{"created":"2023-06-19T07:03:00.641911+00:00","id":5215,"links":{},"metadata":{"_buckets":{"deposit":"f1c32d7a-0a8a-4458-aa5f-bce4ef1411f2"},"_deposit":{"created_by":3,"id":"5215","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5215"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00005215","sets":["9:10:18:19"]},"author_link":["16345","16336","16338","16340","3503","16342","16343","16344","16339","16341","16337"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Inhibitory Effects of Auricularia polytricha (Cloud Ear Mushroom) Cultivated on Elaborate Media Including Fermented Bagasse on Postprandial Blood Glucose Elevation in Mice"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"473","bibliographicPageStart":"470","bibliographicVolumeNumber":"63","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"}]}]},"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":"This paper describes modification of the inhibitory effects of fruiting bodies of Auricularia polytricha (cloud ear mushroom) on postprandial blood glucose elevation in mice when cultivated on different media. A significant suppression of blood glucose level was identified for fruiting bodies cultivated on medium containing 75% bagasse and 20% rice bran. It was thus clarified that the medium composition can influence the level of suppression of blood glucose elevation through oral intake of the mushroom.","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"16341","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yamauchi, Masahito"}]},{"nameIdentifiers":[{"nameIdentifier":"16342","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nagai, Takeshi"}]},{"nameIdentifiers":[{"nameIdentifier":"16343","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Koreeda, Seijo"}]},{"nameIdentifiers":[{"nameIdentifier":"16344","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Watari, Yoshihiko"}]},{"nameIdentifiers":[{"nameIdentifier":"16345","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yagi, Fumio"}]},{"nameIdentifiers":[{"nameIdentifier":"3503","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1d477d35097aa45360392a0d922b9077","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"http://souran.rakuno.ac.jp/profile/ja.1d477d35097aa45360392a0d922b9077.html"}],"names":[{"name":"Yamaguchi, Akihiro"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_2_relation_11":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"1341-027X","subitem_relation_type_select":"ISBN"}}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/nskkk.63.470","subitem_relation_type_select":"DOI"}}]},"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":"山内, 正仁"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"永井, 武"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"是枝, 清上"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡, 慶彦"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"八木, 史郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山口, 昭弘"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-04-12"}],"displaytype":"detail","filename":"R-2017-246_Yamaguchi.pdf","filesize":[{"value":"501.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"R-2017-246_Yamaguchi.pdf","url":"https://rakuno.repo.nii.ac.jp/record/5215/files/R-2017-246_Yamaguchi.pdf"},"version_id":"b91e80df-b591-4381-9647-b7395f982560"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"mushroom cultivation","subitem_subject_scheme":"Other"},{"subitem_subject":"medium composition","subitem_subject_scheme":"Other"},{"subitem_subject":"food residue","subitem_subject_scheme":"Other"},{"subitem_subject":"food function","subitem_subject_scheme":"Other"},{"subitem_subject":"blood glucose suppression","subitem_subject_scheme":"Other"},{"subitem_subject":"キノコ栽培","subitem_subject_scheme":"Other"},{"subitem_subject":"培地組成","subitem_subject_scheme":"Other"},{"subitem_subject":"食品残渣","subitem_subject_scheme":"Other"},{"subitem_subject":"食品機能性","subitem_subject_scheme":"Other"},{"subitem_subject":"血糖上昇抑制","subitem_subject_scheme":"Other"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"発酵バガスを含む培地で栽培したアラゲキクラゲのマウスに対する血糖上昇抑制作用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"発酵バガスを含む培地で栽培したアラゲキクラゲのマウスに対する血糖上昇抑制作用"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-04-12"},"publish_date":"2018-04-12","publish_status":"0","recid":"5215","relation_version_is_last":true,"title":["発酵バガスを含む培地で栽培したアラゲキクラゲのマウスに対する血糖上昇抑制作用"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T08:05:42.231913+00:00"}