2014 Research results
1. Transfer of Cesium and Potassium from Grapes to Wine
- Author
- Nami Goto-Yamamoto, Kazuya Koyama, Kaori Tsukamoto, Hiroshi Kamigakiuchi, Masanori Sumihiro, Masaki Okuda, Tomokazu Hashiguchi, Katsumi Matsumaru, Haruhito Sekizawa, and Hitoshi Shimoi
- Abstract
- The food-processing transfer parameters of radioactive and stable cesium, as well as radioactive potassium, were determined from grapes to wine. The concentration of cesium in the pomace was higher than that in juice, as was the case of potassium. During white and blush wine fermentation, cesium concentration did not change significantly, while potassium concentration decreased. These results suggest that the absorbance of cesium by yeast is much lower than that of potassium in the wine-making environment. Generally, the food-processing retention factor (Fr, content in wine/content in grape) of radiocesium and stable cesium for red wine were higher than those for white wine, reflecting the yields of wine and the extraction of cesium during maceration.
- Source
- American Journal of Enology and Viticulture, 66, 143-147 (2014)
2. Analysis of Ferulic and p-Coumaric Acids in Japanese Rice for Sake Brewing
- Author
- Katsumi Hashizume, Toshihiko Ito, Airi Nakayama, and Masaki Okuda
- Abstract
- Ferulic and p-coumaric acids were analyzed in 50 rice (Oryza sativa L.) samples from 32 cultivars harvested in Japan. In brown rice, ferulic and p-coumaric acid levels ranged from 309 to 607 mg/kg and from 49 to 100 mg/kg, respectively. In 70% polished rice, ferulic and p-coumaric acid levels ranged from 27 to 103 mg/kg and from 0.4 to 3.5 mg/kg, respectively. Ratios of average phenolic acid levels in the 70% polished rice to the brown rice were 13.9% for ferulic acid and 1.9% for p-coumaric acid. The ferulic acid level was highly correlated between brown and 70% polished rice (R = 0.815; P < 0.01), but there was no clear correlation for p-coumaric acid. Phenolic acid levels in the 70% polished rice did not show any clear correlations between the analytical index measurements for sake brewing suitability (weight of 1,000 grains, water absorption, digestibility, crude protein, and potassium content). Phenolic acid levels in the 70% polished rice directly affected levels in the rice koji enzyme digest. The results indicated that phenolic acid levels in sake were affected by the levels in ingredient rice grains, which may then influence the sensory quality of sake.
- Source
- Cereal Chemistry 91, 45-49 (2014)
3. Regulation of Polyunsaturated Fatty Acid Biosynthesis by Seaweed Fucoxanthin and Its Metabolite in Cultured Hepatocytes
- Author
- Tsunehiro Aki, Masaya Yamamoto, Toshiaki Takahashi, Kohki Tomita, Rieko Toyoura, Kazuhiro Iwashita, Seiji Kawamoto, Masashi Hosokawa, Kazuo Miyashita, Kazuhisa Ono
- Abstract
- The effects of a seaweed carotenoid, fucoxanthin, and its physiological metabolite, fucoxanthinol, on the biosynthesis of polyunsaturated fatty acids (PUFA) were investigated using cultured rat hepatoma BRL-3A. The metabolism of α-linolenic acid (18:3n-3) was suppressed by the addition of these carotenoids, resulting in a decrease in the content of eicosapentaenoic acid (20:5n-3), which suggested a down-regulation of metabolic enzymes such as fatty acid desaturase and elongase. An increase in the content of docosahexaenoic acid (22:6n-3), as observed in previous studies in vivo, might be a buffering action to maintain the membrane fluidity. The suppressive effect of fucoxanthinol on Δ6 fatty acid desaturase was not at the level of gene expression but due to specific modifications of the protein via a ubiquitin-proteasome system. A proteomic analysis revealed several factors such as phosphatidylethanolamine-binding protein that might be involved in the observed action of fucoxanthin. These findings will contribute to studies on the elucidation of the precise molecular mechanisms underlying the regulation of PUFA biosynthesis by fucoxanthin.
