This study aimed to investigate risk factors for sarcopenia in community-dwelling older adults visiting regional medical institutions. We retrospectively analyzed medical records of 552 participants ...(mean age: 74.6 ± 6.7 years, males 31.3%) who underwent body composition evaluation between March 2017 and December 2018 at one of 24 medical institutions belonging to the Kadoma City Medical Association in Japan. We collected the participant's characteristics and laboratory data. Sarcopenia was diagnosed according to the Asian Working Group for Sarcopenia 2019. Sarcopenia, including severe sarcopenia, was detected in 22.3% of all participants, 17.3% of men, and 24.5% of women; rates increased with age. Multivariate logistic regression analysis revealed age (odds ratio OR: 2.12; 95% confidence interval CI 1.20-3.75), obesity (OR: 0.15; 95% CI 0.07-0.32), hypertension (OR: 0.44; 95% CI 0.25-0.76), certification of long term care (OR: 3.32; 95% CI 1.41-7.81), number of daily conversations (OR: 0.44; 95% CI 0.25-0.77), and malnutrition (OR: 2.42; 95% CI 1.04-5.60) as independent predictors of sarcopenia. Receiver operating characteristic curve analysis demonstrated that the cut-off for daily conversations defining sarcopenia was 4.8 persons. The prevalence of sarcopenia in this study was 22.3%. Besides traditional risk factors for sarcopenia, the number of daily conversations was an independent factor.
The purpose of this study was to clarify the structure of support provided by Oncology Certified Nurse Specialists to families of elderly cancer patients who have difficulty making decisions, and to ...discuss the practical skills required of nurses. Data were collected through semi-structured interviews with eight Oncology Certified Nurse Specialists who had experience in providing surrogate decision-making support to families of elderly cancer patients. The method of analysis was qualitative inductive analysis. Support for family members who make surrogate decisions was summarized into four core categories: “lighten the burden borne of the family as much as possible,” “aim for decisions that reflect the elderly cancer patient’s wills,” “clarify family members who can carry out surrogate decision-making,” and “have family members be prepared to make proxy decision-making.” It was considered that support is continued from before the proxy decision is assumed to be made until after the proxy decision is made, interrelating, and aiming two goals that “lighten the burden borne of the family as much as possible,” “aim for decisions that reflect the elderly cancer patient’s wills.” The practical skills required of nurses include the ability to nestle the family, the ability to assess, the ability to build relationships with multiple professions, and the ability to respect the wishes of elderly cancer patients and to be aware of reducing the burden on the family.
In the previous paper, the bread baking properties of soy 11S globulin were changed remarkably by adding of surfactant substances such as egg or soy lecithin, sodium dodecyl sulfate and glycerol ...mono-stearate. The similar improvements were recognized for the freeze storage dough produced by adding of gelatinised 11S globulin. In these experiments, the improvement of bread baking properties in 11S globulin were presumed to cause by the intramolecular conformational changes such as loosening of hydrophobicity, unfolding of peptide chain, etc. These induced changes in molecular shapes might be detected through the varying of proteolysis with some proteases. Therefore, the changes of proteolysis were determined with the differences of Formal titration values in the proteolysates prepared from various conditionings 11S globulins and neutral endo type proteases. Trypsin and freeze dried (F. D.) soy 11S globulin were selected as the optimum pro tease and substrate. The differences of Formal titration values between the proteolysates (50mg) obtained from raw and heat denatured F. D. 11S globulin was 0.12m/ of N/10-KOH. The differences were 0.tom/ and 0.05ml when 0.1% egg lecithin and glycerol mono-stearate were added to raw F. D. 11S globulin. However, the differences of titration values became to minus values through the elongation of freeze storage in gelatinised globulin. These results showed that the intramolecular conformation changes in soy 11S globulin occured by adding of surfactant substances and freezing of gelatinised globulin as was expected.
