{"created":"2022-01-27T07:33:45.511433+00:00","id":2003428,"links":{},"metadata":{"_buckets":{"deposit":"e615d3ae-6d41-4348-9244-f018800af6a3"},"_deposit":{"id":"2003428","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003428"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003428","sets":["1642837622505:1642837905044:1642837908174","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"ハブ毒ホスホリパーゼ A のニワトリ血清への作用(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Phospholipase A activity of Habu snake venom by using chicken serum as a substrate (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"知念, 功","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Chinen, Isao","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"ニワトリ血清を基質として用いて, ハブ毒中のホスホリパーゼAの酵素活性を測定した。1.その酵素活性は, 酵素濃度に対しては比例的に増大したが, 基質濃度に対しては一定であった。2.インキュベート時間に対しては, 1時間までは急激な増大を示したが1∿5時間では, ゆるやかな増大が見られた。3.至適反応温度は50℃であり, 至適pHは7.5であった。4.また本酵素活性は, 基質中の燐脂質含量が多い程, 増大する傾向がみられたが, 遊離脂肪酸含量とはそのような関係はみられなかった。5.本酵素を作用した場合には, 基質中の遊離脂肪酸は著しく増加したが他の脂質, つまりコレステロール, 燐脂質およびトリグリセリドではこのような変動はみられなかった。6.またこの増加した遊離脂肪酸の組成では, アラキドン酸, リノール酸およびオレイン酸が特に増加していることを知った。7.基質中の総脂質の脂肪酸組成は, 本酵素反成で変動が認められなかった。8.血清リポ蛋白質でも変動がみられなかった。","subitem_description_type":"Other"},{"subitem_description":"Phospholipase A activivity in Habu venom was studied by using chicken serum as a substrate. (1) Increased amounts of enzyme resulted in a proportionally linealy larger amount of fatty acid formed in serum. (2) Increase in substrate concentration produced no additional effect. (3) The amount of free fatty acid formed was greatly increased for intial one hour incubation, but more than one hour incubation losed activity. (4) It was found that a pH maxium was 7.5 and temperatature optimum was around 50℃ in this enzyme reaction. (5) High content of phospholipids in the substrate caused to high appearance of fatty acids by the reaction, but in case of free fatty acids such a relatioship was not found. (6) The free fatty acids in the substrate were increased by this reaction, but the other lipids (cholesterol, phospholipids and triglycerides) were kept constant. (7) The fatty acid composition of the products was mainly consisted of arachidonic acid, linoleic acid and oleic acid.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/4460"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"19","bibliographicPageEnd":"268","bibliographicPageStart":"259"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162402.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003428/files/KJ00000162402.pdf"},"version_id":"eecff7d5-b3ca-4bce-8efd-135daacf5533"}]},"item_title":"ハブ毒ホスホリパーゼ A のニワトリ血清への作用(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837908174","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003428","relation_version_is_last":true,"title":["ハブ毒ホスホリパーゼ A のニワトリ血清への作用(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:22:00.693917+00:00"}