- Source
- Lipids, 49, 133-141 (2014)
4. Analysis of Furfurals in Honkaku Shochu using SPME and GC/MS
- Author
- Hisashi Fukuda and Jinshun Han
- Abstract
- This analysis of furfural, 5-hydroxymethyl-2-furaldehyde, and 5-methyl-2-furaldehyde in Honkaku Shochu used Solid-Phase Microextraction (SPME) and Gas Chromatography / Mass Spectrometry (GC/MS).It confirmed the concentrations of the three compounds in Honkaku Shochu. The average concentration of 5-hydroxymethyl-2-furaldehyde was highest among the vacuum distillation Sake cake Shochu, atmospheric distillation Sake cake Shochu and other vacuum distillation Shochu. However, the average concentration of furfural were highest as an exception; in most cases furfural was the major part of furfurals in Honkaku Shochu. The average concentration of furfural was highest in atmospheric distillation of barley Shochu, followed by Awamori and Sweet potato Shochu. The average concentration of furfural in the atmospheric distillation products tended to be higher than that in vacuum distillation products. As 5-hydroxymethyl-2-furaldehyde and 5-methyl-2-furaldehyde are recognized at high ratios in the barrel storage products, there is a possibility that they have a relationship to chemical components derived from the barrels.
- Source
- J. Brew. Soc. Japan, 109, 194-198 (2014) in Japanese
5. Quantitative Analysis of Total Purine Content Using the HPLC-UV Method in Beer, Low-Malt Beer, and Third-Category Beer
- Author
- T. Hashimoto, T. Handa, Y. Kakudo, M. Kanai, K. Kaneko, C. Kenjo, M. Nakahara, W. Nakamura, A. Ohuchi, T. Watanabe
- Abstract
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- Relative repeatability standard deviation (RSDr) and repeatability limit (r95) for determination of total purine content using the HPLC-UV method ranged from 0.8 to 4.6% and 1.7 to 7.6 mg/L, respectively, and were judged acceptable.
- Relative reproducibility standard deviation (RSDR) and reproducibility limit (R95) for determination of total purine content using the HPLC-UV method ranged from 11.6 to 16.8% and 8.0 to 49.5 mg/L, respectively, and were judged acceptable
- Source
- Journal of the American Society Brewing Chemists, 72, 73-74 (2014)
6. Evaluation of microbial diversity in sulfite-added and sulfite-free wine by culture-dependent and -independent methods
- Author
- Masayuki Takahashi, Tami OHTA, Kazuo MASAKI, Akihiro MIZUNO, Nami GOTO-YAMAMOTO
- Abstract
- The difference in microbiota including non-lactic acid bacteria, non-acetic acid bacteria, and wild yeast during winemaking and in the end-products between sulfite-added and sulfite-free wine, was investigated using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and a culture-dependent method. There were differences between the microorganisms detected by PCR-DGGE and those detected by the culture-dependent method, probably because of the selectivity of culture medium and the characteristics of PCR-based method. In both the red wine and white wine, the microbial diversity of the sulfite-added wine was lower than that of the sulfite-free wine during fermentation. Tatumella terrea was detected from the fermenting must by PCR-DGGE and by the culture-dependent method, even though sulfite inhibited its growth to some extent. We confirmed that the addition of sulfite plays an important role in winemaking by inhibiting the growth of unexpected microorganisms, but on the other hand, it was revealed that some microorganisms can survive and grow in sulfite-added fermenting must. We also analyzed 15 samples of commercial wines by the PCR-DGGE method and detected various microorganisms. Among them, Sphingomonas sp., Pseudozyma sp., Ochromonas sp. and Methylophilus sp. were found for the first time in wine as far as we know. We did not identify a specific microorganism that was detected only from wines without sulfite addition. Thus, the microbiota of end-products seemed to be influenced by other factors, such as filtration before bottling, the production equipment and the storage environment.
- Source
- Journal of Bioscience and Bioengineering, 117, 569-575 (2014)
7. Modified COLD-PCR for detection of minor microorganisms in wine samples during the fermentation
- Author
- Masayuki Takahashi, Kazuo MASAKI, Akihiro MIZUNO, Nami GOTO-YAMAMOTO
- Abstract
- The detection of low-abundant microorganism is difficult when in a sample in which a specific microorganism represents an overwhelming majority using polymerase chain reaction (PCR)-based methods. A modified CO-amplification at Lower Denaturation temperature PCR (mCOLD-PCR) method was developed to detect low-abundant microorganisms using a double-strand RNA probe to inhibit the amplification of the sequence of a major microorganism. Combining the mCOLD-PCR and downstream application (e.g., denaturing gradient gel electrophoresis (DGGE) and next-generation sequencing (NGS)), low-abundant microorganisms were detected more efficiently, even when a specific microorganism represents an overwhelming majority of the sample. We demonstrated that mCOLD-PCR-DGGE enabled us to detect Schizosaccharomyces pombe in a model sample coexisting with 10,000 times as many Saccharomyces cerevisiae. When mCOLD-PCR-DGGE was applied in the microbiota analysis of a fermenting white wine, Candida sp. and Cladosporium sp., which were not detected by conventional PCR, were detected. According to the NGS analysis after mCOLD-PCR of a fermenting red wine, the detection ratio of Saccharomyces was decreased dramatically, and the detection ratios of other microorganisms and the numbers of genera detected were increased compared with the conventional PCR. Thus, the application of mCOLD-PCR will reveal comprehensive microbiota of fermented foods, beverages, and so on.
