{"created":"2023-06-19T13:05:03.985650+00:00","id":1097,"links":{},"metadata":{"_buckets":{"deposit":"5afbd16d-5d90-4ab3-a196-9d55749332ed"},"_deposit":{"created_by":11,"id":"1097","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1097"},"status":"published"},"_oai":{"id":"oai:kwjc.repo.nii.ac.jp:00001097","sets":["53:71"]},"author_link":["2588","2589","2591","2590","2587","2586","2592"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"11","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"鹿児島女子短期大学紀要"},{"bibliographic_title":"THE BULLETIN OF KAGOSHIMA WOMEN'S COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"To elucidate a physiological function of dried-bonito broth on body composition and blood biochemical parameters, 17 healthy female subjects ingested dried-bonito broth (11 subjects) or Japanese green tea (6 subjects) for 41 days. Measurement of body composition and blood biochemical parameters were performed before and after the ingestion periods. For blood adiponectin analysis, one subject in dried-bonito broth ingestion group was excluded because of extremely high increase level compared to the others. The changes in body weight and blood insulin level during dried-bonito broth ingestion were significantly higher than that during Japanese green tea ingestion (p =0.0049 and p =0.0175, respectively). The increase of body weight correlated that of mineral mass　(r  2=0.3655, p =0.0488), soft lean mass　(r  2=0.3774, p =0.0443) and blood adiponectin level　(r  2=0.5083, p =0.0206) though the increase of blood insulin level did not show any correlation. These results suggest that the daily ingestion of dried-bonito broth might enhance the basal metabolism and prevent lifestyle-related diseases.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10553637","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-8970","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"住澤, 知之"}],"nameIdentifiers":[{"nameIdentifier":"2586","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"久保, 佐也加"}],"nameIdentifiers":[{"nameIdentifier":"2587","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"塩賀, 千恵"}],"nameIdentifiers":[{"nameIdentifier":"2588","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福留, 由衣"}],"nameIdentifiers":[{"nameIdentifier":"2589","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"浜崎, 眞美"}],"nameIdentifiers":[{"nameIdentifier":"2590","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"竹中, 正巳"}],"nameIdentifiers":[{"nameIdentifier":"2591","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮内, 朝世"}],"nameIdentifiers":[{"nameIdentifier":"2592","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":"2015-05-29"}],"displaytype":"detail","filename":"kwc48(3).pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"鰹出汁摂取によるヒトの体組成と血液検査値の変動","url":"https://kwjc.repo.nii.ac.jp/record/1097/files/kwc48(3).pdf"},"version_id":"473e204a-e7db-4bc2-9f25-d3161cece884"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"鰹出汁","subitem_subject_scheme":"Other"},{"subitem_subject":"体組織","subitem_subject_scheme":"Other"},{"subitem_subject":"血液検査","subitem_subject_scheme":"Other"},{"subitem_subject":"Dried-bonito Broth","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Body Composition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Blood Test","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":"鰹出汁摂取によるヒトの体組成と血液検査値の変動","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鰹出汁摂取によるヒトの体組成と血液検査値の変動"},{"subitem_title":"Changes of Body Composition and Blood Biochemical Parameters by Ingestion of Dried-bonito Broth in Humans","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["71"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-05-29"},"publish_date":"2015-05-29","publish_status":"0","recid":"1097","relation_version_is_last":true,"title":["鰹出汁摂取によるヒトの体組成と血液検査値の変動"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T13:20:54.183551+00:00"}