{"created":"2023-06-19T10:37:52.797240+00:00","id":2035,"links":{},"metadata":{"_buckets":{"deposit":"a8fdc021-8eb3-4d3c-a55e-f12e0743444c"},"_deposit":{"created_by":3,"id":"2035","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2035"},"status":"published"},"_oai":{"id":"oai:iwate-pu.repo.nii.ac.jp:00002035","sets":[]},"author_link":["4007","4008","4009","4003","4004","4006","4010","4005"],"item_7_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"68","bibliographicPageStart":"63","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"岩手県立大学盛岡短期大学部研究論集"},{"bibliographic_title":"Bulletin of Morioka Junior College Iwate Prefectural University","bibliographic_titleLang":"en"}]}]},"item_7_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ラットにおける血漿および肝臓脂質レベルに対する食餌紫黒米(朝紫)摂取の作用を検討した。ラットには紫黒米をヒトの米エネルギー摂取量に基づいて与えた。血漿総コレステロー濃度が高配合および低配合紫黒米摂取群の両者で対照群に比べて有意に上昇した。同時に,高密度リポたんぱく質(HDL)コレステロール濃度が高配合および低配合紫黒米摂取群の両者で対照群に比べて有意に上昇した。血漿チオバルビツール酸反応物質(TBARS)濃度が,低配合紫黒米の摂取では有意差はみられなかったものの,高配合紫黒米の摂取により対照群に比べて有意に低下した。これらの結果より,紫黒米は血漿HDLコレステロール濃度を上昇させることにより抗動脈硬化的に作用し,血漿TBARS濃度を抑制することにより,抗酸化的に作用している可能性が示唆された。","subitem_description_type":"Other"}]},"item_7_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The effects of the ingestion of a dietary purple rice, Asamurasaki, on plasma and liver lipid levels were studied in rats. Rats were fed purple rice based on the amount of rice humans ingest in proportion to their total food intake. The plasma total cholesterol concentration in the groups fed both high content purple rice and low content purple rice were significantly higher than that in the control group. At the same time, both the high content purple rice and low content purple rice feeding significantly enhanced the plasma high-density lipoprotein (HDL)-cholesterol concentration. The plasma thiobarbituric acid-reactive substance (TBARS) value in the group fed the low content purple rice was not significantly different from the control group, although the high content purple rice feeding significantly decreased the plasma TBARS value. These results suggest that the purple rice may exert an antiatherosclerotic action along with the increase in the plasma HDL-cholesterol concentration, and an antioxidative action through the suppression of the plasma TBARS value.","subitem_description_type":"Other"}]},"item_7_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_7_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004764625","subitem_description_type":"Other"}]},"item_7_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"学術論文","subitem_description_type":"Other"}]},"item_7_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"ORIGINAL ARTICLE","subitem_description_type":"Other"}]},"item_7_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11516689","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13489720","subitem_source_identifier_type":"ISSN"}]},"item_7_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Food and Nutrition Major, Science of Living Department"},{"subitem_text_language":"en","subitem_text_value":"Food and Nutrition Major, Science of Living Department"},{"subitem_text_language":"en","subitem_text_value":"Food and Nutrition Major, Science of Living Department"},{"subitem_text_language":"en","subitem_text_value":"Food and Nutrition Major, Science of Living Department"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"川崎, 雅志"},{"creatorName":"カワサキ, マサシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4003","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤, 裕子"},{"creatorName":"サトウ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4004","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"千田, めぐみ"},{"creatorName":"チダ, メグミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4005","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"畠山, 千怜"},{"creatorName":"ハタケヤマ, チサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4006","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAWASAKI, Masashi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4007","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SATO, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4008","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIDA, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4009","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HATAKEYAMA, Chisato","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4010","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-27"}],"displaytype":"detail","filename":"KJ00004764625.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004764625.pdf","url":"https://iwate-pu.repo.nii.ac.jp/record/2035/files/KJ00004764625.pdf"},"version_id":"92e69f29-4225-4da8-b7da-6032ce167f32"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"紫黒米","subitem_subject_scheme":"Other"},{"subitem_subject":"血漿脂質","subitem_subject_scheme":"Other"},{"subitem_subject":"肝臓脂質","subitem_subject_scheme":"Other"},{"subitem_subject":"purple rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"plasma lipid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"liver lipid","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ラットの血漿および肝臓脂質レベルに対する食餌紫黒米の作用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ラットの血漿および肝臓脂質レベルに対する食餌紫黒米の作用"},{"subitem_title":"Effects of Dietary Purple Rice on Plasma and Liver Lipid Levels in Rats","subitem_title_language":"en"}]},"item_type_id":"7","owner":"3","path":["287"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-27"},"publish_date":"2016-12-27","publish_status":"0","recid":"2035","relation_version_is_last":true,"title":["ラットの血漿および肝臓脂質レベルに対する食餌紫黒米の作用"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-22T04:07:59.781273+00:00"}