{"created":"2023-06-19T07:56:07.641926+00:00","id":526,"links":{},"metadata":{"_buckets":{"deposit":"0d2f3d5c-d37c-4bd1-8dae-3566e7d6ed93"},"_deposit":{"created_by":19,"id":"526","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"526"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00000526","sets":["15:47:151"]},"author_link":["2498","2496","3518","4164","2497"],"item_3_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ニュウサンキン コウボ ニヨリ ハッコウ ジュクセイ サセタ ショクブツ ハッコウ エキス ノ ユウコウ セイ ニ カンスル ケンキュウ"}]},"item_3_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"48","bibliographicPageStart":"39","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"岡山県立大学保健福祉学部紀要"},{"bibliographic_title":"Bulletin of Faculty of Health and Welfare Science, Okayama Prefectural University","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"内容記述(日)","attribute_value_mlt":[{"subitem_description":"植物性食品を中心とした食生活は、生活習慣病の予防や治療に効果があるとされている。乳酸菌や酵母により発酵熟成させた植物発酵エキスは、多種多様な植物性原料を用いて、発酵と糖蔵という伝統的な食品保存技術を応用した発酵食品である。本研究では、植物発酵エキスの有効性(栄養的特性や保健機能)に関する研究を行った。植物発酵エキスには、58.5%の炭水化物、3.7%のタンパク質、1.3%の脂質をはじめ、18種類のタンパク質構成アミノ酸や種々のビタミン類、食物繊維、ファイトケミカル(ポリフェノール、テルペノイド等)が含まれていた。さらに、植物発酵エキスは抗酸化作用、血圧上昇抑制作用、抗菌作用、抗アレルギー作用、抗炎症作用、チロシナーゼ阻害作用を有していることを「in vitro 試験」により明らかにした。","subitem_description_type":"Other"}]},"item_3_description_12":{"attribute_name":"内容記述(英)","attribute_value_mlt":[{"subitem_description":"A plant-based diet is thought to be better for the prevention and treatment of lifestyle-related diseases. A plant-based extract fermented by lactic acid bacteria and yeast (PELY) was made from various plant materials and was fermented product applying to traditional food-preservation technique, that is, fermentation and sugaring. In this study, the characterization and physiological function of PELY were examined.PELY contained 58.8% carbohydrate, 3.7% protein, and 1.3% lipid. It contained 18 kinds of amino acids and vitamin A, B1, B2, B6, B12, E, K, niacin, pantothenic acid, and folic acid. It also did a lot of dietary fiber and phytochemicals (polyphenol, terpenoid, i.e.).Moreover, PELY had several physiological functions such as antioxidant, antihypertensive, antibacterial, anti-allergy, anti-inflammatory and anti-tyrosinase activities in vitro.","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00000519","subitem_identifier_reg_type":"JaLC"}]},"item_3_publisher_20":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岡山県立大学"}]},"item_3_relation_22":{"attribute_name":"論文ＩＤ（ＮＡＩＤ）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110009552430","subitem_relation_type_select":"NAID"}}]},"item_3_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)"}]},"item_3_source_id_13":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10488896","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_21":{"attribute_name":"ＩＳＳＮ","attribute_value_mlt":[{"subitem_source_identifier":"13412531","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_19":{"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":"中島, 伸佳"},{"creatorName":"ナカジマ, ノブヨシ","creatorNameLang":"ja-Kana"},{"creatorName":"Nakajima, Nobuyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"桑木, 信輔"},{"creatorName":"クワキ, シンスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"石原, 浩二"},{"creatorName":"イシハラ, コウジ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishihara, Kouji","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"田中, 英彦"},{"creatorName":"タナカ, ヒデヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"Tanaka, Hidehiko","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Kuwaki, Shinsuke","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":"2013-03-12"}],"displaytype":"detail","filename":"第19巻 A原著論文-5.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"第19巻 A原著論文-5","url":"https://oka-pu.repo.nii.ac.jp/record/526/files/第19巻 A原著論文-5.pdf"},"version_id":"23a6a481-73c3-47bb-a4a2-5d209ad849a4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"植物発酵エキス","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"機能性食品","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"酵母","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented plant extract","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"functional food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"yeast","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"乳酸菌・酵母により発酵熟成させた「植物発酵エキス」の有効性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乳酸菌・酵母により発酵熟成させた「植物発酵エキス」の有効性に関する研究"},{"subitem_title":"Studies on the plant-based extract fermented by lactic acid bacteria and yeast","subitem_title_language":"en"}]},"item_type_id":"3","owner":"19","path":["151"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-03-12"},"publish_date":"2013-03-12","publish_status":"0","recid":"526","relation_version_is_last":true,"title":["乳酸菌・酵母により発酵熟成させた「植物発酵エキス」の有効性に関する研究"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-19T08:13:38.341208+00:00"}