{"created":"2021-03-01T06:13:09.636340+00:00","id":10282,"links":{},"metadata":{"_buckets":{"deposit":"911e7fdd-e3b3-48fa-8365-c6096ab2429c"},"_deposit":{"id":"10282","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10282"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010282","sets":["1016:1017"]},"author_link":["32512","32513","32514","32515","32516","32517","32518","32519","32520"],"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":"2011-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"815","bibliographicPageStart":"810","bibliographicVolumeNumber":"129","bibliographic_titles":[{"bibliographic_title":"FOOD CHEMISTRY"}]}]},"item_6_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Rapidly dried onion (Milan cepa L. cv. Momiji No. 3) powder (OP) prepared from the outer layers (from second to fourth scale leaves from the surface) of onion bulbs was analysed for its quercetin and polyuronide contents, the effects of enzymatic treatment and the anti-atherogenic effect on rats fed a high-fat diet. Quercetin 4'-glucoside (50%), free quercetin (30%) and quercetin 3,4'-diglucoside (20%) were identified as quercetin derivatives, and boiling-water extraction was effective in extracting these compounds. OP contained 12.9% of polyuronides, the basic skeleton of pectin. Enzymatic degradation (cellulase and pectinase, 50 degrees C for 12 h, pH 6.0) of OP was effective in obtaining a slurry of smaller particle sizes. The free quercetin increased and the glucosides decreased with enzyme treatment. In Wistar rats fed an OP-added high-fat diet, the total cholesterol, HDL-cholesterol and triglyceride concentrations were not significantly different from the rats fed a high-fat diet without OP. However, the atherogenic index (AI) of Wistar rats fed an OP-added high-fat diet was lower (AI = 3.3) than rats fed the diet without OP (AI = 4.1). The incremental elastic modulus (IEM) of the aorta from rats fed the OP-added diet was also significantly lower than that of the rats fed the diet without OP. The AI and IEM values of the rats fed the OP-added diet were quite similar to the values of rats fed the diet without OP but were allowed spontaneous exercise. These results suggest that OP intake is effective for decreasing the risk of arteriosclerosis.","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":"FOOD CHEMISTRY. 129(3):810-815 (2011)","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":"Hamauzu, Yasunori","subitem_link_url":"http://soar-rd.shinshu-u.ac.jp/profile/ja.ZenmPUkh.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=000293726500015"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"ELSEVIER"}]},"item_6_relation_47":{"attribute_name":"PubMed","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"25212303"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://pubmed.ncbi.nlm.nih.gov/25212303/","subitem_relation_type_select":"PMID"}}]},"item_6_relation_48":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"10.1016/j.foodchem.2011.05.027"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.foodchem.2011.05.027","subitem_relation_type_select":"DOI"}}]},"item_6_rights_62":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright© 2011 Elsevier Ltd."}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0308-8146","subitem_source_identifier_type":"ISSN"}]},"item_6_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00649137","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Hamauzu,  Yasunori"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nosaka,  Toshiya"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ito,  Fuyu"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Suzuki,  Takanori"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Torisu,  Shuichi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hashida,  Miyoko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Fukuzawa,  Akira"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohguchi,  Masakatsu"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamanaka,  Shigeru"}],"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":"Physicochemical_characteristics_rapidly_dried_onion_powder.pdf","filesize":[{"value":"238.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Physicochemical_characteristics_rapidly_dried_onion_powder.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10282/files/Physicochemical_characteristics_rapidly_dried_onion_powder.pdf"},"version_id":"9622d1be-869a-4d41-ae29-58544ec18998"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Rapidly dried powder","subitem_subject_scheme":"Other"},{"subitem_subject":"Onion skin","subitem_subject_scheme":"Other"},{"subitem_subject":"Quercetin derivatives","subitem_subject_scheme":"Other"},{"subitem_subject":"Polysaccharides","subitem_subject_scheme":"Other"},{"subitem_subject":"Enzyme treatment","subitem_subject_scheme":"Other"},{"subitem_subject":"Arteriosclerosis","subitem_subject_scheme":"Other"},{"subitem_subject":"Rats","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":"Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1017"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-04-26"},"publish_date":"2013-04-26","publish_status":"0","recid":"10282","relation_version_is_last":true,"title":["Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-14T04:30:22.331759+00:00"}