{"created":"2023-05-15T09:56:47.149249+00:00","id":470,"links":{},"metadata":{"_buckets":{"deposit":"cf724fe8-e8f5-46cd-9a1c-2fe908e10670"},"_deposit":{"created_by":5,"id":"470","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"470"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00000470","sets":["74","74:26"]},"author_link":["1787","2710","1788","2713"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"18","bibliographicPageStart":"7","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"平成23年度 食肉に関する助成研究調査成果報告書","bibliographic_titleLang":"ja"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This research aimed to compare the biological and functional properties as well as physiological effects of beef, pork and chicken protein hydrolysates. The year before last, we examined the antihypertensive effects by determining the IC50 value of the three mentioned species. Last year, we evaluated the antioxidative activities of hydrolysates of biceps femoris muscles from beef, pork and chicken. In the current study, the muscles hydrolyzed with pepsin, trypsin and pancreatin, and then determined their antioxidative efficiency. The antioxidative activity of the hydrolysates was determined by the DPPH radical scavenging assay and the ORAC antioxidant assay. Meat hydrolysates showed the high antioxidant activity by the DPPH radical scavenging assay and the ORAC antioxidant assay. However, there are differences in the other factors for giving the antioxidative activity including amino acid sequence of those hydrolysates. For instance, Cys shows strong antioxidant activity that is considered to be specific for electron transfer reaction. On the other hand, though Trp also has been showing a strong activity, as it indicates only for transferring atom of hydrogen during its reactions. Beef and pork peptides may show antioxidant activity in specific manner that are influenced by His and Trp. Antioxidant activity of chicken peptides are small and far from other meat peptides especially when compared to beef and pork. In ORAC evaluation, Trp pattern similar to Trp in chicken one, in which we hypothesize that Trp may be very important amino acid. The results showed that the meat hydrolysate was composed with moderate amount of hydrophobic amino acids which might contribute to the high antioxidant activity. The fraction with molecular weight lower than\nkDa exhibited the high antioxidative activity. We conclude that meat in the three species contain peptides that may serve several purposes. Based on its remarkable ACE inhibitory activity and antioxidative activity, we suggest that the functional peptides from meat hydrolysates may have potential applications as functional food, which could be used as sources of nutraceutical compounds.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"本研究はアミノ酸および食肉タンパク質酵素分解物（MPs）に関してMPsの抗酸化活性機序を推定するとともに、ペプチドが抗酸化活性を発現するために重要な条件を調査した。\nDPPH法およびORAC法のデータからアミノ酸を抗酸化活性機序に基づいて分類すると、ET型はCys、HAT型はHis、Met、Tyr、Trpとなった。特にCysおよびTrpは微量でも高い抗酸化活性を示すことから、ペプチドの抗酸化活性発現に重要なアミノ酸だと考えられた。次に食肉タンパク質酵素分解物の抗酸化活性機序の推定を試みた結果、MPsの抗酸化活性機序は主にHAT型であり、牛および豚肉MPsはカルノシンやアンセリンなどHis由来の活性、また鶏肉MPsはTrp由来の抗酸化活性を発現している可能性が示唆された。そこで含有アミノ酸と抗酸化活性機序との関係を詳細に調査するために、MPsを再構成した。加水分解アミノ酸分析の結果を反映した再構成MPsはよりもとのMPsに近い活性を示し、His由来の抗酸化活性を発現した可能性が示唆された。DPPH法を用いた場合、再構成MPsはもとのMPsより低い活性を示し、ORAC法を用いた場合、再構成MPsはもとのMPsより高い活性を示した。各種ラジカルを消去できる抗酸化アミノ酸の種類が異なることを考慮すると、特にDPPHラジカルの消去にはペプチド特有の立体構造も重要な要素になると考えられた。さらにペプチドとラジカルとの相互作用に関わる要素、特に極性に着目し、豚肉MPs由来の低疎水性ペプチド混合物および高疎水性ペプチド混合物の抗酸化活性を測定した。各種ラジカルの消去には低疎水性のペプチドが有効である可能性が考えられ、ペプチドと各種ラジカルとの反応には疎水性度に起因する親和性が関与することが示唆された。アミノ酸組成は抗酸化ペプチドに重要な要素である。しかしアミノ酸配列もまた抗酸化活性発現に重要な要素である。アミノ酸残基が適正に配列されて初めて抗酸化活性が増強される。ペプチドの抗酸化活性の発現について、様々な機構が提案されているが未知の部分が多い。従って今後はアミノ酸配列の抗酸化活性への影響および、抗酸化ペプチドの作用機構についてより詳細に研究していく必要がある。本研究で得られた成果から、各種食肉を加熱後、消化酵素のペプシン、トリプシンやパンクレアチンで処理すると鶏肉、豚肉、牛肉の順にACE阻害活性が増加することが認められた。また、抗酸化活性も、有意差は認められないものの各食肉加水分解物は高い抗酸化活性を示した。これらの結果から、いずれの食肉を摂取しても生活習慣病予防につながる効果を食肉に期待できることが示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"この研究は「伊藤記念財団」の助成を受けて行われました。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"伊藤記念財団","subitem_publisher_language":"ja"}]},"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":"六車, 三治男","creatorNameLang":"ja"},{"creatorName":"ムグルマ, ミチオ","creatorNameLang":"ja-Kana"},{"creatorName":"Muguruma, Michio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"久保田, 大樹","creatorNameLang":"ja"},{"creatorName":"クボタ, ダイキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"河原, 聡","creatorNameLang":"ja"},{"creatorName":"カワハラ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"Kawahara, Satoshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Kubota, Daiki","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":"muguruma2011.pdf","filesize":[{"value":"823.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"muguruma2011.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/470/files/muguruma2011.pdf"},"version_id":"2524da2e-274f-4380-899c-25b0efb79b1e"}]},"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":"食肉由来機能性成分の畜種別差異の比較検討についての研究 (3)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食肉由来機能性成分の畜種別差異の比較検討についての研究 (3)","subitem_title_language":"ja"},{"subitem_title":"Functional components sourced from bovine, porcine and poultry : Comparative study on bioactive  peptides. 3","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"5","path":["74","26"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-04-11"},"publish_date":"2013-04-11","publish_status":"0","recid":"470","relation_version_is_last":true,"title":["食肉由来機能性成分の畜種別差異の比較検討についての研究 (3)"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-07-29T13:32:55.242416+00:00"}