{"created":"2023-07-25T08:15:07.356248+00:00","id":16361,"links":{},"metadata":{"_buckets":{"deposit":"2108da26-efa3-4824-a864-5d7d0c8cd5bc"},"_deposit":{"created_by":29,"id":"16361","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"16361"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00016361","sets":["228:257:6076"]},"author_link":["141772","141769","141771","141773","141770","141768"],"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ギョルイ ノ ミライ ノ コウゾウ ノ タヨウセイ ニ カンスル ソシキ カガクテキ ケンキュウ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-18","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"107","bibliographicPageStart":"105","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"南太平洋海域調査研究報告=Occasional papers"}]}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"脊椎動物において味覚における末梢器官は味蕾である。味蕾の味細胞において受容された情報はシナプスを介して神経線維へと伝えられる。哺乳類において、ある特定の種類の味細胞がセロトニンを神経伝達物質として利用していることが知られているが、他の脊椎動物においてはセロトニンを含有する細胞の種類に大きな違いが見られる。今回、軟骨魚類、および様々な種類の条鰭魚類の味蕾におけるセロトニンを含む細胞の分布と形態を、免疫組織化学法を用いて調べた。その結果、軟骨魚類以外のいずれの種においてもセロトニン免疫陽性の細胞は味蕾の基底部に位置していた。一つの味蕾におけるセロトニン免疫陽性の基底細胞の数は真骨魚類のゴンズイでは一つであったが、他の魚種では複数あり、違いが見られた。","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"イケナガ, タカノリ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ナカムラ, タツフミ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"IKENAGA, Takanori"}]},{"nameIdentifiers":[{}],"names":[{"name":"NAKAMURA, Tatsufumi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13450441","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1013531X","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"480","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_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":"池永, 隆徳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中村, 達史"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-01-26"}],"displaytype":"detail","filename":"OCCASIONAL_PAPERS_57(pp105-107).pdf","filesize":[{"value":"587.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"OCCASIONAL_PAPERS_57(pp105-107)","url":"https://ir.kagoshima-u.ac.jp/record/16361/files/OCCASIONAL_PAPERS_57(pp105-107).pdf"},"version_id":"956cec92-6ead-4823-b6e0-7d91976ec56f"}]},"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":"魚類の味蕾の構造の多様性に関する組織化学的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類の味蕾の構造の多様性に関する組織化学的研究"},{"subitem_title":"Histochemical Analysis of the Taste Bud Structure in Fish","subitem_title_language":"en"}]},"item_type_id":"7","owner":"29","path":["77","6076"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-01-26"},"publish_date":"2023-01-26","publish_status":"0","recid":"16361","relation_version_is_last":true,"title":["魚類の味蕾の構造の多様性に関する組織化学的研究"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2024-02-26T00:34:11.113721+00:00"}