{"created":"2023-07-25T10:22:34.112866+00:00","id":1968,"links":{},"metadata":{"_buckets":{"deposit":"fdcab612-1115-4cc6-8d11-29a9d6e31c56"},"_deposit":{"created_by":3,"id":"1968","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1968"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00001968","sets":["597:598:637:929"]},"author_link":["7330","7329"],"item_10002_alternative_title_34":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Antiallergic Potential of Food Components: Research on the Regional Edible Plants and Effect of the Food Improved in Essential Fatty Acid Balance"}]},"item_10002_biblio_info_36":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"7","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"秋田大学教育文化学部研究紀要 自然科学"}]}]},"item_10002_description_29":{"attribute_name":"内容記述（抄録）","attribute_value_mlt":[{"subitem_description":"Antiallergic potentials of food components from the edible plants collected in Akita Prefecture were evaluated using RBL-2H3 rat mast cells. Several extracts from the plants inhibited β-hexosaminidase secretion. Their antiallergic effects were confirmed by further experiment on histamine release in antigen-antibody-stimulated RBL-2H3 cells. We found that two methanol extracts form Junsai (water shield, Brasenia schreberi) and Tonbiri (belvedere fruit, Kochia scoparia）suppressed histamine release (IC_50, 250μg/ml, respectively). N-3 fatty acid such as α-linolenic acid has antiallergic effects through the competitive inhibition of n-6 fatty acid metabolism and production of eicosanoid such as leukotrienes. Therefore we searched α-linolenate-rich beans or nuts from the regional food resources. However we did not found α-linolenate-rich food materials more than perilla seed oil We also made α-linolenate-rich ice cream supplemented with 10％(wt/wt) perilla oil and its antiallergic effect was evaluated using polymorphonuclear leukocytes from rats fed semipurified diets supplemented with the ice cream (20％, wt/wt). Compared with linoleate-rich ice cream supplemented with 10％(wt/wt) sesame oil, perilla ice cream significantly decreased both arachidonic acid content and leukotriene B_4 production in rat polymorphonuclear leukocytes. Thus, n-3 fatty acid-rich processed foods have antiallergic properties and essential fatty acid balance is important factor for the prevention of allergic symptoms.","subitem_description_type":"Other"}]},"item_10002_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"秋田大学教育文化学部"}]},"item_10002_source_id_27":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13485296","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_35":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA11458582","subitem_source_identifier_type":"NCID"}]},"item_10002_version_type_37":{"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":"池本, 敦"}],"nameIdentifiers":[{"nameIdentifier":"7329","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IKEMOTO, Atsushi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7330","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":"2017-02-16"}],"displaytype":"detail","filename":"kbs68(7).pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kbs68(7).pdf","url":"https://air.repo.nii.ac.jp/record/1968/files/kbs68(7).pdf"},"version_id":"fd78ed13-2a03-4adb-ac07-16d72be22bb5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Allergy","subitem_subject_scheme":"Other"},{"subitem_subject":"Histamine","subitem_subject_scheme":"Other"},{"subitem_subject":"β-Hexosaminidase","subitem_subject_scheme":"Other"},{"subitem_subject":"Leurotriene","subitem_subject_scheme":"Other"},{"subitem_subject":"Linoleic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"α-Linolenic acid","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":"抗アレルギー作用を有する食品成分-地域食資源の探索と必須脂肪酸バランス改善食品の効果-","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"抗アレルギー作用を有する食品成分-地域食資源の探索と必須脂肪酸バランス改善食品の効果-"}]},"item_type_id":"10002","owner":"3","path":["929"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-05-10"},"publish_date":"2013-05-10","publish_status":"0","recid":"1968","relation_version_is_last":true,"title":["抗アレルギー作用を有する食品成分-地域食資源の探索と必須脂肪酸バランス改善食品の効果-"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-25T11:44:54.936241+00:00"}