{"created":"2023-06-19T07:02:47.413922+00:00","id":486,"links":{},"metadata":{"_buckets":{"deposit":"016cb141-a161-4631-b2cc-5f854aa844d1"},"_deposit":{"created_by":16,"id":"486","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"486"},"status":"published"},"_oai":{"id":"oai:fukuoka-pu.repo.nii.ac.jp:00000486","sets":["3:9:113"]},"author_link":["915","383"],"item_11_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"25","bibliographicPageStart":"17","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"福岡県立大学看護学研究紀要"}]}]},"item_11_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【目的】生ワサビは、飛鳥時代から様々な薬用として利用されている。本研究では、生ワサビの抗菌効果の有無を確かめるため、揮発性成分と水溶性成分に分けて解析した。\n【方法】市販の生ワサビをすりおろして使用した。すりおろした生ワサビについては、揮発性成分と水溶性成分に分け、抗菌効果を阻止円形成で解析した。使用細菌は表皮ブドウ球菌と大腸菌である。\n【結果】 表皮ブドウ球菌に対する水溶性成分は、19.8～33.8mmの阻止円が形成され、カナマイシンの約２倍の大きさであった。さらに、大腸菌に対する水溶性成分は、15.5～29.4mmの阻止円が形成され、カナマイシンと同程度の抗菌効果がみられた。\n【考察】すりおろし生ワサビの水溶性成分には高い抗菌効果があることが明らかとなった。このことから、すりおろし生ワサビの水溶性成分は、患者の清拭や塗擦による医療機器の消毒、手術を受けた患者の２次感染予防にも使える可能性があると考えられる。","subitem_description_type":"Abstract"}]},"item_11_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12318716","subitem_source_identifier_type":"NCID"}]},"item_11_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-8104","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"芋川, 浩"},{"creatorName":"イモカワ, ユタカ","creatorNameLang":"ja-Kana"},{"creatorName":"IMOKAWA, Yutaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"383","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90373274","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90373274"}]},{"creatorNames":[{"creatorName":"古谷, 弥椰"},{"creatorName":"フルヤ, ミヤ","creatorNameLang":"ja-Kana"},{"creatorName":"FURUYA, Miya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"915","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":"2020-03-27"}],"displaytype":"detail","filename":"1703_imokawa.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"1703_imokawa","url":"https://fukuoka-pu.repo.nii.ac.jp/record/486/files/1703_imokawa.pdf"},"version_id":"58482ac8-5619-45cc-8c6e-ac754e0d5f07"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"生ワサビ","subitem_subject_scheme":"Other"},{"subitem_subject":"抗菌効果","subitem_subject_scheme":"Other"},{"subitem_subject":"阻止円形成","subitem_subject_scheme":"Other"},{"subitem_subject":"表皮ブドウ球菌","subitem_subject_scheme":"Other"},{"subitem_subject":"大腸菌","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":"常在菌に対する生ワサビ抗菌効果の解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"常在菌に対する生ワサビ抗菌効果の解析"},{"subitem_title":"Analysis of antibacterial effects in fresh wasabi","subitem_title_language":"en"}]},"item_type_id":"11","owner":"16","path":["113"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-27"},"publish_date":"2020-03-27","publish_status":"0","recid":"486","relation_version_is_last":true,"title":["常在菌に対する生ワサビ抗菌効果の解析"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-19T07:16:32.723114+00:00"}