{"_buckets": {"deposit": "5140c837-08dc-4cd1-a6db-0fefb2031393"}, "_deposit": {"created_by": 3, "id": "13253", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "13253"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00013253", "sets": ["79"]}, "author_link": ["112900", "112899", "62293"], "item_8_alternative_title_18": {"attribute_name": "別言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Separation and functional analysis of allergy inhibitor in fermented foods"}]}, "item_8_alternative_title_19": {"attribute_name": "タイトルよみ", "attribute_value_mlt": [{"subitem_alternative_title": "ハッコウ ショクヒン ユライ アレルギー ヨクセイ セイブン ノ ブンリ ト キノウ カイセキ"}]}, "item_8_date_6": {"attribute_name": "作成日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "2014-06-16"}]}, "item_8_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "2011-2013年度科学研究費助成事業（基盤研究（C））研究成果報告書　課題番号：23510259　研究代表者：橋本雅仁（鹿児島大学・理工学研究科・准教授）", "subitem_description_type": "Other"}, {"subitem_description": "近年、アレルギー患者が増加しており、社会的に問題となっている。この原因として、細菌成分への暴露機会の減少が影響するという「衛生仮説」が提唱されている。そこで、人為的に細菌成分に暴露させ免疫応答を制御することが考えられ、プロバイオティクス食品等に利用されている。しかし、その有効成分についての情報は少ない。そこで本研究ではアレルギー抑制効果が示されている発酵食品として乳発酵食品及び黒酢に注目して、その有効成分について検討した。本研究では、主にこれらの食品の発酵に関与する細菌である乳酸菌と酢酸菌をターゲットにして研究をすすめ、免疫系を調整する成分の分離、化学構造解析、アレルギー抑制機構を実施した。", "subitem_description_type": "Other"}, {"subitem_description": "Recently, allergy patients are increasing in Japan and they are emerging as a social problem. According to the  \"\"hygiene  hypothesis\"\", decreasing bacterial exposure is responsible for the increasing allergic diseases. Since the hypothesis indicates artificial administration of bacterial componen is may modify immune system to decrease allergy, probiotic foods, which contain fermentation bacteria, are utilized for controlling allergic diseases. However, active components in the probiotic foods are scarcely clarified. In this study, we investigated to characterize active components in probiotic foods, such as fermented milk products and Japanese traditional black vinegar. We used lactic acid bacteria and acetic acid bacteria in the foods. We separated components for modifying immune system, determined their chemical structure, and analyzed their mechanisms to decease allergic diseases.", "subitem_description_type": "Other"}]}, "item_8_full_name_2": {"attribute_name": "著者よみ", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "112899", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ハシモト, マサヒト"}]}]}, "item_8_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "112900", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "HASHIMOTO, Masahito"}]}]}, "item_8_publisher_23": {"attribute_name": "公開者・出版者", "attribute_value_mlt": [{"subitem_publisher": "鹿児島大学"}]}, "item_8_subject_15": {"attribute_name": "NDC", "attribute_value_mlt": [{"subitem_subject": "493", "subitem_subject_scheme": "NDC"}]}, "item_8_text_24": {"attribute_name": "公開者よみ", "attribute_value_mlt": [{"subitem_text_value": "カゴシマ ダイガク"}]}, "item_8_text_25": {"attribute_name": "公開者別名", "attribute_value_mlt": [{"subitem_text_value": "Kagoshima University"}]}, "item_8_text_30": {"attribute_name": "NIIタイプ", "attribute_value_mlt": [{"subitem_text_value": "Research Paper"}]}, "item_8_text_41": {"attribute_name": "科研費番号 ", "attribute_value_mlt": [{"subitem_text_value": "23510259"}]}, "item_8_version_type_14": {"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": "橋本, 雅仁"}], "nameIdentifiers": [{"nameIdentifier": "62293", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000030333537", "nameIdentifierScheme": "NRID", "nameIdentifierURI": " "}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2016-10-31"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "23510259_橋本雅仁.pdf", "filesize": [{"value": "379.3 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 379300.0, "url": {"label": "23510259_橋本雅仁.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/13253/files/23510259_橋本雅仁.pdf"}, "version_id": "4e42f188-9067-457e-aee6-a4a4a10dbe37"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "アレルギー", "subitem_subject_scheme": "Other"}, {"subitem_subject": "自然免疫", "subitem_subject_scheme": "Other"}, {"subitem_subject": "発酵食品", "subitem_subject_scheme": "Other"}, {"subitem_subject": "微生物", "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": "research report", "resourceuri": "http://purl.org/coar/resource_type/c_18ws"}]}, "item_title": "発酵食品由来アレルギー抑制成分の分離と機能解析", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "発酵食品由来アレルギー抑制成分の分離と機能解析"}]}, "item_type_id": "8", "owner": "3", "path": ["79"], "permalink_uri": "http://hdl.handle.net/10232/24298", "pubdate": {"attribute_name": "公開日", "attribute_value": "2015-05-26"}, "publish_date": "2015-05-26", "publish_status": "0", "recid": "13253", "relation": {}, "relation_version_is_last": true, "title": ["発酵食品由来アレルギー抑制成分の分離と機能解析"], "weko_shared_id": 3}