{"created":"2021-03-01T06:13:09.449588+00:00","id":10279,"links":{},"metadata":{"_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"]},"author_link":["32504","32505","32506"],"item_1628147817048":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","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":"抄録","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":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"JOURNAL OF FUNCTIONAL FOODS. 5(1):406-415 (2013)","subitem_description_type":"Other"}]},"item_6_link_3":{"attribute_name":"信州大学研究者総覧へのリンク","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_url":"http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000315241500048"}]},"item_6_publisher_4":{"attribute_name":"出版者","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":"https://doi.org/10.1016/j.jff.2012.11.013","subitem_relation_type_select":"DOI"}}]},"item_6_rights_62":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright© 2012 Elsevier Ltd. All rights reserved."}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1756-4646","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nakamura,  Kozo"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Naramoto,  Kyoko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Koyama,  Masahiro"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-25"}],"displaytype":"detail","filename":"Blood-pressure-lowering_Effect_Fermented_Buckwheat_Sprouts.pdf","filesize":[{"value":"671.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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":"キーワード","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":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1017"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-08-27"},"publish_date":"2013-08-27","publish_status":"0","recid":"10279","relation_version_is_last":true,"title":["Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-14T04:13:25.866298+00:00"}