{"created":"2023-06-20T16:35:37.187276+00:00","id":4992,"links":{},"metadata":{"_buckets":{"deposit":"433b4c18-77fd-46c4-9442-fc4901a692bc"},"_deposit":{"created_by":3,"id":"4992","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4992"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00004992","sets":["14:923:1379:1433","21:3039:3040:3059"]},"author_link":["6945","6944"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"22","bibliographicPageEnd":"53","bibliographicPageStart":"47","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]The effects of organic acids extracted from strained lees the vinegar kuro-zu and oi-zu on the blood-glucose level were studied in mice with inherited diabetes mice and rat with diabetes stroke-prone spontaneously hyprevtensive induced by alloxan. The organic acids were given orally. The organic acids from the Oi-zu strained lees lowered the blood-glucose level of the diabetic mice. The organic acids from the Kuro-zu lowered blood-glucose in both the mice and the rats. When the dose of organic acids was low, the effect on the blood-glucose levels of the rats was transitory. The effect of higher doses lasted longer. The results suggested that organic acids extracted from lees of rice vinegar promote health if added to food, as they reduced high blood-glucose levels in these diabetic animals.[著者抄録]不老酢(おいず)搾汁粕及び黒酢搾汁粕中の有機酸の血糖降下作用の有無を遺伝性糖尿病マウス及びAlloxan糖尿病ラツトを用いて検討した.その結果を報告する.不老酢搾汁粕有機酸は糖尿病マウスには血糖降下作用を示した.黒酢搾汁粕有機酸は糖尿病マウス及びAlloxan糖尿病ラツトで用量依存性の血糖降下作用を示した.Alloxan糖尿病ラットでは血糖降下効果は少量では一過性であるが,大量を用いると効果の持続性が認められた.以上の結果より,不老酢搾汁粕,黒酢搾汁粕中より抽出した有機酸は血糖降下作用を持つことが認められた.しかし,その有効成分及び機序については今後の検討が必要である.","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"記事区分：原著","subitem_description_type":"Other"}]},"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":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Tajiri, Takashi"},{"subitem_text_language":"en","subitem_text_value":"Suzuki, Aritomo"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部食品栄養学科食品加工学研究室"},{"subitem_text_value":"近畿大学医学部薬理学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Department of Pharmacology, Kinki University School of Medicine"}]},"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":"田尻,  尚士"},{"creatorName":"タジリ, タカシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鈴木,  有朋"},{"creatorName":"スズキ, アリトモ","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":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-19890320-0047.pdf","filesize":[{"value":"632.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19890320-0047.pdf","url":"https://kindai.repo.nii.ac.jp/record/4992/files/AN00064044-19890320-0047.pdf"},"version_id":"5656e55a-f446-4b0f-81a4-b5ed07c0bd89"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19890320-0047.jpeg","thumbnail_url":"/api/files/433b4c18-77fd-46c4-9442-fc4901a692bc/AN00064044-19890320-0047.jpeg?versionId=fa0470d3-1bcb-46b9-b920-06d6018cbe80"}]}]},"item_title":"米酢搾汁粕中有機酸の糖尿病動物の血糖降下作用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米酢搾汁粕中有機酸の糖尿病動物の血糖降下作用"},{"subitem_title":"Effect of Organic Acids Extracted from Brewing Lees of Rice Vinegar on the Blood-Glucose Levels of Diabetic Rats and Mice","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1433","3059"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"4992","relation_version_is_last":true,"title":["米酢搾汁粕中有機酸の糖尿病動物の血糖降下作用"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:31:07.159699+00:00"}