{"created":"2023-07-27T06:51:53.313494+00:00","id":45491,"links":{},"metadata":{"_buckets":{"deposit":"754159e4-0ef9-49f9-bbd5-7d42eb7dd381"},"_deposit":{"created_by":18,"id":"45491","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"45491"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00045491","sets":["2812:2813:2822"]},"author_link":["79013","286"],"item_9_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-04-23","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"5p.","bibliographicVolumeNumber":"2009-2011","bibliographic_titles":[{"bibliographic_title":"平成23(2011)年度 科学研究費補助金 基盤研究(C) 研究成果報告書"},{"bibliographic_title":"2011 Fiscal Year Final Research Report","bibliographic_titleLang":"en"}]}]},"item_9_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{},{}]}]},"item_9_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"石川県加賀・能登地方の伝統的な食材の機能性について調べた。その結果,加賀レンコンにおいてチロシナーゼ阻害活性やアルドースレダクターゼ阻害活性が高かった。また,赤ズイキ粗色素は120℃までの加熱には抗酸化性・色調ともに安定であり,クッキーへの添加により脂質の酸化を抑制した。また, SOD様活性および糖化タンパク質生成阻害活性はズイキアントシアニンであるケラシアニンよりズイキ粗色素の方が高く,色素以外の成分の関与が示唆された。","subitem_description_type":"Abstract"},{"subitem_description":"The function of traditional foods in the Kaga and Noto areas of Ishikawa prefecture was investigated. Kaga Renkon showed a strong inhibitory effect on tyrosinase and aldose reductase. The radical scavenging activity and color intensity of the red Zuiki pigment remained at almost the same level during a heat treatment at 120℃for 60min. The effect of this pigment on lipid peroxidation in cookies was also investigated, the cookies in which 0. 05% of dough had been substituted by the pigment showing inhibition of the peroxide value. Inhibition of the SOD activity and glycosylation process was higher with the Zuiki pigment than with keracyanin which is a Zuiki anthocyanin. The results indicate that a component of Zuiki other than anthocyanin was involved in this activity.","subitem_description_type":"Abstract"}]},"item_9_description_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究課題/領域番号:21500754, 研究期間(年度):2009-2011","subitem_description_type":"Other"},{"subitem_description":"出典：研究課題「加賀能登の伝統食品の機能性と抗酸化素材としての有用性」課題番号21500754\n（KAKEN：科学研究費助成事業データベース（国立情報学研究所）） \n（https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-21500754/21500754seika/）を加工して作成","subitem_description_type":"Other"}]},"item_9_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学人間社会研究域人間科学系","subitem_description_type":"Other"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00051828","subitem_identifier_reg_type":"JaLC"}]},"item_9_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/search/?qm=00227513"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/search/?qm=00227513","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21500754/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21500754/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-21500754/21500754seika/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-21500754/21500754seika/","subitem_relation_type_select":"URI"}}]},"item_9_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-07-27"}],"displaytype":"detail","filename":"ED-PR-TERASAWA-N-kaken 2012-5p.pdf","filesize":[{"value":"210.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"ED-PR-TERASAWA-N-kaken 2012-5p.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/45491/files/ED-PR-TERASAWA-N-kaken 2012-5p.pdf"},"version_id":"9cae8acd-16ad-42ed-8c2c-92a9827692eb"}]},"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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"加賀能登の伝統食品の機能性と抗酸化素材としての有用性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加賀能登の伝統食品の機能性と抗酸化素材としての有用性"},{"subitem_title":"Function and usability as antioxidants of traditional foods in the Kaga and Noto areas of Ishikawa prefecture","subitem_title_language":"en"}]},"item_type_id":"9","owner":"18","path":["2822"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-27"},"publish_date":"2018-07-27","publish_status":"0","recid":"45491","relation_version_is_last":true,"title":["加賀能登の伝統食品の機能性と抗酸化素材としての有用性"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T13:27:21.217567+00:00"}