{"created":"2023-06-19T10:04:10.881307+00:00","id":12895,"links":{},"metadata":{"_buckets":{"deposit":"8a9e42a7-e830-4639-9ab9-e731a4608282"},"_deposit":{"created_by":17,"id":"12895","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"12895"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00012895","sets":["7:25:45"]},"author_link":["58860","58862","58863","58861"],"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":"Effects of Cholesterol and / or Phospholipids on Compositions of Micellar Solutions Formed during in vitro Digestion of Lipids in Powdered Milk Formula"}]},"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"コレステロール ト リン シシツ テンカ ガ チョウセイ フンニュウ ユシ ノ IN VITRO ショウカ ニオヨボス エイキョウ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"269","bibliographicPageStart":"261","bibliographicVolumeNumber":"16","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":[{"nameIdentifier":"58860","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"守田, 哲朗"}],"nameIdentifiers":[{"nameIdentifier":"58861","nameIdentifierScheme":"WEKO"}]}]},"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/2007-j16-2/11_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":[{"nameIdentifier":"58862","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Matsumoto, Yoshinobu"}]},{"nameIdentifiers":[{"nameIdentifier":"58863","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Morita, Tetsuro"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00012884","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"}]},"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"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"新生児は,コレステロール合成能が弱く,母乳や人工乳からの供給が不可欠である.新生児の栄養のためにはコレステロール摂取量は母乳レベルが望ましいと思われるが,人工乳のコレステロール含量は母乳の1/2～1/4量と少ない.この場合,添加されたコレステロールの脂肪消化に及ぼす影響は明らかでない.そこで,市販の調製粉乳に添加されている大豆レシチン,あるいは脂肪酸組成が母乳レシチンに近似している牛乳レシチンの存在下で,動物由来のコレステロール(Cho),あるいは植物由来のβ-シトステロール(Pla)をそれぞれ調製粉乳油脂重量の0.28%,または0.43%添加し,新生児の十二指腸条件(pH 6.0,グリココール酸/タウロコール酸比0.5)において,各ステロールが調製粉乳油脂の in vitro 消化に及ぼす影響を,得られたミセル層中の総脂質量,脂肪酸組成,および消化により生成した脂質画分から比較検討した. その結果,調製粉乳油脂がミセル中に取り込まれた割合(移行率)は,両レシチン群ともPla添加群およびCho添加群がステロール無添加群より高値を示し,牛乳レシチン群においてその差は有意であった.また,両レシチン群ともCho添加群がPla添加群より高値で,0.43%添加群での差は有意であった.脂肪酸移行率はC16:0,C18:1,C18:2において牛乳レシチン群は両ステロール添加がブランクより有意に高値を示したが,大豆レシチン群は両ステロール添加の影響はなかった.取り込まれた油脂の消化により生成した脂質画分は,各群とも,遊離脂肪酸,モノグリセリド,ジグリセリドの順に高く,各画分間の差は有意であった.また,遊離脂肪酸においてはCho添加群で,牛乳レシチン群は大豆レシチン群より有意に高値を示した. 以上,調製粉乳へ添加するステロールは,油脂のミセルへの取り込み,消化・吸収の面からも動物性であるChoの方が理に適っていると思われた."}]},"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 and / or cholesterol in the digestion lipids of young infants. Solutions of control oils, containing several plant oils + phospholipids from cow's milk (milk lecithin) or phospholipids from soybean (soybean lecithin), the control oils + cholesterol, and the control oils + β-sitosterol were digested 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, monoglyceride, diglyceride and triglyceride as well as their respective fatty acid contents. The total amount of lipid products and their digestibility were higher in both the control oils + cholesterol or β-sitosterol compared to the control oils alone. The total amount of fatty acids showed a tendency to be increased by the control oil contained milk lecithin + cholesterol. It was concluded that cholesterol is more effective than β-sitosterol in the total amount of lipid products and in their digestibility in the micellar phase."}]},"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":"11_matsumoto.pdf","filesize":[{"value":"558.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/12895/files/11_matsumoto.pdf"},"version_id":"b759b890-fc51-4ad6-b189-8298b42b288c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cholesterol","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"in vitro digestion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"micellar solutions","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"phospholipids","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"powdered milk formula","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":"コレステロールとリン脂質添加が調製粉乳油脂の in vitro 消化に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コレステロールとリン脂質添加が調製粉乳油脂の in vitro 消化に及ぼす影響"}]},"item_type_id":"1","owner":"17","path":["45"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-01-01"},"publish_date":"2007-01-01","publish_status":"0","recid":"12895","relation_version_is_last":true,"title":["コレステロールとリン脂質添加が調製粉乳油脂の in vitro 消化に及ぼす影響"],"weko_creator_id":"17","weko_shared_id":17},"updated":"2023-06-19T10:48:16.063364+00:00"}