{"created":"2023-06-19T11:10:30.957475+00:00","id":181,"links":{},"metadata":{"_buckets":{"deposit":"5713fb1f-091e-4beb-aa11-e808c35fe2ba"},"_deposit":{"created_by":3,"id":"181","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"181"},"status":"published"},"_oai":{"id":"oai:shijonawate-gakuen.repo.nii.ac.jp:00000181","sets":["43:60"]},"author_link":["1482"],"control_number":"181","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"9","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"四條畷学園大学リハビリテーション学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Annual reports of Faculty of Rehabilitation, Shijonawate Gakuen University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ムカゴ(零余子)の高分子機能成分を分画精製し、澱粉、アミラーゼ、マンナン、ペプチドおよび糖タンパク性のαーガラクトース認識レクチンについて、化学的、生化学的特性を薯根茎の成分と比較した. ムカゴの澱粉は薯根茎の澱粉と異なり、分枝の短い鎖状構造をとり、内在する酵素で分解されやすい構造と考えられる. βーcyclodextrinのアフィニティカラムに吸着、精製し、SDS PAGEで均一のαーアミラーゼを得た. 種々のマルトオリゴ糖に対する作用から唾液型、とカビ型の中間の広い基質特異性をもつ酵素である. やまいも根茎と異なり、ムカゴには、\"とろろ\"特有の粘稠物は存在しないと思われていたが、硫安沈殿で得た蛋白画分から均一なマンナンペプチドを得た. アルカリー還元処理による両者の遊離から、主な結合はO-グリコシド結合である. 糖鎖末端αーガラクトースを認識するレクチン(38kDa)を精製した. このレクチンはヒト血液B型および植物や微生物のガラクトマンナンとも結合することがわかった.","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Tubers of Yamanoimo or Chinese yam belonging to Dioscoreasceae, D.japonica(Jinenjo) and D.batatas (Nagaimo, Tukune),contain, in addition to starch, a sticky mucilage,\"tororo\",which has long been used as tradional foods. The early studies showed that the tororo mucilage is α-mannan-protein conjugate, though its chemical nature has not been fully elucidated. These Yamanoimo plants produe bulbils, called Mukago,on their veins during the growth, although its constituents appear similar to those in the tubers there would not contain \"tororo\" mucilage. This paper describes comparison of chemical and functional characteristics of the high molecular constituents of tubers and Mukago. Fresh Mukago was homogenized in PBS, and after removal of starch the constituents were fractionated with ammonium sulfate precipitation, followed by affinity column chromatography; 1.Mukago starch possess a very unique molecular structure, significantly different with that of tuber starch, and many short α-1,4-unit chains attaching to amylose-like linear chains. It seems to be consistent with I_2 color reaction. 2.Alpha-amylase isolated from Mukago, homogeneous on SDS PAGE (38kDa), shows broader substrate specificities with intermediate action pattern of salivary and fungal amylase. 3.By affinity chromatographic technique α- D-galactose-binding lectin (38kDa) was isolated. Its chemical and binding specifies were resemble to that from arrow head lectin. It binds to human blood B substance and also gactomannan with α-galactosyl branches. 4.Mukago was thought not to contain \"tororo\"-like sticky mucilage, but careful investigation revealed that a mannan and peptide conjugate (ratio,1:3.8). It gives a single band on SDS PAGE(42kDa). Reductive alkali treatment resulted in disassociation of mannan and peptide, suggesting covalent binding gy O-glycosidic linkage.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_3_description_8":{"attribute_name":"論文種類","attribute_value_mlt":[{"subitem_description":"総説","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"Review","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15110/0000000181","subitem_identifier_reg_type":"JaLC"}]},"item_3_publisher_22":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"四條畷学園大学","subitem_publisher_language":"ja"}]},"item_3_source_id_1":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"AA12130337","subitem_source_identifier_type":"NCID"},{"subitem_source_identifier":"18806856","subitem_source_identifier_type":"PISSN"}]},"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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{"affiliationName":"四條畷学園大学","affiliationNameLang":"ja"},{"affiliationName":"Shijonawate Gakuen University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Misaki, Akira","creatorNameLang":"en"},{"creatorName":"三崎, 旭","creatorNameLang":"ja"},{"creatorName":"ミサキ, アキラ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Misaki","familyNameLang":"en"},{"familyName":"三崎","familyNameLang":"ja"},{"familyName":"ミサキ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Akira","givenNameLang":"en"},{"givenName":"旭","givenNameLang":"ja"},{"givenName":"アキラ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1482","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":"2016-02-25"}],"displaytype":"detail","filename":"KJ00005317499.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005317499.pdf","url":"https://shijonawate-gakuen.repo.nii.ac.jp/record/181/files/KJ00005317499.pdf"},"version_id":"02b90177-5845-419a-8c8d-fa0bc7eb0c14"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"澱粉","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アミラーゼ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"マンナン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ペプチド","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"レクチン","subitem_subject_language":"ja","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":"零余子の話 : 薯根茎の機能高分子との比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"零余子の話 : 薯根茎の機能高分子との比較","subitem_title_language":"ja"},{"subitem_title":"Story of MUKAGO,Bulbils Of Yam(Dioscoreascea) : Chemical and functional properties of high molecular constituents","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["60"],"publish_date":"2008-01-01","publish_status":"0","recid":"181","relation_version_is_last":true,"title":["零余子の話 : 薯根茎の機能高分子との比較"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-24T08:27:16.229433+00:00"}