Faculty Profiles - TAKAMINE Kazunori

Papers - TAKAMINE Kazunori

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白石洋平, 安藤有加, 奥津果優, 吉﨑由美子, 二神泰基, 玉置尚徳, 和久豊, 髙峯和則 . 芋焼酎の香気形成に及ぼすアミノ酸の影響 . 日本醸造協会誌112 ( 8 ) 563 - 568 2017芋焼酎の香気形成に及ぼすアミノ酸の影響Reviewed

白石洋平, 安藤有加, 奥津果優, 吉﨑由美子, 二神泰基, 玉置尚徳, 和久豊, 髙峯和則 . 芋焼酎醪へのプロテアーゼ剤添加による揮発成分と官能評価への影響 . 日本醸造協会誌112 ( 7 ) 517 - 523 2017芋焼酎醪へのプロテアーゼ剤添加による揮発成分と官能評価への影響Reviewed

Yen Yen Sally Rahayu,· Yumiko Yoshizaki,· Keiko Yamaguchi, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Yoshihiro Sameshima, Kazunori Takamine . Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation . Food Chem224 398 - 406 2017Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentationReviewed

奥津果優，門岡千尋，小城章裕，吉﨑由美子，二神泰基，玉置尚徳，髙峯和則 . 中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査 . 生薬学雑誌71 ( 1 ) 41 - 48 2017中国及び韓国の市場品「神麹」における菌叢と含有成分の実態調査Reviewed

Kojo Toshihiro, Iwashita Kazuhiro, Onoue Masahira, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Futagami Taiki, Mori Kazuki, Tamaki Hisanori, Kadooka Chihiro, Komohara Marisa, Onitsuka Shiori, Tanimura Miya, Muroi Yukiko, Kurazono Shugo, Shiraishi Yohei, Oda Ken . Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis . The Journal of General and Applied Microbiology63 ( 6 ) 339 - 346 2017

Publisher：公益財団法人　応用微生物学・分子細胞生物学研究奨励会

Aspergillus luchuensis is a kuro (black) koji fungus that has been used as a starch degrader for the awamori- and shochu-making industries in Japan. In this study, we investigated the effect of ion beam irradiation on A. luchuensis RIB2601 and obtained a high starch-degrading mutant strain U1. Strain U1 showed reduced growth rate, whereas it showed higher α-amylase, glucoamylase, and α-glucosidase activities on a mycelial mass basis than the wild type (wt) strain both on agar plates and in rice koji. In addition, strain U1 showed higher N-acetylglucosamine content in the cell wall and higher sensitivity to calcofluor white, suggesting a deficiency in cell wall composition. Interestingly, produced protein showed higher expression of acid-labile α-amylase (AmyA) and glucoamylase (GlaA) in strain U1, although real-time RT-PCR indicated no significant change in the transcription of the amyA or glaA gene. These results suggested that the high amylolytic activity of strain U1 is attributable to a high AmyA and GlaA production level, but the elevated production is not due to transcriptional regulation of the corresponding genes. Furthermore, RNA-seq analysis indicated that strain U1 shows transcriptional changes in at least 604 genes related to oxidation-reduction, transport, and glucosamine-containing compound metabolic processes, which may be involved in the deficient cell wall composition of strain U1.

DOI： 10.2323/jgam.2017.02.004

Scopus

PubMed

Okutsu Kayu, Kadooka Chihiro, Kojo Akihiro, Yoshizaki Yumiko, Futagami Taiki, Tamaki Hisanori, Takamine Kazunori . Microbial Diversity and Chemical Constituents in "Shinkiku", a Fermented Crude Drug . Shoyakugaku Zasshi71 ( 1 ) 41 - 48 2017

Publisher：The Japanese Society of Pharmacognosy

"Shinkiku" is a traditional digestive drug prepared by the fermentation of wheat and some herbs with fermentative microbes. Shinkiku is manufactured in China and Korea, and also used in Japanese Kampo medicine as a component of Hangebyakujutsutemmato. However, there are currently no quality standards for shinkiku, and thus, the quality of shinkiku has considerable variation depending on its manufacturer. Although these variations would be partially derived from the differences in fermentative microbes, there are no studies about microbial diversities or chemical constituents in commercial shinkiku. Thus, we investigated the microbial diversity and chemical constituents of 15 commercial shinkiku samples to standardize its quality. PCR-denaturing gradient gel electrophoresis of 16S rDNA and ITS1 sequences revealed that different microbes such as Lactobacillus sp. and Candida sp. were present in each shinkiku sample. On the other hand, most shinkiku samples showed amylase (12/15 samples) and lipase activities (9/15 samples) that behave as digestants. In addition, all samples commonly contained ferulic acid (>10 nmol/g), which has anti-inflammatory and anti-oxidant activities. Thus, enzyme activities and ferulic acid were suggested to be one of the candidates for use as reference standards for the quality control of shinkiku. Exceptional shinkiku samples without enzyme activities showed a baked brown color, and ferulic acid content was inversely related with the brightness color of shinkiku (R2=0.47). Therefore, it seems that color indices would be effective to predict the quality of shinkiku such as enzyme activities and ferulic acid.