- Source
- Food Microbiology, 39, 74-80 (2014)
8. Functional analysis of histone deacetylase and its role in stress response, drug resistance and solid-state cultivation in Aspergillus oryzae.
- Author
- Moriyuki Kawauchi, Kazuhiro Iwashita
- Abstract
- In the eukaryotic cell, histone deacetylases (HDACs) play key roles in the regulation of fundamental cellular process such as development regulation, stress response, secondary metabolism and genome integrity. Here, we provide a comprehensive phenotypic analysis using HDAC disruptants in Aspergillus oryzae. Our study revealed that four HDACs, hdaA/Aohda1, hdaB/Aorpd3, hdaD/Aohos2 and hst4/AohstD were involved in stress response, cell wall synthesis and chromatin integrity in A. oryzae. Osmotic stress sensitivity of HDAC disruptants differed between plate cultures and liquid cultures, suggesting that HDACs adapt to the difference environmental conditions. Using a common A. oryzae fermentation medium, rice-koji, we also characterized HDACs related to growth and enzyme production to investigate which HDACs will be required for adaptation to environmental conditions and stress resistances. Because HDACs are widely conserved, our study has broad applications and may inform work with filamentous fungi and other eukaryote.
- Source
- Journal of Bioscience and Bioengineering, 118(2), 172-176 (2014)
9. Relationship between Medium-Chain Fatty Acid Contents and Organoleptic Properties of Japanese Sake
- Author
- Kei Takahashi, Fumihiko Tsuchiya, Atsuko Isogai
- Abstract
- Medium-chain fatty acids (MCFAs) and ethyl esters are considered to contribute to some organoleptic properties, such as fatty odor and bitterness in Japanese sake. However, the relationships between these compounds and the organoleptic properties of sake remain unclear. Here, we quantified MCFAs and ethyl hexanoate in ginjo sake using gas chromatography with a flame ionization detector (GC-FID). The hexanoic acid concentration strongly correlated with fatty odor (p < 0.0001). The octanoic acid/hexanoic acid ratio correlated with butanoic acid concentration, which is likely correlated with inharmonious bitter taste. Multiple comparison analysis revealed that the ethyl hexanoate level was negatively correlated with bitterness. We then identified other chemical compounds correlating with fatty odor and bitterness using comprehensive two-dimensional GC coupled with time-of-flight mass spectrometry. By performing correlation analysis between certain compounds and sensory values following statistical selection for chemical compounds, we identified several candidate compounds correlating with fatty odor and bitterness in sake.
- Source
- Journal of Agricultural and Food Chemistry, 62(33), 8478-8485 (2014)
10. Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation
- Author
- Kei Sasaki, Nahoko Nishibori, Muneyoshi Kanai, Atsuko Isogai, Osamu Yamada, Nami Goto-Yamamoto, and Tsutomu Fujii
- Abstract
- Dimethyl trisulfide (DMTS) is known to be responsible for hineka, an off-flavor that develops during storage, in sake. Previous studies have attempted to elucidate the mechanism of DMTS formation during sake storage, but the mechanism underlying DMTS formation remains unclear. In this study, we determined the sake-preparation conditions that affect DMTS formation. We analyzed 76 sake samples immediately after filtration, which were donated by sake-producing companies. We measured the DMTS concentration in sake after 7 days of storage at 70℃ (DMTS-pp) using gas chromatography/mass spectrometry. In the statistical analysis, DMTS-pp was set as the objective variable, whereas the preparation conditions and analytical results for sake were set as the explanatory variables. We used multiple linear regression (MLR) analysis with a stepwise method and partial least squares regression (PLSR) to analyze the data. The statistical analysis showed that the significant factors for DMTS-pp were the average temperature in the moromi mash (Temp ave), the total daily temperature in the moromi mash (Temp sum), the concentration of sulfur-containing amino acids in sake, and the Zn concentration in sake. These factors explained 63.4% of the variance in DMTS-pp according to the MLR analysis and 64.2% according to the PLSR analysis. Further MLR analysis showed that Temp ave in early stage and Temp sum in later stage were important factors for DMTS-pp. This result suggests that the rice dissolution caused by high Temp ave in early stage and yeast cell lysis caused by high Temp sum in later stage contribute to high DMTS-pp.
