{"_buckets": {"deposit": "40cdc00c-5f23-4f34-8e69-de7050762ae4"}, "_deposit": {"id": "10279", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "10279"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00010279", "sets": ["1016:1017"]}, "item_6_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2013-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "415", "bibliographicPageStart": "406", "bibliographicVolumeNumber": "5", "bibliographic_titles": [{"bibliographic_title": "JOURNAL OF FUNCTIONAL FOODS"}]}]}, "item_6_description_20": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "A practical antihypertensive food, neo-fermented buckwheat sprouts (neo-FBS), was produced from buckwheat sprouts by lactic fermentation. The neo-FBS preparation gave a 12.7 times better yield and had a 10 times more potent blood-pressure-lowering (BPL) effect than conventionally prepared products. Neo-FBS decreased both systolic and diastolic blood pressure in spontaneously hypertensive rats (SHRs) at a dose of 0.010 mg/kg, an effect comparable to 1.0 mg/kg captopril, an anti-hypertensive drug. Orally administered neo-FBS (10 mg/kg) significantly decreased angiotensin I-converting enzyme (ACE) activity in the lung, thoracic aorta, heart, kidney, and liver of SHRs. Neo-FBS had a detectable relaxing effect on a phenylephrine-precontracted thoracic aorta in SHRs at 0.5 mu g/mL and the EC50 value was 8.3 +/- 1.4 mu g/mL. The ACE inhibition and vasorelaxation activities were found to be responsible for the excellent BPL effect of neo-FBS. As SHR is a standard model for human hypertension, neo-FBS may also have BPL effects in human patients.", "subitem_description_type": "Abstract"}]}, "item_6_description_30": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7\uff08\u30b3\u30f3\u30c6\u30f3\u30c4\u306e\u7a2e\u985e\uff09", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_6_description_5": {"attribute_name": "\u5f15\u7528", "attribute_value_mlt": [{"subitem_description": "JOURNAL OF FUNCTIONAL FOODS. 5(1):406-415 (2013)", "subitem_description_type": "Other"}]}, "item_6_link_3": {"attribute_name": "\u4fe1\u5dde\u5927\u5b66\u7814\u7a76\u8005\u7dcf\u89a7\u3078\u306e\u30ea\u30f3\u30af", "attribute_value_mlt": [{"subitem_link_text": "Nakamura, Kozo", "subitem_link_url": "http://soar-rd.shinshu-u.ac.jp/profile/ja.upyCPUkh.html"}]}, "item_6_link_67": {"attribute_name": "WoS", "attribute_value_mlt": [{"subitem_link_text": "Web of Science", "subitem_link_url": "http://gateway.isiknowledge.com/gateway/Gateway.cgi?\u0026GWVersion=2\u0026SrcAuth=ShinshuUniv\u0026SrcApp=ShinshuUniv\u0026DestLinkType=FullRecord\u0026DestApp=WOS\u0026KeyUT=000315241500048"}]}, "item_6_publisher_4": {"attribute_name": "\u51fa\u7248\u8005", "attribute_value_mlt": [{"subitem_publisher": "ELSEVIER SCIENCE BV"}]}, "item_6_relation_48": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "10.1016/j.jff.2012.11.013"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "http://dx.doi.org/10.1016/j.jff.2012.11.013", "subitem_relation_type_select": "DOI"}}]}, "item_6_rights_62": {"attribute_name": "\u6a29\u5229", "attribute_value_mlt": [{"subitem_rights": "Copyright\u00a9 2012 Elsevier Ltd. All rights reserved."