{"created":"2023-05-15T14:20:43.408319+00:00","id":2299,"links":{},"metadata":{"_buckets":{"deposit":"af527d2d-ec1c-4087-a9f7-41b3288f655f"},"_deposit":{"created_by":3,"id":"2299","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2299"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00002299","sets":["1:20:90"]},"author_link":["233"],"control_number":"2299","item_5_biblio_info_13":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-01","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"8","bibliographicPageEnd":"188","bibliographicPageStart":"181","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"文教大学教育学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Annual Report of the Faculty of Education Bunkyo University","bibliographic_titleLang":"en"}]}]},"item_5_date_43":{"attribute_name":"item_5_date_43","attribute_value_mlt":[{"subitem_date_issued_datetime":"2013-04-10","subitem_date_issued_type":"Created"}]},"item_5_description_12":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"広く植物界に分布する植物ステロールはコレステロールに類似した構造をもち、植物の脂溶性画分に豊富に存在し、様々な生理活性を持つことから注目されている。本研究では抗菌作用や抗炎症作用の効果が期待されているManukaと、抗酸化作用があり生活習慣病予防に期待されている日本茶について、脂質組成を調べ不飽和脂肪酸や植物ステロールが多い事を示してきた。今回は季節による脂質組成や植物ステロールの変化や含有量の変化について比較検討し、季節による変動が大きい事を示した。脂質組成では秋の茶葉と茎、Manukaの樹皮にリン脂質の含有量が多く、脂肪酸組成では秋の茶葉とManukaの葉にn-3系のa-リノレン酸の含有量が多かった。　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　植物ステロールは血漿コレステロール低下作用があることから日本茶やManukaの生理作用との関連性が示唆されると共に、季節による変動が大きいことを示した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_5_publisher_16":{"attribute_name":"item_5_publisher_16","attribute_value_mlt":[{"subitem_publisher":"文教大学","subitem_publisher_language":"ja"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03882144","subitem_source_identifier_type":"PISSN"}]},"item_5_text_42":{"attribute_name":"item_5_text_42","attribute_value_mlt":[{"subitem_text_value":"BKK0002327"}]},"item_5_version_type_35":{"attribute_name":"出版タイプ","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":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"文教大学","affiliationNameLang":"ja"},{"affiliationName":"Bunkyo University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"石川, 博美","creatorNameLang":"ja"},{"creatorName":"イシカワ, ヒロミ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishikawa, HIromi","creatorNameLang":"en"}],"familyNames":[{"familyName":"石川","familyNameLang":"ja"},{"familyName":"イシカワ","familyNameLang":"ja-Kana"},{"familyName":"Ishikawa","familyNameLang":"en"}],"givenNames":[{"givenName":"博美","givenNameLang":"ja"},{"givenName":"ヒロミ","givenNameLang":"ja-Kana"},{"givenName":"HIromi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"233","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30086863","nameIdentifierScheme":"NRID"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-22"}],"displaytype":"detail","filename":"BKK0002327.pdf","filesize":[{"value":"5.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BKK0002327.pdf","url":"https://bunkyo.repo.nii.ac.jp/record/2299/files/BKK0002327.pdf"},"version_id":"96c447d2-c4aa-47e7-a171-245d8514bdcf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"日本茶","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Manuka","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"植物ステロール","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"脂肪酸","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"日本茶とManukaの脂質組成およびステロール組成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本茶とManukaの脂質組成およびステロール組成","subitem_title_language":"ja"},{"subitem_title":"Composition of Lipids and plant sterol in Japanese Tea and Manuka","subitem_title_language":"en"},{"subitem_title":"ニホンチャ ト Manuka ノ シシツ ソセイ オヨビ ステロール ソセイ","subitem_title_language":"ja-Kana"}]},"item_type_id":"5","owner":"3","path":["90"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-04-11"},"publish_date":"2013-04-11","publish_status":"0","recid":"2299","relation_version_is_last":true,"title":["日本茶とManukaの脂質組成およびステロール組成"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-11-20T05:49:56.465843+00:00"}