{"created":"2023-05-15T09:59:19.079139+00:00","id":3440,"links":{},"metadata":{"_buckets":{"deposit":"e10cac86-263e-4165-b20c-8c7b39fd96b9"},"_deposit":{"created_by":5,"id":"3440","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"3440"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00003440","sets":["74","74:46","74:46:349","74:46:349:365"]},"author_link":["18879","18887","18897","18905","18875","18891","16735","2236","1363","1480","1441","18881","16732","18888","16743","18892","18893","16882","18876","16775","18859","18877","2023","1452"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1-2","bibliographicPageEnd":"92","bibliographicPageStart":"87","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"宮崎大学農学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Agriculture, Miyazaki University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In vitro experiments were conducted to examine an effect of freeze-dried shochu distiller's by-product (SDB) on the production of some essential and semi-essential amino acids by rumen microorganisms. Since the microbial composition of the rumens of cattle, sheep and goats is thought to be almost similar, suspensions of the mixed rumen bacteria (B system) and the mixed microorganisms consisting of rumen bacteria and protozoa (BP system) were prepared from the rumen contents of fistulated goats. SDB was a freeze-dried powder of the mixture of the same weights of buckwheat shochu istiller's condensed solubles and its cake. Proximate analysis of SDB indicated that crude protein and nitrogen-free extractives were about 47 and 31% in dry matter, respectively. \nThe effect of SDB on the production of amino acids by rumen microorganisms was examined by determining the productions of tryptophan from indolepyruvate, phenylalanine from phenylacetate, tyrosine from p-hydroxyphenylpyvate and lysine from 2, 6-diaminopimelic acid in the supernatant fuids of the incubations and hydrolysates of microbial protein during a 12h incubation period of B and BP systems at 39℃ with and without 1% (w/v) SDB powder. \nIn addition, since vitamin B6 has been known to stimulate the production of amino acids by rumen microorganisms, the effect of simultaneous addition of SDB and vitamin B6 on the production of these amino acids was also examined. \nAs a result, it was revealed that the addition of SDB powder significantly (p<0.05) stimulated the production of these amino acids in both systems by 10-39%. Simultaneous addition of SDB and vitamin B6 further stimulated their production by 17-64% (P<0.05). Therefore the substances in SDB which were effective seemed to be different from vitamin B6. This is \nthe first evidence that SDB stimulates the production of some essential and semi-essential amino acids by rumen micororganisms. The results of the present experiments strongly suggest that SDB may stimulate the growth of ruminant animals.\n\\n ソバ焼酎粕凍結乾燥粉末を用いて焼酎粕がルーメン\n微生物による必須アミノ酸および準必須アミノ酸の合\n成に及ぼす影響を検討した. 牛, 山羊, 緬羊では第一\n胃(ルーメン) 内微生物の構成がほぼ同じと考えられ\nているので, 本実験に用いた混合ルーメンバクテリア\n単独懸濁液 (バクテリア単独系) および混合ルーメン\nバクテリア・プロトゾア共存懸濁液 (バクテリア・プ\nロトゾア共存系) は, 実験動物として飼育しているフィ\nステルを装着した山羊のルーメン内容物から調製した.\n焼酎粕凍結乾燥粉末は, ソバ焼酎粕濃縮液および同脱\n水ケーキの等重量混合物を凍結乾燥して, 乳鉢で粉末\n状にしたものを用いた. 焼酎粕の一般成分の特徴は,\n粗タンパク質が乾物あたりで約47%と高いこと, 可溶\n無窒素物も約31%も含まれることであった.\n ルーメン微生物よるアミノ酸合成に及ぼす焼酎粕の\n影響は, バクテリア単独系およびバクテリア・プロト\nゾア共存系によるインドールピルビン酸を基質とした\n場合のトリプトファン合成量, フェニルピルビン酸を\n基質とした場合のフェニルアラニン合成量, p-ヒドロ\nキシフェニルピルビン酸を基質とした場合のチロシン\n合成量および2,6-ジアミノピメリン酸を基質とした場\n合のリジン合成量を焼酎粕凍結乾燥粉末 (1 %, w/v)\n存否の条件で検討した. また, ビタミンB6がルーメ\nン微生物のアミノ酸合成を促進することが知られてい\nるので, 焼酎粕凍結乾燥粉末とビタミンB6を同時に\n添加した場合の合成量についても検討した. その結果,\n上記のいずれのアミノ酸も焼酎粕凍結乾燥粉末添加に\nより有意 (P<0.05) に10～39%も合成が促進される\nことが明らかになった. 焼酎粕凍結乾燥粉末とビタミ\nンB6を同時に添加するとさらに17～64%も有意 (P<\n0.05) にアミノ酸合成が促進された. したがって, 焼\n酎粕凍結乾燥粉末に含まれていたアミノ酸合成促進物\n質はビタミンB6以外の化合物であると考えられた.\n本研究により, 世界で初めて, 焼酎粕がルーメン微生\n物の必須アミノ酸および準必須アミノ酸の合成を促進\nする機能性をもつことが明らかにされた. また, この\nことは, 焼酎粕が反芻動物の成長促進機能を有するこ\nとを強く示唆している.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮崎大学農学部","subitem_publisher_language":"ja"},{"subitem_publisher":"Miyazaki University","subitem_publisher_language":"en"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00236503","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05446066","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Onodera, Ryoji","creatorNameLang":"en"},{"creatorName":"小野寺, 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光紘","creatorNameLang":"ja"},{"creatorName":"ヤノ, ミツヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"Yano, Mitsuhiro","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"荻原, 昭英","creatorNameLang":"ja"},{"creatorName":"オギワラ, アキヒデ","creatorNameLang":"ja-Kana"},{"creatorName":"Ogiwara, Akihide","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"山下, 實","creatorNameLang":"ja"},{"creatorName":"ヤマシタ, マコト","creatorNameLang":"ja-Kana"},{"creatorName":"Yamashita, Makoto","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kai, Takanori","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":"2020-06-21"}],"displaytype":"detail","filename":"KJ00004481814.pdf","filesize":[{"value":"439.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004481814.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/3440/files/KJ00004481814.pdf"},"version_id":"b462cfe3-3c19-4f64-9dcb-f17aa670698e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Shochu destiller's by-product, Rumen microoganisms, Essential amino acid production, Stimulation of amino acid production","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":"焼酎粕がルーメン微生物による必須アミノ酸合成量に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"焼酎粕がルーメン微生物による必須アミノ酸合成量に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"Effect of Shochu Distiller's By-product on the Synthesis of Essential Amino Acids by Rumen Microorganisms","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["74","46","349","365"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-01-21"},"publish_date":"2008-01-21","publish_status":"0","recid":"3440","relation_version_is_last":true,"title":["焼酎粕がルーメン微生物による必須アミノ酸合成量に及ぼす影響"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-11-15T06:26:51.799399+00:00"}