{"created":"2023-06-20T13:54:25.683951+00:00","id":3302,"links":{},"metadata":{"_buckets":{"deposit":"585f96f5-be75-49eb-9b15-5d3e168978b0"},"_deposit":{"created_by":18,"id":"3302","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"3302"},"status":"published"},"_oai":{"id":"oai:lib.sugiyama-u.repo.nii.ac.jp:00003302","sets":["570:829:974"]},"author_link":["6347"],"item_10007_biblio_info_31":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-07-03","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書"}]}]},"item_10007_description_29":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：東海地方で多く利用されている豆味噌について、ヒトマクロファージ様を用い抗酸\n化・抗炎症作用を検討した。また、若年女性を対象に豆味噌摂取による血中・尿中の酸化ストレスレベルの低減\n効果を検討した。\n豆味噌抽出物は、ヒトマクロファージ様細胞THP-1の酸化ストレスを介する細胞死および細胞内活性酸素種\n（ROS)の生成を抑制した。さらに炎症反応誘導における炎症性サイトカインIL-1βの産生を抑制した。また、若\n年健常女性を対象にした豆味噌の味噌汁の2週間摂取により、血中・尿中酸化ストレスが低減する傾向が認めら\nれたが有意ではなかった。豆味噌には、酸化ストレスを低減する作用があることが示唆された。","subitem_description_type":"Abstract"}]},"item_10007_text_50":{"attribute_name":"助成","attribute_value_mlt":[{"subitem_text_value":"文部科学省科学研究費補助金　基盤研究（Ｃ）（一般）　課題番号：17K00937"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"及川, 佐枝子"}],"nameIdentifiers":[{"nameIdentifier":"6347","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90610585","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/search/?qm=90610585"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-10-04"}],"displaytype":"detail","filename":"及川先生(17K00937).pdf","filesize":[{"value":"168.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"大豆発酵食品による酸化ストレスレベルおよび炎症レベルの低減効果の解明","url":"https://lib.sugiyama-u.repo.nii.ac.jp/record/3302/files/及川先生(17K00937).pdf"},"version_id":"d9ed31e2-85f2-4e1f-b812-4b87d41b1d26"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"豆味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化作用","subitem_subject_scheme":"Other"},{"subitem_subject":"抗炎症作用","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆発酵食品","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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"大豆発酵食品による酸化ストレスレベルおよび炎症レベルの低減効果の解明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆発酵食品による酸化ストレスレベルおよび炎症レベルの低減効果の解明"},{"subitem_title":"Elucidation of the reducing effect of oxidative strss and inflammation level induced by fermented soybean food","subitem_title_language":"en"}]},"item_type_id":"10007","owner":"18","path":["974"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-10-04"},"publish_date":"2021-10-04","publish_status":"0","recid":"3302","relation_version_is_last":true,"title":["大豆発酵食品による酸化ストレスレベルおよび炎症レベルの低減効果の解明"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-06-20T14:30:59.932911+00:00"}