{"created":"2023-06-19T11:20:28.297014+00:00","id":515,"links":{},"metadata":{"_buckets":{"deposit":"68f0e396-2f26-4326-8259-2fa867a4b90d"},"_deposit":{"created_by":1,"id":"515","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"515"},"status":"published"},"_oai":{"id":"oai:asahikawa-med.repo.nii.ac.jp:00000515","sets":["7","7:19","7:19:26"]},"author_link":["913","912","911","910"],"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21","bibliographicPageEnd":"52","bibliographicPageStart":"43","bibliographic_titles":[{"bibliographic_title":"旭川医科大学紀要（一般教育）"}]}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"緑茶/タンニン酸とIGの抗菌作用の特性をin vitro系で比較したところ,緑茶やタンニン酸はイソジンガーグル(IG)と同様に大腸菌や口腔内細菌に対して良好な抗菌作用を示した.しかし,緑茶/タンニン酸の処理時間を短縮した場合,十分な抗菌作用が得られなかった.一方,IGの場合,数分間の暴露により強力な殺菌効果が認められた.IGを有効濃度以下に希釈していくと,それにともない抗菌活性(殺菌効果)は著しく減弱するが,細菌毒性はより低濃度の範囲にまで及んだ.緑茶とIGの併用法でボランティアに対して口腔ケアを実施したところ,IG処理後のケアに緑茶が有効であることが判明した","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"出版社版","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0387-8090","subitem_source_identifier_type":"ISSN"}]},"item_8_text_7":{"attribute_name":"著者 ローマ字","attribute_value_mlt":[{"subitem_text_value":"Hayashi, Yokichi"},{"subitem_text_value":"Yamazaki, Mayuko"},{"subitem_text_value":"Nagai, Nobuo"},{"subitem_text_value":"Yamada, Sachihiro"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"林, 要喜知"},{"creatorName":"ハヤシ, ヨウキチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"910","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山崎, 繭子"},{"creatorName":"ヤマザキ, マユコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"911","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"永井, 伸夫"},{"creatorName":"ナガイ, ノブオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"912","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 幸宏"},{"creatorName":"ヤマダ, サチヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"913","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":"2021-07-06"}],"displaytype":"detail","filename":"625.pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"625.pdf","url":"https://asahikawa-med.repo.nii.ac.jp/record/515/files/625.pdf"},"version_id":"9d87e072-0f31-464b-b8f3-79b2eb07d761"}]},"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":"人にやさしい口腔ケアに関する研究―イソジンと緑茶の抗菌活性の比較とそれらの併用の可能性について―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"人にやさしい口腔ケアに関する研究―イソジンと緑茶の抗菌活性の比較とそれらの併用の可能性について―"}]},"item_type_id":"8","owner":"1","path":["6","7","19","26"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-05-24"},"publish_date":"2007-05-24","publish_status":"0","recid":"515","relation_version_is_last":true,"title":["人にやさしい口腔ケアに関する研究―イソジンと緑茶の抗菌活性の比較とそれらの併用の可能性について―"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-06-19T14:00:40.025050+00:00"}