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Zhu E, Hiramatsu K, Inoue T, Mori K, Tashiro K, Fujita K, Karashima T, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T. Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308. Biosci Biotechnol Biochem 2024; 88:816-823. [PMID: 38621718 DOI: 10.1093/bbb/zbae046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Accepted: 04/09/2024] [Indexed: 04/17/2024]
Abstract
In this study, we investigated a deleterious mutation in the β-xylosidase gene, xylA (AkxylA), in Aspergillus luchuensis mut. kawachii IFO 4308 by constructing an AkxylA disruptant and complementation strains of AkxylA and xylA derived from A. luchuensis RIB2604 (AlxylA), which does not harbor the mutation in xylA. Only the AlxylA complementation strain exhibited significantly higher growth and substantial β-xylosidase activity in medium containing xylan, accompanied by an increase in XylA expression. This resulted in lower xylobiose and higher xylose concentrations in the mash of barley shochu. These findings suggest that the mutation in xylA affects xylose levels during the fermentation process. Because the mutation in xylA was identified not only in the genome of strain IFO 4308 but also the genomes of other industrial strains of A. luchuensis and A. luchuensis mut. kawachii, these findings enhance our understanding of the genetic factors that affect the fermentation characteristics.
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Affiliation(s)
- Enkang Zhu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Kentaro Hiramatsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Taiga Inoue
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Kazuki Mori
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka, Japan
| | - Kosuke Tashiro
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka, Japan
| | - Kiyotaka Fujita
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | | | | | - Kayu Okutsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Yumiko Yoshizaki
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Hisanori Tamaki
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
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Inoue N, Tsuge K, Yanagita T, Oikawa A, Nagao K. Time-Course Metabolomic Analysis: Production of Betaine Structural Analogs by Fungal Fermentation of Seaweed. Metabolites 2024; 14:201. [PMID: 38668329 PMCID: PMC11051755 DOI: 10.3390/metabo14040201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 03/28/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
Betaine structural analogs are compounds characterized by the presence of positive and negative charges in a single molecule and have been reported to have physiological properties, such as anti-inflammatory activities. In this study, we performed a metabolomic analysis of metabolite composition changes during the fermentation of Neopyropia yezoensis, an edible red alga, with Aspergillus oryzae for 72 h. The results indicated that three specific betaine structural analogs (betaine, stachydrine, and carnitine) exhibited significant changes in production by the end of the 72 h fermentation period. Time-course analysis suggested that betaine was generated from the precursor choline at 12-24 h during the late stage of fungal growth, while stachydrine was generated from the precursor-related compound glutamic acid at 48-72 h during the sporulation stage. However, the contribution of the precursor lysine to the increased production of carnitine during the 12-72 h period was unclear. This study provides useful information on the efficient production of betaine structural analogs by the fungal fermentation of seaweed as well as various other food materials.
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Affiliation(s)
- Nao Inoue
- Department of Biological Resource Science, Saga University, 1 Honjo-machi, Saga 840-8502, Japan; (N.I.); (T.Y.)
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
| | - Keisuke Tsuge
- Saga Regional Industry Support Center, Saga 849-0932, Japan;
| | - Teruyoshi Yanagita
- Department of Biological Resource Science, Saga University, 1 Honjo-machi, Saga 840-8502, Japan; (N.I.); (T.Y.)
| | - Akira Oikawa
- Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan;
| | - Koji Nagao
- Department of Biological Resource Science, Saga University, 1 Honjo-machi, Saga 840-8502, Japan; (N.I.); (T.Y.)
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
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Miki S, Sakai K, Nakagawa T, Tanaka T, Liu L, Yamashita H, Kusumoto KI. Analysis of nitrogen source assimilation in industrial strains of Aspergillus oryzae. J Biosci Bioeng 2024; 137:231-238. [PMID: 38346913 DOI: 10.1016/j.jbiosc.2024.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/22/2023] [Accepted: 01/07/2024] [Indexed: 03/20/2024]
Abstract
Nitrogen source assimilation is important for the biological functions of fungi, and its pathway has been deeply studied. Aspergillus oryzae mutants defective in nitrogen source assimilation are known to grow poorly on Czapek-Dox (CD) medium. In this study, we found an industrial strain of A. oryzae that grew very poorly on a CD medium containing sodium nitrate as a nitrogen source. We used media with various nitrogen components to examine the steps affecting the nitrogen source assimilation pathway of this strain. The strain grew well on the CD medium supplied with nitrite salt or ammonium salt, suggesting that the strain was defective in nitrate assimilation step. To ascertain the gene causing the defect of nitrate assimilation, a gene expression vector harboring either niaD or crnA of A. oryzae RIB40 was introduced into the industrial strain. The industrial strain containing the crnA vector recovered its growth. This is the first report that a mutation of crnA causes poor growth on CD medium in an industrial strain of A. oryzae, and crnA can be used as a transformation marker for crnA deficient strains.
