{"created":"2023-06-20T13:41:56.796438+00:00","id":1305,"links":{},"metadata":{"_buckets":{"deposit":"526d4c0e-c177-4135-b129-da02c1546523"},"_deposit":{"created_by":3,"id":"1305","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1305"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001305","sets":["6:116:141"]},"author_link":["2018","2015","2017","2016"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"7","bibliographicVolumeNumber":"31","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1. ニンジン食物繊維試料の総食物繊維量は,生83.2%,妙め79.9%,ゆで74.0%であった。水中沈定体積は,生43.0ml/g,妙め38.0ml/g,ゆで47.Oml/gであった。2. アマランス大量投与に対する,生,妙め,あるいはゆでたニンジンから調製した食物繊維のラットに対する成長低下抑制効果を調べた。SD系雄ラットを5群に分け,(1)25%カゼイン基本飼料(Cas),(2)Cas+5%アマランス(Am),(3)Cas+Am+ニンジン食物繊維(生),(4)Cas+Am+ニンジン食物繊維(妙め),(5)Cas+Am+ニンジン食物繊維(ゆで)の5種類の飼料で2週間飼育し,体重増加,飼料摂取量,臓器重量,血漿中の総コレステロール,HDL-コレステロール,トリグリセライドを測定した。3. 体重増加と飼料摂取量は,アマランスだけを添加した群で低くなり,アマランスに食物繊維を添加した群ではアマランスの影響が改善された。4. 肝臓,脾臓,盲腸の各臓器重量の体重に対する割合を比較すると,脾臓では各飼料群間に差はなかったが,アマランスの毒性によって肝臓重宝の低下,盲腸の肥大が確認された。アマランスに食物繊維を添加した群ではこの影響は改善された。6 . 血漿中の総コレステロール,トリグリセライドはアマランスだけを添加した群で低くなった。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The protective effects of dietary fiber prepared from raw and cooked carrots on amaranthtoxity in rats. YOKO KOBAYASHI (Laboratory of Cookery, Department of Home Economics, Fuji Women's College, Ishikari-cho, Hokkaido 061-32) and HIDEYUKI CHIJI (Laboratory of Food Biochemistry, Department of Food Science and Human Nutrition, Faculty of Human Ecology, Fuji Women's College, Ishikari-cho, Hokkaido 061-32). The effects of dietary fiber (DF) on the growth of weanling rats fed toxic doses of amaranth (Food & C Red No.2 ; Am) were investigated. The DF sources were prepared from raw, fried and boiled carrots. DF in carrots after cooking showed an alleviative effect similar to that in raw carrot on the amaranth-toxity in rats. The concurrent feeding of DF irrespective of its source ameliorated the low body weight gain in rats fed the Am diet for 2 weeks. Also, the weight of tissues and aortic plasma lipids level were measured at the end of experiment as physiological and nutritional parameters. The hypertrophy of the cecum in rats fed the Am diet was improved by feeding simultanously DF and reached the weight of normal tissues in rats fed the basal diet without Am. The concurrent feeding of DF alleviated the atrophy of the liver in rats fed the Am diet. The plasma triglicerids level was significantry decreased in rats fed Am diet. The plasma total cholesterol level were tend to decreasing in rats fed Am and DF diets.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006968621","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00218046","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子短期大学 家政科 調理学研究室 "},{"subitem_text_value":" 藤女子大学 人間生活学部 食品機能学研究室"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 祐子"}],"nameIdentifiers":[{"nameIdentifier":"2015","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"}],"nameIdentifiers":[{"nameIdentifier":"2016","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOBAYASHI, YUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2017","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI HIDEYUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2018","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":"2016-08-22"}],"displaytype":"detail","filename":"KJ00006968621.pdf","filesize":[{"value":"293.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006968621.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/1305/files/KJ00006968621.pdf"},"version_id":"b851ab9e-5902-4941-87c5-ac31881a5993"}]},"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":"ニンジン食物繊維の調理加工による変化 : 植物性食品の食物繊維に関する研究 第4報 : 調理加工後のニンジン食物繊維の栄養生理効果について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ニンジン食物繊維の調理加工による変化 : 植物性食品の食物繊維に関する研究 第4報 : 調理加工後のニンジン食物繊維の栄養生理効果について"},{"subitem_title":"Studies on dietary fiber of vegetables Part IV. : The protective effects of dietary fiber prepared from raw and cooked carrot on anlaranth-toxity in rats","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["141"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"1305","relation_version_is_last":true,"title":["ニンジン食物繊維の調理加工による変化 : 植物性食品の食物繊維に関する研究 第4報 : 調理加工後のニンジン食物繊維の栄養生理効果について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:13:54.358596+00:00"}