- Source
- Journal of Bioscience and Bioengineering, 118(2), 166-171 (2014)
11. Functional characterization of a new grapevine MYB transcription factor and regulation of proanthocyanidin biosynthesis in grapes
- Author
- Kazuya Koyama, Nineyo Numata, Ikuko Nakajima, NamiGoto-Yamamoto, Hideo Matsumura and Nobukazu Tanaka
- Abstract
- A new regulator of proanthocyanidin (PA) biosynthesis in grapes was found by screening genes coordinately expressed with PA accumulation under different light conditions using a substantially improved method of serial analysis of gene expression (SuperSAGE). This R2R3-MYB transcription factor, VvMYBPAR, shows high protein sequence similarity with PA biosynthesis-regulating plant MYBs, such as VvMYBPA2 and TRANSPARENT TESTA2. Its transcript levels were relatively high in the skins of young berries, whereas the levels were higher in the seeds and at a maximum around veraison. In addition to its response to modified light conditions, the gene responded to abscisic acid application in the skins of cultured berries. Among the PA-specific branch genes, this transcript profile was not correlated with that of VvANR and VvLAR1 but was closely related to that of VvLAR2, suggesting different regulation of PA-specific branch genes from that of a known PA regulator, VvMYBPA2. The PA-specific regulation of VvMYBPAR was confirmed by VvMYBPAR constitutive expression in Arabidopsis in which the transgene specifically induced PA biosynthetic genes and resulted in PA accumulation in plants grown on sucrose-supplemented media to induce anthocyanin synthesis. A transient reporter assay using grapevine cells showed that VvMYBPAR activated the promoters on PA-specific branch genes and candidate genes associated with modification and transport of monomeric PA precursors, as well as the promoters of VvCHS3 and VvF3′5′Hd in the common flavonoid pathway, but not that of VvUFGT on the anthocyanin-specific branch. This new factor suggests the polygenic regulation of PA biosynthesis in grapes by closely related MYB transcription factors.
- Source
- Journal of Experimental Botany, 65(15), 4433-4449 (2014)
12. Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production
- Author
- Nobuhiko MUKAI, Kazuo MASAKI, Tsutomu FUJII, Haruyuki IEFUJI
- Abstract
- Among industrial yeasts used for alcoholic beverage production, most wine and weizen beer yeasts decarboxylate ferulic acid to 4-vinylguaiacol, which has a smoke-like flavor, whereas sake, shochu, top-fermenting, and bottom-fermenting yeast strains lack this ability. However, the factors underlying this difference among industrial yeasts are not clear. We previously confirmed that both PAD1 (phenylacrylic acid decarboxylase gene, YDR538W) and FDC1 (ferulic acid decarboxylase gene, YDR539W) are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae. In the present study, single nucleotide polymorphisms (SNPs) of PAD1 and FDC1 in sake, shochu, wine, weizen, top-fermenting, bottom-fermenting, and laboratory yeast strains were examined to clarify the differences in ferulic acid decarboxylation ability between these types of yeast. For PAD1, a nonsense mutation was observed in the gene sequence of standard top-fermenting yeast. Gene sequence analysis of FDC1 revealed that sake, shochu, and standard top-fermenting yeasts contained a nonsense mutation, whereas a frameshift mutation was identified in the FDC1 gene of bottom-fermenting yeast. No nonsense or frameshift mutations were detected in laboratory, wine, or weizen beer yeast strains. When FDC1 was introduced into sake and shochu yeast strains, the transformants exhibited ferulic acid decarboxylation activity. Our findings indicate that a positive relationship exists between SNPs in PAD1 and FDC1 genes and the ferulic acid decarboxylation ability of industrial yeast strains.
- Source
- Journal of Bioscience and Bioengineering, 118(1), 50-55 (2014)
13. Heterologous production of horseradish peroxidase C1a by the basidiomycete yeast Cryptococcus sp. S-2 using codon and signal optimizations.