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Affiliation(s)
- Shouhei Miki
- Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harimacho, Abeno-ku, Osaka-shi, Osaka 545-0022, Japan; Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Kanae Sakai
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Takuro Nakagawa
- Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harimacho, Abeno-ku, Osaka-shi, Osaka 545-0022, Japan
| | - Takumi Tanaka
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Liyun Liu
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Hideyuki Yamashita
- Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harimacho, Abeno-ku, Osaka-shi, Osaka 545-0022, Japan
| | - Ken-Ichi Kusumoto
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
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Nose A, Shoji H, Kozaki D, Takeoka M. Reduction of the alcohol-stimulative taste of Japanese pot-distilled spirits. J Biosci Bioeng 2023; 136:287-294. [PMID: 37507256 DOI: 10.1016/j.jbiosc.2023.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 05/30/2023] [Accepted: 06/21/2023] [Indexed: 07/30/2023]
Abstract
The Japanese traditional pot-distilled spirit shochu has various tastes that are produced by variations in the manufacturing processes. In this study, an alcohol-stimulative taste was organoleptically evaluated using shochu samples, and the chemical components and proton nuclear magnetic resonance (1H NMR) spectra were measured. In some shochu samples, the alcohol-stimulative taste was weaker than that of the standard 15% (v/v) EtOH-H2O mixture, and the water-ethanol hydrogen-bonding structure was stronger compared to a water-ethanol solution. However, some shochu samples filtered with ion-exchange resin had a strong alcohol-stimulative taste comparable to that of the standard 15% (v/v) EtOH-H2O mixture, and the hydrogen-bonding structure was found to be similar to that of the water-ethanol solution. We also investigated the effect of MgCl2 on reducing the alcohol-stimulative taste, and it was observed most strongly with in shochu samples filtered with ion-exchange resin. The change in chemical shift values of the 1H NMR spectra was also the largest in ion-exchange resin filtered shochu samples. The sensory reduction in the alcohol-stimulative taste could be enhanced by the strengthening of the water-ethanol hydrogen-bonding structure. Shochu samples contained many components in larger quantities compared to vodkas. It was found that MgCl2 could reduce the alcohol-stimulative taste of shochu samples. Some salts, such as MgCl2, can be introduced into spirits through the water used to dilute the ethanol content before bottling the products. Our results indicated that some components, such as MgCl2, present in water used can reduce the alcohol-stimulative taste of different spirits produced worldwide.
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Affiliation(s)
- Akira Nose
- Department of Nutritional Sciences, Faculty of Human Ecology, Yasuda Women's University, 6-13-1 Yasuhigashi, Asaminami-ku, Hiroshima 731-0153, Japan.
| | - Hiroshi Shoji
- Technical Development Center, The Nikka Whisky Distilling Co., Ltd., 967 Matsuyama, Masuo, Kashiwa, Chiba 277-0033, Japan
| | - Daisuke Kozaki
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan
| | - Marino Takeoka
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan
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Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu. Molecules 2023; 28:molecules28062708. [PMID: 36985679 PMCID: PMC10053614 DOI: 10.3390/molecules28062708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/04/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu’s quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics.
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Futagami T. The white koji fungus Aspergillus luchuensis mut. kawachii. Biosci Biotechnol Biochem 2022; 86:574-584. [PMID: 35238900 DOI: 10.1093/bbb/zbac033] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 02/24/2022] [Indexed: 11/13/2022]
Abstract
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as α-amylase and glucoamylase. These enzymes convert starch contained in primary ingredients such as rice, barley, buckwheat, and sweet potato into glucose, which is subsequently utilized by the yeast Saccharomyces cerevisiae to produce ethanol. White koji fungus also secretes large amounts of citric acid, which lowers the pH of the shochu mash, thereby preventing the growth of undesired microbes and enabling stable production of shochu in relatively warm regions of Japan. This review describes the historical background, research tools, and recent advances in studies of the mechanism of citric acid production by white koji fungus.
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Affiliation(s)
- Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.,United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
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Futagami T, Goto M. Insights regarding sirtuin-dependent gene regulation during white koji production. Commun Integr Biol 2022; 15:92-95. [PMID: 35311223 PMCID: PMC8928858 DOI: 10.1080/19420889.2022.2051844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
White koji, a solid-state culture of Aspergillus luchuensis mut. kawachii using grains such as rice and barley, is used as a source of amylolytic enzymes and citric acid for the production of shochu, a traditional Japanese distilled spirit. We previously characterized changes in gene expression that affect the properties of white koji during the shochu production process; however, the underlying regulatory mechanisms were not determined. We then characterized the NAD+-dependent histone deacetylase sirtuin, an epigenetic regulator of various biological phenomena, in A. l. mut. kawachii and found that sirtuin SirD is involved in expression of α-amylase activity and citric acid accumulation. In this addendum study, we measured the NAD+/NADH redox state and found that the NAD+ level and NAD+/NADH ratio decrease during koji production, indicating that sirtuin activity declines in the late stages of koji culture. By comparing these results with transcriptomic data obtained in our previous studies, we estimate that approximately 35% of the gene expression changes during white koji production are SirD dependent. This study provides clues to the mechanism of gene expression regulation in A. l. mut. kawachii during the production of white koji.
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Affiliation(s)
- Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.,United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga, Japan
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Traditional and Latest Researches on Aspergillus oryzae and Related Koji Molds. J Fungi (Basel) 2021; 7:jof7121075. [PMID: 34947057 PMCID: PMC8703801 DOI: 10.3390/jof7121075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022] Open
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