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  1. Article: Production of two types of phytase from Aspergillus oryzae during industrial koji making.

    Fujita, Jin / Shigeta, Seiko / Yamane, Yu-Ichi / Fukuda, Hisashi / Kizaki, Yasuzo / Wakabayashi, Saburo / Ono, Kazuhisa

    Journal of bioscience and bioengineering

    2005  Volume 95, Issue 5, Page(s) 460–465

    Abstract: ... an important role in supplying phosphate to yeast in the process of making sake. During koji making, two types ... type of phytase produced only in koji culture. The substrate specificity of Phy-II was sufficiently ... and glycerol 1-phosphate. In the process of making koji, Phy-I was produced at an early stage ...

    Abstract In our previous study, it was determined that phytase produced by Aspergillus oryzae plays an important role in supplying phosphate to yeast in the process of making sake. During koji making, two types of phytase (Phy-I and Phy-II) are produced. The purified phytases have high thermal and pH stability, in comparison to phytase purified from a submerged culture (ACP-II). In the present study, Phy-I and Phy-II retained their activities for 45 h. The NH2-terminal sequence of Phy-1, which is eight amino acids in length, was identical to that of ACP-II, but the molecular weights of these two forms, as estimated by SDS-PAGE, were quite different from each other (Phy-I, 120 kDa; ACP-II, 58 kDa). From the NH2-terminal amino acid sequence analysis of the predominant phytase (Phy-II), a molecular weight of 116 kDa was expected to reflect a new type of phytase produced only in koji culture. The substrate specificity of Phy-II was sufficiently broad that it hydrolyzed not only phytic acid and p-nitro phenyl phosphate, but also glucose 6-phosphate and glycerol 1-phosphate. In the process of making koji, Phy-I was produced at an early stage, followed by Phy-II; with both phytases being thought to function to hydrolyze phytic acid cooperatively.
    Language English
    Publishing date 2005-10-03
    Publishing country Japan
    Document type Journal Article
    ZDB-ID 1465387-4
    ISSN 1347-4421 ; 1389-1723
    ISSN (online) 1347-4421
    ISSN 1389-1723
    DOI 10.1016/s1389-1723(03)80045-2
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Some distinguishable properties between acid-stable and neutral types of alpha-amylases from acid-producing koji.

    Suganuma, Toshihiko / Fujita, Kiyotaka / Kitahara, Kanefumi

    Journal of bioscience and bioengineering

    2007  Volume 104, Issue 5, Page(s) 353–362

    Abstract: ... Aspergillus oryzae is the most important and popular in Japan, and has been used as yellow-koji in producing ... distilled liquor of shochu. The koji molds black-koji and white-koji produce two types of alpha-amylase ... the other koji's of citric acid-producing molds have often been used, such as in the production of a traditional ...

