{"created":"2023-05-15T08:08:07.403233+00:00","id":74,"links":{},"metadata":{"_buckets":{"deposit":"d6640c95-b5c4-4f04-b8e1-48625ae65dd6"},"_deposit":{"created_by":7,"id":"74","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"74"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000074","sets":["7:10"]},"author_link":["123","124"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"37","bibliographicVolumeNumber":"64","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":"To check the influence of the fermented food which is good for health on the apoptosis of cells, the extraction solution was prepared from cheese, yogurt, fermented soybean paste and salt koji were picked out by deionized water and the ethyl alcohol. Food stuff which is exerted on the cells did irradiation of ultraviolet rays was examined in the apoptosis happened to cells, the judgment of the apoptosis was made for the LDH activity. The salt koji was the most effective in 4 kinds of the fermented food. The food ingredient which participate in fermented soybean paste and salt koji was vitamin B1, B6 and glucose. As a result, these mixture experiments showed that vitamin B6 was the most useful and indicated inhibiting the apoptoic cells by ultraviolet irradiation in the 0.1% solution density.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"To check the influence of the fermented food which is good for health on the apoptosis of cells, the extraction solution was prepared from cheese, yogurt, fermented soybean paste and salt koji were picked out by deionized water and the ethyl alcohol. Food stuff which is exerted on the cells did irradiation of ultraviolet rays was examined in the apoptosis happened to cells, the judgment of the apoptosis was made for the LDH activity. The salt koji was the most effective in 4 kinds of the fermented food. The food ingredient which participate in fermented soybean paste and salt koji was vitamin B1, B6 and glucose. As a result, these mixture experiments showed that vitamin B6 was the most useful and indicated inhibiting the apoptoic cells by ultraviolet irradiation in the 0.1% solution density.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000061","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":"110009914036","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":"2017-12-11"}],"displaytype":"detail","filename":"Apoptosis_Doke.pdf","filesize":[{"value":"333.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Apoptosis_Doke","url":"https://gifu-cwc.repo.nii.ac.jp/record/74/files/Apoptosis_Doke.pdf"},"version_id":"d0a23f39-8c21-4901-b936-6ff2b57e62a7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"発酵食品","subitem_subject_scheme":"Other"},{"subitem_subject":"アポトーシス","subitem_subject_scheme":"Other"},{"subitem_subject":"ビタミンB6","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(9) : 発酵食品がアポトーシスに及ぼす影響","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(9) : 発酵食品がアポトーシスに及ぼす影響"},{"subitem_title":"Study on Apoptosis (9) : Effects of the Fermented Food on the Apoptoic Cells","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-12-11"},"publish_date":"2017-12-11","publish_status":"0","recid":"74","relation_version_is_last":true,"title":["アポトーシスに関する研究(9) : 発酵食品がアポトーシスに及ぼす影響"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:20:24.456170+00:00"}