2021/04/23 更新

写真a

タマキ ヒサノリ
玉置 尚德
TAMAKI Hisanori
所属
農水産獣医学域農学系 農学部 附属焼酎・発酵学教育研究センター 教授
農水産獣医学域農学系 連合農学研究科  
職名
教授

学位

  • 農学博士 ( 1991年1月   京都大学 )

  • 農学修士 ( 1987年3月   京都大学 )

  • 農学士 ( 1985年3月   京都大学 )

研究キーワード

  • 醸造微生物学

  • 細胞生物学

  • シグナル伝達

  • 酵母

経歴

  • 鹿児島大学   醸造微生物学   教授

    2007年3月 - 現在

  • 鹿児島大学   生物機能化学    

    2007年3月 - 現在

所属学協会

  • American Society for Microbiology

    2015年10月 - 現在

  • 酵母研究会

    2015年10月 - 現在

  • 酵母遺伝学フォーラム

    2015年10月 - 現在

  • バイオインダストリー協会

    2015年10月 - 現在

  • 日本生物工学会

    2015年10月 - 現在

  • 日本生化学会

    2015年10月 - 現在

  • 日本農芸化学会

    2015年10月 - 現在

▼全件表示

 

論文

  • Takahashi S. .  The Escherichia coli CitT transporter can be used as a succinate exporter for succinate production .  Bioscience, biotechnology, and biochemistry85 ( 4 ) 981 - 988   2021年3月

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    出版者・発行元:Bioscience, biotechnology, and biochemistry  

    DOI: 10.1093/bbb/zbaa109

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  • Zeng C. .  Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression .  Journal of Food Science86 ( 3 ) 969 - 976   2021年3月

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    出版者・発行元:Journal of Food Science  

    DOI: 10.1111/1750-3841.15610

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  • Zeng C. .  The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation .  LWT139   2021年3月

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    出版者・発行元:LWT  

    DOI: 10.1016/j.lwt.2020.110580

    Scopus

  • Nakamura E. .  Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae .  Journal of Bioscience and Bioengineering131 ( 1 ) 68 - 76   2021年1月

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    出版者・発行元:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2020.09.002

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  • Iwasaki F. .  Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar .  Journal of Bioscience and Bioengineering130 ( 4 ) 360 - 366   2020年10月

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    出版者・発行元:Journal of Bioscience and Bioengineering  

    DOI: 10.1016/j.jbiosc.2020.05.006

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  • Kadooka C, Nakamura E, Kubo S, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T. .  Analysis of the fungal population involved in Katsuobushi production. .  Journal of General and Applied Microbiology66 ( 4 ) 239 - 243   2020年9月査読

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

    DOI: 10.2323/jgam.2019.09.003.

  • 門岡千尋、合原翔平、久保臣悟、尾上昌平、奥津果優、吉﨑由美子、髙峯和則、後藤正利、玉置尚徳、二神泰基 .  白麹菌Aspergillus luchuensis mut. kawachii NBRC 4308のアルビノ表現型の原因遺伝子の解析 .  日本醸造協会誌115 ( 6 )   2020年6月査読

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    記述言語:日本語   掲載種別:研究論文(学術雑誌)  

  • Miyamoto Aoi, Kadooka Chihiro, Mori Kazuki, Tagawa Yuki, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Goto Masatoshi, Tamaki Hisanori, Futagami Taiki .  サーチュインSirDはAspergillus luchuensis mut. kawachiiの固相発酵過程におけるα-アミラーゼ活性とクエン酸産生に関与する(Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process) .  Journal of Bioscience and Bioengineering129 ( 4 ) 454 - 466   2020年4月

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    出版者・発行元:(公社)日本生物工学会  

    白コウジカビAspergillus luchuensis mut. kawachiiの固相培養における、デンプン分解酵素とクエン酸産生の調節に対するサーチュインの役割を解析した。5種のサーチュイン遺伝子破壊株の性質解析により、これらの遺伝子がデンプン分解活性と酸性化に関与し、特にsirD破壊株では酸安定なα-アミラーゼ活性とクエン酸産生が低下した。sirD破壊株は菌糸の色が変化し、細胞壁合成阻害剤に高い感受性を示し、分生子形成が低下した。キャップ分析遺伝子発現と定量的RT-PCRを行ったところ、sirD破壊株において酸安定性α-アミラーゼ遺伝子とクエン酸エクスポーターの転写体レベルが低下していた。SirDはA.kawachiiの固相発酵において、酸安定性α-アミラーゼとクエン酸の産生を含む全体の転写調節に重要な役割を果たしていると考えられた。

  • Kadooka C. .  Lae A controls citric acid production through regulation of the citrate exporter-encoding cex A Gene in Aspergillus luchuensis mut. kawachii .  Applied and Environmental Microbiology86 ( 5 ) 1 - 17   2020年3月

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    出版者・発行元:Applied and Environmental Microbiology  

