{"created":"2023-05-15T15:18:03.776808+00:00","id":4351,"links":{},"metadata":{"_buckets":{"deposit":"40b26142-2960-4cdc-9c27-e906c977d756"},"_deposit":{"created_by":12,"id":"4351","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4351"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004351","sets":["5"]},"author_link":[],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of Cooked Rice Flours on Cecal Fermentation in Rats"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"67","bibliographicPageStart":"61","bibliographicVolumeNumber":"70","bibliographic_titles":[{"bibliographic_title":"日本栄養・食糧学会誌"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"米のもつ腸内発酵特性に関する報告はあまりされていないため，今回はラットを用いたin  vivo試験において検討を行った。米粉は，北海道産米品種の系譜を継ぐ「ゆきひかり」および「ほのか224」，コシヒカリからの系譜を継ぐ「きらら397」および「しまひかり」を炊飯処理したものを用い，それらを30％含む食餌をラットに28日間経口投与した。その結果，コントロール群と比較して，ほのか224群において盲腸内pHの有意な低下，盲腸内酢酸濃度および総短鎖脂肪酸濃度の増加傾向（酢酸：p＝0.067，総短鎖脂肪酸：p＝0.050），盲腸内免疫グロブリンA （IgA）濃度および盲腸内アンモニア態窒素濃度の有意な増加を示した。ゆきひかり群は盲腸内酢酸濃度および総短鎖脂肪酸濃度の有意な増加を示し，しまひかり群は盲腸内ムチン濃度の増加傾向および盲腸内IgA濃度の有意な増加を示した。これらのことから，炊飯処理された米によって腸内発酵が増大し，それは米品種の系譜の違いに影響される可能性が示唆された。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"公益社団法人 日本栄養・食糧学会"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.4327/jsnfs.70.61","subitem_relation_type_select":"DOI"}}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00311992","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-3516","subitem_source_identifier_type":"ISSN"}]},"item_2_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_scheme":"NDC"}]},"item_2_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":"永田, 龍次"}]},{"creatorNames":[{"creatorName":"佐川, 愛"}]},{"creatorNames":[{"creatorName":"韓, 圭鎬"}]},{"creatorNames":[{"creatorName":"島田, 謙一郎"}]},{"creatorNames":[{"creatorName":"加藤, 清明"}]},{"creatorNames":[{"creatorName":"佐藤, 毅"}]},{"creatorNames":[{"creatorName":"福島, 道広"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-05-24"}],"displaytype":"detail","filename":"70_61.pdf","filesize":[{"value":"825.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4351/files/70_61.pdf"},"version_id":"5920f2f5-c010-4b9b-8765-7b390f19aa8c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米","subitem_subject_scheme":"Other"},{"subitem_subject":"系譜","subitem_subject_scheme":"Other"},{"subitem_subject":"腸内発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"短鎖脂肪酸","subitem_subject_scheme":"Other"},{"subitem_subject":"ラット","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"炊飯処理後の各種米粉投与がラットの腸内発酵に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"炊飯処理後の各種米粉投与がラットの腸内発酵に与える影響","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-05-24"},"publish_date":"2019-05-24","publish_status":"0","recid":"4351","relation_version_is_last":true,"title":["炊飯処理後の各種米粉投与がラットの腸内発酵に与える影響"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T02:58:11.953834+00:00"}