    Abstract The highly humid climate of Japan facilitates the growth of various molds. Among these molds, Aspergillus oryzae is the most important and popular in Japan, and has been used as yellow-koji in producing many traditional fermented beverages and foods, such as Japanese sake, and soy sauce. Taka-amylase A (TAA), a major enzyme produced by the mold, is well known worldwide to be a leading enzyme for industrial utilization and academic study, since many extensive studies have been carried out with TAA. In southern Kyushu, the other koji's of citric acid-producing molds have often been used, such as in the production of a traditional distilled liquor of shochu. The koji molds black-koji and white-koji produce two types of alpha-amylase, namely, acid-stable (AA) and common neutral (NA). The latter enzyme is enzymatically and genetically similar to TAA. In this review, we investigate AA from three molds, Aspergillus niger, A. kawachii and A. awamori, and the yeast Cryptococcus sp. regarding the distinguishable properties between AA and NA. (i) The N-terminus amino acid sequences of AA determined by molecular cloning started with the sequence of L-S-A-, whereas those of NA started with A-T-P-. (ii) Most of the full sequences of AA were composed of, besides a core catalytic domain, an extra domain of a hinge region and a carbohydrate binding domain, which could be responsible for raw-starch-digestibility. The AA from A. niger has no exceptionally extra domain, similarly to NA. (iii) Simple methods for distinguishing AA from NA using CNP-alpha-G3 and G5 as substrates were developed by our group. (iv) The number of subsite in AA on the basis of its cleavage pattern of maltooligosaccharides was estimated to be five, which differs from that of TAA, 7-9. AA has many advantages in industrial applications, such as its acid-stability, thermostability, and raw-starch digesting properties.
    MeSH term(s) Acids/chemistry ; Amino Acid Sequence ; Aspergillus/enzymology ; Aspergillus/growth & development ; Citric Acid/metabolism ; Cryptococcus/enzymology ; Food-Processing Industry ; Fungal Proteins ; Japan ; Oligosaccharides/chemistry ; Oligosaccharides/metabolism ; alpha-Amylases/chemistry ; alpha-Amylases/classification
    Chemical Substances Acids ; Fungal Proteins ; Oligosaccharides ; maltooligosaccharides ; Citric Acid (2968PHW8QP) ; alpha-Amylases (EC 3.2.1.1)
    Language English
    Publishing date 2007-11
    Publishing country Japan
    Document type Journal Article ; Review
    ZDB-ID 1465387-4
    ISSN 1347-4421 ; 1389-1723
    ISSN (online) 1347-4421
    ISSN 1389-1723
    DOI 10.1263/jbb.104.353
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article: Production and properties of phytase and acid phosphatase from a sake koji mold, Aspergillus oryzae.

    Fujita, Jin / Yamane, Yu-Ichi / Fukuda, Hisashi / Kizaki, Yasuzo / Wakabayashi, Saburo / Shigeta, Seiko / Suzuki, Osamu / Ono, Kazuhisa

    Journal of bioscience and bioengineering

    2005  Volume 95, Issue 4, Page(s) 348–353

    Abstract: We identified three types of acid phosphatase (ACP-I, ACP-II, and ACP-III) produced by Aspergillus oryzae in a submerged culture using only phytic acid as the phosphorous substrate. The optimum pH for the activities of the three enzymes was in the range ... ...

    Abstract We identified three types of acid phosphatase (ACP-I, ACP-II, and ACP-III) produced by Aspergillus oryzae in a submerged culture using only phytic acid as the phosphorous substrate. The optimum pH for the activities of the three enzymes was in the range of 4.5 to 5.5. Analysis of the substrate specificities of these enzymes revealed that ACP-I and ACP-III were acid phosphatases, and ACP-II was a phytase. These enzymes were produced during different periods of mycelial growth: ACP-II was produced during the early phase of cultivation (around 24 h), and ACP-I was produced between 24 to 72 h. ACP-III was detected after the production of ACP-I and ACP-II had ceased. The release of phosphate from phytic acid was expected to be due to the cooperative hydrolysis of these enzymes.
    Language English
    Publishing date 2005-10-03
    Publishing country Japan
    Document type Journal Article
    ZDB-ID 1465387-4
    ISSN 1347-4421 ; 1389-1723
    ISSN (online) 1347-4421
    ISSN 1389-1723
    DOI 10.1016/s1389-1723(03)80066-x
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Book ; Online: Advances in Biolinguistics : The Human Language Faculty and Its Biological Basis

    Fujita, Koji / Boeckx, Cedric

    2016  

    Keywords linguistics ; Biology, life sciences ; biolinquistics ; biology
    Size 1 electronic resource (276 pages)
    Publisher Taylor and Francis
    Document type Book ; Online
    Note English ; Open Access
    HBZ-ID HT021028322
    ISBN 9781138891722 ; 113889172X
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  5. Article ; Audio / Video: Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji

    Suganuma, T / Fujita, K / Kitahara, K

    Journal of bioscience and bioengineering. 2007, v. 104, issue 5

    2007  

    Abstract: ... Aspergillus oryzae is the most important and popular in Japan, and has been used as yellow-koji in producing ... distilled liquor of shochu. The koji molds black-koji and white-koji produce two types of α-amylase, namely ... the other koji's of citric acid-producing molds have often been used, such as in the production of a traditional ...