- Author
- Yuu Utashima, Hirotaka Matsumoto, Kazuo Masaki, Haruyuki Iefuji
- Abstract
- In the present study, we attempted to improve the production of recombinant horseradish peroxidase C1a (HRP-C1a; a heme-binding protein) by Cryptococcus sp. S-2. Both native and codon-optimized HRP-C1a genes were expressed under the control of a high-level expression promoter. When the HRP-C1a gene with native codons was expressed, poly(A) tails tended to be added within the coding region, producing truncated messenger RNAs (mRNAs) that lacked the 3′ ends. Codon optimization prevented polyadenylation within the coding region and increased both the mRNA and protein levels of active HRP-C1a. To improve secretion of the recombinant protein, we tested five types of N-terminal signal peptide (NTP). These included the native HRP-C1a NTP (C1a-NTP), short and long xylanase secretion signals (X1-NTP and X2-NTP), cutinase signal (C-NTP), and amylase signal (A-NTP), with and without a C-terminal propeptide (CTP). X2-NTP without CTP resulted in the highest HRP-C1a secretion into the culture medium. HRP-C1a secretion was further increased by using xylose fed-batch fermentation. The production of HRP-C1a in this study was 2.7 and 15 times higher than the production reported in previous studies that used insect cell and Pichia expression systems, respectively.
- Source
- Applied Microbiology and Biotechnology, 98, 7893-7900, (2014)
14. Reduction of Ethyl Carbamate in Ume Liqueur by the Removal of Hydrogen Cyanide
- Author
- Tomokazu HASHIGUCHI, Hanae IZU, Katsumi MATSUMARU
- Abstract
- We attempted to reduce ethyl carbamate in ume liqueur by the removal of hydrogen cyanide--which is a precursor of ethyl carbamate-- using soda lime. Ume liqueurs were steeped by stirring under the conditions of placing soda lime in the headspace. The ethyl carbamate and hydrogen cyanide concentrations in the experimental groups were reduced by 70% and 79%, respectively, as compared with the control group. There were no significant differences between the control and experimental groups in alcohol content, specific gravity, pH, total acidity, or sensory evaluation.
- Source
- J. Brew. Soc. Japan, 109, 613-617 (2014) in Japanese
15. Analysis of Sake Components Presented to Sake Contest 2013
- Author
- Tsutomu Fujii, Atsuko Isogai, Hanae Izu, Ryoko Kanda, Katsumi Matsumaru and Yasuzo Kizaki
- Source
- Report of the Research Institute of Brewing, 186, 1-16 (2014) in Japanese
16. Yeast cell lysis enhances dimethyl trisulfide formation in sake
- Author
- Nahoko Nishibori, Kei Sasaki, Yuta Okimori, Atsuko Isogai, Osamu Yamada, Tsutomu Fujii and Nami Goto-Yamamoto
- Abstract
- The present study showed that the lysis of yeast cells and subsequent release of cell contents in sake mash accelerated dimethyl trisulfide (DMTS) formation. Among these, heat unstable and relatively high molecular weight compounds were assumed to be enzymes; thus, enzymatic reactions probably contribute to DMTS formation.
- Source
- Journal of Bioscience and Bioengineering, 118(5), 526-528 (2014)
17. Beneficial Effect of a Low Dose of Ethanol on Liver Function and Serum Urate in Rats Fed a High-Fat Diet.
- Author
- Aimi OSAKI, Yukako OKAZAKI, Akioko KIMOTO, Hanae IZU, Norihisa KATO
- Abstract
- This study investigated the effects of the consumption of 1% or 2% (v/v) ethanol in drinking water for 12 wk on rats fed a high-fat diet. Body weight gain, food intake, and fluid intake were unaffected by ethanol intake. Adipose tissue weight, and serum glucose and lipids were unaffected. Compared to the control (no ethanol), 1% ethanol intake significantly reduced serum levels of alanine aminotransferase (ALT), lactate dehydrogenase (LDH), and ammonia (p < 0.05), whereas 2% ethanol intake did so to a lesser extent. Serum urate was significantly lower in both the 1% and 2% ethanol groups than that in the control group (p < 0.05). The results suggest a low dose of ethanol has beneficial effects on liver function and serum urate in rats fed a high-fat diet.
