2010 Fiscal Year Final Research Report
Understanding of high protein secretion capability in koji mold by molecular and cellular biology techniques and its use as a cell factory
| Project/Area Number |
18108002
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| Research Category |
Grant-in-Aid for Scientific Research (S)
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| Allocation Type | Single-year Grants |
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| Research Field |
Applied microbiology
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| Research Institution | The University of Tokyo |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
ARIOKA Manabu 東京大学, 大学院・農学生命科学研究科, 准教授 (20242159)
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| Project Period (FY) |
2006 – 2010
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| Keywords | 麹菌 / タンパク質分泌 / タンパク質生産 / エンドサイトーシス / 小胞体ストレス / 細胞工場 / 緑色蛍光タンパク質 / オートファジー |
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| Research Abstract |
Koji mold(Aspergillus oryzae) has been used for sake, soy sauce, and miso and is one of the most important microorganisms in Japan. A. oryzae has an ability of secreting a large amount of useful protein like enzymes. Protein secretion process in A. oryzae cell was precisely elucidated by molecular and cellular biological methods using the whole genome sequence information that was recently completed. Based on the results obtained above, koji mold strains producing a large amount of useful protein were successfully bred by gene disruption and mutant isolation.
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Research Products
(54 results)
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[Journal Article] Extracellular production of neoculin, a sweet-tasting heterodimeric protein with taste-modifying activity, by Aspergillus oryzae2006
Author(s)
K. Nakajima, T. Asakura, J. Maruyama, Y. Morita, H. Oike, A. Shimizu-Ibuka, T. Misaka, H. Sorimachi, S. Arai, K. Kitamoto, K. Abe
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Journal Title
Appl. Environ. Microbiol
Volume: 72
Pages: 3716-3723
Peer Reviewed
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