{"created":"2023-06-19T12:06:16.321694+00:00","id":1252,"links":{},"metadata":{"_buckets":{"deposit":"6c911f81-45b8-4aca-85f6-0bc8fe069f2d"},"_deposit":{"created_by":15,"id":"1252","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1252"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00001252","sets":["6:106"]},"author_link":["1547","1546","1545"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"15","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_7_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_7_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Until now, we have made low-salt bread using the germinated brown rice sake-lees. We would like to\nutilize the germinated brown rice sake-lees for making bread, which is in future.\nAngiotensin-Converting Enzyme (ACE) inhibitory activities were measured in germinated brown rice\nsake-lees, germinated brown rice liquor, and refined sake in vitro.\n　As a result, the ACE inhibitory activities (germinated brown rice sake-lees, germinated brown rice\nliquor and refined sake) were 0.15 mg/ml, 1.15 mg/ml and 1.55 mg/ml with an IC50 level, respectively.\nSince ACE inhibitory activity of the germinated brown rice liquor was higher than that of the refined\nsake, the germinated brown rice-derived ingredients was suggested to have some ACE inhibitory\nactivity. In addition, the ACE inhibitory activity of the germinated brown rice sake-lees was higher than\nthat of the germinated brown rice liquor. Taken together, the germinated brown rice sake-lees were\nexpected to remain more inhibitory activity than the liquor.\n　As a method to easily search and identify the functional ingredients of the food, we conducted an\nexamination to develop a method for identification of the functional-dipeptide from germinated brown\nrice sake-lees extract. From the LC-MS analysis results, we searched dipeptide with the ACE inhibitory\nactivity using the software ACD/MS Workbook Suite (Advanced Chemistry Development, Inc., Canada)\n　with IntelliTarget function and MS Match function. Comparing the two functions, MS Match function\nshowned that dipeptide Val-Pro with the hypotensive effect was present in germinated brown rice sakelees.\nThe effective dipeptide was identified easily by using MS Match function from LC-MS results","subitem_description_type":"Abstract"}]},"item_7_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_20":{"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":"小木曽, 加奈"}],"nameIdentifiers":[{"nameIdentifier":"1545","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30435284","nameIdentifierScheme":"研究者リゾルバー","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"古田, 一匡"}],"nameIdentifiers":[{"nameIdentifier":"1546","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岡崎, 光雄"}],"nameIdentifiers":[{"nameIdentifier":"1547","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":"2018-08-01"}],"displaytype":"detail","filename":"kentan72-04 小木曽.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://u-nagano.repo.nii.ac.jp/record/1252/files/kentan72-04 小木曽.pdf"},"version_id":"6faba428-057f-41a0-9ba9-f0fdbff2d202"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ACE 阻害","subitem_subject_scheme":"Other"},{"subitem_subject":"発芽玄米酒粕","subitem_subject_scheme":"Other"},{"subitem_subject":"簡易同定方法","subitem_subject_scheme":"Other"},{"subitem_subject":"ACD","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":"ACD/MS　Workbook Suite を用いたLC-MS 分析による\\n発芽玄米酒粕のアンジオテンシン変換酵素阻害活性ペプチドの同定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ACD/MS　Workbook Suite を用いたLC-MS 分析による\\n発芽玄米酒粕のアンジオテンシン変換酵素阻害活性ペプチドの同定"},{"subitem_title":"Identification of the angiotensin-converting enzyme inhibitory\\nactivity peptide of the germinated brown rice sake-lees by\\nLC-MS analysis using ACD/MS Workbook Suite","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["106"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-08-01"},"publish_date":"2018-08-01","publish_status":"0","recid":"1252","relation_version_is_last":true,"title":["ACD/MS　Workbook Suite を用いたLC-MS 分析による\\n発芽玄米酒粕のアンジオテンシン変換酵素阻害活性ペプチドの同定"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-06-19T12:17:45.545028+00:00"}