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In vitro assessment of bioavailability of selenium from a processed Japanese anchovy, Niboshi
http://hdl.handle.net/10069/38521
http://hdl.handle.net/10069/385216b3b3923-3b50-4cb7-bff7-4f5d76890e60
名前 / ファイル | ライセンス | アクション |
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FoodChem269_436.pdf (348.4 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2019-12-15 | |||||
タイトル | ||||||
タイトル | In vitro assessment of bioavailability of selenium from a processed Japanese anchovy, Niboshi | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Dorsal root ganglion cells | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | HeLa cells | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Japanese anchovy | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Seafood | |||||
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 | journal article | |||||
著者 |
Yoshida, Sakura
× Yoshida, Sakura× Iwataka, Miho× Fuchigami, Takeshi× Haratake, Mamoru× Nakayama, Morio |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Niboshi is a commonly used foodstuff that is processed from Japanese anchovy (Engraulis japonicus) in Japanese cuisine. It was previously demonstrated that Niboshi and its water extract contained highly bioavailable selenium for selenium deficient mice. In this study, we assessed the selenium bioavailability from the extract of the Niboshi, using cultured cells. The activity of selenium-dependent glutathione peroxidase (GPx) of rat dorsal ganglion cells and human cervical carcinoma cells incubated with selenium from the Niboshi extract was over 2 times of that of the extract-free control cells and comparable to that of cells incubated with selenious acid of the same selenium concentration. These results suggest that selenium from the Niboshi extract was utilized for synthesis of the selenoprotein. Such in vitro selenium bioavailability was consistent with our previous results of in vivo assessment in mice. | |||||
書誌情報 |
Food Chemistry 巻 269, p. 436-441, 発行日 2018-12-15 |
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出版者 | ||||||
出版者 | Elsevier Ltd. | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03088146 | |||||
DOI | ||||||
関連タイプ | isVersionOf | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodchem.2018.07.033 | |||||
権利 | ||||||
権利情報 | c 2018 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Food Chemistry, 269, pp.436-441; 2018 |