{"created":"2023-06-19T09:13:28.978952+00:00","id":371,"links":{},"metadata":{"_buckets":{"deposit":"c745c5c2-3a1f-41d5-80ea-5b51f083073e"},"_deposit":{"created_by":19,"id":"371","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"371"},"status":"published"},"_oai":{"id":"oai:kyujyo.repo.nii.ac.jp:00000371","sets":["1:4:50"]},"author_link":["549","548","547","544","546","550","545"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"105","bibliographicPageStart":"93","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"九州女子大学紀要"},{"bibliographic_title":"Bulletin of Kyushu Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In this study, low-carbohydrate noodles with indigestible dextrin were used as test foods. Thirty-two men's colleges students in baseball clubs with a dormitory system ingested this and compared the effect of suppressing blood sugar elevation with normal noodles. Thirty-two students ingested and compared the effect of suppressing the increase in blood glucose level\nwith normal noodles. The test was conducted from December 2018 to January 2019. Men's studies at Kyushu Kyoritsu University Baseball Club. single-blind crossover test was conducted on 32 students （19.4 ± 0.86 years）．\nThe low-carbohydrate noodles group suppressed the increase in blood glucose level of 120 minutes after ingestion compared to the normal noodle group. This suggested the effectiveness in preventing diabetes. In addition, 36% of all cases showed a decrease in blood glucose level 30 minutes after ingestion. In the second phase test, the muscle mass per kg body weight was significantly high and the insulin secretion amount was significantly low in the blood glucose lowering group after 30 minutes. The increase in muscle mass increased\ninsulin sensitivity, suggesting that glucose uptake was enhanced.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"九州女子大学 ; 2009-"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40022232741","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12452639","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-0159","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山本, 亜衣"},{"creatorName":"ヤマモト  , アイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"544","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000409194859","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000409194859"}]},{"creatorNames":[{"creatorName":"樋口, 行人"}],"nameIdentifiers":[{"nameIdentifier":"545","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000409194897","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000409194897"}]},{"creatorNames":[{"creatorName":"﨑山, 栄子"},{"creatorName":"サキヤマ  , エイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"546","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000409194861","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000409194861"}]},{"creatorNames":[{"creatorName":"田所, 加奈"},{"creatorName":"タドコロ  , カナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"547","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000409194862","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000409194862"}]},{"creatorNames":[{"creatorName":"新冨, 瑞生"},{"creatorName":"シントミ  , タマキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"548","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000405628098","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000405628098"}]},{"creatorNames":[{"creatorName":"長谷川, 伸"},{"creatorName":"ハセガワ  , シン","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"549","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000409194864","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000409194864"}]},{"creatorNames":[{"creatorName":"巴, 美樹"},{"creatorName":"トモエ  , ミキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"550","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000409194865","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000409194865"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-06-22"}],"displaytype":"detail","filename":"kiyo56-2-8.pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo56-2-8","url":"https://kyujyo.repo.nii.ac.jp/record/371/files/kiyo56-2-8.pdf"},"version_id":"be04ac84-328b-4a3e-8ce7-244deec2d494"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"low-carbohydrate noodle","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blood glucose level","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"muscle mass","subitem_subject_language":"en","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":"低糖質麺における血糖値上昇抑制効果および筋量とグルコース代謝の関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低糖質麺における血糖値上昇抑制効果および筋量とグルコース代謝の関係"},{"subitem_title":"Effect of low-carbohydrate noodles on blood glucose level elevation and the relationship between muscle mass and glucose metabolism","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["50"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-06-22"},"publish_date":"2021-06-22","publish_status":"0","recid":"371","relation_version_is_last":true,"title":["低糖質麺における血糖値上昇抑制効果および筋量とグルコース代謝の関係"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-19T09:17:30.852948+00:00"}