{"created":"2023-06-19T07:46:15.909091+00:00","id":40,"links":{},"metadata":{"_buckets":{"deposit":"f21b65c9-c583-424d-adeb-c8fa0e341e73"},"_deposit":{"created_by":3,"id":"40","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"40"},"status":"published"},"_oai":{"id":"oai:cis.repo.nii.ac.jp:00000040","sets":["3:7"]},"author_link":["194","198","197","195","199","196"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"Actions of the food components catechin, capsaicin and capsaicin glucoside on ileal contraction."}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"122","bibliographicPageStart":"119","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"千葉科学大学紀要"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"HOMMA, Tomoo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"194","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HIRAI, Keiji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"195","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KWON, Soonil","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"196","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KATSURAGI, Hisashi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"197","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HAMADA, Hiroki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"198","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KATAYAMA, Yoshifumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"199","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Actions of the food components (-)-epigallocatechin gallate (EGCG, the major green tea component), capsaicin (the major pungent component) and capsaicin glucoside transformed by using the cultured plant cells of Phytolacca Americana on ileal contraction were investigated for evaluation of their functionality. Ileal contraction elicited by selective nerve electrical stimulation was inhibited by 100 μM EGCG and 50 μM capsaicin; however, 50 μM capsaicin glucosides did not induce any effects, possibly because of the partial change of its structure by glucosylation.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA1230240X","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Environmental System Science, Faculty of risk and Crisis Management, Chiba Institute of Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Autonomic Physiology, Medical Research Institute, Tokyo Medical and Dental University"},{"subitem_text_language":"en","subitem_text_value":"Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo"},{"subitem_text_language":"en","subitem_text_value":"Sunny Health Co. Ltd."},{"subitem_text_language":"en","subitem_text_value":"Department of Life Science, Faculty of Science, Okayama University of Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Autonomic Physiology, Medical Research Institute, Tokyo Medical and Dental University"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"original article"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2009-02-28"}],"displaytype":"detail","filename":"k02-ronbun13.pdf","filesize":[{"value":"673.6 kB"}],"format":"application/pdf","license_note":"copyright (c) 2008 by Chiba Institute of Science","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://cis.repo.nii.ac.jp/record/40/files/k02-ronbun13.pdf"},"version_id":"38784ed6-54e3-4c10-bd5b-face077cd602"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Actions of the food components catechin, capsaicin and capsaicin glucoside on ileal contraction.","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Actions of the food components catechin, capsaicin and capsaicin glucoside on ileal contraction.","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["7"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-02-28"},"publish_date":"2009-02-28","publish_status":"0","recid":"40","relation_version_is_last":true,"title":["Actions of the food components catechin, capsaicin and capsaicin glucoside on ileal contraction."],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:58:22.945260+00:00"}