    DOI: 10.1128/AEM.01950-19

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  • Yin Xuan, Takamine Kazunori, Yoshizaki Yumiko, Kurazono Shugo, Sugimachi Mina, Takeuchi Haruka, Han Xing-Lin, Okutsu Kayu, Futagami Taiki, Tamaki Hisanori .  Characterization of Flavor Compounds in Rice-flavor <i>baijiu</i>, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, <i>awamori</i> and <i>kome-shochu</i> .  Food Science and Technology Research26 ( 3 ) 411 - 422   2020年

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    出版者・発行元:公益社団法人 日本食品科学工学会  

    <p>This study aimed to reveal the chemical and flavor profiles of rice-flavor <i>baijiu</i> by comparison with <i>awamori</i> and <i>kome-shochu</i>, traditional Japanese liquors. Rice-flavor <i>baijiu</i> is similar to <i>awamori</i> and <i>kome-shochu</i> with regard to ingredients and the fermentation starter. Of the 15 rice-flavor <i>baijiu</i> samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor <i>baijiu</i> samples. Compared to <i>awamori</i> and <i>kome-shochu</i>, rice-flavor <i>baijiu</i> contained more acetic acid. Thirty-four volatile compounds in rice-flavor <i>baijiu</i> were identified and quantified. In all, 18 compounds in rice-flavor <i>baijiu</i>, 15 in <i>awamori</i> and 13 in <i>kome-shochu</i> had an odor activity value (OAV) of >1. Of these, 11 compounds showed a three-fold higher OAV in rice-flavor <i>baijiu</i> than in <i>awamori</i> and <i>kome-shochu</i>. Principal component analysis revealed that ethyl lactate is a key volatile compound that is distinct to rice-flavor <i>baijiu</i>.</p>

    DOI: 10.3136/fstr.26.411

  • Kadooka C. .  A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachii .  Bioscience, Biotechnology and Biochemistry84 ( 10 ) 1 - 5   2020年

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    出版者・発行元:Bioscience, Biotechnology and Biochemistry  

    DOI: 10.1080/09168451.2020.1792761

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  • Wang Z, Okutsu K, Futagami T, Yoshizaki Y, Tamaki H, Maruyama T, Toume K, Komatsu K, Hashimoto F, Takamine K .  Microbial Community Structure and Chemical Constituents in <i>Shinkiku</i>, a Fermented Crude Drug Used in Kampo Medicine. .  Frontiers in nutrition7   115   2020年

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  • Kurokawa Y. .  Essential and distinct roles of phosphatidylinositol 4-kinases, Pik1p and Stt4p, in yeast autophagy .  Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids1864 ( 9 ) 1214 - 1225   2019年9月

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    出版者・発行元:Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids  

    DOI: 10.1016/j.bbalip.2019.05.004

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  • Suzuki H. .  Shochu slop is an excellent medium for Escherichia coli K-12 .  Letters in Applied Microbiology68 ( 6 ) 505 - 508   2019年6月

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    出版者・発行元:Letters in Applied Microbiology  

    DOI: 10.1111/lam.13148

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  • Kadooka C. .  Mitochondrial citrate transporters CtpA and YhmA are required for extracellular citric acid accumulation and contribute to cytosolic acetyl coenzyme A generation in Aspergillus luchuensis mut. Kawachii .  Applied and Environmental Microbiology85 ( 8 )   2019年4月

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    出版者・発行元:Applied and Environmental Microbiology  

    DOI: 10.1128/AEM.03136-18

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  • Tomioku K. .  Nanoscale domain formation of phosphatidylinositol 4-phosphate in the plasma and vacuolar membranes of living yeast cells .  European Journal of Cell Biology97 ( 4 ) 269 - 278   2018年5月

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    出版者・発行元:European Journal of Cell Biology  

    DOI: 10.1016/j.ejcb.2018.03.007

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  • Kazuki Mori, Chihiro Kadooka, Chika Masuda, Ai Muto, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Taiki Futagami, and Hisanori Tamaki. .  Genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, used for brewing the Japanese distilled spirit shochu. .  Genome Announcements5 ( 41 ) 17 - 17   2017年10月査読

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    記述言語:英語   掲載種別:研究論文(学術雑誌)   出版者・発行元:American Society for Microbiology  

  • Futagami T. .  Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster .  Yeast34 ( 10 ) 407 - 415   2017年10月

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    出版者・発行元:Yeast  

    DOI: 10.1002/yea.3243

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  • Rahayu Y. .  Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation .  Food Chemistry224   398 - 406   2017年6月

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    出版者・発行元:Food Chemistry  

    DOI: 10.1016/j.foodchem.2016.12.005

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  • 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 <i>Aspergillus luchuensis</i> obtained by ion beam mutagenesis .  The Journal of General and Applied Microbiology63 ( 6 ) 339 - 346   2017年

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    出版者・発行元:公益財団法人 応用微生物学・分子細胞生物学研究奨励会  

    <p><i>Aspergillus luchuensis</i> 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 <i>A. luchuensis</i> 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 <i>N</i>-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 <i>amyA</i> or <i>glaA</i> 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.</p>

    DOI: 10.2323/jgam.2017.02.004

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  • 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年

