{"created":"2023-06-20T14:15:10.743795+00:00","id":941,"links":{},"metadata":{"_buckets":{"deposit":"db86975f-ac5d-4f5b-bffa-55c981b5172e"},"_deposit":{"created_by":3,"id":"941","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"941"},"status":"published"},"_oai":{"id":"oai:niu.repo.nii.ac.jp:00000941","sets":["3:4:36"]},"author_link":["2940","2942","2941","2939"],"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"158","bibliographicPageStart":"147","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"長崎国際大学論叢"},{"bibliographic_title":"Nagasaki International University Review","bibliographic_titleLang":"en"}]}]},"item_10_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"IWASAKI, Keiko"}],"nameIdentifiers":[{"nameIdentifier":"2941","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NOMURA, Shuichi"}],"nameIdentifiers":[{"nameIdentifier":"2942","nameIdentifierScheme":"WEKO"}]}]},"item_10_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10_description_24":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"To identify ingredients responsible for the antibacterial properties of umeboshi, the inhibitory effects of organic acids and amygdalin-related compounds (citric acid, malic acid, acetic acid, amygdalin, benzaldehyde, and benzyl alcohol) against Staphylococcus aureus FDA 209P and Escherichia coli NIHJ JC-2 were compared at concentrations found in 20% salt pickled Japanese apricot (Umeboshi) using the paper disc diffusion method and an assay of rapid bactericidal capacity. Citric acid showed a potent antibacterial activity, suggesting that this predominant organic acid plays a major role in the antibacterial properties of Umeboshi. A mixture of citric, malic, and acetic acids exhibited higher antibacterial activity than citric acid alone, and the addition of salt to the mixture at a concentration of 20% resulted in a much higher activity. No antibacterial activity was observed with amygdalin, benzaldehyde, or benzyl alcohol. These results suggested that the antibacterial properties of Umeboshi may be attributed to the synergistic effects of its organic acid content and salt added during processing.","subitem_description_type":"Other"}]},"item_10_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"梅干しの抗菌作用に関与する成分を明らかにするために､塩分20%の梅干しの有機酸とｱﾐｸﾞﾀﾞﾘﾝ関連物質(ｸｴﾝ酸､ﾘﾝｺﾞ酸､酢酸､ｱﾐｸﾞﾀﾞﾘﾝ､ﾍﾞﾝｽﾞｱﾙﾃﾞﾋﾄﾞ､ﾍﾞﾝｼﾞﾙｱﾙｺｰﾙ)の含有量をもとにし､黄色ﾌﾞﾄﾞｳ球菌と大腸菌に対する抗菌作用をﾍﾟｰﾊﾟｰﾃﾞｨｽｸ拡散法及び短時間殺菌法で検討した｡その結果､含有量が多かったｸｴﾝ酸が強い抗菌作用を示し､抗菌作用の主体はｸｴﾝ酸であることが示唆された｡ｸｴﾝ酸､ﾘﾝｺﾞ酸､酢酸の混合液では､ｸｴﾝ酸単独より強い抗菌作用を示した｡また､この混合液に20%の食塩を添加したものでは､さらに抗菌作用が増強した｡一方､ｱﾐｸﾞﾀﾞﾘﾝ､ﾍﾞﾝｽﾞｱﾙﾃﾞﾋﾄﾞ及びﾍﾞﾝｼﾞﾙｱﾙｺｰﾙの単独の含有量では抗菌作用を示さなかった｡以上のことから､梅干しの抗菌作用は梅干しに含まれる有機酸と梅干しの製造工程で添加された食塩の相乗効果によることが示唆された｡","subitem_description_type":"Abstract"}]},"item_10_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎国際大学"}]},"item_10_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11766493","subitem_source_identifier_type":"NCID"}]},"item_10_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-4094","subitem_source_identifier_type":"ISSN"}]},"item_10_subject_25":{"attribute_name":"Keyword","attribute_value_mlt":[{"subitem_subject":"pickled Japanese apricot (Umeboshi) , organic acid, antibacterial acitivity","subitem_subject_scheme":"Other"}]},"item_10_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岩﨑, 啓子"},{"creatorName":"ｲﾜｻｷ, ｹｲｺ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2939","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"野村, 秀一"},{"creatorName":"ﾉﾑﾗ, ｼｭｳｲﾁ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2940","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":"2022-05-14"}],"displaytype":"detail","filename":"RN16-014.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"RN16-014","url":"https://niu.repo.nii.ac.jp/record/941/files/RN16-014.pdf"},"version_id":"84154276-762a-4496-9c08-95361425bb74"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"梅干し､有機酸､抗菌作用","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":"梅干し中の有機酸及びｱﾐｸﾞﾀﾞﾘﾝ関連物質の抗菌作用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"梅干し中の有機酸及びｱﾐｸﾞﾀﾞﾘﾝ関連物質の抗菌作用"},{"subitem_title":"Antibacterial Activities of Organic acids and Amygdalin related compounds in pickled Japanese apricot (Umeboshi)","subitem_title_language":"en"}]},"item_type_id":"10","owner":"3","path":["36"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-04-01"},"publish_date":"2016-04-01","publish_status":"0","recid":"941","relation_version_is_last":true,"title":["梅干し中の有機酸及びｱﾐｸﾞﾀﾞﾘﾝ関連物質の抗菌作用"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-21T06:13:04.164639+00:00"}