{"created":"2023-05-15T11:34:47.973216+00:00","id":1152,"links":{},"metadata":{"_buckets":{"deposit":"51af1d37-4122-4d94-8deb-ced1ce2a6249"},"_deposit":{"created_by":4,"id":"1152","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1152"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001152","sets":["2:5:103"]},"author_link":["7984","7982","7980","7983","7979","7981"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-06-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"20","bibliographicPageEnd":"106","bibliographicPageStart":"101","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　食事摂取後の各栄養素の消化・吸収，栄養素の蓄積による体温上昇効果を総称して食事性熱産生効果Thermic Effect of Food（TEF）という。栄養学的介入の際にTEFを測定・分析することは重要であるが，侵襲度が高く，あるいは高価な測定器具が必要であった。本研究では，非侵襲的な熱流補償式体温測定原理を用いた深部体温測定システムを用いてTEFの測定を試みた。健常者6名それぞれに高炭水化物食と高たんぱく質食を摂取させた後の酸素消費量から算出したエネルギー消費量と深部体温を食後150分まで経時的に測定し，それぞれの測定値からTEF（TEFcal，TEFtbc）を算出した。その結果、TEFcalの曲線下面積は高たんぱく質食群で高値を示した（p＜0.05）。深部体温は高たんぱく質食群において摂取後10分と150分の間で有意に上昇した。TEFcbtの曲線下面積は，TEFcal同様，高たんぱく質食群のほうが高値傾向にあり，これらのことから，熱流補償式体温測定原理を用いた深部体温測定システムを用いてTEF測定・評価を行える可能性が示された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/00001143","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":"D’Alessio DA, Kavle EC, Mozzoli MA, Smalley KJ, Polansky M, Kendrick ZV, Owen LR, Bushman MC, Boden G, Owen OE.: Thermic effect of food in lean and obese men. J Clin Invest (1988) 81, 1781-1789."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Kenny GP. Notley SR. Gagnon E. Direct calorimetry: a brief historical review of its use in the study of human metabolism and thermoreglation. : Eur J Appl Physiol (2017)117, 1763-1785."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Swyer PR. Assumptions used in measurements of energy metabolism. : J Nutr (1991) 121, 1891-1896."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Hadiatou B, Georgia KC, Samuel M, Claudia S, Parya B, Hugo G, Nicholas R, Daniel G.: Improved neural control of body temperature following heat acclimation in humans. J. Physiol. (2020) 598, 1223-1234."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"栄　涼子，森　悟， 古賀俊策， 朝山正巳： DIT（食事誘発性熱産生）と運動時の体温調節反応．日生気誌 (2001) 38, 63-69."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Eshraghi Y, Sessler DI. Exploratory methodcomparison evaluation if a disposable noninvasive zero heat flow thermometry system. : American Society of Anesthesiologists Annual Meeting. (2012) A63."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"外山健二，倉貫早智，中村丁次，吉竹　裕．グルタミン酸ナトリウムを添加した食事が青年期女性の食事誘発性熱産生および体表面温度に及ぼす影響．： 日本食品科学工学会誌(2018) 65、15-24．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Paolo P, Karyne LV, Alessio B, Ferruccio S, Jonathan K. Energy expenditure in the etiology of human obesity: spendthrift and thrifty metabolic phenotypes and energy-sensing mechanisms. : J Endcrinol Invest (2018) 41, 83-89."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Lilian J, Gorge AB. The Thermic Effect of Food and Obesity: A Critical Review. : Obes Res (1997) 5, 622-631."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"本間研一：標準生理学．「第59章　体温とその調節」（大森治紀・大橋俊夫　編），医学書院（2019）pp．911-923．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Tataranni PA, Larson DE, Snitker S, Ravussin E. Termic effect of food in humans: methods and results from use of a respiratory chamber. : Am J Clin Nutr (1995) 61, 1013-1019."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Michael R, Jules H, Dympna AG, Rudolph LL. Long-term persistemce of adaptive  thermogenesis in subjects who have maintained a reduced body weight. : Am J Clin Nutr (2008) 88, 906-912."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Muthu P, Lose LH, Felipe CG. Skeletal muscle thermogenesis and its role in whole body energy metabolism. : Diabetes Metab (2017) 41, 327-336."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Yuka H, Akane M, Naoyuki H. Effect of postprandial gum chewing on diet-induces thermogenesis. : Obesity (2016) 24, 878-85."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Narendra LR, Chenjing P, Marcos CC, Louise H, John H, Milan KP, Gyanendra T, Haepal SR, Felipe FC, Philip GM, Sudhesh K, Thomas MB. Enhanced thermic effect of food, postprandial NEFA suppression and raised adiponectin in obese women who eat slowly. : Clin Endocrinol (2015) 82, 831-837."}]}]},"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":"492","subitem_subject_scheme":"NDC"},{"subitem_subject":"491","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":"木野山, 真紀"},{"creatorName":"キノヤマ, マキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"眞鍋, 芳江"},{"creatorName":"マナベ, ヨシエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"赤木, 収二"},{"creatorName":"アカギ, シュウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kinoyama , Maki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Manabe, Yoshie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Akagi, Shuzi","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":"2021-11-03"}],"displaytype":"detail","filename":"w020_101_106.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2021 by Chugokugakuen University and Chugoku Junior College","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"w020_101_106.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/1152/files/w020_101_106.pdf"},"version_id":"1d12bd98-9e0e-4a1e-8e9b-5bd0dc17b005"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"TEF","subitem_subject_scheme":"Other"},{"subitem_subject":"深部体温","subitem_subject_scheme":"Other"},{"subitem_subject":"熱流補償式体温測定","subitem_subject_scheme":"Other"},{"subitem_subject":"AUC","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":"熱流補償式体温測定法によるThermic Effect of Foodの測定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"熱流補償式体温測定法によるThermic Effect of Foodの測定"},{"subitem_title":"Measurement of the Termic Effect of Food Using a Non-Invacive Zero Heat Flow Thermometry System.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["103"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-03"},"publish_date":"2021-11-03","publish_status":"0","recid":"1152","relation_version_is_last":true,"title":["熱流補償式体温測定法によるThermic Effect of Foodの測定"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T11:42:30.368390+00:00"}