane glycoprotein (GP) Ibα, on the length of platelet pseudopods supporting platelet adhesions on immobilized von Willebrand factor under blood flow condition 血小板膜糖蛋白(GP) Ibα与血管性血友病因子A1结构域结合的特异性抑制剂caplacizumab对血流条件下支持血小板粘附固定血管性血友病因子的血小板假足长度的影响

Journal of Biorheology Pub Date : 2022-01-01 DOI: 10.17106/jbr.36.68

Masamitsu Nakayama, Shinichi Goto, Shinya Goto

{"title":"Effects of caplacizumab, a specific inhibitor of the A1 domain of von Willebrand factor binding with platelet membrane glycoprotein (GP) Ibα, on the length of platelet pseudopods supporting platelet adhesions on immobilized von Willebrand factor under blood flow condition","authors":"Masamitsu Nakayama, Shinichi Goto, Shinya Goto","doi":"10.17106/jbr.36.68","DOIUrl":"https://doi.org/10.17106/jbr.36.68","url":null,"abstract":"A1 domain of von Willebrand factor (VWF) binding with platelet glycoprotein (GP) Ibα play crucial roles in platelet adhesion and subsequent passive shape changes in the platelets such as pseudopod formation under high wall shear rate conditions. However, the effects of specific inhibitors of VWF binding with GPIbα on the length of pseudopods supporting platelet adhesion on VWF are still to be elucidated. Here we measured the length of pseudopods in the presence of VWF-GPIbα inhibitor of caplacizumab. The length of pseudopods was 6.5 ± 0.2 μm (mean ± 95% confidential interval [CI]) and 6.9 ± 0.2 μm (mean ± 95% CI) at 100 and 200 nM of caplacizumab concentrations and was longer than those formed in its absence (5.2 ± 0.2 μm, p < 0.05). Our experiments also revealed that the surface area coverage by platelets in the presence of caplacizumab at a concentration of 200 nM of 26.1 ± 6.4% after 60-second blood perfusion was smaller than its absence (45.2 ± 7.5%, p < 0.05). Our results suggest that fewer numbers of VWF-GPIbα bonds generating larger binding force with a longer length of pseudopods, support the platelet adhesion on VWF in the presence of caplacizumab at a wall shear rate of 1,500 s –1","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In vitro comparative study of activated clotting time in fresh human whole blood with various levels of coagulability using two devices 两种装置对不同凝血能力的新鲜人全血活化凝血时间的体外比较研究

Journal of Biorheology Pub Date : 2022-01-01 DOI: 10.17106/jbr.36.39

Nobuo Watanabe, Masataka Inoue, Masaki Honda, Kriengsak Masnok, Teruhiko Negishi

{"title":"In vitro comparative study of activated clotting time in fresh human whole blood with various levels of coagulability using two devices","authors":"Nobuo Watanabe, Masataka Inoue, Masaki Honda, Kriengsak Masnok, Teruhiko Negishi","doi":"10.17106/jbr.36.39","DOIUrl":"https://doi.org/10.17106/jbr.36.39","url":null,"abstract":"With increasing demand for a variety of clinical diagnostics related to blood coagulability such as activated clotting time (ACT), several measurement devices have been developed. Recently, a new ACT measurement device, the Coagulometer CA-200, has become available. One issue is that there will inevitably be differences in measured ACT values among different devices. In addition, as ACT measure ment becomes more widely used in clinical practice, measurement of blood coagulation will be required in patients with a wider range of blood coagulability. Consequently, the purpose of this study was to investigate blood coagulability as the function of protamine dose in heparin sodium-treated fresh human blood and to examine the correlation between measured ACT values from two devices, namely, the Coagulometer CA-200 and Hemochron Jr. Signature+. The results showed similar ACT curves as the dose of protamine was increased, becoming asymptotic at higher coagulability conditions. Under the theoretical maximal procoagulant condition, ACT values were 108 ± 22.5 and 122 ± 11 s for the CA-200 and Hemochron devices, respec-tively. In blood with the maximum heparin sodium content of 7 U/mL, the measured ACT was 800 and 600 s for the respective devices. Furthermore, there was a linear relationship between the ACT measurements of the two devices. This study clearly showed the feasibility of measurement with the CA-200 and its relatively higher resolution in low coagulability conditions.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In vitro investigation of the effect of platelet aggregation ability on the adhesion of platelets to micro-structures 体外研究血小板聚集能力对血小板粘附微观结构的影响

