{"created":"2023-07-25T08:04:35.170259+00:00","id":2802,"links":{},"metadata":{"_buckets":{"deposit":"83e4fcf8-4639-4f95-b6b0-2e1d7103b9ce"},"_deposit":{"created_by":18,"id":"2802","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2802"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00002802","sets":["57:80"]},"author_link":["4652","14651","117857","14653"],"item_8_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2013-05-31","subitem_date_issued_type":"Collected"}]},"item_8_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"2011-2012年度科学研究費助成事業(科学研究費補助金(挑戦的萌芽研究)研究成果報告書　課題番号：23659383　研究代表者：乾明夫(鹿児島大学・大学院医歯学総合研究科・教授)","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"麹の影響に関し、一部の麹および麹成分に、ヒト肥満モデルである高脂肪食誘発マウスに抗肥満効果が認められた。また、赤、白、黄の3種類の麹の食行動や代謝に及ぼす影響に違いが認められることを確認した。\nもろみ酢成分の機能性に関する研究では、従来までの知見では、血中の脂質代謝異常改善作用が示唆されていたが、残念ながら、軽微の作用を有するにとどまった。このことは、その薬理作用の解明には、厳密な臨床研究が不可欠であることを確認するものとなった。","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"Evidence of sugar potato and its related substances in medicine","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_8_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_8_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"492","subitem_subject_scheme":"NDC"},{"subitem_subject":"493","subitem_subject_scheme":"NDC"}]},"item_8_text_41":{"attribute_name":"科研費番号 ","attribute_value_mlt":[{"subitem_text_value":"23659383"}]},"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":"乾, 明夫","creatorNameLang":"ja"},{"creatorName":"INUI, Akio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4652","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000080168418","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"浅川, 明弘","creatorNameLang":"ja"},{"creatorName":"ASAKAWA, Akihiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"14651","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000010452947","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"鮫島, 吉廣","creatorNameLang":"ja"},{"creatorName":"SAMASHIMA, Yoshihiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"117857","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大日向, 耕作","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"14653","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000000361147","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":"2016-10-27"}],"displaytype":"detail","filename":"23659383.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"23659383.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2802/files/23659383.pdf"},"version_id":"ecf3d3fb-84a1-4dd5-ab3c-d6daa6a8545c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"心療内科学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"肥満","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"糖代謝","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"麹","subitem_subject_language":"ja","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":"サツマイモ焼酎関連素材の機能性の科学的証明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サツマイモ焼酎関連素材の機能性の科学的証明","subitem_title_language":"ja"},{"subitem_title":"Scientific proof of the functionality of the sweet potato shochu related material","subitem_title_language":"en"}]},"item_type_id":"8","owner":"18","path":["80"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-10-01"},"publish_date":"2013-10-01","publish_status":"0","recid":"2802","relation_version_is_last":true,"title":["サツマイモ焼酎関連素材の機能性の科学的証明"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-05-24T00:23:59.415003+00:00"}