8Laboratory of Food Microbial EngineeringSeiki TAKENOAssociate Professor, Ph.D. Keywords: Applied microbiology, Metabolic engineeringCorynebacterium glutamicum,Fatty acids and their derivatives, VitaminsFermentationtechnologyfortheproductionofusefulsubstancesisoneofthefieldsinwhichJapanhasledtheworld.WearedevelopingtheindustrialmicroorganismCorynebacteriumglutamicumasaproductionplatformnotonlyforwater-solublemetabolites,suchasaminoacidsandnucleicacids,butalsoforwater-insolublelipids.Ourcurrentinterestsinvolvemicrobialproductionofusefulfattyacidsandvitaminsderivedtherefrom(e.g.,biotin).Biotinavailableintheworldisexclusivelymanufacturedfrompetroleum,anditsmicrobialproductionhasnotbeenestablished.Weareworkingondevelopingworld’sfirstbiotechnologywithemphasizingoriginalityanduniqueidea.Food Science and Biotechnology DivisionDevelopment of production base of fatty acids and sulfur-containing fatty acid derivativesDevelopment ofenvironment-friendly process independent of fossil fuelDevelopment of innovativestrain engineering methodology with originality and practicalityFatty acidproducerBiotin producerCorynebacterium glutamicumWild type InourLab,thelatesttechnologiesandBigDataoncells(genomeinformation,in-silicometabolicmaps,etc.)areusedtocreatesuperiorproductionstrains.WedevelopedC.glutamicumstrainscapableofproducingfattyacidsandbiotinforthefirsttime.MetabolicengineeringtoimprovetheproductionefficiencyisongoinginourLab.【Polyphenol rich white rice】Laboratory of Chemistry for Functional BiomoleculesTomoyuki FUJITAProfessor, Ph.D.Specific area of expertise: Food chemistry and Chemistry of natural products.Key words: Structure elucidation, Bioactive molecules, Food processing, High-hydrostatic pressure. Naturalcompoundsfromediblenaturalresourcesprovideunlimitedopportunitiesfornewfoodingredientsforhealthpromotionanddiseaseprevention.Ourlaboratoryhasundertakenexploringunknownbioactivecompoundse.g.enzymaticinhibitorsfromedibleplantsandmushroomsandelucidatingtheirchemicalstructures.Additionally,weattempttousehigh-hydrostaticpressureequipmenttoproposenewapplicationsforincreasingfunctionalityoffoodstuffsandunusedbioresources.Screening for bioactive compounds on enzymatic inhibitors such as urease and xanthine oxidase and anti-oxidative substances from edible plants and mushrooms.ACLiquid chromatography/Mass spectrometry system for qualitative and quantitative analyses of food ingredientsHigh-hydrostatic pressure (~100MPa) equipment for processing of grains and fruits Food Science and Biotechnology DivisionUtilization of high-hydrostatic pressure (HHP) technique for food processing of grains such as brown rice and crude wheat and for enzymatic reaction.【Brown rice】HHPpolished
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