{"created":"2023-06-19T10:04:07.280268+00:00","id":12800,"links":{},"metadata":{"_buckets":{"deposit":"fd794aca-ad30-42de-81ef-53f6fe2526a6"},"_deposit":{"created_by":17,"id":"12800","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"12800"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00012800","sets":["7:24:46"]},"author_link":["58043","58046","58048","58045","58047","58044"],"item_1_alternative_title_20":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Fatty Acid Compositions of Micellar Solutions Formed During in vitro Digestion of Lipids with Cow's Milk or Soybean Phospholipids in Powdered Milk Formula"}]},"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"フンニュウ ユシ テンカ ニモチイル ギュウニュウ オヨビ ダイズ リン シシツ ノ IN VITRO ショウカ ニオイテ ケイセイ サレタ ミセル チュウ ノ シボウ サン ソセイ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"216","bibliographicPageStart":"209","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"川崎医療福祉学会誌"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松本, 義信"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"武政, 睦子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"守田, 哲朗"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_17":{"attribute_name":"URL","attribute_value_mlt":[{"subitem_description":"http://www.kawasaki-m.ac.jp/soc/mw/journal/jp/2005-j15-1/31_matsumoto.pdf","subitem_description_type":"Other"}]},"item_1_description_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"原著","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Matsumoto, Yoshinobu"}]},{"nameIdentifiers":[{}],"names":[{"name":"Takemasa, Mutsuko"}]},{"nameIdentifiers":[{}],"names":[{"name":"Morita, Tetsuro"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00012789","subitem_identifier_reg_type":"JaLC"}]},"item_1_publisher_23":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"川崎医療福祉学会"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10375470","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0917-4605","subitem_source_identifier_type":"ISSN"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare"}]},"item_1_text_22":{"attribute_name":"その他(別言語)の雑誌名","attribute_value_mlt":[{"subitem_text_value":"Kawasaki medical welfare journal"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"市販の調製粉乳には大豆由来のリン脂質(大豆レシチン)が添加されているが,リン脂質組成が母乳中のリン脂質(母乳レシチン)に近似しているのは,大豆レシチンより牛乳由来のリン脂質(牛乳レシチン)である.調製粉乳に牛乳レシチンを添加すれば,より母乳に近い組成となり,乳児に好影響をもたらすと考えられる.そこで,調製粉乳油脂に,牛乳レシチン,あるいは大豆レシチンを,調製粉乳油脂重量の0%(無添加),2.5%,あるいは10.0%添加し,新生児の十二指腸条件であるpH6.0,グリココール酸ナトリウム/タウロコール酸ナトリウム比0.5で, in vitro 消化し,得られたミセル層中の総脂質量,脂質分画,および脂肪酸組成を比較検討した. その結果,ミセル層中の総脂質量と消化移行率は,レシチン無添加群よりレシチン添加群が有意に高値であり,さらに,2.5%レシチン添加群より10.0%添加群が高値の傾向にあった.しかし,用いたレシチンの種類による差は認められなかった.ミセル層中の各脂質の構成比率は,遊離脂肪酸では,レシチン添加群がレシチン無添加群より高い傾向にあり,モノグリセリドでは,逆に前者が後者より低い傾向にあった.ミセル層中の脂肪酸量とその移行率は,レシチン無添加群に比べてレシチン添加群が高い傾向にあり,レシチン添加群では,2.5%群より10.0%群の方が高い傾向にあった. 以上,牛乳レシチンと大豆レシチン間には有意差は認められなかったが,両レシチンとも,添加量の増加が調製粉乳油脂の消化を助長した."}]},"item_1_textarea_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"This in vitro study was designed to investigate the possible advantages of phospholipids from cow's milk in the digestion of lipids in young infants. Solutions of a control oil, containing several plant oils, the control oil + phospholipids from cow's milk (cow's milk lecithin), and the control oil + phospholipids from soybean (soybean lecithin), were digested {\\it in vitro} with lipase under conditions comparable to those found in a young infant's duodenum (pH 6.0, glychcholic acid sodium salts / taurocholic acid sodium salt ratio of 0.5). The resulting micellar phase was analyzed for the total amount of lipid products, monoglycerides, diglycerides and triglycerides as well as their respective fatty acid contents. The total amount of lipid products and their digestibility were significantly higher in both cow's milk lecithin and soybean lecithin compared to the control oil alone. The total amount of free fatty acids also showed a tendency to be increased by cow's milk lecithin and soybean lecithin. It was concluded that increasing the amounts of lecithin resultts in more total amounts of lipid products and increases their digestibility in the micellar phase. No differences were found between cow's milk lecithin and soybean lecithin."}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-01-31"}],"displaytype":"detail","filename":"31_matsumoto.pdf","filesize":[{"value":"347.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/12800/files/31_matsumoto.pdf"},"version_id":"c5d1beec-bac8-44e5-b26c-e36219723e27"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"phospholipids","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fatty acids","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"micellar solutions","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"powdered milk formula","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"in vitro digestion","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"粉乳油脂添加に用いる牛乳および大豆リン脂質の in vitro消化において形成されたミセル中の脂肪酸組成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"粉乳油脂添加に用いる牛乳および大豆リン脂質の in vitro消化において形成されたミセル中の脂肪酸組成"}]},"item_type_id":"1","owner":"17","path":["46"],"pubdate":{"attribute_name":"公開日","attribute_value":"2005-01-01"},"publish_date":"2005-01-01","publish_status":"0","recid":"12800","relation_version_is_last":true,"title":["粉乳油脂添加に用いる牛乳および大豆リン脂質の in vitro消化において形成されたミセル中の脂肪酸組成"],"weko_creator_id":"17","weko_shared_id":17},"updated":"2023-06-19T10:50:26.870362+00:00"}