{"_buckets": {"deposit": "ea5571ad-c335-4eff-bb07-4d5881a97f02"}, "_deposit": {"id": "2017069", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2017069"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02017069", "sets": ["1642838269514", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "[報文]沖縄伝統大豆発酵食品「とうふよう」漬け汁の抗酸化能", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "[Original Article]Antioxidant capacity of soaking mixture for making Okinawa traditional soybean food tofuyo", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "屋良, 瞳", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "大岩, 迪子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "安田, 正昭", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "橘, 信二郎", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Yara, Hitomi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Oiwa, Michiko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yasuda, Masaaki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Tachibana, Shinjiro", "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": "ja", "subitem_1522651041219": "南方資源利用技術研究会"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "とうふよう"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "紅麹"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "抗酸化"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "漬け汁"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "機能性食品素材"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "tofuyo"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "beni-koji"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "antioxidant"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "soaking mixture"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "functional food material"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "沖縄県の伝統大豆発酵食品である「とうふよう」は、島豆腐を麹、泡盛、食塩で作った漬け汁に漬け込んで発酵・熟成させる大変ユニークな発酵食品である。賞味されるのは、主に漬け込んで熟成した豆腐であり、漬け汁はほとんど食されない。しかし、我々のこれまでの研究において、とうふよう漬け汁の機能性が明らかにされつつある。本研究では、漬け汁の有効利用と機能性食品素材としての優位性を明らかにするため、豆腐漬け込み前後の漬け汁の抗酸化能について検証した。その結果、漬け込み前および漬け込み後の漬け汁試料はともに、良好な抗酸化活性を有しており、漬け込み後にさらに増強されることが示された。さらに、人工消化酵素処理後においても抗酸化活性は保持されており、消化酵素耐性の抗酸化成分であることが示唆されている。また、漬け込んだ豆腐中において大豆由来の抗酸化成分イソフラボン類のアグリコン量が漬け込み後に著量増加していた。これらの結果より、とうふよう漬け汁の抗酸化能は極めて優れていることが証明され、漬け汁の機能性食品素材としての有効利用が期待できる結果が得られた。", "subitem_description_type": "Other"}, {"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "南方資源利用技術研究会"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "The Society of Tropical Resources Technologists"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186920753": {"attribute_name": 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