{"created":"2023-05-15T16:36:17.262680+00:00","id":9303,"links":{},"metadata":{"_buckets":{"deposit":"f768b285-33fb-4a2a-895d-043026364eb3"},"_deposit":{"created_by":2,"id":"9303","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"9303"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00009303","sets":["73:74"]},"author_link":["37390","37391","37392","37389","37393","37388"],"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"552","bibliographicPageStart":"546","bibliographicVolumeNumber":"134","bibliographic_titles":[{"bibliographic_title":"Food Chemistry"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"A real time evaluation method for the ex vivo antioxidative effect in rat blood after administration of ascorbic acid (ASA) is described. The antioxidative effect in small amounts of samples (0.5 μL) could be measured by hyphenated semi-micro flow injection analysis-chemiluminescence detection and microdialysis methods. Antioxidative effects of blood microdialysates obtained from rats administered 50 mg/kg ASA through different routes (intravein: i.v., intraperitoneal: i.p. and per os: p.o.) were evaluated. The increased effects were maintained up to 360 min after administration. The AUC 0-360 (antioxidative effect % × min) were 16,260 ± 1739 (i.v.), 12,873 ± 2152 (i.p.) and 6668 ± 2251 (p.o.). Additionally, ASA was determined to be the source of the microdialysate antioxidative effect by diminishing its effect with ascorbic acid oxidase. Furthermore, the concentration of ASA in the microdialysate was correlated with the antioxidative effect (r = 0.915).","subitem_description_type":"Abstract"}]},"item_2_description_63":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"Food Chemistry, 134(1), pp.546-552; 2012","subitem_description_type":"Other"}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier Limited"}]},"item_2_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodchem.2012.02.117","subitem_relation_type_select":"DOI"}}]},"item_2_rights_13":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2012 Elsevier Ltd. All rights reserved."},{"subitem_rights":"NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 134, 1(2012)"}]},"item_2_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03088146","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Wada, Mitsuhiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kira, Megumi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakaji, Yosuke"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ikeda, Rie"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuroda, Naotaka"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakashima, Kenichiro"}],"nameIdentifiers":[{}]}]},"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","filename":"FooChe164_546.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FooChe164_546.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/9303/files/FooChe164_546.pdf"},"version_id":"7f16a44f-b722-4402-b39b-7abf20d962e0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Antioxidative effect","subitem_subject_scheme":"Other"},{"subitem_subject":"Ascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"Chemiluminescence","subitem_subject_scheme":"Other"},{"subitem_subject":"Microdialysis","subitem_subject_scheme":"Other"},{"subitem_subject":"Rat","subitem_subject_scheme":"Other"},{"subitem_subject":"Semi-micro flow injection analysis","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Development of a novel method for monitoring the antioxidative effect of ascorbic acid in rat blood","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Development of a novel method for monitoring the antioxidative effect of ascorbic acid in rat blood"}]},"item_type_id":"2","owner":"2","path":["74"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-11-30"},"publish_date":"2012-11-30","publish_status":"0","recid":"9303","relation_version_is_last":true,"title":["Development of a novel method for monitoring the antioxidative effect of ascorbic acid in rat blood"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T01:49:16.061363+00:00"}