{"created":"2023-06-19T11:11:25.454277+00:00","id":1576,"links":{},"metadata":{"_buckets":{"deposit":"94abedac-6a4d-4db3-bf14-90676c2c4b8b"},"_deposit":{"created_by":5,"id":"1576","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1576"},"status":"published"},"_oai":{"id":"oai:fukuoka-edu.repo.nii.ac.jp:00001576","sets":["71:76:1715573597240"]},"author_link":["5348","5349"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-02-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"142","bibliographicPageStart":"133","bibliographic_titles":[{"bibliographic_title":"福岡教育大学紀要. 第五分冊, 芸術・保健体育・家政科編 "},{"bibliographic_title":"Bulletin of Fukuoka University of Education. Part 5, Art, Health and Physical Education and Home Economics"}]}]},"item_16_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In the present research the effect of exercise and fasting on serum energy substrates levels,\ntissues glycogen levels and tissues citrate synthase and &-hydroxyacyl CoA dehydrogenase\nactivities were examined with mice fed different levels of dietary olive oil. Serum free fatty\nacids levels increased significantly with fasting in 40% olive. Furthermore, marked increase with\nexercise were observed in all groups. Although liver glycogen levels in 5% and 20% olive were\ndecreased due to fasting, such a phenomenon was not found in 40% olive. Muscle glycogen\nlevels of 5 % and 20% olive showed a decrease or decreasing tendency due to fasting. However,\na marked increase was observed in 40% olive. Muscle glycogen in 5 % and 20% olive showed a\nsignificant decrease due to exercise, while such a phenomenon was not found in 40% olive. In\ngastrocnemius and soleus muscle citrate synthase activities of 20% and 40% olive were high\nsignificantly due to fasting. Furthermore, 40% olive showed high activity with exercise. In\nβ -hydroxyacyl CoA dehydrogenase (HAD) activity of soleus muscle remarkable changes were\nnot found by fasting in all groups. On the other hand, its activity of 40% olive showed\nsignificant high level due to exercise. HAD activity of soleus muscle in 40% olive showed a\nmarked high level with fasting and exercise.\nConsidering the above facts, the present research suggested that ingestion of high level olive\noil in extent of 40% as calori ratio may play an important role in effective utilization of free\nfatty acid as an energy source and in slowing the rate of glycogen depletion during exercise and\nfasting through high activity of enzymes concerned with fatty acids metabolism.","subitem_description_type":"Abstract"}]},"item_16_radio_19":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"紀要論文 Article"}]},"item_1714138083653":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-3243","subitem_source_identifier_type":"PISSN"}]},"item_1714138754612":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福岡教育大学"}]},"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":[{"creatorNames":[{"creatorName":"屋代, 正範","creatorNameLang":"ja"},{"creatorName":"ヤシロ, マサノリ","creatorNameLang":"ja-Kana"},{"creatorName":"YASHIRO, Masanori","creatorNameLang":"en"}],"familyNames":[{"familyName":"屋代","familyNameLang":"ja"},{"familyName":"ヤシロ","familyNameLang":"ja-Kana"},{"familyName":"YASHIRO","familyNameLang":"en"}],"givenNames":[{"givenName":"正範","givenNameLang":"ja"},{"givenName":"マサノリ","givenNameLang":"ja-Kana"},{"givenName":"Masanori","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5348","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"轟, 孝史","creatorNameLang":"ja"},{"creatorName":"トドロキ, タカシ","creatorNameLang":"ja-Kana"},{"creatorName":"TODOROKI, Takashi","creatorNameLang":"en"}],"familyNames":[{"familyName":"轟","familyNameLang":"ja"},{"familyName":"トドロキ","familyNameLang":"ja-Kana"},{"familyName":"TODOROKI","familyNameLang":"en"}],"givenNames":[{"givenName":"孝史","givenNameLang":"ja"},{"givenName":"タカシ","givenNameLang":"ja-Kana"},{"givenName":"Takashi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5349","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":"2020-09-28"}],"displaytype":"detail","filename":"5014-Yashiro-Todoroki-2011.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"5014-Yashiro-Todoroki-2011.pdf","url":"https://fukuoka-edu.repo.nii.ac.jp/record/1576/files/5014-Yashiro-Todoroki-2011.pdf"},"version_id":"8c14759e-6ca6-4763-961d-065a71ff2674"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ETYP:教育関連論文","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":"食餌脂肪源としてのオリーブ油のレベルが運動時の脂肪酸代謝関連酵素活性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食餌脂肪源としてのオリーブ油のレベルが運動時の脂肪酸代謝関連酵素活性に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"ショクジ シボウゲン ト シテノ オリーブ アブラ ノ レベル ガ ウンドウジ ノ シボウサン タイシャ カンレン コウソ カッセイ ニ オヨボス エイキョウ","subitem_title_language":"ja-Kana"},{"subitem_title":"Effect of olive oil levels as dietary fat on enzymes activity concerned with fatty acids metabolism at exercise","subitem_title_language":"en"}]},"item_type_id":"16","owner":"5","path":["1715573597240"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-05-24"},"publish_date":"2011-05-24","publish_status":"0","recid":"1576","relation_version_is_last":true,"title":["食餌脂肪源としてのオリーブ油のレベルが運動時の脂肪酸代謝関連酵素活性に及ぼす影響"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-05-23T03:42:48.459909+00:00"}