- Source
- Journal of Nutritional Science Vitaminology, 60, 408-412 (2014)
18. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake
- Author
- Natsuki Mimura, Atsuko Isogai, Kazuhiro Iwashita, Takeshi Bamba, and Eiichiro Fukusaki
- Abstract
- Sake is a Japanese traditional alcoholic beverage, which is produced by simultaneous saccharification and alcohol fermentation of polished and steamed rice by Aspergillus oryzae and Saccharomyces cerevisiae. About 300 compounds have been identified in sake, and the contribution of individual components to the sake flavor has been examined at the same time. However, only a few compounds could explain the characteristics alone and most of the attributes still remain unclear. The purpose of this study was to examine the relationship between the component profile and the attributes of sake. Gas chromatography coupled with mass spectrometry (GC/MS)-based non-targeted analysis was employed to obtain the low molecular weight component profile of Japanese sake including both nonvolatile and volatile compounds. Sake attributes and overall quality were assessed by analytical descriptive sensory test and the prediction model of the sensory score from the component profile was constructed by means of orthogonal projections to latent structures (OPLS) regression analysis. Our results showed that 12 sake attributes [ginjo-ka (aroma of premium ginjo sake), grassy/aldehydic odor, sweet aroma/caramel/burnt odor, sulfury odor, sour taste, umami, bitter taste, body, amakara (dryness), aftertaste, pungent/smoothness and appearance] and overall quality were accurately explained by component profiles. In addition, we were able to select statistically significant components according to variable importance on projection (VIP). Our methodology clarified the correlation between sake attribute and 200 low molecular components and presented the importance of each component thus, providing new insights to the flavor study of sake.
- Source
- Journal of Bioscience and Bioengineering, 118(4) 2014, 406-414 (2014)
19. Characteristics of volatile composition of Kokuto Shochu in Honkaku Shochu.
- Author
- Hisashi FUKUDA and Jinshun HAN
- Abstract
- To classify their compounds of Kokuto Shochu and the other Shochu, we analyzed 78 volatile compounds by head space solid phase micro extraction (SPME), and 6 volatile compounds by direct head space analysis. There was a significant difference in 21 volatile compounds between Kokuto Shochu and the other Shochu. Especially, 2,5-dimethylpyrazine and 2-Ethyl-5(6)-methylpyrazine were detected in Kokuto Shochu, but not detected in the other Shochu with some exceptions. These compounds were detected in Kokuto solution distilled and they were considered to originate from Kokuto. In a stepwise discriminant analysis procedure using 2,5-dimethylpyrazine, nerolidol, ethyl isobutyrate, ethyl undecanoate, β-phenethyl acetate, and β-phenethyl alcohol, they were classified into Kokuto shochu and the other shochu.
- Source
- J. Brew. Soc. Japan, 109, 735-744 (2014) in Japanese
20. The behavior of stable 133Cs and other inorganic elements during shochu making
- Author
- Masaki Okuda, Osamu Mizutani, Muneyoshi Kanai, Masahiro Sumihiro, Midori Joyo, Nami Goto-Yamamoto, Hisashi Fukuda, Osamu Yamada
- Abstract
- Stable 133Cs is a useful analogue for predicting the behavior of radioactive Cs. The contamination of radioactive Cs to food has been a matter of great concern following the accident at the Fukushima Daiichi Nuclear Power Plant resulting from the Great East Japan Earthquake and tsunami in March 2011 caused a large release of radionuclides. In this study, the behavior of stable 133Cs and other 18 inorganic elements were investigated in the production of shochu, Japanese distilled liquor. After distilling, the 133Cs and almost all other inorganic elements were not detected in the distillate, essentially remaining in the vinasse of the shochu mashes. Therefore, even using the raw materials containing radioactive cesium and other inorganic elements for shochu making, these inorganic elements would not be transferred from the ingredients to shochu by distilling.
- Source
- J. Brew. Soc. Japan, 109,808-812(2014) in Japanese
21. Changes during polishing in mineral concentrations of rice grains used for sake making
- Author
- Masaki Okuda, Midori Joyo, Hisashi Fukuda, Nami Goto-Yamamoto
- Abstract
- Changes during polishing in elemental concentrations of rice grains used for sake making were examined by using ICP-AES, ICP-MS and Duma methods. The validity of a multi-element analysis was confirmed, and the concentrations of 26 elements in polished rice grains were quantified. As the polishing ratio (wt. of polished rice/wt. of brown rice) lowered, the concentrations of N, S, Cd, Cu, As and Mo decreased linearly from brown rice to 30% of the polishing ratio. On the other hand, the concentrations of the other 20 elements decreased rapidly from brown rice to 70% of the polishing ratio. The decreasing ratios of the element concentrations by polishing were different among the elements although the most minerals were abundantly distributed at the outer layers of the rice grains.
