{"created":"2023-06-19T07:56:31.604074+00:00","id":1244,"links":{},"metadata":{"_buckets":{"deposit":"66726f47-52d1-4884-be30-c40fe523afcf"},"_deposit":{"created_by":19,"id":"1244","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1244"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00001244","sets":["166:182:167"]},"author_link":["4275"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-06-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"198","bibliographicPageStart":"191","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science"},{"bibliographic_title":"Eiyo To Shokuryo","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大豆におけるアレルゲンを詳細に検索し, 16種類のアレルゲンを見出した。このうち, Gly m Bd 30K, Gly m Bd 68KおよびGly m Bd 28Kが大豆における主要なアレルゲンであることを明らかにするとともに, Gly m Bd 30Kは34-kDa oil-body-associated protein, Gly m Bd 68Kはβ-conglycinin のα-subunit であると同定した。Gly m Bd 28Kは未同定のアスパラギン結合型糖タンパク質であることを明らかにした。さらに, これらの選択的な定量方法を確立して伝統的な発酵大豆食品が低アレルゲン化された食品であることならびに溶媒法により容易に主要アレルゲンを除去しうることを明らかにした。一方, 小麦においては, 15種類のアンルゲンを見いだした。このうち, 27-, 31-と37kDaのタンパク質成分が主要なアレルゲンであることならびにTri a Bd 17Kはすでに同定されているアスパラギン結合型糖鎖を有するα-amylase inhibitor CM16とCM17であることを明らかにした。また, 本研究過程で, Gly m Bd 28Kと Tri a Bd 17Kの糖鎖が患者血清中のIgE抗体と特異的に反応するという興味深い現象を見出した。","subitem_description_type":"Abstract"}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Using serum samples from soybean-sensitive patients, 16 allergens were found in soybeans. Among them, Gly m Bd 30K, Gly m Bd 68K and Gly m Bd 28K were shown to be major allergens. Gly m Bd 30K was identified as a 34-kDa oil-body-associated protein, and Gly m Bd 68K as the α-subunit of β-conglycinin. Gly m Bd 28K was shown to be an unknown Asn-linked glycoprotein and exhibited high homology with pumpkin MP27/MP32 and carrot globulin-like protein. Selective and highly sensitive methods for determination of Gly m Bd 30K and Gly m Bd 28K have been developed, and traditional fermented soybean foods were revealed to be hypoallergenized. Also, a simple method for the removal of major allergens has been established with a new solvent system. In wheat, 15 allergens have been detected using sera from wheat-sensitive patients. Among them, 27-, 31- and 37-kDa allergens were shown to be major allergens in wheat and a 17-kDa allergen (Tri a Bd 17K) was identified as α-amylase inhibitor CM16 and CM17 with an Asn-linked sugar moiety. In the course of the allergenicities of Gly m Bd 28K and Tri a Bd 17K, their sugar moieties were shown to be involved in the binding of IgE antibodies specific for the allergens in the sera of patients. This finding confirms the idea that the sugar moieties may be a common epitope structure.","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本栄養・食糧学会"},{"subitem_publisher":"Japan Society of Nutrition and Food Science"}]},"item_10001_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10009716132","subitem_relation_type_select":"NAID"}}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.4327/jsnfs.55.191","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00311992","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02873516","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"辻, 英明"},{"creatorName":"Tsuji, Hideaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-02"}],"displaytype":"simple","filename":"jjsnfs_55_3_191-198.pdf","filesize":[{"value":"3.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"jjsnfs_55_3_191-198","url":"https://oka-pu.repo.nii.ac.jp/record/1244/files/jjsnfs_55_3_191-198.pdf"},"version_id":"faa8ea21-53b7-4de9-aec0-ad3de54000f8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大豆アレルゲン","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦アレルゲン","subitem_subject_scheme":"Other"},{"subitem_subject":"アスパラギン結合型糖鎖","subitem_subject_scheme":"Other"},{"subitem_subject":"サンドイッチELISA","subitem_subject_scheme":"Other"},{"subitem_subject":"低アレルゲン化","subitem_subject_scheme":"Other"},{"subitem_subject":"soybean allergen","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"wheat allergen","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sandwich ELISA","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Asn-linked sugar chain","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hypoallergenization","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"豆・穀類中のアレルゲンに関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"豆・穀類中のアレルゲンに関する研究"},{"subitem_title":"Studies on Allergens in Legumes and Cereals","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"19","path":["167"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-09-30"},"publish_date":"2015-09-30","publish_status":"0","recid":"1244","relation_version_is_last":true,"title":["豆・穀類中のアレルゲンに関する研究"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-19T08:11:52.839899+00:00"}