}]}, "item_6_select_64": {"attribute_name": "\u8457\u8005\u7248\u30d5\u30e9\u30b0", "attribute_value_mlt": [{"subitem_select_item": "author"}]}, "item_6_source_id_35": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1756-4646", "subitem_source_identifier_type": "ISSN"}]}, "item_6_source_id_39": {"attribute_name": "NII ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1756-4646", "subitem_source_identifier_type": "ISSN"}]}, "item_6_text_69": {"attribute_name": "wosonly authkey", "attribute_value_mlt": [{"subitem_text_value": "Antihypertension; Vasorelaxation; Fermented buckwheat sprouts; Blood pressure"}]}, "item_6_text_70": {"attribute_name": "wosonly keywords", "attribute_value_mlt": [{"subitem_text_value": "I-CONVERTING-ENZYME; ANTIHYPERTENSIVE PROPERTIES; INHIBITORY PEPTIDES; FUNCTIONAL FOODS; SHORT-TERM; SOUR MILK; EGG-WHITE; IDENTIFICATION; EXTRACT; RUTIN"}]}, "item_6_textarea_68": {"attribute_name": "wosonly abstract", "attribute_value_mlt": [{"subitem_textarea_value": "A practical antihypertensive food, neo-fermented buckwheat sprouts (neo-FBS), was produced from buckwheat sprouts by lactic fermentation. The neo-FBS preparation gave a 12.7 times better yield and had a 10 times more potent blood-pressure-lowering (BPL) effect than conventionally prepared products. Neo-FBS decreased both systolic and diastolic blood pressure in spontaneously hypertensive rats (SHRs) at a dose of 0.010 mg/kg, an effect comparable to 1.0 mg/kg captopril, an anti-hypertensive drug. Orally administered neo-FBS (10 mg/kg) significantly decreased angiotensin I-converting enzyme (ACE) activity in the lung, thoracic aorta, heart, kidney, and liver of SHRs. Neo-FBS had a detectable relaxing effect on a phenylephrine-precontracted thoracic aorta in SHRs at 0.5 mu g/mL and the EC50 value was 8.3 +/- 1.4 mu g/mL. The ACE inhibition and vasorelaxation activities were found to be responsible for the excellent BPL effect of neo-FBS. As SHR is a standard model for human hypertension, neo-FBS may also have BPL effects in human patients. (c) 2012 Elsevier Ltd. All rights reserved."}]}, "item_creator": {"attribute_name": "\u8457\u8005", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Nakamura,  Kozo"}], "nameIdentifiers": [{"nameIdentifier": "32504", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Naramoto,  Kyoko"}], "nameIdentifiers": [{"nameIdentifier": "32505", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Koyama,  Masahiro"}], "nameIdentifiers": [{"nameIdentifier": "32506", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "\u30d5\u30a1\u30a4\u30eb\u60c5\u5831", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-09-25"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "Blood-pressure-lowering_Effect_Fermented_Buckwheat_Sprouts.pdf", "filesize": [{"value": "671.4 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 671400.0, "url": {"label": "Blood-pressure-lowering_Effect_Fermented_Buckwheat_Sprouts.pdf", "url": "https://soar-ir.repo.nii.ac.jp/record/10279/files/Blood-pressure-lowering_Effect_Fermented_Buckwheat_Sprouts.pdf"}, "version_id": "f980a9d8-0ecf-4d44-b4af-cceb1d675b90"}]}, "item_keyword": {"attribute_name": "\u30ad\u30fc\u30ef\u30fc\u30c9", "attribute_value_mlt": [{"subitem_subject": "Antihypertension", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Vasorelaxation", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Fermented buckwheat sprouts", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Blood pressure", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "\u8a00\u8a9e", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats", "item_titles": {"attribute_name": "\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_title": "Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats"}]}, "item_type_id": "6", "owner": "1", "path": ["1016/1017"], "permalink_uri": "http://hdl.handle.net/10091/17102", "pubdate": {"attribute_name": "\u516c\u958b\u65e5", "attribute_value": "2013-08-27"}, "publish_date": "2013-08-27", "publish_status": "0", "recid": "10279", "relation": {}, "relation_version_is_last": true, "title": ["Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats"], "weko_shared_id": null}