Journal of Biorheology Pub Date : 2021-01-01 DOI: 10.17106/jbr.35.49

Akiko Oota-Ishigaki, O. Maruyama, T. Masuzawa, M. Nishida

{"title":"In vitro investigation of the effect of platelet aggregation ability on the adhesion of platelets to micro-structures","authors":"Akiko Oota-Ishigaki, O. Maruyama, T. Masuzawa, M. Nishida","doi":"10.17106/jbr.35.49","DOIUrl":"https://doi.org/10.17106/jbr.35.49","url":null,"abstract":"Thrombus formation on rough surfaces in cardiovascular devices implanted into patients with heart failure is a significant problem. It is, therefore, necessary to investigate the thrombus formation mechanism on rough surfaces. We have proposed a hypothesis that micro-secondary flows which are proportional to the size of micro-structure composing the rough surfaces contribute the platelet adhesion around micro-structure, that is, enhance possibility of thrombus formation. In this study, blood perfusion tests were conducted, using bovine blood with different platelet aggregation abilities, to evaluate platelet adhesion on a test piece with micro-cylinders on its surface. It was found that the platelet adhesion was sufficiently enhanced and the platelets exhibited high aggregation ability. This phenomenon depends on shear flow, and the platelets may selectively adhere to the perimeter of larger structures in the presence of microstructures of different sizes. Our results indicate that the platelet adhesion increases in proportion to size of microstructures when there is an average platelet aggregation per unit platelet (NL-PATI/PLT) ratio of over 0.002. These results can aid in designing the surface roughness of the blood contact material to help reduce the risk of thrombus formation.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The preparation and food applications of divalent cation–substituted potato starch 二价阳离子取代马铃薯淀粉的制备及其食品应用

Journal of Biorheology Pub Date : 2021-01-01 DOI: 10.17106/JBR.35.2

Takahiro Noda

引用次数: 2

Preliminary study of the effect of hemolysis on platelet aggregation through microscopic observation under physiological shear flow 生理剪切流条件下显微观察溶血对血小板聚集的影响

Journal of Biorheology Pub Date : 2021-01-01 DOI: 10.17106/jbr.35.62

Nobuo Watanabe, N. Kawada

{"title":"Preliminary study of the effect of hemolysis on platelet aggregation through microscopic observation under physiological shear flow","authors":"Nobuo Watanabe, N. Kawada","doi":"10.17106/jbr.35.62","DOIUrl":"https://doi.org/10.17106/jbr.35.62","url":null,"abstract":"Hemolysis during mechanical circulatory support has been suggested as a possible trigger for non-hemorrhagic stroke. The purpose of this study was to investigate the hypothesis that slight hemolysis enhances thrombus formation through platelet aggregation under physiological shear stress in humans. Using sodium citrate-treated porcine whole blood from a slaughterhouse, platelet suspensions with a constant platelet density of 20.5 ± 1.3 × 10 3 cells/μL with three plasma free hemoglobin (pfHb) concentrations (44.9 ± 15.0, 74.3 ± 18.3, and 130.6 ± 20.3 mg/dL) were prepared through centrifugation. These suspensions were exposed to a physiological shear rate up to 200 (1/s) using our custom-built shear chamber for 0, 5, 10, and 15 min. After exposure to each shear load, microscopic image acquisition was performed and the images were analyzed to count the number of aggregated platelets. It was observed that platelet aggregation increased in an exposure time-dependent manner in all suspension fluids. In addition, the samples with the highest mean pfHb concentration of 130.6 mg/dL showed 1.23- and 1.28-fold numerically greater aggregation than those with a pfHb concentration of 74.3 and 44.9 mg/dL, respectively. The Wilcoxon signed-rank sum test showed p-values of 0.028 and 0.047 between 5 vs. 10 min and 10 vs. 15 min under the lowest pfHb concentration, respectively, and a p-value of 0.028 between 0 vs. 5 min under the medium pfHb concentration. However, there was no significant difference in aggregation according to pfHb concentration at the same exposure time. From these results, our data suggest that hemolysis might enhance platelet aggregation under physiological shear conditions.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread 不同淀粉来源的4型抗性淀粉对面包物理性质和适口性的影响

Journal of Biorheology Pub Date : 2021-01-01 DOI: 10.17106/JBR.35.10

R. Shimada, M. Yoshimura

{"title":"Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread","authors":"R. Shimada, M. Yoshimura","doi":"10.17106/JBR.35.10","DOIUrl":"https://doi.org/10.17106/JBR.35.10","url":null,"abstract":"Resistant starch (RS) displays physiological properties similar to that of dietary fiber. In this study, the physical properties and palatability of bread made with RS type 4 (RS-4, chemically modified starch) were evaluated. Distarch phosphate potato starch, distarch phosphate rice starch, distarch phosphate tapioca starch, phosphated dis tarch phosphate sweet potato starch, and phosphated dis tarch phosphate wheat starch were the sources. Wheat flour was replaced with 20% (w/w) RS-4, and the bread was thereby considered as RS-4 added bread. Bread without RS-4 was the control bread. RS-4 added loaves of bread had less specific volume than the control bread. The hard ness of RS-4 added bread samples was also higher than that of the control bread. It was observed using a scanning elec tron microscope (SEM) that RS-4 was not gelatinized in bread. However, RS-4 added bread samples obtained over all acceptability comparable to that of the control bread in the sensory evaluation. It was concluded that differences in the sizes of starch particles added to the bread did not affect palatability. The RS-4 bread with potatoes starch appeared to cause the hardness of the crumb during baking; suggest ing that RS-4 derived from cereals would be more suitable for use in bread.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68197999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimal preparation for gluten-free rice bread 无谷蛋白米面包的最佳制备工艺

