{"created":"2023-07-25T09:59:06.433271+00:00","id":2347,"links":{},"metadata":{"_buckets":{"deposit":"057af0ca-1e60-444c-9924-33977bf8ca62"},"_deposit":{"created_by":15,"id":"2347","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2347"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002347","sets":["187:189:555","187:189:558","41:605"]},"author_link":["1991","269","3697","2513"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"279","bibliographicPageStart":"274","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"Journal of the Japanese Society for Food Science and Technology","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"伊豆諸島の新島沖の海底堆積物中から分離されたTrichoderma sp. が有するチロシナーゼ活性阻害作用について，酵素学的および応用レベルから調べた．本菌はその分類学的性状からTrichoderma属の糸状菌と同定された．本研究ではこの糸状菌を2％グルコースおよび0.5％ペプトンを添加した培地中で4日間培養（27℃，回転振とう培養160rpm）した後，遠心分離を行い，その上清を実験に供した．\n本菌の培養上清は，キノンオキシダーゼの一種であるチロシナーゼの活性を添加濃度依存的に阻害した．本菌培養上清を－20℃および－80℃の条件下で保存しても，阻害活性は50日間以上の長期に渡り安定であった．また本菌培養上清を100℃，30分間の加熱処理した結果，チロシナーゼに対する阻害活性は約50％まで低下したが，プロテアーゼの一種であるパパイン処理では阻害活性は90％以上残存していた．これらの結果から，本菌の培養上清は生鮮食材の鮮度保持に十分応用可能であると考えられた．\nそこで養殖ものの活クルマエビに対する培養上清の黒変防止効果を調べた結果，0.2％の培養上清添加により，顕著な黒変防止効果が確認された．また野菜や果物に対する影響を調べるために，リンゴ，ナスおよびマッシュルームを取り上げ，これらの変色防止効果について検討したところ，培養上清の50％希釈溶液は，これらの変色を70％以上抑制することが判明した．\nこれらの知見から，本菌の培養上清は，生鮮食材の新しい鮮度保持剤として応用が可能であることが示唆された．"},{"subitem_description":"An inhibitory effect on the black discoloration of perishable food by a culture supernatant of fungi isolated from marine sediment gathered off the Niigima Islands was studied at the enzyme and application levels. The fungus was identified as Trichoderma sp. from a taxonomic study. The strain was incubated in 100ml of broth composed of 2% glucose and 0.5% Bacto-peptone, pH 8.0, in a baffled 500ml Erlenmeyer flask at 27°C for 4 days on a rotary shaker (160rpm). After incubation, the culture was harvested by centrifugation and a supernatant was used for the present study. The inhibitor was stable for more than 50 days under conditions of -20°C and -80°C without reduction of the inhibitory activity. When the supernatant was boiled for 30min, the inhibitory activity was reduced by about 50%. However, more than 90% of the activity remained after proteolytic enzyme digestion with papain, suggesting that the inhibitor might be applicable in preventing the black discoloration of perishable food. A remarkable preventative effect on the black discoloration of cultured prawns was observed in the presence of 0.2% culture supernatant. In addition, the supernatant diluted with 50% water also showed a 70% reduction in the black discoloration of fresh apple, eggplant, and mushroom. These results suggested that the inhibitor might be applicable to the preservation of perishable foods."}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/nskkk.54.274","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/nskkk.54.274","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本食品科学工学会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://jsfst.smoosy.atlas.jp/ja","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"130000051518","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_3_text_61":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"カイヨウ カンキョウ ヨリ ブンリ シタ シジョウキン バイヨウ ジョウセイ ノ セイセン ショクザイ ヘンショク ボウシ コウカ"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山田, 勝久"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"今田, 千秋"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"小林, 武志"}],"nameIdentifiers":[{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI"}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"佐藤, 奈保子 ","creatorNameLang":"ja"},{"creatorName":"サトウ, ナオコ","creatorNameLang":"ja"},{"creatorName":"Hamada, Naoko","creatorNameLang":"en"},{"creatorName":"濱田, 奈保子 ","creatorNameLang":"ja"},{"creatorName":"ハマダ, ナオコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyNameLang":"ja"},{"familyNameLang":"ja"},{"familyNameLang":"en"},{"familyNameLang":"ja"},{"familyNameLang":"ja-Kana"}],"givenNames":[{"givenNameLang":"ja"},{"givenNameLang":"ja"},{"givenNameLang":"en"},{"givenNameLang":"ja"},{"givenNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"海洋","subitem_subject_scheme":"Other"},{"subitem_subject":"糸状菌","subitem_subject_scheme":"Other"},{"subitem_subject":"生鮮食材","subitem_subject_scheme":"Other"},{"subitem_subject":"黒変","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":"journal article"}]},"item_title":"海洋環境より分離した糸状菌培養上清の生鮮食材変色防止効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"海洋環境より分離した糸状菌培養上清の生鮮食材変色防止効果"},{"subitem_title":"Prevention of Black Discoloration of Perishable Food by Fungus Isolated from Marine Sediment","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["555","558","605"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-03-29"},"publish_date":"2022-03-29","publish_status":"0","recid":"2347","relation_version_is_last":true,"title":["海洋環境より分離した糸状菌培養上清の生鮮食材変色防止効果"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-04-02T08:13:06.394522+00:00"}