○第一著者もしくは応答著者の論文
37. M. Kadowaki, Y. Fujimaru, S. Taguchi, J. Ferdouse, K. Sawada, Y. Kimura,
Y. Terasawa, G. Agrimi, T. Anai, H. Noguchi, A. Toyoda, A. Fujiyama, T.
Akao, and H. Kitagaki*
Chromosomal aneuploidy improves brewing characteristics of sake yeast
Applied and Environmental Microbiology, accepted for publication (2017)
日本生物工学会トピックスに選定
国際学会International Conference on Applied Microbiology and Beneficial Microbesでベストポスター賞受賞
清酒酵母が遺伝的に不安定であり異数染色体をもつこと、それらが醸造形質を支配していることを初めて明らかにした。
36. 阪本真由子、酒谷真以、Jannatul Ferdouse、浜島浩史、松永陽香、柘植圭介、西向めぐみ、柳田晃良、永尾晃治、光武進、北垣浩志*
麹で造られる醸造食品のグリコシルセラミド含量定量手法の検討とそれを用いた定量
日本醸造学会誌、112, 9, 655-662 (2017).
Mayuko Sakamoto, Mai Sakatani, Jannatul Ferdouse、Hiroshi Hamajima, Keisuke
Tsuge, Megumi Nishimukai, Teruyoshi Yanagita, Koji Nagao, Susumu Mitsutake,
and Hiroshi Kitagaki*
Development of a quantitative method for the contents of glycosylceramide
contained in Japanese foods brewed with koji and its application.
Journal of the Brewing Society of Japan, 112, 9, 655-662 (2017)
グリコシルセラミドは飲んだり食べたりすることで肌の保湿効果の向上や腸内細菌の改善効果が期待できるが、麹を含んだ日本の発酵食品のグリコシルセラミドを定量する測定系を確立し、特に甘酒や濁り酒にグリコシルセラミドが多いことを発見した。
35. Lahiru N. Jayakody, Jannatul Ferdouse, Nobuyuki Hayashi, Hiroshi Kitagaki*
Identification and detoxification of glycolaldehyde, an unattended bioethanol fermentation inhibitor.
Critical Reviews in Biotechnology, 37(2):177-189 (2017). doi: 10.3109/07388551.2015.1128877.
34. Jannatul Ferdouse、阪本真由子、酒谷真以、浜島浩史、松永陽香、柘植圭介、西向めぐみ、柳田晃良、永尾晃治、光武進、北垣浩志*
?麹で造られる醸造食品のグリコシルセラミド含量定量手法の検討とそれを用いた定量
日本醸造学会誌、in press (2017).
Jannatul Ferdouse、Mayuko Sakamoto, Mai Sakatani, Hiroshi Hamajima, Keisuke
Tsuge, Megumi Nishimukai, Teruyoshi Yanagita, Koji Nagao, Susumu Mitsutake,
and Hiroshi Kitagaki*
Development of a quantitative method for the contents of glycosylceramide
contained in Japanese foods brewed with koji and its application.
Journal of the Brewing Society of Japan, in press (2017)
33. Hiroshi Hamajima, Haruka Matsunaga; Ayami Fujikawa; Tomoya Sato; Susumu
Mitsutake; Teruyoshi Yanagita; Koji Nagao; Jiro Nakayama; Hiroshi Kitagaki*.
Japanese Traditional Dietary Fungus Koji Aspergillus oryzae Functions as
a Prebiotic for Blautia Coccoides through Glycosylceramide.
SpringerPlus, 5, 1321 (2016)（日本農芸化学会トピックス賞）
32. Kazutaka Sawada and Hiroshi Kitagaki*
Residual mitochondrial transmembrane potential decreases unsaturated fatty
acid level in sake yeast during alcoholic fermentation.
PeerJ, 4, 1522 (2015)
31. Hiroshi Hamajima, Ayumi Fujikawa, Mikako Yamashiro, Takatoshi Ogami,
Seiichi Kitamura, Masahito Tsubata, Sei Tan, Haruka Matsunaga, Kazutaka
Sawada, Satoshi Kumagai, Nobuyuki Hayashi, Koji Nagao, Teruyoshi Yanagita,
Takuji Oka, Susumu Mitsutake and Hiroshi Kitagaki*
Chemical analysis of the sugar moiety of monohexosylceramide contained in koji, Japanese traditional rice fermented with Aspergillus.
