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The production of ¹⁴CO₂ and the incorporation into lipids decreased in the order of 〔¹⁴C〕Ile, 〔¹⁴C〕Leu, and 〔¹⁴C〕Val and the incorporation into protein in the order of 〔¹⁴C〕Leu, 〔¹⁴C〕Ile, and 〔¹⁴C〕Val in both tissues. The production of ¹⁴CO₂ and the incorporation into protein were larger in ventral muscle than in dorsal muscle being contrary in the incoporation into lipids. In all experiments, the incorporation into protein was extremely larger than that into lipids, and this trend was especially remarkable in ventral muscle. In comparison between the incorporations into protein and lipids and the production of ¹⁴CO₂, the incorporations were larger than the production of ¹⁴CO₂ even that into lipids. All ¹⁴C-amino acids were incorporated into both fatty acids and unsaponifiable matter in both tissues. The incorporated amounts in both tissues were more in fatty acids than in saponifiable matter. The majority of the ¹⁴C-amino acids incorporated into lipids are some other substances than the fatty acids and unsaponifiable matter.", "subitem_description_type": "Abstract"}, {"subitem_description": "魚類における必須アミノ酸の栄養要求性を検討するため,ブリの背肉および腹肉におけるL-〔U-¹⁴C〕Leu, L-〔U-¹⁴C〕Ile, L-〔U-¹⁴C〕Valからの¹⁴CO₂の生成量,蛋白質および脂質へのこれら各¹⁴C-分枝鎖アミノ酸の取り込み量を調べ,次の結果を得た. 1)¹⁴CO₂の生成量および脂質への¹⁴Cの取り込み量は,背肉および腹肉ともIle, Leu, Valの順に減少した.¹⁴CO₂の生成量は,いずれのアミノ酸とも腹肉が背肉より大きかったが,脂質への¹⁴Cの取り込み量はこれとは逆の傾向を示した. 2)蛋白質への¹⁴Cの取り込み量は,背肉および腹肉ともLeu, Ile, Valの順に減少した.また,いずれのアミノ酸とも,腹肉は背肉よりその取り込み量が大きかった. 3)いずれの場合とも,蛋白質への¹⁴Cの取り込み量は脂質への¹⁴Cの取り込み量より極めて大きく,またこの傾向は腹肉でとくに顕著であった.また,蛋白質および脂質への¹⁴Cの取り込み量と¹⁴CO₂の生成量を比較すると,脂質への¹⁴Cの取り込み量でさえ,通常¹⁴CO₂の生成量より大きかった. 4)背肉および腹肉とも,脂肪酸と不けん化物への¹⁴Cの取り込み量はLeu, Ile, Valの順に減少した.しかしながら,いずれの場合とも,脂肪酸への¹⁴Cの取り込み量は不けん化物への¹⁴Cの取り込み量より大きかった.また,いずれのアミノ酸とも,腹肉より背肉の方がその取り込み量が大きく,不けん化物ではこれとは逆の傾向を示した.", "subitem_description_type": "Abstract"}]}, "item_3_description_64": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "長崎大学水産学部研究報告, v.51, pp.29-33; 1981", "subitem_description_type": "Other"}]}, "item_3_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "39751", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Morii, Hideaki"}]}]}, "item_3_publisher_33": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "長崎大学水産学部"}]}, "item_3_relation_29": {"attribute_name": "論文ID(NAID)", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "40002770781", "subitem_relation_type_select": "NAID"}}]}, "item_3_source_id_10": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00178473", "subitem_source_identifier_type": "NCID"}]}, "item_3_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "05471427", "subitem_source_identifier_type": "ISSN"}]}, "item_3_version_type_16": {"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_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "森井, 秀昭"}], "nameIdentifiers": [{"nameIdentifier": "39750", "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": "2020-12-22"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "suisan51_029.pdf", "filesize": [{"value": "391.6 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 391600.0, "url": {"label": "suisan51_029.pdf", "url": "https://nagasaki-u.repo.nii.ac.jp/record/9836/files/suisan51_029.pdf"}, "version_id": "ffe3b711-4b51-4039-9012-068e36e46809"}]}, "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": "ブリSeriola quinqueradiataの筋肉組織における分枝鎖アミノ酸代謝", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ブリSeriola quinqueradiataの筋肉組織における分枝鎖アミノ酸代謝"}]}, "item_type_id": "3", "owner": "2", "path": ["737"], "permalink_uri": "http://hdl.handle.net/10069/30509", "pubdate": {"attribute_name": "公開日", "attribute_value": "2013-02-05"}, "publish_date": "2013-02-05", "publish_status": "0", "recid": "9836", "relation": {}, "relation_version_is_last": true, "title": ["ブリSeriola quinqueradiataの筋肉組織における分枝鎖アミノ酸代謝"], "weko_shared_id": -1}