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    出版者・発行元:一般社団法人 日本生薬学会  

    <p>"<i>Shinkiku</i>" is a traditional digestive drug prepared by the fermentation of wheat and some herbs with fermentative microbes. <i>Shinkiku</i> is manufactured in China and Korea, and also used in Japanese <i>Kampo</i> medicine as a component of <i>Hangebyakujutsutemmato</i>. However, there are currently no quality standards for <i>shinkiku</i>, and thus, the quality of <i>shinkiku</i> 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 <i>shinkiku</i>. Thus, we investigated the microbial diversity and chemical constituents of 15 commercial <i>shinkiku</i> samples to standardize its quality. PCR-denaturing gradient gel electrophoresis of 16S rDNA and ITS1 sequences revealed that different microbes such as <i>Lactobacillus</i> sp. and <i>Candida</i> sp. were present in each <i>shinkiku</i> sample. On the other hand, most <i>shinkiku</i> 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 <i>shinkiku</i>. Exceptional <i>shinkiku</i> samples without enzyme activities showed a baked brown color, and ferulic acid content was inversely related with the brightness color of <i>shinkiku</i> (R<sup>2</sup>=0.47). Therefore, it seems that color indices would be effective to predict the quality of <i>shinkiku</i> such as enzyme activities and ferulic acid.</p>

    DOI: 10.24684/jspharm.71.1_41

  • Okutsu, K., Yoshizaki, Y., Takamine, K., Tamaki, H., Ito, K., and Sameshima, Y. .  Development of a heat-processing method for koji to enhance its antioxidant activity. .  J. Biosci. Bioeng.113 ( 3 ) 349 - 354   2012年3月査読

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

  • Yumiko Yoshizaki, Tomoka Susuki, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, and Yoshihiro Sameshima .  Characterization of glucoamylase and α-amylase from Monascus anka: Enhancedproduction of α-amylase in red koji. .  Journal of Bioscience and Bioengineering, 110 ( 6 ) 670 - 674   2010年8月査読

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    記述言語:日本語   掲載種別:研究論文(学術雑誌)  

  • Yoshida, E., Hidaka, M., Fushinobu, S., Koyanagi, T., Minami, H., Tamaki, H., Kitaoka, M., Katayama, T., and Kumagai, H. .  Role of a PA14 domain in determining substrate specificity of a glycoside hydrolase family 3 β-glucosidase from Kluyveromyces marxianus. .  Biochemical Journal431 ( 1 ) 39 - 49   2010年1月査読

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    記述言語:日本語   掲載種別:研究論文(学術雑誌)  

  • Yoshida, E., Hidaka, M., Fushinobu, S., Koyanagi, T., Minami, H., Tamaki, H., Kitaoka, M., Katayama, T., Kumagai, H. .  Purification, crystallization and preliminary X-ray analysis of β-glucosidase fromKluyveromyces marxianus NBRC177 .  Acta Crystallogr Sect F Struct Biol Cryst Commun. 65   1190 - 1192   2009年1月査読

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    記述言語:日本語   掲載種別:研究論文(学術雑誌)  

  • Takagi, Y., Akada, R., Kumagai, H., Yamamoto, K., and Tamaki, H. .  Loss of heterozygosity is induced in Candida albicans by ultraviolet irradiation. .  Appl. Microbiol. Biotechnol.77   1073 - 1082   2008年1月査読

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

  • Tamaki H., Shimada A., Ito Y., Ohya M., Takase J., Miyashita M., Miyagawa H., Nozaki H., Nakayama R., and Kumagai H. .  LPT1 encodes a membrane-bound O-acyltransferase involved in the acylation of lysophospholipids in the yeast Saccharomyces cerevisiae. .  J. Biol. Chem.282   34288 - 34298   2007年11月査読

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

  • Hong, J., Wang Y., Kumagai, H., and Tamaki, H. .  Construction of thermotolerant yeast expressing thermostable cellulase genes. .  J. Biotechnology103   114 - 123   2007年6月査読

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

▼全件表示

書籍等出版物

  • 遺伝子から見た応用微生物学

    玉置尚徳( 担当: 共著)

    朝倉書店  2008年1月 

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    記述言語:日本語 著書種別:学術書

  • 酵母のすべて

    玉置尚徳( 担当: 共著)

    シュプリンガージャパン  2007年9月 

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    記述言語:日本語 著書種別:学術書

MISC

  • 細胞膜リン脂質リモデリングへのアプローチ中心的役割を担う新規リゾリン脂質アシル転移酵素を酵母で同定

    玉置尚徳

    化学と生物   47 ( 1 )   8 - 10   2009年1月

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    記述言語:日本語   掲載種別:記事・総説・解説・論説等(学術雑誌)  

  • Glucose-Stimulated cAMP-PKA Pathway in Yeast Saccharomyces cerevisiae. 査読

    Tamaki H.

    J. Biotech. Bioeng.   104 ( 4 )   245 - 250   2007年10月

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    記述言語:英語   掲載種別:記事・総説・解説・論説等(学術雑誌)