{"created":"2023-05-15T11:34:44.331736+00:00","id":1092,"links":{},"metadata":{"_buckets":{"deposit":"a9628c70-777e-4eb2-a780-fc8fc1faec80"},"_deposit":{"created_by":4,"id":"1092","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1092"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001092","sets":["2:5:99"]},"author_link":["7767","7768"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-06-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"18","bibliographicPageEnd":"57","bibliographicPageStart":"55","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"　近年の生活習慣病の増加，高齢化社会の進行，医療費の増大等の社会的背景から，食品による健康増進・疾病予防の関心が高まっている。生活習慣病のうち特に心臓病や脳卒中の原因となる動脈硬化性疾患の発症には，老人性痴呆症，エコノミークラス症候群などと同様に，血管内での血栓形成が関与していることが明らかにされている。この血栓性疾患は，固まった血液を溶解する活性が低下することが原因であるとされている。経口摂取による血栓を溶解する食品として，納豆やきのこ類が知られている。きのこ類は，国内では約4000種類自生しており，そのうち食用とされるものは100種類，さらに人工栽培により市販されているきのこは約20種類であり，広く消費されているきのこは10種類位に限られてくる。\n　本研究では，生活習慣病のうち特に心臓病や脳卒中の原因となる血栓の線溶活性について，経口下で血中線溶亢進効果を有する食品素材の開発を目的に，市販のきのこについて検討した。","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/00001084","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"瀬口正晴，八田一：食品学各論第３版，化学同人 （2016）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"吉田勉：わかりやすい食物と健康２第３版，三共出 版 （2016）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"中山勉，和泉秀彦：食品学Ⅱ改訂第３版，南江堂 （2017）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"吉川敏一：フリーラジカルの科学，講談社サイエン ティフィク（2002）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"河野勇人：血管内皮機能の改善効果を有する食品素 材の開発，醸協 107, 750 （2012）"}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"493","subitem_subject_scheme":"NDC"},{"subitem_subject":"657","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior College"}]},"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":[{"creatorNames":[{"creatorName":"河野, 勇人"},{"creatorName":"コウノ, イサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kono, Isato","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":"2021-10-28"}],"displaytype":"detail","filename":"w018_055_057.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2019 by Chugokugakuen University and Chugoku Junior College","licensetype":"license_note","mimetype":"application/pdf","url":{"label":" w018_055_057","url":"https://cur-ren.repo.nii.ac.jp/record/1092/files/w018_055_057.pdf"},"version_id":"515a041e-de5c-4599-aff6-aa300c97ea7f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"きのこ","subitem_subject_scheme":"Other"},{"subitem_subject":"線溶活性","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":"市販きのこの血栓溶解活性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販きのこの血栓溶解活性"},{"subitem_title":"Fibrinolytic Activity of Commercial Fungi","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["99"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-10-28"},"publish_date":"2021-10-28","publish_status":"0","recid":"1092","relation_version_is_last":true,"title":["市販きのこの血栓溶解活性"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T11:47:15.443989+00:00"}