RESUMO
Sense of agency (SoA) refers to the subjective feeling of controlling one's own actions and sensory feedback. The SoA occurs when the predicted feedback matches the actual sensory feedback and is responsible for maintaining behavioral comfort. However, sensorimotor deficits because of illness cause incongruence between prediction and feedback, so the patient loses comfort during actions. Discomfort with actions associated with incongruence may continue robustly (i.e., "not" adaptable) throughout life because of the aftereffects of the disease. However, it is unclear how the SoA modulates when incongruency is experienced, even for a short term. The purpose of this study was to investigate the adaptability of the SoA in healthy participants in sensorimotor tasks for a short term. Participants were divided into congruent and incongruent exposure groups. The experimental task of manipulating the ratio of the self-control of a PC cursor was used to measure the SoA before and after exposure to congruent or incongruent stimuli. The results showed no significant differences between the groups before and after exposure for a short term. The finding that the SoA was not adaptable may assist in guiding the direction of future studies on how to correct incongruence.
RESUMO
It has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained from the above data regarding health benefits of the FPs, the aim of this study was evaluating the effects of dietary FPs on lipid accumulation and gut microbiota in mice with or without cholesterol-load in the diet. C57BL/6N mice were fed normal (CO) diet, CO with 10% FPs (CO + FPs) diet, cholesterol loaded (HC) diet, or HC with 10% FPs (HC + FPs) diet for 8 weeks. The mice were then euthanized, and blood samples, tissue samples, and feces were collected. The adipose tissue weight and liver triglyceride levels in the HC + FPs diet groups were significantly reduced compared to that in the HC diet groups. However, FPs significantly increased the serum non-high-density lipoprotein cholesterol (HDL-C) levels, the ratio of non-HDL-C to HDL-C and hepatic total cholesterol levels in mice fed cholesterol-loaded diet compared with that of the HC diet group. Since dietary FPs significantly decreased the protein expression levels of cholesterol 7 alpha-hydroxylase 1 in the HC + FPs diet groups, the cholesterol accumulation in FPs group may be explained by insufficient catabolism from cholesterol to bile acid. In addition, the dietary FPs tended to increase Clostridium cluster IV and XIVa, which are butyrate-producing bacteria. Related to the result, n-butyrate was significantly increased in the CO + FPs and the HC + FPs diet groups compared to their respective control groups. These findings suggested that dietary FPs modulated the lipid pool and gut microbiota.
RESUMO
A yam (Dioscorea opposita Thunb) class IV chitinase, whose genomic DNA was cloned by Mitsunaga et al. (2004), was produced by the recombinant Pichia pastoris X-33 in high yields such as 66 mg/L of culture medium. The chitinase was purified by column chromatography after Endoglycosidase H treatment and then characterized. It showed properties similar to the original chitinase E purified from the yam tuber reported by Arakane et al. (2000). This Pichia-produced chitinase also showed strong lytic activity against Fusarium oxysporum and Phytophthora nicotianae, wide pH and thermal stability, optimum activity at higher temperature such as 70 °C, and high substrate affinity, indicating that one can use this Pichia-produced yam chitinase as a bio-control agent.
