Consulta: creatorFacets:"Sekikawa, Mitsuo"
Registros recuperados: 8
Data/hora: 11/06/2024 13:49:41

個体死に伴う細胞内タンパク質分解系の変化 : 特に筋細胞内ユビキチン系について
Provedor de dados: 19
Autores: 関川, 三男; Sekikawa, Mitsuo.
平成10年度～平成11年度科学研究費補助金 (基盤研究(C)(1))研究成果報告書(科研報告書)
Ano: 2000
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2290

黒毛和種枝肉横断面における皮下ならびに筋間脂肪の実面積および面積割合の新しい推定方法
Provedor de dados: 19
Autores: 大澤, 剛史; 浜崎, 陽子; 日高, 智; 関川, 三男; 佃, 秀雄; 口田, 圭吾; Osawa, Takefumi; Hamasaki, Yoko; Hidaka, Satoshi; Sekikawa, Mitsuo; Tsukuda, Hideo; Kuchida, Keigo.
黒毛和種間接検定材料牛404頭の枝肉横断面画像（以下，枝肉画像）を用い，横断面上の皮下脂肪や筋間脂肪の実面積および面積割合について，より的確で簡易な測定方法を検討することを目的とした。枝肉画像から，僧帽筋および広背筋外側の皮下脂肪，内側の筋間脂肪，皮下脂肪の和（皮下脂肪〔全体〕），筋間脂肪の和（筋間脂肪〔全体〕)および皮下脂肪と筋間脂肪の和（合計脂肪）の実面積を測定した。また，筋間脂肪と合計脂肪は，筋間脂肪に菱形筋を含まない筋間脂肪1ならびに合計脂肪1および菱形筋を含む筋間脂肪2ならびに合計脂肪2を用いた。枝肉画像から，安定的かつ簡易に長さを計測できる部位として，胸椎端部外側から胸椎棘突起までの基準長，胸最長筋と僧帽筋を結んだ接線，胸椎棘突起から基準長に対して垂直な直線，腸肋筋左側端を通る直線，基準長に対して30度の直線の全長，各直線の皮下脂肪および筋間脂肪部を測定対象とした。404頭の記録を，重回帰分析で推定式を決定するためのデータセット1(n=202) と，推定精度を検証するためのデータセット2(n=202)に分類した。 3変数に制限した重回帰式の決定係数は，皮下脂肪〔全体〕で0.89，筋間脂肪2〔全体〕で0.85，合計脂肪2で0.87 と高い値を示した。また，データセット2により推定精度を検証したところ， 0.81-0.87と高い決定係数を示したことから， 3ヵ所の脂肪厚の測定により，枝肉横断面上の脂肪面積を高い精度で推定する可能性が示された。
Palavras-chave: 画像解析; 皮下脂肪; 筋間脂肪; 黒毛和種; Image analysis; Subcutaneous fat; Intermuscular fat; Japanese Black.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1599

食肉および食肉製品における中枢神経組織の検出
Provedor de dados: 19
Autores: 関川, 三男; Sekikawa, Mitsuo.
平成14年度
Ano: 2003
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2639

Preparation method modulates hypocholesterolaemic responses of potato peptides
Provedor de dados: 19
Autores: Liyanage, Ruvini; Minamino, Saori; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Sasaki, Keiko; Ohba, Kiyoshi; Jayawardana, Barana Chaminda; Shibayama, Shin-ichi; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男.
In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (Short hydrolysis preparation) and PPL (Long hydrolysis preparation). Serum total cholesterol and serum triglyceride level were lower in PPS-fed group compared with CN-and PPL-fed groups. Lower non-HDL cholesterol level (P&lt;0.05) in both PPS-and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P&lt;0.05). Caecal total...
Palavras-chave: Potato peptide; Cholesterol; Short chain fatty acid; Faecal steroid; Hepatic gene; Rat.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2682

Some Bovine proteins behave as dietary fibres and reduce serum lipids in rats
Provedor de dados: 19
Autores: Ruvini, Liyanage; Hashimoto, Naoto; Han, Kyu-Ho; Kajiura, Teppei; Watanabe, Shoko; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Ohba, Kiyoshi; Fukushima, Michihiro.
We examined the physiological importance of bovine dietary proteins in rats fed diets  prepared from bovine Achilles’tendons and arteries. Rats were fed for 4 weeks, with  20% casein diet (CON), in comparison with two diets containing 15% casein and 5% of  either bovine Achilles’ tendons (AC) or arteries (AR) protein preparations. The serum  total cholesterol concentration and non-HDL cholesterol level in the AR fed group were  significantly lower (P&lt;0.05) than those in the CON fed group at the end of the 4 week  feeding period. The hepatic mRNAs were measured, and the HMG-CoA reductase  mRNA level was significantly lower (P&lt;0.05) in AR fed group compared to CON fed  group. Total hepatic cholesterol concentration, in rats fed AC was significantly...
Palavras-chave: Bovine Dietary proteins; Serum lipids; Dietary Fibres; Hepatic mRNAs.
Ano: 2007
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/745

牛枝肉表面の脳脊髄組織を効率的に除去する洗浄法の開発
Provedor de dados: 19
Autores: 関川, 三男; Sekikawa, Mitsuo.
平成16年度～平成17年度科学研究費補助金（基盤研究（B）（2））研究成果報告書16380178
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2291

Porcine artery elastin preparation reduces serum cholesterol level in rats
Provedor de dados: 19
Autores: Liyanage, Ruvini; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Jayawardana, Barana Chaminda; Han, Kyu-Ho; Tomoko, Okada; Ohba, Kiyoshi; Takahata, Yoshihisa; Morimatsu, Fumiki; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男; 韓, 圭鎬.
The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in comparison with a diet (CD) containing 20% casein. The total serum and non-HDL-cholesterol concentrations were lower (P&lt;0.001) in ED-fed group than the CD-fed group at the end of the experiment. Caecal propionate concentration and Bifidobacterium and Lactobacillus population were higher (P&lt;0.05) in ED-fed group than the CD-fed group. The results of this study suggest that porcine artery elastin could be considered as a functional dietary protein with hypocholesterolaemic ability. Favourable amino acid composition and lysine derived...
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2681

Principal component analysis of physicohemical measures of bovine Longissimus thorasis
Provedor de dados: 19
Autores: 関川, 三男; 三上, 正幸; 三浦, 弘之; Sekikawa, Mitsuo; Mikami, Masayuki; Miura, Hiroyuki.
Palavras-chave: 牛肉; 肉質; 理化学的分析値; 色調; 主成分分析.
Ano: 1992
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1687