{"created":"2023-06-19T10:55:24.573303+00:00","id":6075,"links":{},"metadata":{"_buckets":{"deposit":"b3e0f0a1-f872-4820-8151-18f249330400"},"_deposit":{"created_by":21,"id":"6075","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"6075"},"status":"published"},"_oai":{"id":"oai:kobe-c.repo.nii.ac.jp:00006075","sets":["29"]},"author_link":["6102","6101"],"item_10006_date_granted_31":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2022-10-24"}]},"item_10006_degree_grantor_29":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"神戸女学院大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"34510","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_10006_degree_name_28":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(人間科学）"}]},"item_10006_description_27":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"酒粕は清酒醸造によって得られる副産物でおり、多くの有用な機能性を持つと考えられている。本研究では、酒粕の肥満抑制効果と美肌効果に着目し、研究を行った。\n　その結果、酒粕は脂肪細胞における分化および脂肪蓄積を抑制することで、肥満を抑制する可能性が示唆された。さらに、酒粕の摂取によりヒト皮膚繊維芽細胞の増殖やチロシナーゼ活性が阻害され、美肌効果も期待できることが推察された。\n\n\nSake lees is a by-product of sake fermentation and is considered to have many useful functional effects. In this study, we focused on the effects of Sake lees on obesity inhibition and skin beautification.\n The results suggested that Sake lees could inhibit obesity by suppressing differentiation and fat accumulation in the adipocytes. Furthermore, it was suggested that the consumption of Sake lees inhibits the proliferation of human skin fibroblasts and tyrosinase activity, which may also be expected to have skin beautifying effects.\n","subitem_description_type":"Abstract"}]},"item_10006_dissertation_number_32":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第21号"}]},"item_10006_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18878/00005976","subitem_identifier_reg_type":"JaLC"}]},"item_10006_publisher_25":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"本野 由季"}]},"item_10006_text_30":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_text_value":"2022"}]},"item_10006_version_type_34":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"本野, 由季"},{"creatorName":"モトノ, ユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6101","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MOTONO, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6102","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-30"}],"displaytype":"detail","filename":"酒粕の機能性に関する研究.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"酒粕の機能性に関する研究","url":"https://kobe-c.repo.nii.ac.jp/record/6075/files/酒粕の機能性に関する研究.pdf"},"version_id":"b110c38a-f370-489f-9f6a-51a91d9aea99"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酒粕","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵食品","subitem_subject_scheme":"Other"},{"subitem_subject":"脂肪細胞","subitem_subject_scheme":"Other"},{"subitem_subject":"肌細胞","subitem_subject_scheme":"Other"},{"subitem_subject":"Sake lees","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentated food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"adipocyte","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"skin cell","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":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"酒粕の機能性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酒粕の機能性に関する研究"}]},"item_type_id":"10006","owner":"21","path":["29"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-05-30"},"publish_date":"2023-05-30","publish_status":"0","recid":"6075","relation_version_is_last":true,"title":["酒粕の機能性に関する研究"],"weko_creator_id":"21","weko_shared_id":21},"updated":"2023-06-19T11:09:04.215118+00:00"}