Journal of Biorheology Pub Date : 2021-01-01 DOI: 10.17106/JBR.35.18

Keiko Fujii, H. Onodera, Chihiro Teraguchi, A. Ohsuga, Atsuko Takahashi

{"title":"Optimal preparation for gluten-free rice bread","authors":"Keiko Fujii, H. Onodera, Chihiro Teraguchi, A. Ohsuga, Atsuko Takahashi","doi":"10.17106/JBR.35.18","DOIUrl":"https://doi.org/10.17106/JBR.35.18","url":null,"abstract":"In this study, we aimed to elucidate the optimal conditions for baking gluten-free rice bread while considering the powder characteristics of 10 rice flour varieties by optimizing the quantity of water to be added and examining the effects of particle size, protein content, amylose content, and degree of starch damage in rice flour. Rice breads were prepared with varying quantities of water, and the range of quantity of water that allowed baking varied depending on the variety of rice flour used. We determined that high protein content in rice flour allowed a wide range of quantity of water that can be added to be suitable for bread baking; however, concurrent with this are that the compressive stress of the bread increases as well. Moreover, we examined the effect of ingredient composition on the optimal quantity of water added to ensure the swelling of the rice flour bread and found that the quantity of water that can be added ranged from 15to 17-fold when the quantity of water to be added was based on the protein content in rice flour. These results indicate that when preparing gluten-free rice bread with a large specific volume, the quantity of water to be added can be determined using the protein content in rice flour as an indicator. Additionally, we found that when the protein content in rice flour is not known, the quantity of water to be added can be adjusted to achieve 10 to 20 Pa loss modulus G’’ of the batter.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"35 1","pages":"18-28"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Starch gel foods in cookery science: application of native starch and modified starches 淀粉凝胶食品在烹饪科学中的应用:天然淀粉和变性淀粉

Journal of Biorheology Pub Date : 2021-01-01 DOI: 10.17106/JBR.35.29

K. Hirao, T. Kondo, K. Kainuma, Setsuko Takahashi

{"title":"Starch gel foods in cookery science: application of native starch and modified starches","authors":"K. Hirao, T. Kondo, K. Kainuma, Setsuko Takahashi","doi":"10.17106/JBR.35.29","DOIUrl":"https://doi.org/10.17106/JBR.35.29","url":null,"abstract":"This paper reviews starch gel foods from the perspective of cookery science: warabi mochi (traditional sweet gel in Japan) and blancmange as hard gels and pastry cream/custard as a soft gel. Since warabi mochi is made from expensive warabi starch, physiochemical properties of several starches were tested as possible replacers. High potential of sago starch as a replacer was demonstrated as compared with sweet potato, potato, tapioca, and kudzu starches which are currently used as the replacers. Sago starch showed excellent characteristics in gel elasticity comparable to sweet potato and potato starches, high gel cohesiveness and low gel adhesiveness comparable to tapioca starch, and gel hardness comparable to kudzu starch. Toward quality improvements of warabi mochi , its preparation methods were also optimized. For instance, trehalose was added to suppress starch retrogradation in warabi mochi , and modified wheat starch was added to stabilize its gel quality. Meanwhile, warabi mochi is primarily a mixture of starches, sugars, and water, whereas most starch gel foods are mixtures of the primary ingredients and secondary ingredients such as proteins and fats. As for the blancmange, milk was replaced with soy protein isolate or soy milk powder for its quality improvement. For maximizing the physicochemical properties as well as taste, ratio of starch, protein, and fat was optimized by Scheffé’s simplex lattice design method: its triangular diagram clearly showed its optimal ratio for blancmange of high quality. Regarding pastry cream/custard, since its melting mouthfeel governs overall quality preference, methods to evaluate the melting mouthfeel were established. Thereafter, applicability of modified starches to pastry cream/custard was investigated to fit its texture to each food preparation. Based on physicochemical properties of the modified starches, pastry cream/custard preparation was adjusted to each of various food products.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68197779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effect of pH on the viscosity and viscoelastic properties of bile pH值对胆汁粘度和粘弹性的影响

Journal of Biorheology Pub Date : 2020-01-01 DOI: 10.17106/jbr.34.30

N. M. Nguyen, H. Obara

引用次数: 1

The potential stem-forming sequence consists of the polymerization in Pmel17 潜在的茎形成序列由Pmel17中的聚合组成

Journal of Biorheology Pub Date : 2020-01-01 DOI: 10.17106/jbr.34.25

Masatoshi Saiki, Ikumi Shibatate, Takafumi Shizuma

引用次数: 0