{"created":"2023-07-25T09:14:41.588016+00:00","id":14417,"links":{},"metadata":{"_buckets":{"deposit":"404f7b3d-c427-4a1c-8565-b4a66c8fea72"},"_deposit":{"created_by":22,"id":"14417","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"14417"},"status":"published"},"_oai":{"id":"oai:toyama.repo.nii.ac.jp:00014417","sets":["74:77:133:1602"]},"author_link":["165049","19254","7996","165051"],"item_3_alternative_title_19":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Inhibitory effects of traditional fermented soybean products on α-glucosidase activity"}]},"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"88","bibliographicPageStart":"83","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"富山大学人間発達科学部紀要 = Memoirs of the Faculty of Human Development University of Toyama"}]}]},"item_3_description_15":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"applicaton/pdf","subitem_description_type":"Other"}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Type 2 diabetes has emerged as a major health concern worldwide. For the treatment of type 2 diabetes, α-glucosidase inhibitors are used as a standard medical treatment. In this study, the inhibitory effects of soybean and its fermented products, tempe, natto, hama-natto, and touchi, on the activity of rat intestinal α-glucosidase, a key digestive enzyme linked to type 2 diabetes, were investigated in vitro. Fermented soybean products exhibited stronger inhibitory effects than did unfermented soybeans. Although further in vivo studies are necessary, these results may partly explain the usefulness of traditional fermented soybean products in promoting health via their ability to reduce postprandial hyperglycemia.","subitem_description_type":"Abstract"}]},"item_3_description_40":{"attribute_name":"資源タイプ(DSpace)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_3_description_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"富山大学人間発達科学部紀要, 11巻2号, 2017.3.15, Page 83-88","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"19254","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000356589679","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000356589679"},{"nameIdentifier":"70377266","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000070377266"}],"names":[{"name":"Fujimoto, Takako"}]},{"nameIdentifiers":[{"nameIdentifier":"165051","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hosokawa, Chiharu"}]},{"nameIdentifiers":[{"nameIdentifier":"7996","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"80432110","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000080432110"}],"names":[{"name":"Jo, Michiko"}]}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15099/00016905","subitem_identifier_reg_type":"JaLC"}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"富山大学人間発達科学部"}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12181167","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1881316X","subitem_source_identifier_type":"ISSN"}]},"item_3_subject_22":{"attribute_name":"国立国会図書館分類","attribute_value_mlt":[{"subitem_subject":"ZV1","subitem_subject_scheme":"NDLC"}]},"item_3_version_type_16":{"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":"藤本, 孝子"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"細川, ちはる"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"条, 美智子"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-04-10"}],"displaytype":"detail","filename":"01-08_11-2_page083to088.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"01-08_11-2_page083to088","url":"https://toyama.repo.nii.ac.jp/record/14417/files/01-08_11-2_page083to088.pdf"},"version_id":"fbd6ccdb-7ee8-4a34-9e99-07eb787f3dd6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大豆","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵食品","subitem_subject_scheme":"Other"},{"subitem_subject":"α-グルコシダーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"soybean","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented food products","subitem_subject_scheme":"Other"},{"subitem_subject":"α-glucosidase","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":"大豆発酵食品のα-グルコシダーゼ阻害活性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆発酵食品のα-グルコシダーゼ阻害活性に及ぼす影響"}]},"item_type_id":"3","owner":"22","path":["1602"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-04-10"},"publish_date":"2017-04-10","publish_status":"0","recid":"14417","relation_version_is_last":true,"title":["大豆発酵食品のα-グルコシダーゼ阻害活性に及ぼす影響"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2023-07-25T11:37:13.829464+00:00"}