{"created":"2023-06-20T16:46:35.118544+00:00","id":18096,"links":{},"metadata":{"_buckets":{"deposit":"9def7663-ae50-49c6-adfb-e6c14139ef34"},"_deposit":{"created_by":29,"id":"18096","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"18096"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00018096","sets":["14:2667:4296"]},"author_link":["4251"],"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"4","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）：食品に含まれる機能性成分には疾患を予防する効果があることが報告されている。機能性成分の作用機序に関する研究は多く行われているが、摂取した機能性成分が体内の「どこ」に「どのような形」で存在しているのかを評価する手法は十分には確立されていない。機能性成分が体内のどこにどのような形で存在しているのかを明らかにすることは、食品が私たちの体に与える影響のメカニズムを理解するための重要な手がかりとなる。本研究では、質量分析イメージングという技術を利用して、摂取した食品中の機能性成分が体の「どこ」に「どのような形で」分布し、その場で「どのような影響を与えるのか」を明らかにした。\n研究成果の概要（英文）：It is well known that functional food factors have the preventive effect on the diseases. There are several studies on the action mechanism of the functional food factors. However, the research method to investigate the dynamics of functional food factor remains to be established. Because the information provides important clues to clarify the action mechanism of the functional food factors, we aim to establish the research method to investigate the dynamics of functional food factors using mass spectrometry imaging.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：挑戦的萌芽研究;  研究期間：2013～2015;   課題番号：25660109;   研究分野：食品科学、病態検査学;   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-25660109/"}]}]},"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":"ZAIMA, Nobuhiro"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部; 准教授"}]},"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":"財満, 信宏"},{"creatorName":"ザイマ, ノブヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4251","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40455572","nameIdentifierScheme":"研究者番号","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-12"}],"displaytype":"detail","filename":"25660109seika.pdf","filesize":[{"value":"83.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"25660109seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/18096/files/25660109seika.pdf"},"version_id":"ab46a8a5-154d-4dc1-93ae-36fb244d4924"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品科学","subitem_subject_scheme":"Other"},{"subitem_subject":"質量分析イメージング","subitem_subject_scheme":"Other"},{"subitem_subject":"代謝物分布","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":"In situメタボロミクスによる機能性食品成分の新しい評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"In situメタボロミクスによる機能性食品成分の新しい評価"},{"subitem_title":"Investigation of new evaluation approach of functional food factors using in situ metabolomics","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":"18096","relation_version_is_last":true,"title":["In situメタボロミクスによる機能性食品成分の新しい評価"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2023-06-20T22:08:53.500282+00:00"}