{"created":"2023-06-19T10:26:32.298712+00:00","id":5126,"links":{},"metadata":{"_buckets":{"deposit":"ca95452f-8777-419e-bf7c-47d6a692b1a7"},"_deposit":{"created_by":18,"id":"5126","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"5126"},"status":"published"},"_oai":{"id":"oai:muroran-it.repo.nii.ac.jp:00005126","sets":["41:227"]},"author_link":["22749"],"item_81_date_granted_17":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2014-03-24"}]},"item_81_degree_grantor_10":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"室蘭工業大学"},{"subitem_degreegrantor_language":"en","subitem_degreegrantor_name":"Muroran Institute of Technology"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"10103","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_81_degree_name_11":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（工学）","subitem_degreename_language":"ja"}]},"item_81_description_25":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_81_description_7":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ホタテガイは北海道において主要な海産物のひとつであり，年間約20万トンのホタテガイ貝殻が産業廃棄物として廃棄されている。一部のホタテガイ貝殻は脱硫剤や抗菌剤として利用されているが，安価な工業用炭酸カルシウムとの差別化ができていないことからより付加価値の高い有効利用への開発が望まれている。ホタテガイ貝殻の成分は約99%の炭酸カルシウムと約1%の有機成分で構成されている。私たちはこの有機成分の有効利用を目指し，貝殻有機成分が示す生理活性作用について研究を行っている。本博士論文は３章からなり，第1章ではホタテガイ貝殻有機成分に含まれる食物繊維様物質の同定，第２章では90kDaタンパク質の活性酸素消去活性作用，第３章では90kDaタンパク質のプロテアーゼ活性作用についての研究成果を記した。第１章 私たちは以前，貝殻有機成分を含む高脂肪食を食餌させたラットと含まない高脂肪食(コントロール食)を食餌させたラットの比較を行い，貝殻有機成分を含む餌を食餌したラットの脂肪組織重量及び血中コレステロール濃度が有意に減少すること，ラットのふん重量及びふん中の胆汁酸量が増加することを明らかにした。血中コレステロール濃度が低下した原因として，貝殻抽出成分中に食物繊維様物質が存在するのではないかと推測し，貝殻有機成分から食物繊維様物質の単離を試みた。貝殻抽出成分をペプシン及びパンクレアチンで分解処理し，分子量90kDaのタンパク質(90kDaタンパク質)を単離した。この90kDaタンパク質は種々のプロテアーゼに耐性なタンパク質であり，胆汁酸結合能を示した。以上の結果から貝殻有機成分に含まれる90kDaタンパク質が胆汁酸と結合してふんとして排泄されることにより，生体内での胆汁酸が不足し，結果として胆汁酸の原料であるコレステロールが消費され，血中コレステロール濃度が低下したものと推定した。単離した90kDaタンパク質の構造を調べたところ，Asx(Asp or Asn), Ser, Glyを多く含むタンパク質であること，決定した部分アミノ酸配列から新規のタンパク質であることがわかった。また，90kDaタンパク質は糖鎖，色素が結合した複合タンパク質であることを明らかにした。第2章では単離した90kDaタンパク質がキサンチン，キサンチンオキシダーゼによって生成する活性酸素を消去する活性を示すこと，第３章では90kDaタンパク質がフェニルアラニン，アルギニン，リジンのC末端側を特異的に切断するプロテアーゼ活性を示すこと，さらにその活性は熱，変性剤に耐性であることについて研究成果をまとめている。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Scallop is one of the major marine products in Hokkaido. This region of Japan alone generates approximately 200,000 tons of scallop shells per year as industrial waste. We have thus been engaged in research to efficiently utilize scallop shells as a useful natural resource. Scallop shells consist of 99% CaCO3 and 1% organic compounds. We focused on the unexploited organic components of scallop shells and we studied the physiological activities.This doctoral thesis consists of three chapters. Chapter 1 : the identification of the dietary fiber-like materials contained in a scallop shell organic compounds, Chapter 2 : the free radical scavenging ability of a 90kDa protein, and Chapter 3: the protease activity of a 90kDa protein.Chapter 1 We showed previously that feeding organic extract of scallop shells (scallop shell extract) causes a decrease in the weights of white adipose tissues in rats fed a high-fat diet. In addition, cholesterol concentration in the serum of rats that received a diet containing scallop shell extract weresignificantly lower than that in the serum of rats on control diet. Feeding this scallop shell extract to rats increased the fecal weight as well as the fecal excretion of bile acids. Amino acid composition of feces from rats fed the scallop shell extract was different from that of feces from rats fed the control diet, and treatment of the extract with pepsin and pancreatin identified a protein with a molecular weight of 90 kDa (90-kDa protein) as one of the indigestible proteins. The 90-kDa protein showed the ability to bind bile acids. These results suggest that indigestible proteins (resistant proteins) in the scallop shell extract, including the 90-kDa protein, inhibit the absorption of bile acid by binding to it and cause increased excretion of fecal bile acid, which subsequently may decrease the serum cholesterol level.Amino acid composition analysis showed that the 90-kDa protein was rich in Asx (Asp or Asn), Ser and Gly residues. Partial amino acid sequence analysis showed that the 90-kDa protein is a novel protein.Chapter 2 describes that the 90-kDa protein has the scavenging activity of free radical generated by xanthine and xanthine oxidase, and Chapter 3 describes that the 90-kDa is the protease that has resistance against thermal and chemical denaturation.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_81_dissertation_number_13":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第362号"}]},"item_81_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15118/00005117","subitem_identifier_reg_type":"JaLC"}]},"item_81_subject_9":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"464","subitem_subject_scheme":"NDC"}]},"item_81_text_12":{"attribute_name":"学位の種別","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"課程博士"}]},"item_81_text_14":{"attribute_name":"報告番号","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"甲第362号"}]},"item_81_text_15":{"attribute_name":"学位記番号","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"博甲第362号"}]},"item_81_version_type_24":{"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_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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"福田, 学","creatorNameLang":"ja"},{"creatorName":"FUKUDA, Manabu","creatorNameLang":"en"},{"creatorName":"フクダ, マナブ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-15"}],"displaytype":"detail","filename":"A362.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"A362","objectType":"fulltext","url":"https://muroran-it.repo.nii.ac.jp/record/5126/files/A362.pdf"},"version_id":"2b490edf-ffdd-4838-b3e0-13717665ca76"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-15"}],"displaytype":"detail","filename":"A362_summary.pdf","filesize":[{"value":"358.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"A362_summary","objectType":"abstract","url":"https://muroran-it.repo.nii.ac.jp/record/5126/files/A362_summary.pdf"},"version_id":"be79c889-1b68-4a55-a11f-f2f47b80c862"}]},"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":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"水産系廃棄物ホタテガイ貝殻から単離した90kDaタンパク質の生理活性作用と構造","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水産系廃棄物ホタテガイ貝殻から単離した90kDaタンパク質の生理活性作用と構造","subitem_title_language":"ja"}]},"item_type_id":"81","owner":"18","path":["227"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-06-26"},"publish_date":"2014-06-26","publish_status":"0","recid":"5126","relation_version_is_last":true,"title":["水産系廃棄物ホタテガイ貝殻から単離した90kDaタンパク質の生理活性作用と構造"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-12-25T01:21:51.269698+00:00"}