{"created":"2023-06-19T08:38:09.487446+00:00","id":2105,"links":{},"metadata":{"_buckets":{"deposit":"429a6a91-0715-4ecc-ba20-84bc34555579"},"_deposit":{"created_by":3,"id":"2105","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2105"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00002105","sets":["1:218:253"]},"author_link":["5383","5381","5382","5279","5277","5278"],"item_4_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"85","bibliographicPageStart":"77","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要"},{"bibliographic_title":"The journal of Wayo Women's University","bibliographic_titleLang":"en"}]}]},"item_4_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"PDF","subitem_description_type":"Other"}]},"item_4_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　　Ubiquinol-10, the reduced form of coenzyme Q10, has higher bioavailability but lower stability than ubiquinone-10, the oxidized form of coenzyme Q10. During the development of ubiquinol-fortified foods, ensuring a long shelf life of the ubiquinol content without sacrificing the flavor of the food is crucial. In this study, we determined the stability of ubiquinol-10 in natural miso, a fermented food made from soybean, salt, and koji, matured at 20–25 °C and stored in a refrigerator for up to three months. Three types of natural miso were developed, differing in their composition and the duration of maturation, using three different forms of ubiquinol-10: raw powder, stabilized powder, and stabilized granules. The ratio of ubiquinol-10 to total coenzyme Q10 was more than 90% during the maturation and storage of natural miso under standard conditions, regardless of the ubiquinol form and type of natural miso. Contrary to expectations, the ubiquinol-10 ratio in a more pigmented natural miso seemed to increase during the maturation period, one month after preparation, when an unstabilized bulk ubiquinol powder was used. These results suggest that naturally occurring antioxidants, which are constituents of miso ingredients and are produced during the maturation process of natural miso, could maintain the reduced state of ubiquinol-10, without the addition of artificial antioxidants or the preservation of anaerobic conditions.","subitem_description_type":"Abstract"}]},"item_4_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18909/00002095","subitem_identifier_reg_type":"JaLC"}]},"item_4_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"和洋女子大学"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846351","subitem_source_identifier_type":"ISSN"}]},"item_4_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Toshikazu, SUZUKI"}],"nameIdentifiers":[{"nameIdentifier":"5381","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takao, YAMAGUCHI"}],"nameIdentifiers":[{"nameIdentifier":"5382","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kazunori, HOSOE"}],"nameIdentifiers":[{"nameIdentifier":"5383","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Toshikazu, SUZUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takao, YAMAGUCHI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5278","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kazunori, HOSOE","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5279","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":"2023-03-15"}],"displaytype":"detail","filename":"K202364J077085.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"K202364J077085.pdf","url":"https://wayo.repo.nii.ac.jp/record/2105/files/K202364J077085.pdf"},"version_id":"318f3fdf-c12a-4b5c-b470-c91a85510e3e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ubiquinol-10","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"CoQ10","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"miso","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fortified food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidants","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Long-term stability of ubiquinol-10 in natural miso without artificial antioxidants","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Long-term stability of ubiquinol-10 in natural miso without artificial antioxidants","subitem_title_language":"en"}]},"item_type_id":"4","owner":"3","path":["253"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-22"},"publish_date":"2023-03-22","publish_status":"0","recid":"2105","relation_version_is_last":true,"title":["Long-term stability of ubiquinol-10 in natural miso without artificial antioxidants"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-04-12T02:33:42.557214+00:00"}