{"created":"2023-06-20T16:35:42.607177+00:00","id":5110,"links":{},"metadata":{"_buckets":{"deposit":"b9e13167-93e9-451d-a088-93fd71e05680"},"_deposit":{"created_by":3,"id":"5110","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5110"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005110","sets":["14:923:1379:1453","21:3039:3040:3069"]},"author_link":["7249"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"15","bibliographicPageStart":"9","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 glutathione, sugar and organic acid on the production of α-amylase by the fungus. Glutathione was added in the incubating medium at various concentrations from 30mg/l to lmg/1. Aspergillus niger was incubated in the medium by shaking culture at 35℃ for 6 days, and the medium was used for determining a-amylase produced by the fungus. It was shown that gultathione from 10mg/l to 5mg/l added in the medium was effective to produce α-amylase by the fungus. On the other hand, lmg/1 glutathione was considerably effective. Glutathione seemed to be associated with the production of or-amylase by the fungus. Glucose, fructose, galactose, mannose, sucrose and maltose were added at the concentration of 5 x 10^<-2> M in the incubating medium which contained 5mg/l glutathione, and gluconate, galacturonate, succinate, citrate, pyruvate, malate, formate, glyoxylate, oxalate, lactate, propionate, α-ketoglutarate, glycollate, fumarate, acetate, acetoacetate and oxaloacetate were added at the concentration of 10^<-2>M in the same incubating medium. As the results, it was shown that sucrose, glucose, fructose, maltose, succinate, citrate, malate, α-ketoglutarate, lactate, fumarate and oxaloacetate were effective to produce α-amylase by he funfus. On the other hand, gluconate, pyruvate and propionate were considerably effective. From these results, it was concluded that these compounds were associated with the production of a-amylase by the fungus in the incubating medium which contained glutathione.[著者抄録]Asoergillus 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,および糖,有機酸にグルタチオンを添加した場合の効果について検索した。その結果,グルタチオンの添加量においては,10mg～5mg/qの範囲の濃度が効果のあることが認められた。糖類においては,サッカロース,グルコース,フラクトース,マルトースにおいては,グルタチオン添加の効果が認められたが,ガラクトースおよびマンノースにおいては効果があまり認められなかった。有機酸においては,コハク酸,クエン酸,リンゴ酸,α-ケトグルタール酸,乳酸,フマール酸,オキザロ酢酸ではα-amylaseの生成に効果が認められ,グルコン酸,ピルビン酸,プロピオン酸では,かなり効果が認められたが,グルキュロン酸,蟻酸,グリオキシル酸,シュー酸,グリコール酸,アセト酢酸においては,α-amylaseの生成に対するグルタテオンの効果は,あまり認められなかった。","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":[{}]}]},"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":"AN00064044-19790315-0009.pdf","filesize":[{"value":"836.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19790315-0009.pdf","url":"https://kindai.repo.nii.ac.jp/record/5110/files/AN00064044-19790315-0009.pdf"},"version_id":"1b3f4041-76ca-4544-a20d-66d0b7342ddb"}]},"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":"AN00064044-19790315-0009.jpeg","thumbnail_url":"/api/files/b9e13167-93e9-451d-a088-93fd71e05680/AN00064044-19790315-0009.jpeg?versionId=93d43c51-8e8b-45d0-9e7f-c64214d261eb"}]}]},"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に関する研究 : 各種の糖類および有機酸の効果","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に関する研究 : 各種の糖類および有機酸の効果"},{"subitem_title":"Studies on the Production of α-amylase by Aspergillus niger : Effect of Glutathione, Sugar and Organic Acid","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1453","3069"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-29"},"publish_date":"2008-01-29","publish_status":"0","recid":"5110","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に関する研究 : 各種の糖類および有機酸の効果"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:33:57.087270+00:00"}