- Source
- J. Brew. Soc. Japan, 109,887-900 (2014) in Japanese
22. Determination of Ethanol in Low Alcohol Beer by Headspace GC-FID
- Author
- Atsushi OHUCHI, Mikiko ASAKAWA, Makoto KANAUCHI, Kazutaka KUSAKA, Hiroshi TAKAKUWA, Souichiro TATSU, Fumihiko TSUCHIYA, Yayoi TSUKADA, Takayuki WATANABE
- Abstract
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- Relative repeatability standard deviation (RSDr) and repeatability limit (r95) for determination of ethanol content using the headspace GC-FID method ranged from 0.6 to 2.3% and from 0.0003 to 0.0209 v/v%, respectively, and were judged acceptable.
- Relative reproducibility standard deviation (RSDR) and reproducibility limit (R95) for determination of ethanol content using the headspace GC-FID method ranged from 1.5 to 4.3% and from 0.0006 to 0.0809 v/v%, respectively, and were judged acceptable.
- Source
- Journal of the American Society of Brewing Chemists, 72, 307-308 (2014)
23. Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method
- Author
- Masayuki Takahashi, Yasuko KITA, Kazutaka KUSAKA, Akihiro MIZUNO, Nami GOTO-YAMAMOTO
- Abstract
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Aims
In the brewing industry, microbial management is very important for stabilizing the quality of the product. We investigated the detailed microbial community of beer during fermentation and maturation, to manage beer microbiology in more detail.
Methods and Results
We brewed a beer (all-malt) and two beerlike beverages (half- and low-malt) in pilot-scale fermentation and investigated the microbial community of them using a next-generation sequencer (454 GS FLX titanium), quantitative PCR, flow cytometry and a culture-dependent method. From 28 to 88 genera of bacteria and from 9 to 38 genera of eukaryotic microorganisms were detected in each sample. Almost all micro-organisms died out during the boiling process. However, bacteria belonging to the genera Acidovorax, Bacillus, Brevundimonas, Caulobacter, Chryseobacterium, Methylobacterium, Paenibacillus, Polaromonas, Pseudomonas, Ralstonia, Sphingomonas, Stenotrophomonas, Tepidimonas and Tissierella were detected at the early and middle stage of fermentation, even though their cell densities were low (below approx. 103 cells/mL) and they were not almost detected at the end of fermentation.
Conclusions
We revealed that the microbial community of beer during fermentation and maturation is very diverse and several bacteria possibly survive during fermentation.
Significance and Impact of the Study
In this study, we revealed the detailed microbial communities of beer using next-generation sequencing. Some of the micro-organisms detected in this study were found in beer brewing process for the first time. Additionally, the possibility of growth of several bacteria at the early and middle stage of fermentation was suggested.
- Source
- Journal of Applied Microbiology, 118, 454-469 (2015)
24. Components of taru-sake enhance the umami taste in foods
- Author
- Yoshifumi TAKAO, Toshinari Takahashi, Akiko FUJITA, Katsumi MATSUMARU, Haruhiko MIZOGUCH
- Abstract
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Taru-sake is a Japanese sake characterized by the refreshing wooden aroma of Japanese cedar (Cryptomeria Japonica). In our previous study, we reported the isolation, identification, and the biochemical functions of the unique ingredients such as sesquiterpenoides, diterpenes, norlignanes, and ferulic acid, which were all derived from the cedar cask. Recently we reported the effect on the taste of oily food paired with taru-sake using a sensory test.
Owing to developing taste sensors with global selectivity, artificial taste sensors have been used instead of gustatory testing for the evaluation of five basic tastes for food and liquor. Therefore, the effect on taste of food paired with taru-sake was evaluated by means of human gustatory tests and also by the evaluation of taste intensity using a taste sensor. Taru-sake has been shown to increase umami intensity of steamed clams in a gustatory test, and the intensity values of various sea foods determined by the taste sensor were consistent with the above results from the gustatory test. Cedar wood extracts and taru-sake concentrates were substituted for taru-sake, and the umami increasing effect was evaluated with a taste sensor. The results indicate that the umami increasing effect results from non-volatile polar substances in taru-sake.
