{"created":"2023-06-20T16:49:21.636017+00:00","id":21559,"links":{},"metadata":{"_buckets":{"deposit":"4ac03e0f-31fc-4502-829a-02209b1ee867"},"_deposit":{"created_by":3,"id":"21559","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"21559"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00021559","sets":["14:923:1549:4650"]},"author_link":["36864","36863","36862","36861","36860"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"45","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"近畿大学生物理工学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Biology-Oriented Science and Technology of Kindai University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[要旨]豆乳発酵性の乳酸菌2 株（Sakura2 株とSakura9 株）をヤエザクラの花より単離した。16S リボソームRNA 遺伝子配列から、Sakura2 株はStreptococcus salivarius、Sakura9 株はEnterococcusfaecium であると推定された。これらの2 株は、検討した条件において、豆乳をそれぞれ3.42 ± 0.17、4.33 ± 0.25 時間（平均±標準偏差）で凝固させることができた。比較に用いたLactobacillus 属、Leuconostoc 属、Streptococcus 属の菌株では、同条件で2 倍ないしはそれ以上の発酵時間を要した。マウス脾臓細胞を用いたインターフェロンγ産生促進試験においては、Sakura2 株とSakura9株の加熱死菌体は、市販ヨーグルトに使用されているプロバイオティクス乳酸菌株の死菌体に比較してより強い促進活性が見られた。Th1 サイトカインであるインターフェロンγの産生を促進したことから、本菌を用いて調製された豆乳発酵食品を経口摂取することで細胞性免疫の活性化効果とアレルギーの抑制効果が期待できる。[Abstract] Two soymilk fermentable lactic acid bacteria, strains Sakura2 and Sakura9, were isolated from cherry blossoms “Yaezakura”. From the 16S ribosomal RNA gene sequencing, it was estimated that the Sakura2 strain was Streptococcus salivarius and the Sakura9 strain was Enterococcus faecium. In both strains, soymilk could be coagulated in 3.42 ± 0.17 and 4.33 ± 0.25 hours (mean ± SD), respectively, under the conditions examined. Several strains of the genera Lactobacillus, Leuconostoc and Streptococcus used for comparison required twice or more fermentation time under the same conditions. In the interferon-γ production promoting test using mouse spleen cells, the heat-killed cells of both strains showed stronger promoting activity than the heat-killed cells of the probiotic lactic acid bacterial strains used in commercial yogurt. Since these strains promoted the production of interferon-γ, which is a Th1 cytokine, it is expected that fermented soymilk foods prepared using these bacteria exert cell-mediated immunity activation and antiallergic activity when taken orally.","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学生物理工学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13427202","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Ito,Takayuki"},{"subitem_text_language":"en","subitem_text_value":"Nishio,Shogo"},{"subitem_text_language":"en","subitem_text_value":"Hirabayashi,Maho"},{"subitem_text_language":"en","subitem_text_value":"Miyatani,Seiji"},{"subitem_text_language":"en","subitem_text_value":"Ashida,Hisashi"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学大学院生物理工学研究科生物工学専攻"},{"subitem_text_value":"近畿大学生物理工学部食品安全工学科"},{"subitem_text_value":"近畿大学生物理工学部食品安全工学科"},{"subitem_text_value":"株式会社 北岡本店: 宮谷自然科学研究所"},{"subitem_text_value":"近畿大学大学院生物理工学研究科生物工学専攻: 近畿大学生物理工学部食品安全工学科"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Major in Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kindai University"},{"subitem_text_value":"Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University"},{"subitem_text_value":"Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University"},{"subitem_text_value":"Kitaoka-Honten, Co., Ltd.: Miyatani Natural Science Institute"},{"subitem_text_value":"Major in Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kindai University: Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University"}]},"item_2_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":"伊藤, 理至"},{"creatorName":"イトウ, タカユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西尾, 祥吾"},{"creatorName":"ニシオ, ショウゴ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平林, 真歩"},{"creatorName":"ヒラバヤシ, マホ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮谷, 精二"},{"creatorName":"ミヤタニ, セイジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"芦田, 久"},{"creatorName":"アシダ, ヒサシ","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":"2021-03-19"}],"displaytype":"detail","filename":"AN11153712-20210331-0001.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN11153712-20210331-0001.pdf","url":"https://kindai.repo.nii.ac.jp/record/21559/files/AN11153712-20210331-0001.pdf"},"version_id":"aaa1dfe1-0315-4efb-8b51-df6ae1d047c6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サイトカイン","subitem_subject_scheme":"Other"},{"subitem_subject":"インターフェロンγ","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"プロバイオティクス","subitem_subject_scheme":"Other"},{"subitem_subject":"豆乳","subitem_subject_scheme":"Other"},{"subitem_subject":"cytokine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"interferon-γ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"probiotics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soymilk","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"〈Original Paper〉豆乳発酵性乳酸菌の分離とその機能性評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈Original Paper〉豆乳発酵性乳酸菌の分離とその機能性評価"},{"subitem_title":"〈Original Paper〉 Isolation and characterization of soymilk fermenting lactic acid bacteria","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4650"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-19"},"publish_date":"2021-03-19","publish_status":"0","recid":"21559","relation_version_is_last":true,"title":["〈Original Paper〉豆乳発酵性乳酸菌の分離とその機能性評価"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T21:06:42.549840+00:00"}