農学部研究紹介英語版2019-2020
12/40

8 Laboratory of Food Microbial Engineering Seiki TAKENO Associate Professor, Ph.D. Keywords: Applied microbiology, Metabolic engineering Corynebacterium glutamicum, Fatty acids and their derivatives, Vitamins Fermentation technology for the production of useful substances is one of the fields in which Japan has led the world. We are developing the industrial microorganism Corynebacterium glutamicum as a production platform not only for water-soluble metabolites, such as amino acids and nucleic acids, but also for water-insoluble lipids. Our current interests involve microbial production of useful fatty acids and vitamins derived therefrom (e.g., biotin). Biotin available in the world is exclusively manufactured from petroleum, and its microbial production has not been established. We are working on developing world’s first biotechnology with emphasizing originality and unique idea. Food Science and Biotechnology Division Development of production base of fatty acids and sulfur-containing fatty acid derivatives Development of environment-friendly process independent of fossil fuel Development of innovative strain engineering methodology with originality and practicality Fatty acid producer Biotin producer Corynebacterium glutamicum Wild type In our Lab, the latest technologies and Big Data on cells (genome information, in-silico metabolic maps, etc.) are used to create superior production strains. We developed C. glutamicum strains capable of producing fatty acids and biotin for the first time. Metabolic engineering to improve the production efficiency is ongoing in our Lab. 【Polyphenol rich white rice】 Laboratory of Chemistry for Functional Biomolecules Tomoyuki FUJITA Professor, Ph.D. Specific area of expertise: Food chemistry and Chemistry of natural products. Key words: Structure elucidation, Bioactive molecules, Food processing, High-hydrostatic pressure. Natural compounds from edible natural resources provide unlimited opportunities for new food ingredients for health promotion and disease prevention. Our laboratory has undertaken exploring unknown bioactive compounds e.g. enzymatic inhibitors from edible plants and mushrooms and elucidating their chemical structures. Additionally we attempt to use high-hydrostatic pressure equipment to propose new applications for increasing functionality of foodstuffs and unused bioresources. Screening for bioactive compounds on enzymatic inhibitors such as lipase and xanthine oxidase from edible plants and mushrooms. A C High-performance liquid chromatography system for quantitative analysis of food ingredients High-hydrostatic pressure (~100MPa) equipment for processing of grains and fruits Food Science and Biotechnology Division Utilization of high-hydrostatic pressure (HHP) technique for food processing of grains and fruits and for enzymatic reaction. 【Brown rice】 HHP polished

元のページ  ../index.html#12

このブックを見る