{"created":"2023-06-20T13:40:59.975663+00:00","id":282,"links":{},"metadata":{"_buckets":{"deposit":"ab3f81b9-1d0d-4659-9f35-b6a347dc08b5"},"_deposit":{"created_by":3,"id":"282","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"282"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000282","sets":["6:23:28"]},"author_link":["322","320","324","323","319","321"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"11","bibliographicVolumeNumber":"42","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1)乳酸生成糸状菌(Rhizopus oryzae NBRC4704)で発酵させたポテトパルプのメタノール抽出液は、発酵日数の経過に伴って、総ポリフェノール含量およびDPPHラジカル消去活性が増加した。2)DPPHラジカル消去活性の強い酸性画分をHPLCで分析した結果、コーヒー酸、p-ヒドロキシ安息香酸、プロトカテク酸、バニリン酸が同定された。特に、コーヒー酸とp-ヒドロキシ安息香酸の増加が顕著であった。3)コーヒー酸やp-ヒドロキシ安息香酸の増加が、発酵ポテトパルプのDPPHラジカル消去活性の上昇に起因していると考えられる。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Changes in DPPH radical -scavenging activity and total polyphenol content during the fermentation of potatopulp with Rhizopus oryzae were investigated. 1) DPPH radical -scavenging activity and total polyphenol content in methanol extracts of fermented potatopulp with Rhizopus oryzae increased during the fermentation. 2) HPLC analysis revealed that the dominant polyphenols in methanol extracts of fermented potatopulp were caffeic acid, p-hydroxybenzoic acid, protocatechuic acid and vanillic acid and two of them, caffeic acid and p-hydroxybenzoic acid increased considerably during the fermentation. 3) These results suggested that the increase of caffeic acid and p-hydroxybenzoic acid contributed primarily to the increase of DPPH radical -scavenging activity during the fermentation of potatopulp.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004724414","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520347","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松坂, 裕子"},{"creatorName":"マツサカ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"319","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"},{"creatorName":"チジ, ヒデユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"320","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"葛西 隆則"},{"creatorName":"カサイ, タカノリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"321","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matsusaka, Yuuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"322","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Chiji Hideyuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"323","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kasai Takanori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"324","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":"KJ00004724414.pdf","filesize":[{"value":"415.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004724414.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/282/files/KJ00004724414.pdf"},"version_id":"6f89aebd-49d5-4210-a754-e49b8ae94ab8"}]},"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":"乳酸生成糸状菌によるポテトパルプ発酵中の抗酸化性およびポリフェノールの経時的変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乳酸生成糸状菌によるポテトパルプ発酵中の抗酸化性およびポリフェノールの経時的変化"},{"subitem_title":"Changes in Polyphenols and Antioxidative Activity during the Fermentation of Potatopulp with Rhizopus oryzae","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["28"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"282","relation_version_is_last":true,"title":["乳酸生成糸状菌によるポテトパルプ発酵中の抗酸化性およびポリフェノールの経時的変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:11:36.617594+00:00"}