{"created":"2023-06-20T16:35:41.422536+00:00","id":5082,"links":{},"metadata":{"_buckets":{"deposit":"4832737a-0e15-4930-b34e-c38295e244d2"},"_deposit":{"created_by":3,"id":"5082","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5082"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005082","sets":["14:923:1379:1451","21:3039:3040:3068"]},"author_link":["7172"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1980-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"13","bibliographicPageEnd":"86","bibliographicPageStart":"77","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]In this paper, Aspergillus niger van Tieghem IFO 4414 was used for studying the effect of nitrogen compound and amino acid on the production of α-amylase from fungus in the presence of glutathione. (NH_4)_2S0_4, NH_4N0_3, NaN0_3, CO (NH_2)_2, L-glutamic acid,L-aspartic acid, L-glutamine, L-asparagine, L-methione, L-phenylalanine, L-valine, L-cysteine, glycine, L-leucine, L-ornithine, L-lysine, L-alanine, L-serine, L-arginine, L-histidine, L-tyrosine and L-threonine were added at the concentration of 10^<-2>M in the incubating medium which contained 5 mg/1 glutathione, and (NH_4)_2S0_4 andNaN0_3 were also added at the various concentrations from 7 x 10^<-2> M to 3 x 10^<-3> M in the medium, L-glutamic acid and L-aspartic acid from 3 x 10^<-2> M to 10^<-3> M. The strain was incubated by shaking culture at 35℃ for 6 days, and the medium was used for the determination of α-amylase from fungus. As the results, it was shown that (NH_4)_2 S0_4, NH_4N0_3 and NaN0_3 were effective to produce α-amylase by the fungus. On the other hand, CO(NH_2)_2 was considerably effective. It was also shown that L-glutamic acid, L-lysine were effective to produce α-amylase by fungus, and L-glutamine, L-asparagine, L-phenylalanine and L-ornithine were considerably effective, and (NH_4)_2S0_4 and NaN0_3 were the most effective at the concentration of 3 x 10^<-2> M and L-glutamic acid and L-aspartic acid at the concentration of 10^<-2> M. From these results, it was concluded that these effective compounds were associated with the production of α-amylase by the fungus in the incubating medium which contained glutathione.[著者抄録]Aspergillus niger van Tieghem IF0 4414におけるα-amylaseの生成にたいするグルタチオンの効果について,各種窒素化合物あるいはアミノ酸を用いて検索した。窒素化合物においては, (NH_4)_2S0_4, NH_4NO_3においてグルタチオンの効果が認められ, NaNO_3においても類似の効果が認められた。CO(NH_2)_2ではグルタチオン無添加の場合に比べて添加の効果が顕著であることが認められた。アミノ酸においては,L-アスパラギン酸,L-グルタミン酸,L-アラニン,L-ビスチジン,L-リジンでは,α-amylaseの生成に効果が認められ,L-グルタミン,L-アスパラギン,L-フエニールアラニン,L-オルニチンでは,かなり効果が認められた。またL-メテオニン,L-チロシン,L-アルギニン,L-リジン,L-システインではグルタチオン無添加のものと比較して効果が著しいことが認められた。また,化合物を種々の濃度で添加した場合に,(NH_4)_2S0_4, NaNO_3では3 ×10^<-2>Mにおいてα-amylaseの生成が多くなることが認められ,L-グルタミン酸,L-アスパラギン酸では10^<-2>Mにおいて多く生成されることが認められた。","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":"Kamata, Shuro"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部農芸化学科植物栄養学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Plant Nutrition, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki 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":"鎌田,  秀郎"},{"creatorName":"カマタ, シュウロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7172","nameIdentifierScheme":"WEKO"}]}]},"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":"AN00064044-19800315-0077.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19800315-0077.pdf","url":"https://kindai.repo.nii.ac.jp/record/5082/files/AN00064044-19800315-0077.pdf"},"version_id":"6f077428-6bcd-438a-9fd1-455f0968e5c5"}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19800315-0077.jpeg","thumbnail_url":"/api/files/4832737a-0e15-4930-b34e-c38295e244d2/AN00064044-19800315-0077.jpeg?versionId=45ef1375-390b-4dfa-aac8-a1a6b59ab11d"}]}]},"item_title":"Aspergillus nigerによるα-amylaseの生成にたいするグルタチオンの影響 : 各種窒素化合物およびアミノ酸の効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Aspergillus nigerによるα-amylaseの生成にたいするグルタチオンの影響 : 各種窒素化合物およびアミノ酸の効果"},{"subitem_title":"Studies on the Production of α-amylase by Aspergillus niger Effect of Nitrogen Compound and Amino Acid in the Presence of Glutathione","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1451","3068"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"5082","relation_version_is_last":true,"title":["Aspergillus nigerによるα-amylaseの生成にたいするグルタチオンの影響 : 各種窒素化合物およびアミノ酸の効果"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:33:06.633519+00:00"}