Coherence between oscillations in the cardiorespiratory system and tissue oxygen index in muscle recovering from intensive exercise in humans.

It has been shown that the tissue oxygen index (TOI) measured by near-infrared spectroscopy oscillates at very low frequencies during recovery after exercise and that this oscillation is derived from interactions among biochemical substances involved in oxidative metabolism in skeletal muscle. As a further step, we examined whether TOI in muscle interacts through oscillation with factors related to oxygen in the cardiorespiratory system. For this examination, coherence and phase difference between the TOI in the vastus lateralis and heart rate (HR) and between TOI and arterial oxygen saturation (SpO2) were sequentially determined during recovery (2-60 min) after severe cycle exercise with a workload of 7.5% of body weight for 20 s. Significant coherence between TOI and HR was obtained in the very low-frequency band (approximate range: 0.002-0.03 Hz) and in the low-frequency band (approximate range: 0.06-0.12 Hz). The phase difference was negative in the low-frequency band and positive in the very low-frequency band. The coherence between TOI and SpO2 was significant in the very low-frequency band. The phase difference was negative. There were no sequential changes in these coherences and phase differences. The results suggest that TOI in skeletal muscle interrelates with factors related to the heart and lungs.

Evidence for a Lactic Streptococcal Role in Nigerian Acidic Cassava ( Manihot esculenta Crantz) Fermentations 1.

The predominant acid-producing organism isolated from Nigerian cassava mixed fermentation cultures was Streptococcus faecium . Corynebacterium manihot was also abundant in the mixed cultures, but contrary to earlier reports, this organism grew slowly and lacked significant acid-producing capabilities. Cultural characteristics of S. faecium indicated that it was the primary fermentation organism in acidic cassava fermentations rather than the earlier indicated C. manihot . Diacetyl production in both milk cultures and fermented cassava was demonstrated for S. faecium . Detection of diacetyl in fermented cassava products indicated that S. faecium may also play an additional role in the flavor development of these products.