WEKO3
アイテム
{"_buckets": {"deposit": "2610d513-654f-4673-a0a8-bbf26b1a04aa"}, "_deposit": {"created_by": 10, "id": "23184", "owners": [10], "pid": {"revision_id": 0, "type": "depid", "value": "23184"}, "status": "published"}, "_oai": {"id": "oai:saga-u.repo.nii.ac.jp:00023184", "sets": ["1695102342231"]}, "author_link": ["26685", "102696", "26687", "2299", "102694", "102695"], "item_2_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2022-02", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "27", "bibliographicPageStart": "19", "bibliographicVolumeNumber": "6", "bibliographic_titles": [{"bibliographic_title": " 佐賀大学教育学部研究論文集"}]}]}, "item_2_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Recently, it has been reported that “dashi”, Japanese soup stock, made from dried bonito, has the antioxidant effect, but the antioxidant effects of “dashi” made from flying fishes have not been clarified. This in vitro study investigated the possible antioxidative activity of “dashi” made from differently processed flying fishes. All the samples obtained from both grilled and dried flying fishes, significantly inhibited lipid peroxidation, as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values (p\u003c0.01). Moreover, we found that the TBARs value had a significant negative correlation with both the degree of browning measured by the absorbance at 440 nm (r=-0.772), and the free histidine content (r=-0.717). Therefore, this study shows that like the “dashi” from dried bonito, the “dashi” from flying fishes possesses antioxidative activity against lipid peroxidation, possibly due to its free histidine and browning compounds.", "subitem_description_type": "Abstract"}]}, "item_2_description_46": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "論文(Article)", "subitem_description_type": "Other"}]}, "item_2_full_name_2": {"attribute_name": "著者(ヨミ)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "26685", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "カヤシマ, トモコ"}]}, {"nameIdentifiers": [{"nameIdentifier": "102696", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "トミナガ, ミホコ"}]}]}, "item_2_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "26687", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Kayashima, Tomoko"}]}, {"nameIdentifiers": [{"nameIdentifier": "2299", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Tominaga, Mihoko"}]}]}, "item_2_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.34551/00023145", "subitem_identifier_reg_type": "JaLC"}]}, "item_2_publisher_36": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "佐賀大学教育学部"}]}, "item_2_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "24322644", "subitem_source_identifier_type": "ISSN"}]}, "item_2_source_id_9": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12767800", "subitem_source_identifier_type": "NCID"}]}, "item_2_text_47": {"attribute_name": "資源タイプ・ローカル", "attribute_value_mlt": [{"subitem_text_value": "紀要論文"}]}, "item_2_text_48": {"attribute_name": "資源タイプ・NII", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper "}]}, "item_2_text_49": {"attribute_name": "資源タイプ・DCMI", "attribute_value_mlt": [{"subitem_text_value": "text"}]}, "item_2_text_50": {"attribute_name": "資源タイプ・ローカル表示コード", "attribute_value_mlt": [{"subitem_text_value": "02"}]}, "item_2_text_87": {"attribute_name": "著者所属", "attribute_value_mlt": [{"subitem_text_value": "佐賀大学教育学部"}, {"subitem_text_value": "広島大学人間社会科学研究科"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "萱島, 知子"}], "nameIdentifiers": [{"nameIdentifier": "102694", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "冨永, 美穂子"}], "nameIdentifiers": [{"nameIdentifier": "102695", "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": "2022-03-01"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "kayashima_tominaga_202202.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 1200000.0, "url": {"label": "kayashima_tominaga_202202", "url": "https://saga-u.repo.nii.ac.jp/record/23184/files/kayashima_tominaga_202202.pdf"}, "version_id": "1375cf05-baf3-415e-9e1e-fa8740b739e7"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "あごだし", "subitem_subject_scheme": "Other"}, {"subitem_subject": "抗酸化効果", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ヒスチジン", "subitem_subject_scheme": "Other"}, {"subitem_subject": "褐色度", "subitem_subject_scheme": "Other"}, {"subitem_subject": "“dashi” from flying fish", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "antioxidative activity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "histidine", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "browning degree", "subitem_subject_language": "en", "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": "脂質酸化に対する焼きあご及び煮干しあごだしの抗酸化効果", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "脂質酸化に対する焼きあご及び煮干しあごだしの抗酸化効果", "subitem_title_language": "ja"}, {"subitem_title": "Antioxidative Activities of “Dashi” from Flying Fishes against Lipid Peroxidation", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "10", "path": ["1695102342231"], "permalink_uri": "https://doi.org/10.34551/00023145", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2022-03-01"}, "publish_date": "2022-03-01", "publish_status": "0", "recid": "23184", "relation": {}, "relation_version_is_last": true, "title": ["脂質酸化に対する焼きあご及び煮干しあごだしの抗酸化効果"], "weko_shared_id": -1}
脂質酸化に対する焼きあご及び煮干しあごだしの抗酸化効果
https://doi.org/10.34551/00023145
https://doi.org/10.34551/00023145201737c1-5a41-4ab2-a2eb-3c9613b933f2
名前 / ファイル | ライセンス | アクション |
---|---|---|
![]() |
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2022-03-01 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 脂質酸化に対する焼きあご及び煮干しあごだしの抗酸化効果 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Antioxidative Activities of “Dashi” from Flying Fishes against Lipid Peroxidation | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | あごだし | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 抗酸化効果 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ヒスチジン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 褐色度 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | “dashi” from flying fish | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | antioxidative activity | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | histidine | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | browning degree | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.34551/00023145 | |||||
ID登録タイプ | JaLC | |||||
著者 |
萱島, 知子
× 萱島, 知子× 冨永, 美穂子 |
|||||
著者(ヨミ) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 26685 | |||||
姓名 | カヤシマ, トモコ | |||||
著者(ヨミ) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 102696 | |||||
姓名 | トミナガ, ミホコ | |||||
別言語の著者 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 26687 | |||||
姓名 | Kayashima, Tomoko | |||||
別言語の著者 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 2299 | |||||
姓名 | Tominaga, Mihoko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Recently, it has been reported that “dashi”, Japanese soup stock, made from dried bonito, has the antioxidant effect, but the antioxidant effects of “dashi” made from flying fishes have not been clarified. This in vitro study investigated the possible antioxidative activity of “dashi” made from differently processed flying fishes. All the samples obtained from both grilled and dried flying fishes, significantly inhibited lipid peroxidation, as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values (p<0.01). Moreover, we found that the TBARs value had a significant negative correlation with both the degree of browning measured by the absorbance at 440 nm (r=-0.772), and the free histidine content (r=-0.717). Therefore, this study shows that like the “dashi” from dried bonito, the “dashi” from flying fishes possesses antioxidative activity against lipid peroxidation, possibly due to its free histidine and browning compounds. | |||||
書誌情報 |
佐賀大学教育学部研究論文集 巻 6, 号 2, p. 19-27, 発行日 2022-02 |
|||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 24322644 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12767800 | |||||
出版者 | ||||||
出版者 | 佐賀大学教育学部 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文(Article) | |||||
資源タイプ・ローカル | ||||||
紀要論文 | ||||||
資源タイプ・NII | ||||||
Departmental Bulletin Paper | ||||||
資源タイプ・DCMI | ||||||
text | ||||||
資源タイプ・ローカル表示コード | ||||||
02 | ||||||
著者所属 | ||||||
佐賀大学教育学部 | ||||||
著者所属 | ||||||
広島大学人間社会科学研究科 |