{"created":"2021-03-01T06:07:23.853211+00:00","id":3633,"links":{},"metadata":{"_buckets":{"deposit":"d68f38cd-1d73-43d8-a71f-d8d7a6727e81"},"_deposit":{"id":"3633","owners":[],"pid":{"revision_id":0,"type":"depid","value":"3633"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00003633","sets":["154:501:502","453:454"]},"author_link":["44156","44157","44158","44159","44160","44161"],"control_number":"3633","item_1627363077551":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"未変性および熱変性オボアルブミンのペプシン，トリプシン，キモトリプシン消化による抗原性の変化","subitem_alternative_title_language":"ja"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"722","bibliographicPageStart":"717","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"日本家政学会誌","bibliographic_titleLang":"ja"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Native ovalbumin (NOA) and heat-denatured ovalbumin (HDOA) were digested with pepsin, trypsin or chymotrypsin. The resulting digests were characterized by their degree of hydrolysis, using tricine sodium dodecyl sulfate polyacrylamide gel electrophoresis (tricine SDS-PAGE), and by their degree of antigenicity, namely their binding activity to the anti-NOA rabbit IgG antibody, using an enzyme-linked immunosorbent assay (ELISA). When NOA was digested with pepsin, the degree of hydrolysis increased with the time of incubation (0, 10 and 30 min, and 1, 2, 3, 10 and 24 h); that is, large peptides of MW 45,000-18,000 were decreased and small peptides of MW 15,000-2,500 were increased. The antigenicity of the NOA digest after 24 h of incubation with pepsin was reduced to 70.9% of that of intact NOA; however, NOA was barely hydrolyzed with trypsin or chymotrypsin, the antigenicity of the digest remaining almost unchanged. The antigenicity of HDOA, which was obtained by heating a 0.2% NOA solution at pH 7.2 for 10 min at 98℃, decreased to 81.8% of that of NOA. The hydrolysis of HDOA was considerably increased and the antigenicity was decreased (i.e., 8.4%, 82.0% and 21.3% in the 24-h digest with pepsin, trypsin and chymotrypsin, respectively). These results indicate that the antigenic structure of ovalbumin is relatively stable.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"ペプシン，トリプシンまたはキモトリプシンで消化した未変性オボアルブミン（NOA）および熱変性オボアルブミン（HDOA）の加水分解度を調べると共に加水分解物の抗原性の変化を調べた．加水分解の程度は低分子ペプチドの分離可能なトリシンSDSポリアクリルアミドゲル電気泳動法で，加熱および消化による抗原性の変化は抗NOAウサギIgG抗体との結合をELISA法で調べることで確かめた．NOAをペプシンで消化すると，消化時間（0，10，30分，1，2，3，10，24時間）と共に分子量45,000〜18,000のペプチドが減少し分子量15,000〜2,500のペプチドが増加した．また抗原性は24時間後に70.9%に低下した．しかしトリプシンやキモトリプシンで消化しても加水分解の程度と抗原性に大きな変化は見られなかった．0.2%NOA水溶液，pH7.2を98℃で10分間加熱して得られたHDOAの抗原性はNOAの81.8%に減少した．HDOAはNOAに比べはるかに加水分解されやすく抗原性も低下したが抗原性は残っていた．すなわちペプシン，トリプシンまたはキモトリプシン消化による24時間後の抗原性はそれぞれNOAの8.4%，82.0%，21.3%であった．本結果からオボアルブミンの抗原構造は比較的安定であることが示唆された．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"44159","nameIdentifierScheme":"WEKO"}],"names":[{"name":"小谷, スミ子","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"44160","nameIdentifierScheme":"WEKO"}],"names":[{"name":"粟津原, 宏子","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"44161","nameIdentifierScheme":"WEKO"}],"names":[{"name":"加藤, 征江","nameLang":"ja"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本家政学会","subitem_publisher_language":"ja"}]},"item_5_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.11428/jhej1987.48.717","subitem_relation_type_select":"DOI"}}]},"item_5_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10040097","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0913-5227","subitem_source_identifier_type":"PISSN"},{"subitem_source_identifier":"1882-0352","subitem_source_identifier_type":"EISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Odani, Sumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"44156","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Awatuhara, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"44157","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kato, Yukie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"44158","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":"2019-07-30"}],"displaytype":"detail","filename":"51(10)_905-912.pdf","filesize":[{"value":"594.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"51(10)_905-912.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/3633/files/51(10)_905-912.pdf"},"version_id":"7b156461-71d6-49ff-80c7-9b11ef727c39"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ovalbumin","subitem_subject_scheme":"Other"},{"subitem_subject":"heat-denatured","subitem_subject_scheme":"Other"},{"subitem_subject":"antigenicity","subitem_subject_scheme":"Other"},{"subitem_subject":"pepsin","subitem_subject_scheme":"Other"},{"subitem_subject":"trypsin","subitem_subject_scheme":"Other"},{"subitem_subject":"chymotrypsin","subitem_subject_scheme":"Other"},{"subitem_subject":"オボアルブミン","subitem_subject_scheme":"Other"},{"subitem_subject":"熱変性","subitem_subject_scheme":"Other"},{"subitem_subject":"抗原性","subitem_subject_scheme":"Other"},{"subitem_subject":"ペプシン","subitem_subject_scheme":"Other"},{"subitem_subject":"トリプシン","subitem_subject_scheme":"Other"},{"subitem_subject":"キモトリプシン","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":"Antigenic Change of Native and Heat-Denatured Ovalbumin Digested with Pepsin, Trypsin or Chymotrypsin","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Antigenic Change of Native and Heat-Denatured Ovalbumin Digested with Pepsin, Trypsin or Chymotrypsin","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","502"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-05-08"},"publish_date":"2009-05-08","publish_status":"0","recid":"3633","relation_version_is_last":true,"title":["Antigenic Change of Native and Heat-Denatured Ovalbumin Digested with Pepsin, Trypsin or Chymotrypsin"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-15T04:28:10.644251+00:00"}