{"created":"2023-06-20T16:48:42.074058+00:00","id":20714,"links":{},"metadata":{"_buckets":{"deposit":"66b7bf86-09c1-45a1-bcae-3c9bf27e555b"},"_deposit":{"created_by":3,"id":"20714","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"20714"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00020714","sets":["14:2667:4550"]},"author_link":["4081","43084"],"control_number":"20714","item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2018)"}]}]},"item_8_description_25":{"attribute_name":"リンクURL","attribute_value_mlt":[{"subitem_description":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16K07606/","subitem_description_type":"Other"}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：カット青果物の酵素的褐変は、ポリフェノールオキシダーゼ（PPO）などの活性が、切断により増加することで起こる。カットジャガイモ、リンゴおよびレタスでは、褐変部位においてPPO活性が高く、褐変部位にのみ存在する細菌（Pseudomonas fluorescensなど）があることを見出した。P. fluorescensをカットジャガイモに接種すると、P. fluorescens菌体も細菌PPOを生成したが、植物PPOの遺伝子発現量が増大し、褐変を誘導したことから、カットジャガイモの褐変現象は、この細菌が植物PPOの生成と活性を刺激し、微生物の侵入・増殖に対する植物の防御作用の結果であると判断した。研究成果の概要（英文）：It is recognized that oxidative enzymatic browning of fresh-cut produce primarily involves the enzymatic activity of polyphenol oxidase (PPO). Bacterial counts on fresh-cut potatoes, apples, and lettuce were higher on browning tissues than on non-browning tissues. Bacterial species isolated from the browning tissues, not non-browning tissues, were identified as Pseudomonas fluorescens. When potato slices were initially inoculated with P. fluorescens and then stored at 5°C, browning reactions on potatoes were enhanced by an increase of plant PPO gene expression and PPO activity that was derived from potatoes rather than P. fluorescens. Thus, enzymatic browning is apparently involved in a plant-bacteria interaction through induction of plant PPO in plant defense reactions to attack by bacteria.","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：2016～2018;   課題番号：16K07606;   研究分野：食品保全学;   科研費の分科・細目：","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ(WEKO2)","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_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"},{"subitem_text_value":"研究協力者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"IZUMI, Hidemi"},{"subitem_text_language":"en","subitem_text_value":"Inoue, Ayano"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学生物理工学部; 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":"泉, 秀実"},{"creatorName":"イズミ, ヒデミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"井上, あやの"},{"creatorName":"イノウエ, アヤノ","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":"2020-03-12"}],"displaytype":"detail","filename":"16K07606seika.pdf","filesize":[{"value":"342.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"16K07606seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/20714/files/16K07606seika.pdf"},"version_id":"86397757-c1bb-46c8-b7f7-4d2c10f22e25"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酵素的褐変","subitem_subject_scheme":"Other"},{"subitem_subject":"カット青果物","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノールオキシダーゼ（PPO）","subitem_subject_scheme":"Other"},{"subitem_subject":"フェニルアラニンアンモニアリアーゼ（PAL）","subitem_subject_scheme":"Other"},{"subitem_subject":"ペルオキシダーゼ（POD）","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌数","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌種","subitem_subject_scheme":"Other"},{"subitem_subject":"Psedomonas fluorescens","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":"カット青果物の酵素的褐変に及ぼす微生物の関与とその機構","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カット青果物の酵素的褐変に及ぼす微生物の関与とその機構","subitem_title_language":"ja"},{"subitem_title":"Elucidation of the mechanism for enzymatic browning associated with bacteria on fresh-cut produce","subitem_title_language":"en"}]},"item_type_id":"8","owner":"3","path":["4550"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-03-12"},"publish_date":"2020-03-12","publish_status":"0","recid":"20714","relation_version_is_last":true,"title":["カット青果物の酵素的褐変に及ぼす微生物の関与とその機構"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-21T04:53:11.393315+00:00"}