ログイン
言語:

WEKO3

  • トップ
  • ランキング
To
lat lon distance
To

Field does not validate



インデックスリンク

インデックスツリー

メールアドレスを入力してください。

WEKO

One fine body…

WEKO

One fine body…

アイテム

{"_buckets": {"deposit": "8536ba84-e1fb-48f0-bafd-e2ef8c187d0f"}, "_deposit": {"id": "2011025", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2011025"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02011025", "sets": ["1642838338003", "1642838407795"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Impact of orally-administered oligosaccharides in a murine model of food allergy", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Yamashita, Hirotaka", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Shigemori, Akari", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Murata, Misato", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Tanaka, Hiroyuki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Inagaki, Naoki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Tsutsui, Masato", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kimura, Mariko", "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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "en", "subitem_1522651041219": "Creative Commons Attribution-NonCommercial-NoDerivatives 4.0"}, {"subitem_1522650717957": "ja", "subitem_1522651041219": "\u00a9 2021 The Authors"}, {"subitem_1522650717957": "en", "subitem_1522650727486": "https://creativecommons.org/licenses/by-nc-nd/4.0/", "subitem_1522651041219": "https://creativecommons.org/licenses/by-nc-nd/4.0/"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Food allergy"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Murine model"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Raffinose"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Stachyose"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Tregs"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "B. fragilis"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "Food allergy is a refractory condition for which there are no standard effective therapies. Prebiotic supplementation such as oligosaccharides in infants was found to be associated with decreased risk of allergic diseases. Raffinose and stachyose are the major oligosaccharides identified in beans; these oligosaccharides have properties of regulating homeostasis. In this study, we explored the use of oligosaccharides as a means to prevent food allergy using an ovalbumin (OVA) sensitization and challenge model in which reductions in body temperature and diarrhea were evaluated. Raffinose and stachyose were administered ad libitum in drinking water for five weeks from one week prior the first sensitization through the final oral administration of OVA. Among our findings, treatment with stachyose suppressed allergic diarrhea and prevented elevations in OVA-specific immunoglobulin (Ig)G1. We hypothesize that suppression of these responses was associated with the actions of regulatory T cells and promoted by utilization of the oligosaccharides by intestinal microbiota. Taken together, our findings suggest that daily ingestion of oligosaccharides might be effective for the prevention of food allergy.", "subitem_description_type": "Other"}, {"subitem_description": "\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "en", "subitem_1522300316516": "Elsevier"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "eng"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/49965"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1756-4646"}, {"subitem_1522646500366": "ISSN", "subitem_1522646572813": "2214-9414"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "en", "subitem_1522650091861": "Journal of Functional Foods"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicVolumeNumber": "85"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "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_1617353299429": {"attribute_name": "Relation", "attribute_value_mlt": [{"subitem_1522306287251": {"subitem_1522306382014": "DOI", "subitem_1522306436033": "https://doi.org/10.1016/j.jff.2021.104643"}}, {"subitem_1522306287251": {"subitem_1522306382014": "DOI", "subitem_1522306436033": "https://doi.org/10.1016/j.jff.2021.104643"}}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "1-s2.0-S1756464621002929-main.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2011025/files/1-s2.0-S1756464621002929-main.pdf"}, "version_id": "df16fb34-6585-4fc9-8b83-5f9a1a87ccbd"}]}, "item_title": "Impact of orally-administered oligosaccharides in a murine model of food allergy", "item_type_id": "15", "owner": "1", "path": ["1642838338003", "1642838407795"], "permalink_uri": "http://hdl.handle.net/20.500.12000/49965", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2021-11-09"}, "publish_date": "2021-11-09", "publish_status": "0", "recid": "2011025", "relation": {}, "relation_version_is_last": true, "title": ["Impact of orally-administered oligosaccharides in a murine model of food allergy"], "weko_shared_id": -1}
  1. 学術雑誌論文
  2. その他
  1. 部局別インデックス
  2. 医学部

Impact of orally-administered oligosaccharides in a murine model of food allergy

http://hdl.handle.net/20.500.12000/49965
http://hdl.handle.net/20.500.12000/49965
f2439bf2-5150-44ce-a1df-97152a39d6e0
名前 / ファイル ライセンス アクション
1-s2.0-S1756464621002929-main.pdf 1-s2.0-S1756464621002929-main.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2021-11-09
タイトル
タイトル Impact of orally-administered oligosaccharides in a murine model of food allergy
言語 en
作成者 Yamashita, Hirotaka

× Yamashita, Hirotaka

en Yamashita, Hirotaka

Shigemori, Akari

× Shigemori, Akari

en Shigemori, Akari

Murata, Misato

× Murata, Misato

en Murata, Misato

Tanaka, Hiroyuki

× Tanaka, Hiroyuki

en Tanaka, Hiroyuki

Inagaki, Naoki

× Inagaki, Naoki

en Inagaki, Naoki

Tsutsui, Masato

× Tsutsui, Masato

en Tsutsui, Masato

Kimura, Mariko

× Kimura, Mariko

en Kimura, Mariko

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
権利情報
言語 ja
権利情報 © 2021 The Authors
主題
言語 en
主題Scheme Other
主題 Food allergy
言語 en
主題Scheme Other
主題 Murine model
言語 en
主題Scheme Other
主題 Raffinose
言語 en
主題Scheme Other
主題 Stachyose
言語 en
主題Scheme Other
主題 Tregs
言語 en
主題Scheme Other
主題 B. fragilis
内容記述
内容記述タイプ Other
内容記述 Food allergy is a refractory condition for which there are no standard effective therapies. Prebiotic supplementation such as oligosaccharides in infants was found to be associated with decreased risk of allergic diseases. Raffinose and stachyose are the major oligosaccharides identified in beans; these oligosaccharides have properties of regulating homeostasis. In this study, we explored the use of oligosaccharides as a means to prevent food allergy using an ovalbumin (OVA) sensitization and challenge model in which reductions in body temperature and diarrhea were evaluated. Raffinose and stachyose were administered ad libitum in drinking water for five weeks from one week prior the first sensitization through the final oral administration of OVA. Among our findings, treatment with stachyose suppressed allergic diarrhea and prevented elevations in OVA-specific immunoglobulin (Ig)G1. We hypothesize that suppression of these responses was associated with the actions of regulatory T cells and promoted by utilization of the oligosaccharides by intestinal microbiota. Taken together, our findings suggest that daily ingestion of oligosaccharides might be effective for the prevention of food allergy.
内容記述タイプ Other
内容記述 論文
出版者
言語 en
出版者 Elsevier
言語
言語 eng
資源タイプ
資源タイプ journal article
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/49965
識別子タイプ HDL
関連情報
関連識別子
識別子タイプ DOI
関連識別子 https://doi.org/10.1016/j.jff.2021.104643
関連識別子
識別子タイプ DOI
関連識別子 https://doi.org/10.1016/j.jff.2021.104643
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 1756-4646
収録物識別子タイプ ISSN
収録物識別子 2214-9414
収録物名
言語 en
収録物名 Journal of Functional Foods
書誌情報
巻 85
戻る
0
views
See details
Views

Versions

Ver.1 2022-02-01 05:35:51.991604
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Cite as

エクスポート

OAI-PMH
  • OAI-PMH JPCOAR
  • OAI-PMH DublinCore
  • OAI-PMH DDI
Other Formats
  • JSON

確認


Powered by WEKO3


Powered by WEKO3