{"created":"2023-05-15T16:12:55.293522+00:00","id":43409,"links":{},"metadata":{"_buckets":{"deposit":"c79fd37b-0057-4a2a-9cae-8482369be0e7"},"_deposit":{"created_by":25,"id":"43409","owners":[25],"pid":{"revision_id":0,"type":"depid","value":"43409"},"status":"published"},"_oai":{"id":"oai:shinshu.repo.nii.ac.jp:00043409","sets":[]},"author_link":["168787","168788","168789","168786"],"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":"Identification of the angiotensin-converting enzyme inhibitory\\nactivity peptide of the germinated brown rice sake-lees by\\nLC-MS analysis using ACD/MS Workbook Suite"}]},"item_20004_biblio_info_27":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"15","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_20004_creator_2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小木曽, 加奈"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"古田, 一匡"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡崎, 光雄"}],"nameIdentifiers":[{}]}]},"item_20004_date_19":{"attribute_name":"日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2018-07-09","subitem_date_issued_type":"Created"}]},"item_20004_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Until now, we have made low-salt bread using the germinated brown rice sake-lees. We would like toutilize the germinated brown rice sake-lees for making bread, which is in future.Angiotensin-Converting Enzyme (ACE) inhibitory activities were measured in germinated brown ricesake-lees, germinated brown rice liquor, and refined sake in vitro.　As a result, the ACE inhibitory activities (germinated brown rice sake-lees, germinated brown riceliquor and refined sake) were 0.15 mg/ml, 1.15 mg/ml and 1.55 mg/ml with an IC50 level, respectively.Since ACE inhibitory activity of the germinated brown rice liquor was higher than that of the refinedsake, the germinated brown rice-derived ingredients was suggested to have some ACE inhibitoryactivity. In addition, the ACE inhibitory activity of the germinated brown rice sake-lees was higher thanthat of the germinated brown rice liquor. Taken together, the germinated brown rice sake-lees wereexpected to remain more inhibitory activity than the liquor.　As a method to easily search and identify the functional ingredients of the food, we conducted anexamination to develop a method for identification of the functional-dipeptide from germinated brownrice sake-lees extract. From the LC-MS analysis results, we searched dipeptide with the ACE inhibitoryactivity using the software ACD/MS Workbook Suite (Advanced Chemistry Development, Inc., Canada)　with IntelliTarget function and MS Match function. Comparing the two functions, MS Match functionshowned that dipeptide Val-Pro with the hypotensive effect was present in germinated brown rice sakelees.The effective dipeptide was identified easily by using MS Match function from LC-MS results","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_full_name_16":{"attribute_name":"公開者(その他言語)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"長野県短期大学"}]}]},"item_20004_identifier_23":{"attribute_name":"資源識別子URI","attribute_value_mlt":[{"subitem_identifier_type":"URI","subitem_identifier_uri":"http://id.nii.ac.jp/1118/00001245/"}]},"item_20004_rights_50":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"CC BY-NC-ND"}]},"item_20004_source_id_25":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","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":"AN00179035","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://nagano-kentan.repo.nii.ac.jp/?action=repository_action_common_download&item_id=1252&item_no=1&attribute_id=22&file_no=1"}}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ACE 阻害","subitem_subject_scheme":"Other"},{"subitem_subject":"発芽玄米酒粕","subitem_subject_scheme":"Other"},{"subitem_subject":"簡易同定方法","subitem_subject_scheme":"Other"},{"subitem_subject":"ACD","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":"ACD/MS　Workbook Suite を用いたLC-MS 分析による\\n発芽玄米酒粕のアンジオテンシン変換酵素阻害活性ペプチドの同定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ACD/MS　Workbook Suite を用いたLC-MS 分析による\\n発芽玄米酒粕のアンジオテンシン変換酵素阻害活性ペプチドの同定"}]},"item_type_id":"20004","owner":"25","path":["2857"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-08-01"},"publish_date":"2018-08-01","publish_status":"0","recid":"43409","relation_version_is_last":true,"title":["ACD/MS　Workbook Suite を用いたLC-MS 分析による\\n発芽玄米酒粕のアンジオテンシン変換酵素阻害活性ペプチドの同定"],"weko_creator_id":"25","weko_shared_id":-1},"updated":"2023-05-15T22:58:45.934628+00:00"}