The whole-cell patch clamp technique and "Y-tube" method were applied to evaluate the effects of sevoflurane (from 0. 3×10-3to 3×10-3 mol/L) on chloride current induced by bath utilization of 3×10-6 mol/L γ-aminobutyric acid (GABA) in the single-cultured rat dorsal root ganglia neurons. Experimental data demonstrated that when peak amplitude of chloride current induced by 3 × 10-6 mol/L GABA was considered as 100 % in the presence of 0. 38×10-3, 0. 76×10-3, 2. 28×10-3, 3. 04×10 -3 mol/L sevoflurane peak amplitude of chloride current was rose to (149±25) %, (203±-27) %, (327±79) %, (331±109) %, (243±71) % correspondingly. This finding suggests that sevoflurane, at concentrations relevant clinical anesthesia, can enhance GABA-mediated chloride current in sensory neurons.

0 05) Conclusions Propofol combined with sevoflurane additively potentiates GABA gated chloride current in rat dorsal root ganglia

Objective To determine effects of propofol combined with diazepam on GABA-activated chloride currents(IGABA). Methods Whole-cell patch clamp recordings were made from cultured rat dorsal root ganglionic neurons dissociated by collagenase and trypsin, and trituration. 3 ?mol/L GABA was administered by pressure ejection, meanwhile, propofol and diazepam were dissolved in the external solution and were given with the "Y tube" technique. Results Co-application of propofol(0.3, 1.0, 3.0?mol/L) and diazepam (100 nmol/L) potentiated the IGABA ,which was significantly larger than the sum of that potentiated by either drug alone. Diazepam (100 nmol/L ) shifted the concentration-response curve of the propofol-potentiated IGABA to the left in parallel fasion, the EC50 value of propofol was decreased by diazepam from (7.6 ?1.8) ?mol/L to (3.9?1.1 )?mol/L.Conclusions Propofol combined with diazepam synergistically potentiates GABA-gated chloride currents in rat sensory neurons.

To prevent protein-energy malnutrition in elderly inpatients with dysphagia, weexamined the current meals for them in detail. The thickeners seemed to be a ploblem. Changes of viscosity over time and temperature were reduced when a starch thickener was changed to a xanthan gum thickener. When a gelatinizer was added to soft meals to allow cutting into shape, etc., the meals looked better were less sticky, more cohesive, and easier to eat. Thus, the smooth texture required of meals for dysphagia patients was obtained. When conventional mixed meals were changed to soft meals, there was an improvement of appearance and the meals became more palatable.The change of food intake after these improvements was investigated in five inpatients who had difficulty in swallowing. Food intake was increased in four of these five patients after these improvements, suggesting that their appetite might have been increased by improvement of the appearance and palatability of their meals. We will continue making improvements of these meals in hopes that patients can eat solid food again as early as possible.
Deglutition Disorders ; Eating ; Energy, Physics ; Solid ; Malnutrition