- Source
- J. Brew. Soc. Japan, 110, 48-55 (2015) in Japanese
25. Effects of Fragrant Compounds Including in Sake and Shochu on Neuronal Receptors
- Author
- Yasue YAMADA, Shuichi MASUDA, Shouta YAMAMOTO, Hanae IZU
- Abstract
- N-methyl-D-aspartate-type glutamate receptors （NMDA receptors） and gamma-amino butyric acid type A receptors （GABAA receptor） are widely distributed in the central nervous system. NMDA receptors play critical roles in synaptic plasticity. GABAA receptors can mediate inhibitory neurotransmission by hyperpolarizing the membrane of the postsynaptic neuron, resulting in an inhibitory postsynaptic potential that decreases the probability of firing. The molecular mechanism of function of the fragrant constituents as ingredients of herbal essential oil and liquor on people's moods or consciousness are still unclear. In order to understand the effect of fragrant compounds on neural activity, we investigated the effects of 13 fragrant constituents in sake and shochu on activities of GluN1/GluN2A and GluN1/GluN2B subtype NMDA receptors and GABAA receptor which had been expressed in Xenopus oocytes. Twelve out of 13 fragrant compounds contained in sake or shochu inhibited the channel activity of GluN1/GluN2A and GluN1/GluN2B receptors. Phenethyl alcohol, nerol, and geraniol potentiated GABAA receptor activity. In an elevated plus-maze test, significant anxiolytic effects were observed in the presence of phenethyl alcohol and citronellol. These results suggest that other than ethanol, many other minor components in sake and shochu play an important role in inhibiting NMDA receptors channel and potentiating the GABAA receptor-mediated response.
- Source
- Aroma Research, 16(1), 66-73 (2015) in Japanese
26. Screening of high-level 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone-producing strains from a collection of gene deletion mutants of Saccharomyces cerevisiae.
- Author
- Kenji UEHARA, Jun WATANABE, Takeshi AKAO, Daisuke WATANABE, Yoshinobu MOGI and Hitoshi SHIMOI
- Abstract
- 4-Hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF) is an important flavor compound that contributes to the sensory properties of many natural products, particularly soy sauce and soybean paste. The compound exhibits a caramel-like aroma and several important physiological activities, such as strong antioxidant activity. HEMF is produced by yeast species in soy sauce manufacturing; however, the enzymes involved in HEMF production remain unknown, hindering efforts to breed yeasts with high-level HEMF production. In this study, we identified high-level HEMF-producing mutants among a Saccharomyces cerevisiae gene deletion mutant collection. Fourteen deletion mutants were screened as high-level HEMF-producing mutants, and the ADH1 gene deletion mutant (adh1Δ) exhibited the maximum HEMF production capacity. Further investigations of the adh1Δ mutant implied that acetaldehyde accumulation contributes to HEMF production, agreeing with previous findings. Therefore, acetaldehyde might be a precursor for HEMF. The ADH1 gene deletion mutant of Zygosaccharomyces rouxii, which is the dominant strain of yeast found during soy sauce fermentation, also produces HEMF effectively, suggesting that acetaldehyde accumulation might be a benchmark for breeding industrial yeasts with excellent HEMF production abilities.
- Source
- Applied and Environmental Microbiology, 81(1), 453-60 (2015)
27. Transcriptomic Analysis of Temperature Responses of Aspergillus kawachii during Barley Koji Production
- Author
- Taiki Futagami, Kazuki Mori, Shotaro Wada, Hiroko Ida, Yasuhiro Kajiwara, Hideharu Takashita, Kosuke Tashiro, Osamu Yamada, Toshiro Omori, Satoru Kuhara, Masatoshi Goto
- Abstract
- The koji mold Aspergillus kawachii is used for making the Japanese distilled spirit shochu. During shochu production, A. kawachii is grown in solid-state culture (koji) on steamed grains, such as rice or barley, to convert the grain starch to glucose and produce citric acid. During this process, the cultivation temperature of A. kawachii is gradually increased to 40°C and is then lowered to 30°C. This temperature modulation is important for stimulating amylase activity and the accumulation of citric acid. However, the effects of temperature on A. kawachii at the gene expression level have not been elucidated. In this study, we investigated the effect of solid-state cultivation temperature on gene expression for A. kawachii grown on barley. The results of DNA microarray and gene ontology analyses showed that the expression of genes involved in the glycerol, trehalose, and pentose phosphate metabolic pathways, which function downstream of glycolysis, was downregulated by shifting the cultivation temperature from 40 to 30°C. In addition, significantly reduced expression of genes related to heat shock responses and increased expression of genes related with amino acid transport were also observed. These results suggest that solid-state cultivation at 40°C is stressful for A. kawachii and that heat adaptation leads to reduced citric acid accumulation through activation of pathways branching from glycolysis. The gene expression profile of A. kawachii elucidated in this study is expected to contribute to the understanding of gene regulation during koji production and optimization of the industrially desirable characteristics of A. kawachii.
- Source
- Applied and Environmental Microbiology, 81, 1353-1363 (2015)