{"created":"2023-06-19T07:00:05.592329+00:00","id":1279,"links":{},"metadata":{"_buckets":{"deposit":"10ef47d9-5223-4d7d-9fda-c638d5305e5d"},"_deposit":{"created_by":3,"id":"1279","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1279"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001279","sets":["9:10:18:19"]},"author_link":["2955","2958","2953","2954","2960","2957","2959","2956"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"グリーンアスパラガス若茎貯蔵時における糖類，フルクトオリゴ糖類の含量およびインベルターゼ，1-KHE，1-SST，1-FFT，6G-FFT活性：温度および部位の影響"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"194","bibliographicPageStart":"187","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"Journal of Applied Glycoscience"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Fresh spears of asparagus were stored in the dark at 4, 10 or 20°C for 2 weeks. During storage contents of glucose, fructose, sucrose, 1-kestose, neokestose and nystose, and activities of invertase, 1-kestose hydrolyzing enzyme (1-KHE), sucrose: sucrose 1-fructosyltransferase (1-SST), fructan: fructan 1-fructosyltransferase (1-FFT) and fructan: fructan 6G-fructosyltransferase (6G-FFT) were determined in the top, middle and bottom portions of the spears. A gradient was observed, from the bottom to the top, for glucose, fructose and sucrose which constitute the major proportion of carbohydrates, while fructooligosaccharides, neokestose and nystose, exhibited low levels. Glucose and fructose varied significantly during storage, while sucrose was stable. The average variations were from 7.8 to 12.21 mg/g FW in the middle portion and 7.88 to 13.52 mg/g FW in the bottom portion for glucose and fructose, respectively. 1-Kestose and nystose increased at the end of the storage period and this increase was more apparent at 20°C. Invertase activity showed similar variation at 4 and 10°C but increased sharply after 2 days, before decreasing abruptly after 1 week of storage, while 1-kestose hydrolyzing activity showed a similar pattern to that of invertase activity. 1-SST did not vary in the bottom portion but initially increased in the middle and top portions. 1-FFT was high in the top portion and decreased during storage, while in the middle and bottom portions its activity varied slightly. The variation of 6G-FFT activity was similar to that of 1-FFT, however, the level of 6G-FFT was higher, and the 6G-FFT to 1-FFT activity ratio was temperature independent. These results suggest that short fructooligosaccharides and their metabolizing enzymes could play a role of balance between the hydrolysis and synthesis activities of carbohydrates. The high content of sugars may also extend the rapid decline of sugars in the top portion of the spears. アスパラガス若茎に，グルコース，フルクトース，シュクロースの他に少量の1-ケストース，ニストースなど短鎖のフルクトオリゴ糖が含まれていることをすでに報告した．本研究ではグリーンアスパラガス若茎を異なった温度条件下で貯蔵したときのそれぞれの糖量および関連合成・分解酵素活性の推移を部位別に調べた．グリーンアスパラガス若茎を，温度4±0.1℃・湿度65±1%，10±0.1℃・55±1%，20℃・50%の各条件で14日間貯蔵した．各条件で保存後，上・中・下部に分けて細切し，エタノール抽出を行い糖含量を定量した．また，関連酵素についても上・中・下部に分け，インベルターゼ活性，1-KHE活性，1-SST活性，1-FFT活性，6G-FFT活性を測定した．グルコースおよびフルクトース含量は，貯蔵中に有意に変化したが，シュクロース含量については変化がみられなかった　(Fig. 1A，1B)．また，1-ケストースおよびニストースについては，貯蔵期間の後期で増加し，特に20℃で顕著であった　(Fig. 2A，2C)．インベルターゼ活性については，4℃と10℃で類似し，20℃では貯蔵2日目で増加し，その後減少した　(Fig. 3A)．また，1-KHE活性はインベルターゼ活性と類似したパターンを示した(Fig. 3B)．1-SST活性は，上・中部の貯蔵初期に増加したが，下部では貯蔵中ほとんど変化しなかった　(Fig. 4A)．1-FFT活性は上部で高く，貯蔵の後期にかけて減少したが，中・下部ではほとんど変化がみられなかった　(Fig. 4B)．6G-FFT活性の変動パターンは1-FFTと類似していたが6G-FFT活性はより高く，また6G-FFTと1-FFTの比率は温度と無関係であることが確認された．以上のことから，短鎖フルクトオリゴ糖と関連酵素は，アスパラガス若茎において糖濃度が高くなった場合すみやかに低下させ，糖のバランスを調節するための役割を果たしているものと推定される．","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本応用糖質学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-7882","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_19":{"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":"Shiomi, Norio"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Benkeblia, Noureddine"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Onodera, Shuichi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Omori, Toshima"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Natsuko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Fujishima, Masaki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yoshihara, Taiki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kosaka, Shinici"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-14"}],"displaytype":"detail","filename":"S-15_Onodera.pdf","filesize":[{"value":"442.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-15_Onodera.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1279/files/S-15_Onodera.pdf"},"version_id":"a95f12e3-c1e9-4bfd-bd1f-6d2335a23802"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Saccharide and fructooligosaccharide contents, and invertase, 1-KHE, 1-SST, 1-FFT and 6G-FFT activities in green asparagus spears during storage : effects of temperature and spear portion","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Saccharide and fructooligosaccharide contents, and invertase, 1-KHE, 1-SST, 1-FFT and 6G-FFT activities in green asparagus spears during storage : effects of temperature and spear portion"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-03-11"},"publish_date":"2010-03-11","publish_status":"0","recid":"1279","relation_version_is_last":true,"title":["Saccharide and fructooligosaccharide contents, and invertase, 1-KHE, 1-SST, 1-FFT and 6G-FFT activities in green asparagus spears during storage : effects of temperature and spear portion"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T09:09:02.791954+00:00"}