{"created":"2023-06-20T16:46:34.940267+00:00","id":18092,"links":{},"metadata":{"_buckets":{"deposit":"683386ee-f64f-4e21-91ba-66636fe9beb6"},"_deposit":{"created_by":29,"id":"18092","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"18092"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00018092","sets":["14:2667:4296"]},"author_link":["4226"],"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2015)"}]}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：皮膚からの食品抗原が侵入し、体内で特異的なIgE抗体の産生を検出する実験系の構築に成功した。この確立された評価系を用いて、大豆などの食品サンプルをマウス皮膚に塗布し、どのような大豆タンパク質に対する抗体が産生されたのか検討した。その結果、Gly m5と呼ばれる大豆アレルゲンに対して抗体が産生された。マウスを用いて、経皮感作を評価しうる系を構築し、大豆や果物などの食品を塗布することで特異的なIgE抗体が産生された。\n研究成果の概要（英文）：Evaluation of allergenicity of food proteins sensitized from dermal was performed. The experimental system that food antigen invaded from skin was established using mice animal model. IgE antibody against subjected food protein was detected in serum. As food sample applied, soybean extract was applied to mouse skin using this established evaluation system, and it was considered an antibody to what kind of protein of soybeans was produced. As a result, an antibody was produced to the allergen of soybeans called Gly m5.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：基盤研究(C);  研究期間：2013～2015;   課題番号：25450187;   研究分野：食品分子機能学;   科研費の分科・細目：","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学"}]},"item_8_relation_11":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-25450187/"}]}]},"item_8_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"MORIYAMA, Tatsuya"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部; 教授"}]},"item_8_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"}]},"item_8_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森山, 達哉"},{"creatorName":"モリヤマ, タツヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-12"}],"displaytype":"detail","filename":"25450187seika.pdf","filesize":[{"value":"99.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"25450187seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/18092/files/25450187seika.pdf"},"version_id":"3cc37e92-50df-4d2e-bb7e-723de9eebe9f"}]},"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":"経皮感作","subitem_subject_scheme":"Other"},{"subitem_subject":"食物アレルギー","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆","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":"経皮感作しうる食品タンパク質のアレルゲン性評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"経皮感作しうる食品タンパク質のアレルゲン性評価"},{"subitem_title":"Evaluation of allergenicity of food proteins sensitized from dermal.","subitem_title_language":"en"}]},"item_type_id":"8","owner":"29","path":["4296"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-12"},"publish_date":"2016-10-12","publish_status":"0","recid":"18092","relation_version_is_last":true,"title":["経皮感作しうる食品タンパク質のアレルゲン性評価"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2023-06-20T22:08:45.725855+00:00"}