    Abstract The highly humid climate of Japan facilitates the growth of various molds. Among these molds, Aspergillus oryzae is the most important and popular in Japan, and has been used as yellow-koji in producing many traditional fermented beverages and foods, such as Japanese sake, and soy sauce. Taka-amylase A (TAA), a major enzyme produced by the mold, is well known worldwide to be a leading enzyme for industrial utilization and academic study, since many extensive studies have been carried out with TAA. In southern Kyushu, the other koji's of citric acid-producing molds have often been used, such as in the production of a traditional distilled liquor of shochu. The koji molds black-koji and white-koji produce two types of α-amylase, namely, acid-stable (AA) and common neutral (NA). The latter enzyme is enzymatically and genetically similar to TAA. In this review, we investigate AA from three molds, Aspergillus niger, A. kawachii and A. awamori, and the yeast Cryptococcus sp. regarding the distinguishable properties between AA and NA. (i) The N-terminus amino acid sequences of AA determined by molecular cloning started with the sequence of L-S-A-, whereas those of NA started with A-T-P-. (ii) Most of the full sequences of AA were composed of, besides a core catalytic domain, an extra domain of a hinge region and a carbohydrate binding domain, which could be responsible for raw-starch-digestibility. The AA from A. niger has no exceptionally extra domain, similarly to NA. (iii) Simple methods for distinguishing AA from NA using CNP-α-G3 and G5 as substrates were developed by our group. (iv) The number of subsite in AA on the basis of its cleavage pattern of maltooligosaccharides was estimated to be five, which differs from that of TAA, 7-9. AA has many advantages in industrial applications, such as its acid-stability, thermostability, and raw-starch digesting properties.
    Keywords acidity ; alpha-amylase ; koji ; humid zones ; Aspergillus oryzae ; Aspergillus niger ; Aspergillus awamori ; Cryptococcus (Hyphomycetes) ; enzyme substrates ; fermented foods ; Japan
    Language English
    Size p. 353-362.
    Document type Article ; Audio / Video
    DOI 10.1263/jbb.104.353
    Database NAL-Catalogue (AGRICOLA)

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  6. Article: [Prehospital Medical Care and Neurological Emergencies].

    Fujita, Koji

    No shinkei geka. Neurological surgery

    2023  Volume 51, Issue 6, Page(s) 958–967

    Abstract: To save the life of patients with critical illness, immediate medical intervention and rapid emergency medical evacuation are important; this is the basic concept of "prehospital emergency medical care." Doctor cars are designated as emergency vehicles, ... ...

    Abstract To save the life of patients with critical illness, immediate medical intervention and rapid emergency medical evacuation are important; this is the basic concept of "prehospital emergency medical care." Doctor cars are designated as emergency vehicles, and helicopter emergency medical services(HEMS)send doctors and nurses to emergency situations to quickly start the initial treatment and transport patients to medical institutions. In Japan, 56 medical helicopters have been deployed nationwide across 47 prefectures. According to a registry report in Japan, HEMS transport for cerebral ischemic stroke resulted in a higher rate of interventional treatment compared to that provided by ambulance transport and significantly affected favorable outcomes 1 month later. A questionnaire survey assessing doctor cars in Japan revealed disparities in the operation of doctor cars across facilities. The prehospital stroke scale effectively transports patients to stroke centers for endovascular thrombectomy for large-vessel occlusion. To demonstrate the usefulness of doctor cars and HEMS, the medical system should be tailored to the characteristics of the region of operation.
    MeSH term(s) Humans ; Emergencies ; Emergency Medical Services/methods ; Air Ambulances ; Stroke/diagnosis ; Stroke/therapy ; Thrombectomy ; Retrospective Studies
    Language Japanese
    Publishing date 2023-12-01
    Publishing country Japan
    Document type English Abstract ; Journal Article
    ZDB-ID 197053-7
    ISSN 1882-1251 ; 0301-2603
    ISSN (online) 1882-1251
    ISSN 0301-2603
    DOI 10.11477/mf.1436204843
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article: Production of cellulose- and xylan-degrading enzymes by a koji mold, aspergillus oryzae, and their contribution to the maceration of rice endosperm cell wall.

