{"created":"2023-07-25T09:59:16.494207+00:00","id":2560,"links":{},"metadata":{"_buckets":{"deposit":"b8ed71ad-990f-434b-8db6-5b3280a019b0"},"_deposit":{"created_by":15,"id":"2560","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2560"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002560","sets":["187:189:241","187:189:548","187:191:588","41:695"]},"author_link":["2616","4021","1907","4036","2124"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-09","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"15","bibliographicVolumeNumber":"120","bibliographic_titles":[{"bibliographic_title":"Process Biochemistry"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In the present study, we developed new functional food materials from chickpea (Cicer arietinum) milk (CM) with desirable nutritional value, health functions, and rheology to mitigate lifestyle and age-related diseases.\nThe anti-oxidant, anti-glycation, and bile acid-lowering properties of CM fermented with the lactic acid bacteria Lactiplantibacillus pentosus Himuka-SU5 (LpFCM) and Lactococcus lactis subsp. lactis Amami-SU1 (LcFCM) were determined in vitro. L. pentosus Himuka-SU5 and L. lactis Amami-SU1 were found to lower the pH from 6.4 to 4.7 at 12 and 48 h, respectively.\nThe lactic acid concentration in LpFCM and LcFCM was 6.9 and 4.4 mg/mL, respectively. Both starters were found to degrade the dissolved proteins in CM, and L. lactis Amami-SU1 produced ammonia.\nThough the total phenolic content was slightly lower in LpFCM and LcFCM than in unfermented CM, O2− radical-scavenging capacity, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging capacity, and Fe-reducing power were high in both LpFCM and LcFCM. Anti-glycation in a bovine serum albumin-fructose model and the bile acid-lowering capacities of CM were distinctly increased following fermentation.\nBased on the results of the present study, we inferred that fermented CM can be considered a desirable food material to prevent and ameliorate chronic lifestyle diseases, particularly in the elderly."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開日: 2023-06-06"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.procbio.2022.05.025","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2023-06-06) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S1359511322001921","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B.V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.elsevier.com/ja-jp","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.procbio.2022.05.025"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1359-5113","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":"AA10813667","subitem_source_identifier_type":"NCID"}]},"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":"Handa, Natsumi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuda, Takashi"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Yamamoto, Mahiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Hajime"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Kimura, Bon"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Chickpea milk","subitem_subject_scheme":"Other"},{"subitem_subject":"Anti-oxidant","subitem_subject_scheme":"Other"},{"subitem_subject":"Anti-glycation","subitem_subject_scheme":"Other"},{"subitem_subject":"Bile acid-lowering","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactiplantibacillus pentosus","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"}]},"item_title":"In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1"}]},"item_type_id":"3","owner":"15","path":["241","548","588","695"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2560","relation_version_is_last":true,"title":["In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:29:15.137078+00:00"}