{"created":"2023-05-15T16:03:04.144425+00:00","id":32824,"links":{},"metadata":{"_buckets":{"deposit":"6e0fb82b-50a4-4ad4-ae9b-f4d3f77b57b0"},"_deposit":{"created_by":3,"id":"32824","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"32824"},"status":"published"},"_oai":{"id":"oai:shinshu.repo.nii.ac.jp:00032824","sets":["2668"]},"author_link":["134552","134550","134551"],"item_20004_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Production of vinegar from soybean-boiled extract and research for its anti -tumor activity"}]},"item_20004_biblio_info_27":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1-2","bibliographicPageEnd":"23","bibliographicPageStart":"17","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"信州大学農学部紀要"}]}]},"item_20004_creator_3":{"attribute_name":"作成者(その他言語)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"稲垣, 秀一郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森村, 茂"}],"nameIdentifiers":[{}]}]},"item_20004_date_19":{"attribute_name":"日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2015-09-25","subitem_date_issued_type":"Created"}]},"item_20004_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"納豆や味噌の製造過程には大量の大豆煮汁が副生しており，その高い有機物濃度から環境に負荷を与えている。しかし，大豆煮汁中にはタンパク質やポリフェノール類などの栄養成分が豊富に含まれており，機能性食品素材としての利用が望まれていた。そこで本研究では，大豆煮汁の有効利用を目的として，大豆煮汁を原料に用いて醸造酢を製造し，機能性食品としての可能性を探るため，本醸造酢の生体調節機能を調査した。本総説では，大豆煮汁醸造酢の抗腫瘍活性について述べる。まず，in vivo 抗腫瘍試験において，腫瘍を背部に移植したマウスに本醸造酢の凍結乾燥物を含む飼料を与え，腫瘍の肥大率を通常食摂取群と比ﾛﾟしたところ，醸造酢含飼料摂取群で優位に腫瘍の肥大が抑制された。また，ヒト単球性白血病細胞株（U937）を用いたin vitro 試験において，本醸造酢には，アポトーシス誘導物質であるトリプトフォールが含まれること，また，トリプトフォールは，デスレセプター（DR）5を経由し，カスパーゼ８およびカスパーゼ９を活性化することによりアポトーシスを誘導することが明らかにされた。さらに，発酵試験により，トリプトフォールは本醸造酢製造のエタノール発酵過程に酵母（協会77号）によってトリプトファンから生成されることが確認された。これらの結果から，大豆煮汁醸造酢の抗腫瘍活性には，本醸造酢に含まれるトリプトフォールのアポトーシス誘導活性が一つの根拠となる可能性が示された。 In this study, we produced vinegar using extract of boiled soybean excreted from manufacture of soybean food such as natto or miso, and examined its anti-tumor activity. We showed that the vinegar has tumor-suppressing effect in vivo (mice)and apoptosis-inducing activity in vitro (U937 cells)analysis. We also isolated tryptophol as an apoptosis-inducing component from the vinegar and examined its apoptosis-inducing mechanisms in U937 cells. Caspase activity determination and western blot analysis revealed that tryptophol activated caspase-8 and -3. Immunoprecipitation analysis also revealed that tryptophol induced binding of caspase-8 and death receptor (DR)5. From these analyses, tryptophol was supposed to induce apoptosis via DR5, caspase-8 and caspase-3. Furthermore we comfirmed that tryptophol was produced from tryptophan in raw material by Saccharomyces cerevisiae kyokai no. 77 in the process of ethanol fermentation. These results showed that anti-tumor activity of the vinegar in mice could be caused by apoptosis-inducing activity of tryptophol.","subitem_description_type":"Other"}]},"item_20004_description_20":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_20004_description_21":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_20004_description_22":{"attribute_name":"その他の資源識別子","attribute_value_mlt":[{"subitem_description":"信州大学農学部紀要 47（1-2）: 17-23(2011)","subitem_description_type":"Other"}]},"item_20004_full_name_16":{"attribute_name":"公開者(その他言語)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"信州大学農学部"}]}]},"item_20004_identifier_23":{"attribute_name":"資源識別子URI","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/10091/13148"}]},"item_20004_source_id_25":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0583-0621","subitem_source_identifier_type":"ISSN"}]},"item_20004_source_id_26":{"attribute_name":"処理レコードID(総合目録DB)","attribute_value_mlt":[{"subitem_source_identifier":"AN00121352","subitem_source_identifier_type":"NCID"}]},"item_20004_version_type_51":{"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":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://soar-ir.repo.nii.ac.jp/?action=repository_action_common_download&item_id=10470&item_no=1&attribute_id=65&file_no=1"}}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大豆煮汁","subitem_subject_scheme":"Other"},{"subitem_subject":"extract of boiled soybean","subitem_subject_scheme":"Other"},{"subitem_subject":"醸造酢","subitem_subject_scheme":"Other"},{"subitem_subject":"vinegar","subitem_subject_scheme":"Other"},{"subitem_subject":"抗腫瘍活性","subitem_subject_scheme":"Other"},{"subitem_subject":"anti-tumor activity","subitem_subject_scheme":"Other"},{"subitem_subject":"アポトーシス","subitem_subject_scheme":"Other"},{"subitem_subject":"apoptosis","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":"食品未利用資源の有効利用を目的とした，大豆煮汁からの醸造酢の製造とその抗腫療活性調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品未利用資源の有効利用を目的とした，大豆煮汁からの醸造酢の製造とその抗腫療活性調査"}]},"item_type_id":"20004","owner":"3","path":["2668"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-02"},"publish_date":"2020-09-02","publish_status":"0","recid":"32824","relation_version_is_last":true,"title":["食品未利用資源の有効利用を目的とした，大豆煮汁からの醸造酢の製造とその抗腫療活性調査"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T20:43:21.151996+00:00"}