    Yamane, Yu-Ichi / Fujita, Jin / Shimizu, Ryu-Ichi / Hiyoshi, Akira / Fukuda, Hisashi / Kizaki, Yasuzo / Wakabayashi, Saburo

    Journal of bioscience and bioengineering

    2002  Volume 93, Issue 1, Page(s) 9–14

    Abstract: The production of cellulose- (CEL), xylan- (XYL), and pectin-degrading enzymes (PEC) by a koji mold ... investigated with regard to the utilization of available rice in the sake mash. The sake koji mold showed ... higher CEL and XYL productivities, whereas the miso and soy sauce koji molds showed higher PEC ...

    Abstract The production of cellulose- (CEL), xylan- (XYL), and pectin-degrading enzymes (PEC) by a koji mold, Aspergillus oryzae, was studied, and their contributions to the maceration of the rice endosperm cell wall were investigated with regard to the utilization of available rice in the sake mash. The sake koji mold showed higher CEL and XYL productivities, whereas the miso and soy sauce koji molds showed higher PEC productivity. Statistical analyses indicated that CEL and XYL contribute predominantly and synergistically to the maceration of the rice endosperm cell wall. A. oryzae produced at least three kinds of CEL (Cel-1, 2, 3) and two kinds of XYL (Xyl-1, 2) when cultured in a wheat bran medium. In the solid-state culture, the production of Cel-3 and Xyl-2 was markedly stimulated by decreasing the moisture content of the solid substrate, although the production levels of Cel-1 and Xyl-1 were almost the same. These data suggest that the production of Cel-3 and Xyl-2 is strongly influenced by culture conditions, and that water activity is one of the dominant factors in the regulation of their production.
    Language English
    Publishing date 2002
    Publishing country Japan
    Document type Journal Article
    ZDB-ID 1465387-4
    ISSN 1347-4421 ; 1389-1723
    ISSN (online) 1347-4421
    ISSN 1389-1723
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  8. Article ; Online: Concomitant spinal cord, vertebral body, and paraspinal muscle infarction

    Yoshitaka Tomoda / Satoshi Fujita / Koji Uhara / Yusuke Yasumoto

    Journal of General and Family Medicine, Vol 25, Iss 1, Pp 75-

    2024  Volume 76

    Keywords Neurology ; spinal cord infarction ; vertebral body infarction ; Medicine (General) ; R5-920
    Language English
    Publishing date 2024-01-01T00:00:00Z
    Publisher Wiley
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  9. Article ; Online: Concomitant spinal cord, vertebral body, and paraspinal muscle infarction.

    Tomoda, Yoshitaka / Fujita, Satoshi / Uhara, Koji / Yasumoto, Yusuke

    Journal of general and family medicine

    2023  Volume 25, Issue 1, Page(s) 75–76

    Language English
    Publishing date 2023-12-17
    Publishing country Japan
    Document type Case Reports
    ISSN 2189-7948
    ISSN (online) 2189-7948
    DOI 10.1002/jgf2.669
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  10. Article ; Online: La

    Yi, Wei / Kawasaki, Tatsushi / Zhang, Yang / Akamatsu, Hirofumi / Ota, Ryo / Torii, Shuki / Fujita, Koji

    Journal of the American Chemical Society

    2024  Volume 146, Issue 7, Page(s) 4570–4581

    Abstract: Rational design of ferroelectrics in layered perovskites, ... ...

    Abstract Rational design of ferroelectrics in layered perovskites, like
    Language English
    Publishing date 2024-02-06
    Publishing country United States
    Document type Journal Article
    ZDB-ID 3155-0
    ISSN 1520-5126 ; 0002-7863
    ISSN (online) 1520-5126
    ISSN 0002-7863
    DOI 10.1021/jacs.3c11546
    Database MEDical Literature Analysis and Retrieval System OnLINE

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