{"created":"2023-05-15T08:55:47.799114+00:00","id":1021,"links":{},"metadata":{"_buckets":{"deposit":"7c45057f-2fc7-4fa4-99f4-27ae4c470b3f"},"_deposit":{"created_by":10,"id":"1021","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"1021"},"status":"published"},"_oai":{"id":"oai:tsurumi-u.repo.nii.ac.jp:00001021","sets":["100:101:103:157"]},"author_link":["778"],"item_10007_date_8":{"attribute_name":"報告年度","attribute_value_mlt":[{"subitem_date_issued_datetime":"2020-03-31","subitem_date_issued_type":"Issued"}]},"item_10007_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：ブラッククミン種子および精油（BC）は、機能性食品、栄養補助食品、医薬品等、広く使用されている。近年、BCと含有成分チモキノン（TQ）は口臭原因成分メチルメルカプタン（CH3SH）に対し高い消臭活性を示すことが報告された。しかし、口臭産生菌Fusobacterium nucleatum（Fn）に対する抗菌活性、代謝系およびメチオニナーゼ阻害活性についての報告はない。そこで、これら影響をBC、TQで調べた。その結果、BC、TQはFnに対し抗菌活性、CH3SH産生抑制、メチオニナーゼ活性阻害を示したことから消臭活性の他に、抗菌、代謝および酵素阻害の3つの働きにより、口臭軽減する可能性を確認した。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"研究成果の概要（英文）：Objectives: Black cumin（Nigella sativa L.）seeds and its essential oil（BC）have been widely used in functional foods, nutraceuticals and pharmaceutical products. Recently BC had deodorizing activity to methyl mercaptan that is a main cause of oral malodor and produced by Fusobacterium nucleatum（Fn）. To utilize BC as a preventive material of oral malodor, we examined the effect of antibacterial and metabolic activity of Fn by BC and their components. Results: BC and thymoquinone（TQ）had antibacterial activity on Fn at 0.003%～0.006％. These compounds had inhibited methioninase at sub -MIC level（0.001%）. Kinetic study of methioninase indicated Michaelis constant（Km）is 4.6mM and the inhibition of TQ showed as mixed non-competitive inhibition. From these results, BC or TQ had more than 3 effective mechanisms to decrease oral malodor by antibacterial effect, L-methionine metabolic inhibition and by methioninase inhibition on Fn. BC is a useful material for prevention of oral malodor.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10007_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"・2019(令和元)年度 科学研究費補助金 基盤研究(C) 研究成果報告書","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"・研究期間 (年度)：2017-04-01 – 2020-03-31","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"・研究分野：口腔衛生学","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"・研究成果の学術的意義や社会的意義 : 口臭は、働き盛りのサラリーマンの７割が自覚しており（企業調査：2004）、口臭との関連性が高い歯周病の有病率も30代以上の男性で８割以上（厚労省調査：2014）との報告があり、国民の口臭に対する意識は高い。口臭研究は、学術的に、う蝕、歯周病の研究と比べ報告数は少なく、ニーズの高い分野であるにもかかわらず、メカニズムに基づいた基礎研究や、実効性が期待できる天然成分についての研究は殆どない。さらに、口臭抑制成分に使われている多くは、合成殺菌剤やカチオン性界面活性剤であり、安全性面での問題点も指摘されている。その中、天然物の口臭抑制成分に対する関心は高まってきた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10007_description_9":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"研究課題/領域番号 : 17K12032","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10007_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-17K12032/","subitem_relation_type_select":"URI"}}]},"item_10007_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-03-08"}],"displaytype":"detail","filename":"17K12032.pdf","filesize":[{"value":"888.6 kB"}],"format":"application/pdf","licensetype":"license_6","mimetype":"application/pdf","url":{"label":"17K12032","url":"https://tsurumi-u.repo.nii.ac.jp/record/1021/files/17K12032.pdf"},"version_id":"15bb7b98-8c90-45d8-9148-d7de299a2229"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ブラッククミン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"チモキノン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"口臭","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"メチルメルカプタン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Fusobacterium nucleatum","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"メチオニナーゼ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"殺菌作用","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"酵素阻害作用","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石川, 正夫","creatorNameLang":"ja"},{"creatorName":"ISHIKAWA, Masao","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"食品原料ブラッククミンの抗菌・口臭抑制効果と作用機作解明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品原料ブラッククミンの抗菌・口臭抑制効果と作用機作解明","subitem_title_language":"ja"},{"subitem_title":"Antibacterial and oral malodour supressing effects of black cumin food materials and elucidation of these mechanisms","subitem_title_language":"en"}]},"item_type_id":"10007","owner":"10","path":["157"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-03-08"},"publish_date":"2022-03-08","publish_status":"0","recid":"1021","relation_version_is_last":true,"title":["食品原料ブラッククミンの抗菌・口臭抑制効果と作用機作解明"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2024-01-12T08:27:50.207458+00:00"}