{"created":"2023-06-20T16:49:59.801653+00:00","id":22384,"links":{},"metadata":{"_buckets":{"deposit":"12a0ed17-0166-4553-9062-8d5bcf61e035"},"_deposit":{"created_by":3,"id":"22384","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"22384"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00022384","sets":["14:2667:4710"]},"author_link":["33625"],"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2020)"}]}]},"item_8_description_25":{"attribute_name":"リンクURL","attribute_value_mlt":[{"subitem_description":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18K05494/ | https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18K05494/","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）：乳児から成人まで幅広い分布を示すためプロバイオティクスとして有望であると考えられるビフィズス菌Bifidobacterium longum subsp. longumのゲノム中にヘミセルロース分解酵素遺伝子クラスターを見出し機能解析した結果、アラビナンやアラビノキシランを協奏的に分解することを明らかにした。炎症シグナル伝達の細胞内アダプター分子であるTRAF6が、オートファジーの基質タンパク質であるp62と特異的に相互作用することで選択的に分解されて、炎症シグナルをブロックすることを明らかにした。これにより、抗炎症作用を有する食品成分のメカニズムのひとつを明らかにした。研究成果の概要（英文）：Bifidobacterium longum subsp. longum is considered to be a promising probiotic because of its wide distribution from infants to adults. We found a hemicellulose-degrading gene cluster in the genome of this bacterium, and analyzed its function. The gene cluster was found to be involved in degradation of arabinan and arabinoxylan in a synergistic manner. We found that TRAF6, an intracellular adaptor molecule for inflammatory signaling, is selectively degraded by specifically interacting with p62, a substrate protein for autophagy, to block inflammatory signaling. This revealed one of the mechanisms of food components with anti-inflammatory properties.","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：2018～2020;   課題番号：18K05494;   研究分野：食品化学;   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_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":"Ashida, Hisashi"}]},"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":"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":"2022-03-09"}],"displaytype":"detail","filename":"18K05494seika.pdf","filesize":[{"value":"529.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"18K05494seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/22384/files/18K05494seika.pdf"},"version_id":"303626ef-3e2c-49ba-83bb-48b85a41708f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ビフィズス菌","subitem_subject_scheme":"Other"},{"subitem_subject":"オートファジー","subitem_subject_scheme":"Other"},{"subitem_subject":"抗炎症","subitem_subject_scheme":"Other"},{"subitem_subject":"プロバイオティクス","subitem_subject_scheme":"Other"},{"subitem_subject":"プレバイオティクス","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":"農産物を活用した腸内環境調節を介する新規機能性食品素材の開発とメカニズム解明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"農産物を活用した腸内環境調節を介する新規機能性食品素材の開発とメカニズム解明"},{"subitem_title":"Development and mechanism elucidation of novel functional food materials mediated by intestinal environment regulation using agricultural products","subitem_title_language":"en"}]},"item_type_id":"8","owner":"3","path":["4710"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-03-07"},"publish_date":"2022-03-07","publish_status":"0","recid":"22384","relation_version_is_last":true,"title":["農産物を活用した腸内環境調節を介する新規機能性食品素材の開発とメカニズム解明"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T19:46:32.923783+00:00"}