{"created":"2023-05-15T14:06:41.320957+00:00","id":1962,"links":{},"metadata":{"_buckets":{"deposit":"2504eb0d-921e-4012-b077-edbf54378c35"},"_deposit":{"created_by":19,"id":"1962","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1962"},"status":"published"},"_oai":{"id":"oai:dwcla.repo.nii.ac.jp:00001962","sets":["219:349","25:28"]},"author_link":["6568","6567","6569","6565","6572","6571","6570","6564","6566","6563","6562"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"36","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"同志社女子大学生活科学"},{"bibliographic_title":"DWCLA human life and science","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_35":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_description":"AA11325308-20201130-36","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We examined the effects of the extracts of coffee beans roasted at different degrees on the lipid metabolism of rats fed cholesterol（Cho）-added diets. Fatty livers along with a significant increase in triacylglycerol（TG）and Cho levels were observed in rats belonging to the C（Cho-added diet）group. Although the Cho level was slightly decreased in the S group, with the addition of shallow-roasted coffee bean extract to Cho-added diet, carnitine palmitoyltransferase activity showed a significantly high value, and the amount of TG was significantly reduced. In contrast, with the addition of deep-roasted coffee bean extract to Cho-added diet in the D group, fatty acid synthase activity showed a significantly lower value, TG and Cho levels were significantly reduced, and a reduction in fatty liver was observed. Moreover, since the levels of lipid peroxide in plasma and liver decreased in both S and D groups, compared to the C\ngroup, there is a possibility that roasted coffee bean extracts may suppress the progression to nonalcoholic\nsteatohepatitis.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"原著論文","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15020/00001907","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_32":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_publisher":"京都"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"同志社女子大学生活科学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11325308","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13451391","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_27":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"元同志社女子大学生活科学部教員"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"仲佐, 輝子"},{"creatorName":"ナカサ, テルコ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKASA, Teruko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6562","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000408499045","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000408499045"}]},{"creatorNames":[{"creatorName":"泉谷, 祐希"},{"creatorName":"イズタニ, ユウキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6563","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂野, 友香"},{"creatorName":"サカノ, トモカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6564","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"塚本, 万智"},{"creatorName":"ツカモト, マチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6565","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"川上, 小百合"},{"creatorName":"カワカミ, サユリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6566","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高田, 智美"},{"creatorName":"タカタ, サトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6567","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IZUTANI, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6568","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SAKANO, Tomoka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6569","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TSUKAMOTO, Machi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6570","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAWAKAMI, Sayuri","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6571","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKATA, Satomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6572","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":"2020-12-02"}],"displaytype":"detail","filename":"AA11325308-20201130-36.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"コレステロール添加食投与ラットの肝脂肪蓄積に及ぼす焙煎度の異なるコーヒー豆抽出物の影響","url":"https://dwcla.repo.nii.ac.jp/record/1962/files/AA11325308-20201130-36.pdf"},"version_id":"4c9c3be9-9a4f-4cd8-9892-7f7d0dd9db4b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"コーヒー豆抽出物","subitem_subject_scheme":"Other"},{"subitem_subject":"非アルコール性脂肪肝","subitem_subject_scheme":"Other"},{"subitem_subject":"コレステロール添加食","subitem_subject_scheme":"Other"},{"subitem_subject":"脂質代謝","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":"コレステロール添加食投与ラットの肝脂肪蓄積に及ぼす焙煎度の異なるコーヒー豆抽出物の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コレステロール添加食投与ラットの肝脂肪蓄積に及ぼす焙煎度の異なるコーヒー豆抽出物の影響"},{"subitem_title":"Effects of the extracts of coffee beans roasted at different degrees on liver fat accumulation in rats fed cholesterol-added diets","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["28","349"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-02"},"publish_date":"2020-12-02","publish_status":"0","recid":"1962","relation_version_is_last":true,"title":["コレステロール添加食投与ラットの肝脂肪蓄積に及ぼす焙煎度の異なるコーヒー豆抽出物の影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T14:33:15.086887+00:00"}