{"created":"2023-05-15T11:34:50.584314+00:00","id":1193,"links":{},"metadata":{"_buckets":{"deposit":"ceef03c1-21f9-46de-a1ea-aff4432db16f"},"_deposit":{"created_by":4,"id":"1193","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1193"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001193","sets":["2:5:108"]},"author_link":["8145","8141","8142","8149","8148","8140","8147","8144","8143","8146"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-06-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21","bibliographicPageEnd":"136","bibliographicPageStart":"131","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":"　植物性食品を加熱調理すると，細胞に遍在するペクチン質の一部は可溶化し，食品は軟化する。ペクチン質は難消化性の多糖類であり，摂取後は大腸に到達し腸内細菌叢による発酵や資化を受け，短鎖脂肪酸やH₂，CH₄ガスに代謝される。本研究では，大腸で産生されたH₂，CH₄が呼気中に排出されることを利用して，生および加熱後のりんごを摂取した後の呼気中H₂，CH₄濃度を測定し，呼気中H₂総排出量を分析することで，植物性食品の加熱調理による資化性の評価を予備的に試みた。呼気中H₂濃度は生に比べて加熱後のりんご摂取後に低値で推移し，呼気中H₂総排出量も加熱後で被験者全員が低値を示したことから，りんごの資化性は加熱によって低下する可能性が示唆された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/00001184","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":"山﨑清子，島田キミエ，渋川祥子，下村道子，市川朝子，杉山久仁子，米田千恵：NEW調理と理論.「第２節　野菜・果物の調理性」, 同文書院（2021）pp.443-445."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"日本栄養・食糧学会監修：ルミナコイド研究のフロンティア―食物繊維・オリゴ糖・レジスタントスターチの最新研究動向.「第11章　消化管下部機能とルミナコイド」（海老原清・早川享志・奥恒行　編）, 建帛社 (2010）pp.222."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Lefebvre P, Mosora F, Lacroix M, Luyckx A, Lopez-Habib G, Duchesne J.: Naturally labeled 13C-glucose. Metabolic studies in human diabetes and obesity. Diabetes (1975) 24, 185-9."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Shreeve WW, Shoop JD, Ott DG, McInteetr BB.: Test for alcoholic cirrhosis by conversion of [¹⁴C]- or [¹³C]galactose to expired CO2. Gastroenterology (1976) 71, 98-101."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Solomons NW, Schoeller DA, Wagonfeld JB, Ott D, Rosenberg IH, Klein PD: Application of a stable isotope (¹³C)-labeled glycocholate breath test to diagnosis of bacterial overgrowth and ileal dysfunction. J Lab Clin Med (1977) 90, 431-9."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Kinoyama M, Nitta H, Watanabe A.: Quantitative assessment of effective energy of resistant cornstarch using ¹³CO₂, H₂, and CH₄ breath tests. J Health Sci (2007) 53, 475-80."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"F Castiglione 1, G Del Vecchio Blanco, A Rispo, G Petrelli, G Amalfi, A Cozzolino, I Cuccaro, G Mazzacca.: Orocecal transit time and bacterial overgrowth in patients with Crohn's disease. J Clin Gastroenterol (2000) 1, 63-6."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"香川明夫：食品成分表2021本表編. 女子栄養大学出版部 (2021）pp.122-126."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"香川明夫：食品成分表2021資料編. 女子栄養大学出版部 (2021）pp.353."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Bond JJ，Engel R & Levit tM.: Factors influencing pulmonary methane excretion in man. An indirect method of studying the in situ metabolism of the methane-producing colonic bacteria. J Exp Med (1971) I33, 572-588."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Marcela Kopacova, et al.: Small intestinal bacterial overgrowth syndrome. World. J Gastroenterol (2010) 16, 2978-2990."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"渕上倫子，治部祐里，小宮山展子，林真愉美，桒田寛子，横畑直子，松浦康：焼きリンゴにおける多糖類の分解と組織の崩壊. 家政誌 (2009）59，871- 879."}]}]},"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":"596","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":[{"nameIdentifier":"8140","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"栗原, 里奈"},{"creatorName":"クリハラ, リナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8141","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"髙橋, 知那"},{"creatorName":"タカハシ, チナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8142","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高松, 美紅"},{"creatorName":"タカマツ, ミク","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8143","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"赤木, 収二"},{"creatorName":"アカギ, シュウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8144","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kinoyama, Maki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8145","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kurihara, Rina","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8146","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takahashi, China","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8147","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takamatsu, Miku","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8148","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Akagi, Shuzi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8149","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-12-20"}],"displaytype":"detail","filename":"w021_131_136.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2022 by Chugokugakuen University and Chugoku Junior College","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"w021_131_136.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/1193/files/w021_131_136.pdf"},"version_id":"fe422565-b924-4295-af1f-82eb174c6a86"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ペクチン質","subitem_subject_scheme":"Other"},{"subitem_subject":"呼気中水素濃度","subitem_subject_scheme":"Other"},{"subitem_subject":"資化性","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理","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":"植物性食品の加熱調理が資化性に及ぼす影響－予備的検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"植物性食品の加熱調理が資化性に及ぼす影響－予備的検討"},{"subitem_title":"The Effect of Heat Cooking on the Assimilation of Plant-based Foods' Fermentability: a preliminary study","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["108"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-12-20"},"publish_date":"2022-12-20","publish_status":"0","recid":"1193","relation_version_is_last":true,"title":["植物性食品の加熱調理が資化性に及ぼす影響－予備的検討"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T11:38:47.098841+00:00"}