{"created":"2023-05-15T14:19:18.183229+00:00","id":3370,"links":{},"metadata":{"_buckets":{"deposit":"e6de5ba0-68d0-4668-9a1f-8589ec98cf6e"},"_deposit":{"created_by":3,"id":"3370","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3370"},"status":"published"},"_oai":{"id":"oai:ohu-lib.repo.nii.ac.jp:00003370","sets":["90:116:147"]},"author_link":["11544","11543","11545","11541","11542"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4号","bibliographicPageStart":"169-175","bibliographicVolumeNumber":"35巻","bibliographic_titles":[{"bibliographic_title":"奥羽大学歯学誌"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"味覚受容に関わるGタンパク質の構造と機能を解明するため、アミノ酸受容に高い感受性をもち、電気生理学的研究からその受容動態について判明している魚類のコイを材料とした。分子生物学的方法であるRT-PCR法によりGPCRの部分配列を抽出して同定し、in situ hybridizationによってコイの味蕾内に局在していることを確認し、その相同性について哺乳類と比較検討した。コイの味細胞にはGタンパク質が存在して味覚受容機構に関わっているものと考えられた。ラットの味細胞に発現するGタンパク質(gustducin)対する抗体で免疫組織化学的に検討し、ほ乳類と魚類では相同性が高いが、一部のアミノ酸配列が異なっていた。","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0916-2313","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤岡, 一途"}],"nameIdentifiers":[{"nameIdentifier":"11541","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大須賀, 謙二"}],"nameIdentifiers":[{"nameIdentifier":"11542","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宗形, 芳英"}],"nameIdentifiers":[{"nameIdentifier":"11543","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"古山, 昭"}],"nameIdentifiers":[{"nameIdentifier":"11544","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"丸井, 隆之"}],"nameIdentifiers":[{"nameIdentifier":"11545","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-04-11"}],"displaytype":"detail","filename":"S35(4)169-175.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S35(4)169-175.pdf","url":"https://ohu-lib.repo.nii.ac.jp/record/3370/files/S35(4)169-175.pdf"},"version_id":"2040a1e7-9da3-4e0f-8664-8df5d72bfcee"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"In Situ Hybridization; *味蕾; コイ; GTP-Binding Proteins; Transducin; RT-PCR法","subitem_subject_scheme":"Other"},{"subitem_subject":"Gustducin","subitem_subject_scheme":"Other"},{"subitem_subject":"動物; 歯学","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":"GPCR味覚受容体の特徴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"GPCR味覚受容体の特徴"}]},"item_type_id":"10002","owner":"3","path":["147"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-04-11"},"publish_date":"2014-04-11","publish_status":"0","recid":"3370","relation_version_is_last":true,"title":["GPCR味覚受容体の特徴"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T14:44:23.312657+00:00"}