{"created":"2023-05-15T09:09:22.229638+00:00","id":17578,"links":{},"metadata":{"_buckets":{"deposit":"30f27dc8-8e6a-4d5f-b07e-0d20b612bfe8"},"_deposit":{"created_by":14,"id":"17578","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"17578"},"status":"published"},"_oai":{"id":"oai:sapmed.repo.nii.ac.jp:00017578","sets":["1658:1789:2245"]},"author_link":["35090","35091","35092","35093","35086","35087","35088","35089"],"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"25","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"札幌医科大学医療人育成センター紀要 = Journal of center for medical education Sapporo Medical University"},{"bibliographic_title":"Journal of center for medical education Sapporo Medical University","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"我々はブドウ糖を高熱処理するとがん促進予防機能を有することをH-ras がん遺伝子による悪性形質転換株細胞W14を用いた動物実験で見出した。高熱処理ブドウ糖は細胞培養下ではW14細胞の細胞分裂を阻止あるいは殺傷しないことから、経口投与後の予防効果は、消化器系によるまだ未解明の事象による間接的な作用と思われた。加えて、その予防機能を有する物質は１万前後の分子量を有する高分子化合物であった。\nHere we report that when glucose has been heated, it acquires a cancer promotion-preventing function. Specifically, the growth of solid cancer in the fibroblast malignant strain W14 that has been transformed by the H-Ras oncogene is suppressed by the water drinking assay of heated glucose. Since the glucose does not directly depress the proliferation of cultured W14, the cancer promotion-preventing action shows the potential of intestinal indirect effects. In addition, we report that the active size of heated glucose is approximately 10,000 molecules.","subitem_description_type":"Abstract"}]},"item_7_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"35090","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nobuaki, TAKAHASHI"}]},{"nameIdentifiers":[{"nameIdentifier":"35091","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ayako, SUMI"}]},{"nameIdentifiers":[{"nameIdentifier":"35092","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Shintaro, TAKATSUKA"}]},{"nameIdentifiers":[{"nameIdentifier":"35093","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Norio, OHOTOMO"}]}]},"item_7_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15114/jcme.13.25","subitem_identifier_reg_type":"JaLC"}]},"item_7_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"札幌医科大学医療人育成センター"}]},"item_7_version_type_15":{"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":"髙橋, 延昭"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鷲見, 紋子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高塚, 伸太郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大友, 詔雄"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-04-01"}],"displaytype":"detail","filename":"l122371325.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"l122371325.pdf","url":"https://sapmed.repo.nii.ac.jp/record/17578/files/l122371325.pdf"},"version_id":"d954a9c7-df0f-49eb-b1a0-edbc1ec9e2fc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ブドウ糖","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"カラメル","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"がん促進予防","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","subitem_subject_language":"ja","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":"ブドウ糖の加熱によって生じる高分子化合物のがん促進予防","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ブドウ糖の加熱によって生じる高分子化合物のがん促進予防","subitem_title_language":"ja"},{"subitem_title":"The prevention of cancer promotion by highly polymerized compound caused by heating the glucose","subitem_title_language":"en"}]},"item_type_id":"7","owner":"14","path":["2245"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-04-01"},"publish_date":"2022-04-01","publish_status":"0","recid":"17578","relation_version_is_last":true,"title":["ブドウ糖の加熱によって生じる高分子化合物のがん促進予防"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-21T08:20:49.189664+00:00"}