{"created":"2023-06-20T16:35:51.795291+00:00","id":5296,"links":{},"metadata":{"_buckets":{"deposit":"55a2a32f-fe0f-4f7f-8073-83f951f8d6d0"},"_deposit":{"created_by":3,"id":"5296","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5296"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005296","sets":["14:923:1379:1389","21:3039:3040:3084"]},"author_link":["7740","7739","7738","7741"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"<Original>Chemical composition of low-molecular weight hyaluronic acid from comb (chicken) and maintaining the moisture effect of skin by a clinical test"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"44","bibliographicPageEnd":"8","bibliographicPageStart":"1","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":"[Synopsis] The chemical compositions of low-molecular weight （low-MW） hyaluronic acid （HA） from comb and the effect of keepingb moisture contents on skin by a clinical test were investigated. The low-MW-HA prepared from comb contained the following components: moisture 2.2 ～ 2.6％, nitrogen 3.84％, total protein 3.04％, free amino acid 4.08％, N-acetyl-D-glucosamine 0％, HA 13.4％ and dextrin（ food additives） 75.0％. The main components of the low-MW-HA were two components, MW 1,500（ 47％） and MW. 5,000（ 33％）. We studied the effect of low-MW-HA（ Will-HA） on the effect of keeping moisture contents of skin by a clinical test. The clinical test was done in a national hospital in the Peoples Republic of China in 2006. As a result, it was shown that the low-MW-HA have the effect of keeping moisture in the skin.","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":"TERASHITA, Takao"},{"subitem_text_language":"en","subitem_text_value":"SHIRASAKA, Norifumi"},{"subitem_text_language":"en","subitem_text_value":"KUSUDA, Mizuho"},{"subitem_text_language":"en","subitem_text_value":"WAKAYAMA, Sachio"}]},"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微生物工学研究室"},{"subitem_text_value":"近畿大学農学部食品微生物工学研究室"},{"subitem_text_value":"大阪府立大学大学院生命環境科学部生物資源循環工学講座"},{"subitem_text_value":"株式会社ウイル・サーチ"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Food Microbiological Science and Biotechnology, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Food Microbiological Science and Biotechnology, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Biocycle engineering, Guraduate School of Life and Environmental Sciences, Osaka Prefecture University"},{"subitem_text_value":"WillSearch Co Ltd."}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"寺下,  隆夫"},{"creatorName":"テラシタ, タカオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"白坂,  憲章"},{"creatorName":"シラサカ, ノリフミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"楠田,  瑞穂"},{"creatorName":"クスダ, ミズホ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"若山,  祥夫"},{"creatorName":"ワカヤマ, サチオ","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":"AN00064044-20110331-0001.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-20110331-0001.pdf","url":"https://kindai.repo.nii.ac.jp/record/5296/files/AN00064044-20110331-0001.pdf"},"version_id":"1414c9f7-b992-4275-b165-84a8bcda0375"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"comb","subitem_subject_scheme":"Other"},{"subitem_subject":"hyaluronic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"low-molecular weight hyaluronic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"moisture contents of skin","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":"<原著>鶏冠由来低分子ヒアルロン酸の化学組成とヒト肌への臨床試験による保湿効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<原著>鶏冠由来低分子ヒアルロン酸の化学組成とヒト肌への臨床試験による保湿効果"}]},"item_type_id":"2","owner":"3","path":["1389","3084"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-06-06"},"publish_date":"2011-06-06","publish_status":"0","recid":"5296","relation_version_is_last":true,"title":["<原著>鶏冠由来低分子ヒアルロン酸の化学組成とヒト肌への臨床試験による保湿効果"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:53:49.513643+00:00"}