{"_buckets": {"deposit": "1e748182-740e-4ff1-b78d-c6a173ad255c"}, "_deposit": {"created_by": 15, "id": "286", "owners": [15], "pid": {"revision_id": 0, "type": "depid", "value": "286"}, "status": "published"}, "_oai": {"id": "oai:tenshi.repo.nii.ac.jp:00000286", "sets": ["34"]}, "author_link": ["1072", "1076", "1079", "580", "1139", "967"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2015-08-31", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "40", "bibliographicPageStart": "31", "bibliographicVolumeNumber": "15", "bibliographic_titles": [{"bibliographic_title": "天使大学紀要"}, {"bibliographic_title": "Bulletin of Tenshi College ", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "褐色脂肪組織（brown adipose tissue; BAT）は、エネルギー代謝や体脂肪量の調整に寄与することが実験動物では確立していたが、ヒト成人においてはその存在や意義が長い間疑問視されていた。しかし近年、がんの画像診断法であるFDG-PET/CT を利用してBAT を同定し、活性を評価する方法が確立されたことにより、BAT 研究は飛躍的に進歩し、１）BAT は寒冷暴露などの交感神経性刺激によって活性化される、２）全身のエネルギー消費に寄与する、３）肥満者や中高年者では活性が低下する、４）BAT 高活性者はそれを維持することにより加齢に伴う体脂肪蓄積が抑制されることなどが明らかとなった。\nBAT の機能低下や退縮が肥満の一因であるならば、これを再活性化、増量できれば肥満の予防・改善が可能であると考えられる。本研究では、抗肥満効果があると言われている香辛料などの食品成分によるBAT の活性化に焦点を当て実験を行った。食品成分摂取により、BAT での熱産生を介してエネルギー消費量が増加したことから、肥満の予防・改善の可能性があることが示唆された。", "subitem_description_type": "Abstract"}, {"subitem_description": "Non-shivering metabolic thermogenesis normally occurs in brown adipose tissue (BAT). While the elucidated in small rodents, the presence and function of BAT in adult humans are yet to be ascertained. However, recent studies using radionuclide imaging techniques have revealed the existence of large amounts of BAT in adult humans. We showed previously that 1) human BAT is activated by sympathetic nerve-related stimulation, such as cold exposure, 2) BAT contributes to whole-body EE, 3) the activity of BAT decreases in obese, and middle aged and old individuals, and 4) highly active BAT can prevent excess body fat accumulation.\nTherefore, inactivation and reduction of BAT may cause obesity, thereby implying that reactivation and recruitment may aid in obesity management. To examine this hypothesis, we investigated the acute and chronic effects on BAT of certain food ingredients that have anti-obesity potential, such as capsaicin and related compounds. Our results indicate that these food ingredients can activate and recruit human BAT, thereby increasing EE and decreasing body fat; this suggests that BAT can be used as a target to combat human obesity.", "subitem_description_type": "Abstract"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "天使大学"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "松下, 真美"}, {"creatorName": "マツシタ, マミ", "creatorNameLang": "ja-Kana"}, {"creatorName": "MATSUSHITA, Mami", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1079", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000060517316", "nameIdentifierScheme": "NRID", "nameIdentifierURI": "http://rns.nii.ac.jp/nr/1000060517316"}, {"nameIdentifier": "60517316", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=60517316"}]}, {"creatorNames": 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"ja"}, {"familyName": "スズキ", "familyNameLang": "ja-Kana"}, {"familyName": "SUZUKI", "familyNameLang": "en"}], "givenNames": [{"givenName": "純子", "givenNameLang": "ja"}, {"givenName": "ジュンコ", "givenNameLang": "ja-Kana"}, {"givenName": "Junko", "givenNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1076", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000020326614", "nameIdentifierScheme": "NRID", "nameIdentifierURI": "http://rns.nii.ac.jp/nr/1000020326614"}, {"nameIdentifier": "20326614", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=20326614"}]}, {"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifier": "", "affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationName": "", "affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "大久保, 岩男", "creatorNameLang": "ja"}, {"creatorName": "オオクボ, イワオ", 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"displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "kiyou_15(2)_03.pdf", "filesize": [{"value": "764.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 764900.0, "url": {"label": "kiyou_15(2)_03", "url": "https://tenshi.repo.nii.ac.jp/record/286/files/kiyou_15(2)_03.pdf"}, "version_id": "5f0a2636-dd64-46dc-a8a0-4facbddcde25"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "褐色脂肪組織", "subitem_subject_scheme": "Other"}, {"subitem_subject": "肥満", "subitem_subject_scheme": "Other"}, {"subitem_subject": "エネルギー消費", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食品成分", "subitem_subject_scheme": "Other"}, {"subitem_subject": "TRP", "subitem_subject_scheme": "Other"}, {"subitem_subject": "brown adipose tissue", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "obesity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "energy expenditure", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "food ingredients", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "transient receptor potential channels", "subitem_subject_language": "en", "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": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "香辛料などの食品成分によるヒト褐色脂肪組織の活性化と肥満予防", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "香辛料などの食品成分によるヒト褐色脂肪組織の活性化と肥満予防"}, {"subitem_title": "Human Brown Adipose Tissue as a Target of Food Ingredients for Obesity Management", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "15", "path": ["34"], "permalink_uri": "https://tenshi.repo.nii.ac.jp/records/286", "pubdate": {"attribute_name": "公開日", "attribute_value": "2015-09-04"}, "publish_date": "2015-09-04", "publish_status": "0", "recid": "286", "relation": {}, "relation_version_is_last": true, "title": ["香辛料などの食品成分によるヒト褐色脂肪組織の活性化と肥満予防"], "weko_shared_id": -1}