{"created":"2023-05-15T14:18:41.919553+00:00","id":2160,"links":{},"metadata":{"_buckets":{"deposit":"4b86b18a-c4d5-4ddc-8b37-fe80c2731894"},"_deposit":{"created_by":3,"id":"2160","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2160"},"status":"published"},"_oai":{"id":"oai:ohu-lib.repo.nii.ac.jp:00002160","sets":["90:91:93"]},"author_link":["8118","8119","8120"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-06-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"196","bibliographicPageStart":"189","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"奥羽大学歯学誌"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"馬場, 園子"}],"nameIdentifiers":[{"nameIdentifier":"8118","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ババ, ソノコ"}],"nameIdentifiers":[{"nameIdentifier":"8119","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"BABA, Sonoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8120","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"To find out salivary proteins related to bitter taste, quinine sulfate showing fluorescence under UV radiation was utilized. Resting human saliva was collected from normal and abnormal subjects for quinine sulfate threshold. The salivary proteins added 0.08% quinine sulfate solution were separated on 2% agarose gel electrophoresis. After detecting the fluorescent band under UV radiation, it was separated with 18.0% SDS-PAGE and then the proteins were transferred to PVDF membrane to elute. These were analyzed with an amino acid sequencer. Comparing the peptides of normal subjects with that of abnormal subjects in SDS-PAGE, a band less than 6.5kDa containing quinine sulfate was recognized on normal subjects. One well-defined band identified with CBB staining of the agarose gel corresponds to the fluorescent portion of the gel, suggesting the quinine might bind to a certain peptide in saliva. Two peptides, Histatin 3, 5, or 6 and basic Proline-Rich Peptide P-E, were detected with partial sequence analysis. These two are candidates as bitter-binding peptides, although their functions have not yet been identified.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1010214X","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Ohu University Graduate School of Dentistry"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original Article"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"奥羽大学大学院歯学研究科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2003-06-30"}],"displaytype":"detail","filename":"KJ00000731683.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://ohu-lib.repo.nii.ac.jp/record/2160/files/KJ00000731683.pdf"},"version_id":"59ce9e3f-786e-4e94-878a-e3e8609f0ed2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"human saliva","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"histatin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"proline-rich peptide","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quinine sulfate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bitter taste","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":"苦味に関連する唾液中タンパク質の検出","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"苦味に関連する唾液中タンパク質の検出"},{"subitem_title":"Detection of Proteins Concerning Bitter Taste in Saliva","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["93"],"pubdate":{"attribute_name":"公開日","attribute_value":"2003-06-30"},"publish_date":"2003-06-30","publish_status":"0","recid":"2160","relation_version_is_last":true,"title":["苦味に関連する唾液中タンパク質の検出"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T14:55:57.628128+00:00"}