{"created":"2023-05-15T08:08:14.310463+00:00","id":237,"links":{},"metadata":{"_buckets":{"deposit":"fa01d6da-f524-459b-a923-e3afb65df02c"},"_deposit":{"created_by":7,"id":"237","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"237"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000237","sets":["7:20"]},"author_link":["509","510"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"71","bibliographicPageStart":"69","bibliographicVolumeNumber":"59","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The present study was evaluated the effects of food on an alcohol-induced apoptosis for the food processing in mice. Ethanol has long been implicated in triggering apoptotic cells in immune system. Ethanol was also damaged to the liver in order to metabolize some alcohol to H2O and CO2. The most effective inhibition from the induction of apoptosis in spleen lymphocytes and liver cells treated with an ethanol were observed in tomatoes and onions among eight food materials. It is important to be cooked with the raw status as soon as possible for the food processing which may influence the apoptotic reactions in the case of an onion.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The present study was evaluated the effects of food on an alcohol-induced apoptosis for the food processing in mice. Ethanol has long been implicated in triggering apoptotic cells in immune system. Ethanol was also damaged to the liver in order to metabolize some alcohol to H2O and CO2. The most effective inhibition from the induction of apoptosis in spleen lymphocytes and liver cells treated with an ethanol were observed in tomatoes and onions among eight food materials. It is important to be cooked with the raw status as soon as possible for the food processing which may influence the apoptotic reactions in the case of an onion.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000219","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110007589416","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"道家, 晶子"},{"creatorName":"ドウケ, ショウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"DOKE, Shoko","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":"2020-06-30"}],"displaytype":"detail","filename":"Apoptosis_Doke.pdf","filesize":[{"value":"175.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Apoptosis_Doke","url":"https://gifu-cwc.repo.nii.ac.jp/record/237/files/Apoptosis_Doke.pdf"},"version_id":"d6b7b098-4b0e-4547-8aee-20f91e5c4ed0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"apoptosis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lymphocytes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"processing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lycopene","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"アポトーシスに関する研究(8)加工によるアポトーシスへの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アポトーシスに関する研究(8)加工によるアポトーシスへの影響"},{"subitem_title":"Study on apoptosis (8) Effect of food processing on the apoptoic cells in mice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["20"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-06-24"},"publish_date":"2020-06-24","publish_status":"0","recid":"237","relation_version_is_last":true,"title":["アポトーシスに関する研究(8)加工によるアポトーシスへの影響"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T09:56:49.130241+00:00"}