In the searching examinations for gluten replace proteins through bread baking with non-glutinous rice flour and various proteinaceous substances, soy 11S globlin hindered remarkably the bread baking ...properties of wheat gluten. However, soy 11S globlin had changed drastically by adding of 4% egg yolk powder1). It is well known that lecithin is the main component of polarlipid in egg yolk and soy beans. Therefore, the changes of bread baking properties in soy 11S globlin by adding of lecithin produced from egg yolk or soy beans were examined. In these experiments, added 0.05% egg lecithin converted remarkably the bread baking properties of soy 11S globlin, and soy lecithin gave the similar results. Moreover, it was elucidated that soy 11S globlin was altered to show the excellent bread baking properties by adding of 0.5% sodium dodecyl sulfate (S. D. S.) or glycerol monostearate (Monoglyceride). Consequently, it was presumed that the tight intramolecular hydrophobicity of soy 11S globlin was loosened by absorption of such surfactant substances, then, soy 11S globlin obtained the flexibility to response with the mixing stress during dough making processes.
In the baking of rice bread composed 80% of non-glutinous rice flour, 10% of wheat gluten and 10% of soy protein, the contribution of frozen process in gelatinised soy protein for bread baking ...properties were reported previously. 7S and 11S globlins are known to consist about 80% or more of soy protein, and it has been elucidated that the both globlins are different respectively their functional properties such as gelation, hydaation and emulsifying properties. Therefore, 7S and 11S globlins prepared from non-heat defatted soybean meal were examaned their baking properties. 7S globlin had cooperated with wheat gluten to bake the rice bread. When 7S globlin was combined with wheat gluten. the fermented dough was excellently voluminous one, however, it was sinked slightly the top of crust during baking process. In 7S globlin, the gelatinisation had scarcely influenced the baking quality, however, the frozen storage of mixing dough had failed the baked volume. The addition of other proteinaceous substances such as salt soluble fish protein, egg white and egg yolk had rather deteriorated the baking qualities of 7S globlin. 11S globlin hindered remarkably the bread baking properties of wheat gluten. However, the gelatinisation and frozen processes were effective to improve the baking properties of 11S globlin. Particularly, the adding of lyophilised egg yolk contribued remarkably to improve the baking properties of 11S globlin. The specific volume (baked volume/baked weight) of baked goods composed 8% of 11S globlin and 2% of egg yolk was 2.6, and the S. V. value exceeded evidently the rice flour-wheat gluten bread.
In the baking of rice bread composed 80% of rice flour, 10% of wheat gluten and 10% of soy protein, the contribution of frozen process in gelatinised soy protein for bread baking properties were ...reported previously. Therefore, the changes of bread baking properties in several proteins such as wheat gluten, two kinds of milk protein, three kinds of fish protein, egg white and yolk affected by gelatinisation and freezing procedures were investigated. The freeze dried raw milk protein prepared by dialysis of non-heat defatted milk powder gave the slightly more excellent bread than the heated milk protien obtained similarly from the purchased skim milk. They were hindered commonly their bread baking properties through grinding processes with 3 %NaCl. Three kinds of fish protein were prepared from purchased frozen Alaska pollack Surimi. The freeze dried whole fish protein obtained from the dialysed residue of Surimi hindered remarkably the bread baking of wheat gluten. These hindrance was presumed to cause the remaining of water soluble protein in it. The actomyosin protein extracted from Surimi with 3% NaCl contributed mainly to bake the gluten-reduced bread composed 55% of rice flour, 30% of wheat flour and 15% of actomyosin protein. The baked goods had the typical spongenous structure in crumb. The residul protein extraced actomyosin from Surimi hindered slightly the bread baking of wheat gluten. Freeze dried egg white and egg yolk prepared by dialysis of corresponding raw egg portions gave the excellent breads respectively. In the egg white, the bread baking properties were hindered slightly by grinding with 3% NaCl, however, egg yolk was improved oppositely through the same procedure. Frozen processes were not influenced in both proteins. Frozen wheat gluten dough gave more excellent breads than no-freeze dough.
In the previous paper, it was elucidated that the bread baking properties of soy 11S globulin combined with 80% rice flour and 10% wheat gluten were improved remarkably by adding of 0.1% egg ...lecithin. Therefore, the changes of bread baking properties in soy 7S globulin combined with similarly structured components were examined. However, the addition of egg lecithin hindered the properties of soy 7S globulin. After frozen storage of mixed dough, 11S globulin improved the bread baking properties, but 7S globulin was damaged. These differences in both globulins were presumed to cause due to their molecular structures. Molecular weight of 7S globulin is about a half of 11S globulin. Particularly, the subunit structures are extremely different in both globulins. Therefore, the enlargement of molecular size was tried through reacting with epichlorohydrin. The product, modified soy 7S globulin, gave excellent bread by adding of 0.1% egg lecithin.
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