{"created":"2023-05-15T09:58:10.490313+00:00","id":2076,"links":{},"metadata":{"_buckets":{"deposit":"03cf8afe-dec7-4d47-9166-6d0f795e4c24"},"_deposit":{"created_by":5,"id":"2076","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2076"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00002076","sets":["85","85:33"]},"author_link":["11135"],"item_10007_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食品としてのキノコは噂好的特性のみならず,健康面での機能が注目されている.食品中には活性酸素による酸化的ストレスを抑制する抗酸化作用を示す成分が数多く存在しているが,最も身近なキノコであるシイタケの抗酸化活性に関する研究はほとんど行われていない.本研究はシイタケ中の抗酸化活性と活性成分の特性を明らかにすることを目的として行った.活性酸素によるヒアルロン酸の酸化的分解に対する抑制活性を指標としてシイタケの抗酸化活性を評価した.シイタケの抗酸化活性は産地によって大きく異なった.生シイタケの抗酸化活性成分には熱に不安定で分子量が10000より大きなタンパク質性の成分と熱に安定な分子量10000以下の成分が存在した.タンパク質性の成分はカタラーゼであることが推定された.また,熱に安定な分子量10000以下の成分は乾燥シイタケにも存在していた.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10007_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_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"nishiyama1-mori-1999.pdf","filesize":[{"value":"563.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nishiyama1-mori-1999.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/2076/files/nishiyama1-mori-1999.pdf"},"version_id":"b2d468e4-034a-4191-a9c8-fdb8f97fac80"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Nishiyama, Kazuo","creatorNameLang":"en"},{"creatorName":"西山, 和夫","creatorNameLang":"ja"},{"creatorName":"ニシヤマ, カズオ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{}]}]},"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":"キノコの生理活性成分の評価 : シイタケの抗酸化成分に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キノコの生理活性成分の評価 : シイタケの抗酸化成分に関する研究","subitem_title_language":"ja"}]},"item_type_id":"10007","owner":"5","path":["85","33"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-12-22"},"publish_date":"2008-12-22","publish_status":"0","recid":"2076","relation_version_is_last":true,"title":["キノコの生理活性成分の評価 : シイタケの抗酸化成分に関する研究"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-09-03T07:02:34.881271+00:00"}