{"created":"2023-05-15T13:38:46.352440+00:00","id":2798,"links":{},"metadata":{"_buckets":{"deposit":"1d9a1a60-7d51-457b-990a-1dd7c240005c"},"_deposit":{"created_by":12,"id":"2798","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2798"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002798","sets":["87:627:628:388:392"]},"author_link":["1317"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"12","bibliographicPageStart":"7","bibliographicVolumeNumber":"69","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Protein profile of refined rice grain including low-allergenic variety, \"Yukihikari\", was analyzed by two-dimensional electrophoresis and mBBr fluorescence labeling. No significant difference in salt-soluble protein compostion was observed among the three varieties. SDS-PAGE pattern of water-soluble proteins from Yukihikari and Kirara397 were similar, while Koshihikari contained less high- molecular weight proteins (25～80-kDa). Further analysis by two-dimensional electrophoresis revealed that water soluble protein fraction of Yukihikari contained higher amount of 32-kDa and 70～90-kDa polypeptides and less of 28, 25, and 20 -kDa polypeptides comparing to Kirara397. In the result of fluorescence labeling test, disulfide bonds in two major allergen proteins of rice, α-globulin and α-amylase inhibitor were found to be resistant to chemical or enzymatic moderate reduction. Content of these disulfide proteins dissolved in water-soluble fraction were lower in the two varieties from Hokkaido area, Yukihikari and Kirara397 than Koshihikari. These results implied the solubility of disulfide allergens in refined rice grains were different among the rice varieties.\n","subitem_description_type":"Abstract"},{"subitem_description":"低アレルゲン米ゆきひかりのタンパク質組成を, こしひかり, ならびに近縁品種であるきらら397のものと比較した. 精米の塩可溶性タンパク質をSDS-PAGEで分析したところ, これら3品種の電気泳動パターンに顕著な差は見られなかった. 水溶性タンパク質では, ゆきひかりと, きらら397は類似したパターンを示したが, 米主要アレルゲンであるα-グロブリン, α-アミラーゼインヒビターのバンド濃度に差異が認められた. こしひかりでは分子量25～80kDaの領域のタンパク質が少なかった. タンパク質組成の差異をさらに詳細に検討するため, 二次元電気泳動による解析を行った. ゆきひかりでは, 分子量約32kDa, 約70～90kDaのスポットの濃度が高く, きらら397では分子量約28kDa, 約25kDaおよび約20kDaのスポットの濃度が高かった. ジスルフィド結合について, 蛍光色素標識法で分析したところ, 米の主要なアレルゲンとされるα-グロブリンおよびα-アミラーゼインヒビターに由来すると見られるバンドに強い蛍光標識が見られた. これら2種のタンパク質は, 温和な条件で還元したときには標識されないことから, 堅固なジスルフィド結合を持つものと推測された. 塩可溶性タンパク質では蛍光標識バンドに顕著な品種間差異はなかったが, 水溶性タンパク質では, こしひかりのα-グロブリンに相当するバンドが顕著に検出され, ゆきひかりやきらら397ではやや蛍光強度が低かった. また, α-アミラーゼインヒビターでも, こしひかりの蛍光標識強度がやや高かった. 以上の結果から, 米の品種間で, ジスルフィドタンパク質の溶解性や構造特性に相違があることが示唆された.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002681","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002681 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"門間, 美千子"},{"creatorName":"モンマ, ミチコ","creatorNameLang":"ja-Kana"},{"creatorName":"MONMA, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-03"}],"displaytype":"detail","filename":"nfri_report_No69p7-12p.pdf","filesize":[{"value":"91.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No69p7-12p.pdf ","url":"https://repository.naro.go.jp/record/2798/files/nfri_report_No69p7-12p.pdf"},"version_id":"26cf9628-9378-4449-90c5-0db136bfad6f"}]},"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":"低アレルゲン米品種ゆきひかりにおけるタンパク質組成の特徴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低アレルゲン米品種ゆきひかりにおけるタンパク質組成の特徴"},{"subitem_title":"Characteristics of protein profile of low-allergenic rice variety, \"Yukihikari\"","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["392"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2798","relation_version_is_last":true,"title":["低アレルゲン米品種ゆきひかりにおけるタンパク質組成の特徴"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:51:58.508404+00:00"}