{"created":"2023-07-27T06:53:39.338042+00:00","id":48460,"links":{},"metadata":{"_buckets":{"deposit":"dfb50872-7d05-4dc6-8d02-f4adc5029c5d"},"_deposit":{"created_by":18,"id":"48460","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"48460"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00048460","sets":["2812:2813:2817"]},"author_link":["86295","86294"],"item_9_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-05-26","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"4p.","bibliographicVolumeNumber":"2014-04-01 - 2017-03-31","bibliographic_titles":[{"bibliographic_title":"平成28(2016)年度 科学研究費補助金 基盤研究(C) 研究成果報告書"},{"bibliographic_title":"2016 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":"環境中には多くの感作性物質が存在するにもかかわらず、最も有効な予防は暴露防止である。暴露が避けられないのであれば他の予防法が期待される。我々はアブラナ科野菜（キャベツ、白菜、ブロッコリー等）由来アリルニトリルに注目した。このニトリルは大量投与（日常生活では起こりえない）では行動異常を引き起こし、低用量では抗酸化物質・第二相解毒酵素の誘導をもたらす。繰り返し低用量投与は感作性物質がもたらすアレルギー反応を抑制した。抑制はアリルニトリルがもつ抗酸化作用と関連していた。しかしアリルイソチオシアネートにはこのような作用は認められなかった。このことはアリルニトリルのアレルギー反応への関与を示している。","subitem_description_type":"Abstract"},{"subitem_description":"There are numerous sensitizers in the environment. It is possible that individuals in the environment are at a risk of exposur to sensitizers. To prevent allergic reactions due to sensitizers, we focused on allyl nitrile derived from cruciferous vegetables. This chemical has the ability to induce antioxidant/phase II detoxification enzymes. Repeated low dose exposure to allyl nitrie decreased sensitizer-induced ear edema, suggesting its capability of reducing allergic reactions. But allyl isothiocyanate showed no anti-allergic reactions. Additionally, isothiocyanates other than allyl isothiocyanate from cruciferous vegetables reportedly decrease dermal allergic reactions.","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:26460795, 研究期間(年度):2014-04-01 - 2017-03-31","subitem_description_type":"Other"},{"subitem_description":"出典：「野菜成分を利用した皮膚感作性物質の作用軽減」研究成果報告書　課題番号26460795\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-26460795/26460795seika/）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":"金沢大学医薬保健研究域保健学系","subitem_description_type":"Other"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00054782","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=90110618"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/search/?qm=90110618","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-26460795/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-26460795/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-26460795/26460795seika/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-26460795/26460795seika/","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":"2019-07-05"}],"displaytype":"detail","filename":"ME-PR-TANII-H-kaken 2017-4p.pdf","filesize":[{"value":"167.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"ME-PR-TANII-H-kaken 2017-4p.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/48460/files/ME-PR-TANII-H-kaken 2017-4p.pdf"},"version_id":"42fccc30-24c2-4aa8-9665-786fb232cba5"}]},"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":"野菜成分を利用した皮膚感作性物質の作用軽減","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜成分を利用した皮膚感作性物質の作用軽減"},{"subitem_title":"Effects of cruciferous vegetable elements in sensitizer-induced ear edema","subitem_title_language":"en"}]},"item_type_id":"9","owner":"18","path":["2817"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-07-05"},"publish_date":"2019-07-05","publish_status":"0","recid":"48460","relation_version_is_last":true,"title":["野菜成分を利用した皮膚感作性物質の作用軽減"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T11:13:24.741440+00:00"}