{"created":"2023-06-20T12:59:29.380513+00:00","id":1322,"links":{},"metadata":{"_buckets":{"deposit":"386ca2e9-e027-4a15-ac18-9e1bc1621b42"},"_deposit":{"created_by":17,"id":"1322","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"1322"},"status":"published"},"_oai":{"id":"oai:nufs-nuas.repo.nii.ac.jp:00001322","sets":["1:9:97:147"]},"author_link":["543","580","807","808","542"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"67","bibliographicPageStart":"59","bibliographic_titles":[{"bibliographic_title":"名古屋栄養科学雑誌"},{"bibliographic_title":"Nagoya Journal of Nutritional Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大豆を麹菌で発酵させたサプリメントの「イムバランスⓇ」は、免疫調節機能を有する。本研究では、この「イムバランスⓇ」のタンパク質とポリフェノールについて原料である脱脂大豆と比較し、機能性を評価した。\nタンパク質解析の結果、発酵大豆中の貯蔵タンパク質は分解されて低分子化し、これに伴って大豆アレルゲンも減少していた。これらの結果から、タンパク質の低分子化は消化性の向上に、アレルゲンの減少は安全性の向上につながると考えられた。\nまた、ポリフェノール解析の結果、発酵大豆では抗酸化物質量、ポリフェノール量ともに顕著に増加しており、さらに発酵により配糖体が減少しアグリコンが増加していた。これらの結果から、脱脂大豆に含まれるイソフラボン配糖体は、麹菌が産生するグルコシダーゼにより糖が分解されてアグリコンとなり、抗酸化活性が上昇するため、大豆を発酵させると生体調節機能が向上すると考えられた。\n今後は免疫調節機能に主に関与している成分の同定や、成分間の相互作用を解析する必要があると考えられる。","subitem_description_type":"Abstract"},{"subitem_description":"ImmuBalanceⓇ is a soybean powder supplement fermented by Koji and has immunomodulatory function. In this study, we have analyzed proteins and polyphenols as a supplement and compared them with those in defatted soybean powder. The defatted soybean powder is used as an ingredient in ImmuBalanceⓇ and assessed its functional activity.\nAnalysis of the proteins revealed that the allergens in fermented soybean decreased significantly in association with breaking of the storage proteins down into smaller molecules. Therefore, degradation of storage proteins may mean an increase of digestibility, and decreasing of allergens can be regarded as an increase of its safety.\nOn the other hand, Analysis of polyphenols revealed that the quantities of antioxidants and polyphenols in fermented soybean increased significantly and the isoflavone glycosides decreased. As the result, the isoflavone aglycones increased by fermentation. Therefore, it was suggested that the functionality of soybean increased by fermentation. This is because the isoflavone glycosides were broken down into isoflavone aglycones by glucosidase produced by Koji increasing the antioxidant activity.\nThe identification of major components involved in the immunomodulatory function of ImmuBalanceⓇ and the analysis of their interaction were required from now to study.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15073/00001256","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋学芸大学管理栄養学部"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40021472969","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21892121","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"山田, 千佳子","creatorNameLang":"ja"},{"creatorName":"ヤマダ, チカコ","creatorNameLang":"ja-Kana"},{"creatorName":"YAMADA, Chikako","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小瀬木, 一真"},{"creatorName":"オゼキ, カズマサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"内藤, 宙大","creatorNameLang":"ja"},{"creatorName":"ナイトウ, ミチヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"NAITO, Michihiro","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鈴木, 美沙"},{"creatorName":"スズキ, ミサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"和泉, 秀彦","creatorNameLang":"ja"},{"creatorName":"イズミ, ヒデヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"IZUMI, Hidehiko","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-06-01"}],"displaytype":"detail","filename":"njns2-07.pdf","filesize":[{"value":"453.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"本文","url":"https://nufs-nuas.repo.nii.ac.jp/record/1322/files/njns2-07.pdf"},"version_id":"ba365210-a4f7-4e69-bb31-cc24cd600046"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大豆","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"麹菌","subitem_subject_scheme":"Other"},{"subitem_subject":"タンパク質","subitem_subject_scheme":"Other"},{"subitem_subject":"イソフラボン","subitem_subject_scheme":"Other"},{"subitem_subject":"Soybean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Koji","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Isoflavone","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":"麹菌発酵大豆食品(イムバランス®)の機能性解析～抗酸化成分とアレルゲンについて～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"麹菌発酵大豆食品(イムバランス®)の機能性解析～抗酸化成分とアレルゲンについて～"},{"subitem_title":"Analyses of functional ingredient in ImmuBalanceⓇ fermented soybean～Antioxidants and allergens～","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["147"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-06-01"},"publish_date":"2019-06-01","publish_status":"0","recid":"1322","relation_version_is_last":true,"title":["麹菌発酵大豆食品(イムバランス®)の機能性解析～抗酸化成分とアレルゲンについて～"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-11-17T06:42:16.013646+00:00"}