{"created":"2023-03-27T06:39:42.309142+00:00","id":2005227,"links":{},"metadata":{"_buckets":{"deposit":"ec37a987-6ba0-48e8-9b76-25f7b2f6fb54"},"_deposit":{"id":"2005227","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2005227"},"status":"published"},"_oai":{"id":"oai:nagoya.repo.nii.ac.jp:02005227","sets":["1213:1620:1621:1679899106470"]},"author_link":[],"item_1615768549627":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_9_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Digestability and intestinal fermentation of simple foods","subitem_alternative_title_language":"en"}]},"item_9_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"総合保健体育科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Nagoya Journal of Health, Physical Fitness & Sports","bibliographic_titleLang":"en"}]}]},"item_9_description_4":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"When unabsorbed carbohydrate enters the colon it is rapidly fermented to short chain fatty acids by anaerobic colonic bacteria, liberating carbon dioxide, hydrogen, and, in some people, methane. The hydrogen diffuses into the blood and is exhaled in the breath. Thus measurement of breath hydrogen yields an amount of unabsorbed carbohydrate in the meal. However, the amount of hydrogen by ordinary meal is not determined yet. In this study, we measured breath hydrogen after taking a simple food. 21 healthy young women were participated in the study. 21 foods of 9 food groups were examined with lactulose as a control. Breath samples were collected every 15 minutes and analyzed for hydrogen using a gas chromatography. Breath hydrogen increased after ingestion of potatoes, soy-milk, corn, broccoli, prune juice, bananas, and milk, but not after ingestion of rice, bread, green soybeans, eggs, cucumbers, carrots, mushrooms and seaweed. Unabsorbed portion of prune juice was about 8% of lactulose standard, and those of soybean juice and corn were about 3% and 2%, respectively. Unabsorbed portions of potatoes, broccoli and bananas were under 1%.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18999/njhpfs.23.1.1","subitem_identifier_reg_type":"JaLC"}]},"item_9_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋大学総合保健体育科学センター","subitem_publisher_language":"ja"},{"subitem_publisher":"The Research Center of Health, Physical Fitness and Sports, Nagoya University","subitem_publisher_language":"en"}]},"item_9_source_id_7":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"0289-5412","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加賀谷, みえ子","creatorNameLang":"ja"},{"creatorName":"KAGAYA, Mieko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"松谷, 康子","creatorNameLang":"ja"},{"creatorName":"MATSUTANI, Yasuko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"堀部, 博","creatorNameLang":"ja"},{"creatorName":"HORIBE, Hiroshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"高, 開并","creatorNameLang":"ja"},{"creatorName":"GAO, Kai-ping","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"近藤, 孝晴","creatorNameLang":"ja"},{"creatorName":"KONDO, Takaharu","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-30"}],"displaytype":"detail","filename":"njhpfs_23_1_1.pdf","filesize":[{"value":"3.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://nagoya.repo.nii.ac.jp/record/2005227/files/njhpfs_23_1_1.pdf"},"version_id":"c5eda38e-728b-4442-89e3-9783d15ac26f"}]},"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":"日常的な食物の腸内発酵と消化吸収","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日常的な食物の腸内発酵と消化吸収","subitem_title_language":"ja"}]},"item_type_id":"40001","owner":"1","path":["1679899106470"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-30"},"publish_date":"2023-03-30","publish_status":"0","recid":"2005227","relation_version_is_last":true,"title":["日常的な食物の腸内発酵と消化吸収"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-03-30T02:10:01.388536+00:00"}