ブリSeriola quinqueradiataの筋肉組織における分枝鎖アミノ酸代謝
http://hdl.handle.net/10069/30509
http://hdl.handle.net/10069/305090153d5df-5e23-42b5-acc7-c2a050280e94
名前 / ファイル | ライセンス | アクション |
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suisan51_029.pdf (391.6 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-02-05 | |||||
タイトル | ||||||
タイトル | ブリSeriola quinqueradiataの筋肉組織における分枝鎖アミノ酸代謝 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
森井, 秀昭
× 森井, 秀昭 |
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著者別名 | ||||||
姓名 | Morii, Hideaki | |||||
その他のタイトル | ||||||
その他のタイトル | Metabolic Fate of Branched-Chain Amino Acids in Muscles of Yellowtail, Seriola quinqueradiata | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | In order to discuss the indispensable amino acid requrements of fish, the production of ¹⁴CO₂ from L-〔U-¹⁴C〕Leu, L-〔U-¹⁴C〕Ile, and L-〔U-¹⁴C〕Val and the incorporation of the ¹⁴C-amino acids into protein and lipids in dorsal and ventral muscles of yellowtail, Seriola quiuqueradiata were studied by using tissue culture method. The production of ¹⁴CO₂ and the incorporation into lipids decreased in the order of 〔¹⁴C〕Ile, 〔¹⁴C〕Leu, and 〔¹⁴C〕Val and the incorporation into protein in the order of 〔¹⁴C〕Leu, 〔¹⁴C〕Ile, and 〔¹⁴C〕Val in both tissues. The production of ¹⁴CO₂ and the incorporation into protein were larger in ventral muscle than in dorsal muscle being contrary in the incoporation into lipids. In all experiments, the incorporation into protein was extremely larger than that into lipids, and this trend was especially remarkable in ventral muscle. In comparison between the incorporations into protein and lipids and the production of ¹⁴CO₂, the incorporations were larger than the production of ¹⁴CO₂ even that into lipids. All ¹⁴C-amino acids were incorporated into both fatty acids and unsaponifiable matter in both tissues. The incorporated amounts in both tissues were more in fatty acids than in saponifiable matter. The majority of the ¹⁴C-amino acids incorporated into lipids are some other substances than the fatty acids and unsaponifiable matter. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 魚類における必須アミノ酸の栄養要求性を検討するため,ブリの背肉および腹肉におけるL-〔U-¹⁴C〕Leu, L-〔U-¹⁴C〕Ile, L-〔U-¹⁴C〕Valからの¹⁴CO₂の生成量,蛋白質および脂質へのこれら各¹⁴C-分枝鎖アミノ酸の取り込み量を調べ,次の結果を得た. 1)¹⁴CO₂の生成量および脂質への¹⁴Cの取り込み量は,背肉および腹肉ともIle, Leu, Valの順に減少した.¹⁴CO₂の生成量は,いずれのアミノ酸とも腹肉が背肉より大きかったが,脂質への¹⁴Cの取り込み量はこれとは逆の傾向を示した. 2)蛋白質への¹⁴Cの取り込み量は,背肉および腹肉ともLeu, Ile, Valの順に減少した.また,いずれのアミノ酸とも,腹肉は背肉よりその取り込み量が大きかった. 3)いずれの場合とも,蛋白質への¹⁴Cの取り込み量は脂質への¹⁴Cの取り込み量より極めて大きく,またこの傾向は腹肉でとくに顕著であった.また,蛋白質および脂質への¹⁴Cの取り込み量と¹⁴CO₂の生成量を比較すると,脂質への¹⁴Cの取り込み量でさえ,通常¹⁴CO₂の生成量より大きかった. 4)背肉および腹肉とも,脂肪酸と不けん化物への¹⁴Cの取り込み量はLeu, Ile, Valの順に減少した.しかしながら,いずれの場合とも,脂肪酸への¹⁴Cの取り込み量は不けん化物への¹⁴Cの取り込み量より大きかった.また,いずれのアミノ酸とも,腹肉より背肉の方がその取り込み量が大きく,不けん化物ではこれとは逆の傾向を示した. | |||||
書誌情報 |
長崎大学水産学部研究報告 en : Bulletin of the Faculty of Fisheries, Nagasaki University 巻 51, p. 29-33, 発行日 1981-08 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05471427 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178473 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40002770781 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学水産学部研究報告, v.51, pp.29-33; 1981 |