{"created":"2023-06-19T11:38:22.733990+00:00","id":6056,"links":{},"metadata":{"_buckets":{"deposit":"cc607a82-64eb-4943-91b5-36d37b15c4c3"},"_deposit":{"created_by":13,"id":"6056","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"6056"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00006056","sets":["420:421:476:478"]},"author_link":["13688","13689","13690","13691","13692"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"9","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"三重大学生物資源学部附属農場研究報告 = The bulletin of the Experimental Farm, Faculty of Bioresources, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"渋柿（Diospyros kaki）から抽出したジュースを Acetobacter aceti IFO3284を用いて渋柿酢を製造する方法についての手順を検討し、ネズミへ移植した腫瘍細胞のSarcoma180に対する抗ガン効果について検討したところ、以下の結果を得た。\n1）小規模での渋柿ジュースの酢酸発酵には連続発酵法が適していた。\n2）渋柿酢にすることにより渋柿独特の渋味がマスキングされた。\n3）ネズミの皮膚下に移植されたSarcoma180に対して渋柿酢を腹腔内投与することにより、抗腫瘍性効果を示すことが明らかとなった。","subitem_description_type":"Abstract"},{"subitem_description":"It is known that juice of persimmon fruit（Diospyros kaki）exhibits an antitumor activity．The active ingredients are kaki tannins including catechin, epicatechin, epicatechingallate, epigallocatechin gallate．Since persimmon juice is too astringent, we processed juice to vinegar by means of fermentation to extinguish the astringency. The persimmon vinegar tasted soft with little astringency, probably due to the masking of astringent elements by gluconic acid, a fermentation product. Pharmacological tests revealed that persimmon vinegar has antitumor activity against Sarcoma 180.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学生物資源学部附属農場"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10438832","subitem_source_identifier_type":"NCID"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Study of Persimmon Vinegar from Fermentation and Its Pharmacological activity."}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"attribute_name":"著者版フラグ","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":[{"creatorNames":[{"creatorName":"三島, 隆","creatorNameLang":"ja"},{"creatorName":"Mishima, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"卯川, 裕一","creatorNameLang":"ja"},{"creatorName":"Ukawa, Yuichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡部, 愛都子","creatorNameLang":"ja"},{"creatorName":"Watabe, Atsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"赤塚, 智恵子","creatorNameLang":"ja"},{"creatorName":"Akatsuka, chieko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"服部, 健","creatorNameLang":"ja"},{"creatorName":"Hattori, Takeshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN104388320001102.pdf","filesize":[{"value":"326.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN104388320001102.pdf","url":"https://mie-u.repo.nii.ac.jp/record/6056/files/AN104388320001102.pdf"},"version_id":"11e05de1-ee84-4b13-b1df-09e9851b04d2"}]},"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":"効果的な柿酢の製造法の検討と薬理活性についての基礎的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"効果的な柿酢の製造法の検討と薬理活性についての基礎的研究","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["478"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-06-11"},"publish_date":"2007-06-11","publish_status":"0","recid":"6056","relation_version_is_last":true,"title":["効果的な柿酢の製造法の検討と薬理活性についての基礎的研究"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-13T02:38:36.909542+00:00"}