Structure analysis of high-pressure phase for skyrmion-hosting multiferroic Cu2OSeO3

Autor: Nishibori, E., Karatsu, S., Terakura, C., Takeshita, N., Kinoshita, M., Ishiwata, S., Tokura, Y., Seki, S.

Publikováno v: Phys. Rev. B 102, 201106 (2020)

Cu2OSeO3 is known as a unique example of insulating multiferroic compounds with skyrmion spin texture, which is characterized by the chiral cubic crystal structure at ambient pressure. Recently, it has been reported that this compound shows pressure-

Externí odkaz: http://arxiv.org/abs/2009.07577

Characterization of Serotype CD Mosaic Botulinum Neurotoxin in Comparison with Serotype C and A.

Autor: Miyashita SI; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Karatsu S; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Fujiishi M; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Huang IH; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Nagashima Y; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Morobishi T; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Hosoya K; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Hata T; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan., Dong M; Department of Urology, Boston Children's Hospital, Boston, MA 02115, USA.; Department of Microbiology, Harvard Medical School, Boston, MA 02115, USA.; Department of Surgery, Harvard Medical School, Boston, MA 02115, USA., Sagane Y; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri 099-2493, Hokkaido, Japan.

Publikováno v: Toxins [Toxins (Basel)] 2023 Feb 03; Vol. 15 (2). Date of Electronic Publication: 2023 Feb 03.

Species-specific gene duplication in Clostridia produces variations of cholesterol-dependent cytolysin with different cytotoxicity.

Autor: Hosoya K; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan. Electronic address: 47619010@nodai.ac.jp., Miyashita SI; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan., Karatsu S; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan., Huang IH; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan., Sagane Y; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan. Electronic address: y3sagane@nodai.ac.jp.

Publikováno v: Biochemical and biophysical research communications [Biochem Biophys Res Commun] 2022 Dec 31; Vol. 637, pp. 240-246. Date of Electronic Publication: 2022 Nov 15.

The impact of relative hypotension on acute kidney injury progression after cardiac surgery: a multicenter retrospective cohort study.

Autor: Kotani Y; Department of Intensive Care Medicine, Kameda Medical Center, Kamogawa, Japan., Yoshida T; Department of Intensive Care Medicine, Tokyo Women's Medical University, 8-1 Kawada-cho, Shinjuku-ku, Tokyo, 162-8666, Japan. hawaii28981@yahoo.co.jp., Kumasawa J; Department of Critical Care Medicine, Sakai City Medical Center, Sakai, Japan., Kamei J; Emergency and Critical Care Center, Kurashiki Central Hospital, Kurashiki, Japan., Taguchi A; Department of Anesthesiology and Critical Care, Kobe City Medical Center General Hospital, Kobe, Japan., Kido K; Department of Anesthesiology and Intensive Care Medicine, Hiroshima Citizens Hospital, Hiroshima, Japan., Yamaguchi N; Department of Emergency and Critical Care Medicine, Tokyo Bay Urayasu Ichikawa Medical Center, Urayasu, Japan., Kariya T; Intensive Care Department, Yokohama City University Medical Center, Yokohama, Japan., Nakasone M; Division of Anesthesiology and Critical Care Medicine, Department of Surgery, Faculty of Medicine, Tottori University, Yonago, Japan., Mikami N; Department of Anesthesiology, Hirosaki University Graduate School of Medicine, Hirosaki, Japan., Koga T; Intensive Care Unit, Department of Anesthesiology, Jikei University School of Medicine, Tokyo, Japan., Nakayama I; Intensive Care Unit, Department of Internal Medicine, Okinawa Chubu Hospital, Okinawa, Japan., Shibata M; Department of Emergency and Critical Care Medicine, Wakayama Medical University, Wakayama, Japan., Yoshida T; Department of Emergency Medicine, Hokkaido University Hospital, Sapporo, Japan., Nashiki H; Intensive Care Unit, Iwate Prefectural Central Hospital, Morioka, Japan., Karatsu S; Department of Intensive Care Medicine, Yokohama City Minato Red Cross Hospital, Yokohama, Japan., Nogi K; Cardiovascular Medicine, Nara Medical University, Kashihara, Japan., Tokuhira N; Department of Anesthesiology and Intensive Care, Osaka University Graduate School of Medicine, Suita, Japan., Izawa J; Department of Internal Medicine, Okinawa Prefectural Yaeyama Hospital Okinawa, Ishigaki, Japan.

Publikováno v: Annals of intensive care [Ann Intensive Care] 2021 Dec 20; Vol. 11 (1), pp. 178. Date of Electronic Publication: 2021 Dec 20.

Atomic force microscopic image data of botulinum neurotoxin complexes with different molecular sizes.

Autor: Miyashita SI; Department of Food and Cosmetic Science, Graduate School of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan., Sagane Y; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan., Uchino T; Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan., Karatsu S; Department of Food and Cosmetic Science, Graduate School of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan., Hosoya K; Department of Food and Cosmetic Science, Graduate School of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan., Huang I; Department of Food and Cosmetic Science, Graduate School of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan., Niwa K; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan., Watanabe T; Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, 5-196-1 Kogane-chuo, Eniwa, 061-1449, Japan., Niimura Y; Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan., Suzuki T; Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan.

Publikováno v: Data in brief [Data Brief] 2019 Jun 25; Vol. 25, pp. 104193. Date of Electronic Publication: 2019 Jun 25 (Print Publication: 2019).