Elucidation of the HEMF formation mechanism in yeast and application to HEMF-enhancing technology in miso and soy sauce

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K13832
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: 秋田県総合食品研究センター
• Principal Investigator: Uehara Kenji 秋田県総合食品研究センター, 食品加工研究所, 主任研究員 (30781893)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: HEMF / Saccharomyces cerevisiae / Zygosaccharomyces rouxii / Miso and soy sauce / Acetaldehyde / Maillard reaction

Outline of Final Research Achievements

4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2H)-Furanone (HEMF), a functional furanone compound found in miso and soy sauce, is formed by yeast from precursors derived from Maillard reaction products (MRPs). In this study, we performed gene expression analysis in the presence of MRPs, revealing that ergosterol biosynthesis genes and iron uptake-related genes were induced, on the other hands, branched-chain amino acid biosynthesis genes were suppressed. Furthermore, the relationship between HEMF production and yeast-derived metabolites or coenzymes was verified, providing useful insights into the elucidation of the entire HEMF formation mechanism.

Free Research Field

応用微生物学

Academic Significance and Societal Importance of the Research Achievements

HEMFを含む食品は様々あるが、酵母発酵によりHEMFが生成される食品は味噌・醤油のみである。一方、酵母が関与するHEMF生成メカニズムは完全に解明されておらず、人為的な発酵調節によるHEMF生成制御技術は未だ確立されていない。本研究では前駆体を含むHEMF生成条件下での酵母の遺伝子応答を解析し、HEMF生成に影響を与える遺伝子や重要な代謝産物を明らかにした。今後生成メカニズムの全容が解明されれば、発酵条件の調節による発酵食品のHEMF高含有化に加え、HEMF高生産酵母の育種技術の開発にも応用され、日本の伝統的な発酵産業である味噌・醤油産業のさらなる発展に貢献できるものと考えられる。