{"created":"2023-06-20T14:07:52.808761+00:00","id":1229,"links":{},"metadata":{"_buckets":{"deposit":"1eb1de0a-39dd-4051-a522-9ce4dfa9b5fe"},"_deposit":{"created_by":15,"id":"1229","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1229"},"status":"published"},"_oai":{"id":"oai:nayoro.repo.nii.ac.jp:00001229","sets":["32:166:48"]},"author_link":["362","1679"],"control_number":"1229","item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-02-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"19","bibliographicPageStart":"11","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science","bibliographic_titleLang":"ja"},{"bibliographic_title":"Nippon Eiyo Shokuryo Gakkaishi","bibliographic_titleLang":"en"}]}]},"item_10001_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Naomichi, NISHIMURA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1679","nameIdentifierScheme":"WEKO"}]}]},"item_10001_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"10021177569","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"高コレステロール血症を引き金とする動脈硬化症や心臓疾患が増加し，食品成分によるコレステロール代謝の正常化が重要視されている。著者は食物繊維およびタウリンによる血漿コレステロール濃度の低下機構を，それらの消化管内における作用に着目して調べた。その結果，発酵性の高い甜菜食物繊維（BF）で血漿コレステロール濃度低下作用が強く誘導されることを見出した。また，BFの作用発現に大腸の存在が必須で，大腸発酵が関与していることを明らかにした。有効な発酵産物の特定には至っていないが，発酵亢進だけでなく，糞中胆汁酸排泄の増加が同時に誘導されることが作用発現に重要であることを示唆した。タウリンの血漿コレステロール濃度低下作用には糞中胆汁酸排泄の増加が強く寄与していることを明確にした。この糞中胆汁酸排泄の増加がコレステロール7α-水酸化酵素の発現亢進ではなく，おもに回腸末端からの胆汁酸の吸収抑制に起因することを強く示唆した。以上より，血漿コレステロール濃度の低下が，食物繊維では消化管下部における発酵性に，タウリンでは回腸末端以降における胆汁酸吸収の抑制に起因することを示した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In view of the increasing incidence of arteriosclerosis and coronary heart disease caused by hypercholesterolemia, some food components are receiving attention because of their ability to normalize cholesterol metabolism. In this study we examined the mechanisms by which dietary fiber and taurine reduce the plasma cholesterol concentration by focusing on their effects in the digestive tract. We found that sugar beet fiber (BF), which is a high-fermentative dietary fiber, lowered plasma cholesterol concentrations in rats, and that passage through the lower digestive tract, especially the cecum, was necessary for initiating this effect. Moreover, the effect was related to fermentation of BF in the large intestine. The by-products of fermentation that induce this effect have not yet been determined. However, in addition to fermentation of BF in the large intestine, increased bile acid excretion into feces is critical for induction of the plasma cholesterol-lowering effect. We also confirmed that bile acid excretion into feces enhanced by taurine feeding plays a role in the plasma cholesterol-lowering effect. The inhibition of bile acid absorption, but not the induction of cholesterol 7α-hydroxylase, seems to be related mainly to an increase of bile acid excretion induced by taurine. Our findings indicate that the reduction of plasma cholesterol concentrations results from fermentability of dietary fiber in the lower digestive tract and inhibition of bile acid absorption from the distal ileum and lower digestive tract by taurine.","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"公益社団法人　日本栄養・食糧学会","subitem_publisher_language":"ja"}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"CiNii"}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"CiNii"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://ci.nii.ac.jp/naid/10021177569","subitem_relation_type_select":"URI"}}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00311992","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02873516","subitem_source_identifier_type":"PISSN"}]},"item_10001_version_type_20":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"名寄市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"西村,直道","creatorNameLang":"ja"},{"creatorName":"ナオミチ, ニシムラ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"362","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000018689760","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000018689760"},{"nameIdentifier":"10341679","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=10341679"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食物繊維","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"大腸発酵","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"タウリン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"胆汁酸","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"コレステロール","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary_fiber","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"large_intestinal_fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taurine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bile_acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cholesterol","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食物繊維およびタウリンの血中コレステロール低下機構に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食物繊維およびタウリンの血中コレステロール低下機構に関する研究","subitem_title_language":"ja"},{"subitem_title":"Studies of Mechanisms in Plasma Cholesterol-lowering Effect of Dietary Fiber and Taurine","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"15","path":["48"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-01-21"},"publish_date":"2014-01-21","publish_status":"0","recid":"1229","relation_version_is_last":true,"title":["食物繊維およびタウリンの血中コレステロール低下機構に関する研究"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-04-22T07:50:27.995971+00:00"}