{"created":"2021-03-01T06:13:17.736023+00:00","id":10416,"links":{},"metadata":{"_buckets":{"deposit":"276e38e3-9a67-4b7e-9473-40e39899e54f"},"_deposit":{"id":"10416","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10416"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010416","sets":["1016:1017"]},"author_link":["32945","32946","32947"],"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":"2008-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"284","bibliographicPageStart":"277","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"FOOD SCIENCE AND TECHNOLOGY RESEARCH"}]}]},"item_6_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We investigated the possible anti-influenza virus function of Goishi tea, which is a Japanese traditional microbial fermented tea, in in vitro and in vivo tests. We found that Goishi tea hot water extract (GTE) inhibited hemagglutination caused by influenza A/ Puerto Rico/ 8/ 34 (PR8, H1N1) and influenza A/ Guizhou/ 54/ 89 (Guizhou, H3N2) viruses, viral growth in Mardin-Darby canine kidney (MDCK) cells caused by PR8, and viral infection of mice caused by nasal inoculation of PR8. Furthermore, we investigated the functional fractions of GTE and found that a high-molecular-weight fraction of GTE inhibited viral adsorption to MDCK cells and that low-molecular-weight fractions inhibited subsequent stages of infection, such as viral invasion, genomic multiplication, and release, after adsorption. These results indicate that GTE exerts an inhibitory property against influenza virus infection by inhibiting various stages of infection.","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 SCIENCE AND TECHNOLOGY RESEARCH. 14(3):277-284(2008)","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, Y","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=000257088600008"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"KARGER"}]},"item_6_relation_48":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"10.3136/fstr.14.277"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/fstr.14.277","subitem_relation_type_select":"DOI"}}]},"item_6_rights_62":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright (c) 2008 Japanese Society for Food Science and Technology"}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-6606","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":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Noguchi,  A"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hamauzu,  Y"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yasui,  H"}],"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":"日本食品科学工学会[1].pdf","filesize":[{"value":"245.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"日本食品科学工学会[1].pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10416/files/日本食品科学工学会[1].pdf"},"version_id":"5b6cebd8-8f1a-4f47-9f2c-681ffcd1001a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"influenza virus","subitem_subject_scheme":"Other"},{"subitem_subject":"microbial","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented tea","subitem_subject_scheme":"Other"},{"subitem_subject":"polymeric phenol","subitem_subject_scheme":"Other"},{"subitem_subject":"inhibition","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":"Inhibitory effects of Goishi tea against influenza virus infection","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Inhibitory effects of Goishi tea against influenza virus infection","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1017"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-08-27"},"publish_date":"2008-08-27","publish_status":"0","recid":"10416","relation_version_is_last":true,"title":["Inhibitory effects of Goishi tea against influenza virus infection"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-14T03:57:24.776872+00:00"}