DOI： 10.24684/jspharm.71.1_41

Mori K. . Genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, used for brewing the Japanese distilled spirit shochu . Genome Announcements5 ( 41 ) 2017

Kadooka C, Onitsuka S, Uzawa M, Tashiro S, Kajiwara Y, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T . Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii. . The Journal of general and applied microbiology62 ( 3 ) 160 - 3 2016.7Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii.

Megumi Kido, Akihiro Asakawa, Ken-Ichiro Koyama, Toshio Takaoka, Aya Tajima, Shigeru Takaoka, Yumiko Yoshizaki, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima, Akio Inui . Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects . Peer J（PubMed 27069795 ） 2016.4Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjectsReviewed

Kim Myoung Hui,Yoshitake Kazuya,Takamine Kazunori, Lee Hyeong-un, Kim Won Sin . Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato . Korean Journal of Human Ecology25 ( 1 ) 89 - 97 2016.1Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet PotatoReviewed

Kayu Okutsu, Yumiko Yoshizaki, Mai Kojima, Kazuya Yoshitake, Hisanori Tamaki and Takamine Kazunori* . Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit . 122 168 - 174 2016Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spiritReviewed

Yohei Shiraishi,Yumiko Yoshizaki, Toshifumi Ono, Hiroaki Yamato, Kayu Okutsu, Hisanori Tamaki, Taiki Futagami, Sameshima Yoshihiro, and Kazunori Takamine . Characteristic odour compounds in shochu derived from rice koji . Journal of the Institute of Brewing122 381 - 389 2016Characteristic odour compounds in shochu derived from rice kojiReviewed

Yohei Shiraishi,Yumiko Yoshizaki, Toshifumi Ono, Hiroaki Yamato, Kayu Okutsu, Hisanori Tamaki, Taiki Futagami, Sameshima Yoshihiro, and Kazunori Takamine . Characteristic odour compounds in shochu derived from rice koji . Journal of the Institute of Brewing122 381 - 387 2016Characteristic odour compounds in shochu derived from rice kojiReviewed

Kido M, Asakawa A, Koyama KK, Takaoka T, Tajima A, Takaoka S, Yoshizaki Y, Okutsu K, Takamine KT, Sameshima Y, Inui A . Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects. . PeerJ4 e1853 2016Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects.

Okutsu K, Yoshizaki Y, Ikeda N, Kusano T, Hashimoto F, Takamine K . Antioxidants in heat-processed koji and the production mechanisms. . Food chemistry187 364 - 9 2015.11Antioxidants in heat-processed koji and the production mechanisms.

Megumi Kido, Akihiro Asakawa, Ken-Ichiro Koyama, Toshio Takaoka, Aya Tajima, Shigeru Takaoka, Yumiko Yoshizaki, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima, Akio Inui . Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects . Peer J 2015Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjectsReviewed

Kim, Myoung Hui1․Yoshitake, Kazuya․Takamine, Kazunori․Lee, Hyeong-un․Kim, Won Sin . Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato . Korean Journal of Human Ecology 2015Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet PotatoReviewed

Kayu Okutsu, Yumiko Yoshizaki, Mai Kojima, Kazuya Yoshitake, Hisanori Tamaki and Takamine Kazunori . Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit . Journal of the Institute of Brewing 2015Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spiritReviewed

Han-Seok, Ji-Eun Kang,　Seak-Tae Jeong, Chan-Woo Kim, and Kazunori Takamine . Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk . The Korean Journal of Mycology 2015Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional NurukReviewed

吉﨑由美子、松山晃佑、大庭暁紘、園田舟、奥津果優、玉置尚徳、髙峯和則 . サツマイモの加熱方法が芋焼酎香気に与える影響 . 日本醸造学会誌 2015サツマイモの加熱方法が芋焼酎香気に与える影響Reviewed

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Papers - TAKAMINE Kazunori