Fermentation, 2016, 2(1), 2; doi:10.3390/fermentation2010002
30. Lahiru N. Jayakody, Jannatul Ferdouse, Nobuyuki Hayashi, Hiroshi Kitagaki*
Identification and detoxification of glycolaldehyde, an unattended bioethanol fermentation inhibitor.
Critical Reviews in Biotechnology, in press (2015)
29. Kazutaka Sawada, Tomoya Sato, Hiroshi Hamajima, Lahiru Niroshan Jayakody,
Miyo Hirata, Mikako Yamashiro, Marie Tajima, Susumu Mitsutake, Koji Nagao,
Keisuke Tsuge, Fumiyoshi Abe, Kentaro Hanada, and Hiroshi Kitagaki*
Glucosylceramide contained in Koji mold-cultured cereal confers membrane
and flavor modification and stress tolerance to Saccharomyces cerevisiae
during coculture fermentation.
Applied and Environmental Microbiology, 81(11):3688-98. doi: 10.1128/AEM.00454-15 (2015) 日本農芸化学会誌 化学と生物で注目記事に選定
28. Lahiru N. Jayakody, Masafumi Kadowaki, Keisuke Tsuge, Kenta Horie,
Akihiro Suzuki, Nobuyuki Hayashi, and Hiroshi Kitagaki*
SUMO expression shortens the lag phase of Saccharomyces cerevisiae yeast growth caused by complex interactive effects of major mixed fermentation
inhibitors found in hot-compressed water-treated lignocellulosic hydrolysate.
Appl. Microbiol. Biotechnol., 99, 1, pp 501-515 (2015) Key Scientific Article in Renewable Energy Global Innovations カナダの再生可能エネルギージャーナルでハイライト論文に選定
27. 澤田和敬、中畑絵里子、柘植圭介、平田みよ、髙峯和則、永尾晃治、北垣浩志*
エレクトロスプレーイオン化質量分析(ESI-MS/MS)による芋焼酎粕に含まれるグルコシルセラミドの構造決定
日本醸造学会誌, 109, 7, 535-542 (2014)
26. Shodai Shiroma, Lahiru Niroshan Jayakody, Kenta Horie, Koji Okamoto
and Hiroshi Kitagaki*
Enhancement of ethanol fermentation of Saccharomyces cerevisiae sake yeast
strain by disrupting mitophagy function.
Applied and Environmental Microbiology, 80 (3), 1002-1012 (2014) （日本農芸化学会トピックス賞）
25. Koshiro Takahashi, Kazuki Izumi, Eriko Nakahata, Miyo Hirata, Kazutaka
Sawada, Keisuke Tsuge, Koji Nagao and Hiroshi Kitagaki*
Quantitation and structural determination of glucosylceramides contained
in sake lees.
Journal of Oleo Science, 63, 1, 15-23 (2014)
24. Lahiru N. Jayakody, Kenta Horie, Nobuyuki Hayashi and Hiroshi Kitagaki*
Engineering redox cofactor utilization for detoxification of glycolaldehyde, a key inhibitor of bioethanol production, in yeast Saccharomyces cerevisiae.
Applied Microbiology and Biotechnology, 97(14):6589-600 (2013)
23．Lahiru N. Jayakody, Keisuke
Tsuge, Akihiro Suzuki, Hitoshi Shimoi and Hiroshi
Kitagaki*
Breeding researches of sake yeasts in
Japan: History, recent technological advances, and future perspectives.
Annual
Review of Food Science and Technology, 4, 215-235 (2013)
YOU CAN ACCESS YOUR ARTICLE VIA
THE FOLLOWING E-PRINT URL: http://arjournals.annualreviews.org/eprint/pcwz7Bgce8MBsBfICUcb/full/10.1146/annurev-food-030212-182545.
21. Structural determination of glucosylceramides in the distillation remnants
of shochu, the Japanese traditional liquor, and its production by Aspergillus
kawachii.
Miyo Hirata, Keisuke Tsuge, Lahiru Jayakody, Yoshitaka Urano, Kazutaka
Sawada, Shigeki Inaba, Koji Nagao and Hiroshi Kitagaki*
Journal of Agricultural and Food Chemistry, 60 (46) 11473-82 (2012)（日本醸造協会技術賞）
20. Breeding of a high tyrosol-producing sake yeast
by isolation of an ethanol-resistant mutant from trp3 mutant.
Hisayoshi Soejima, Keisuke Tsuge, Takashi Yoshimura, Kazuyoshi Koganemaru and Hiroshi Kitagaki*
Journal of the Institute of Brewing, 118, 3, 264-268 (2012)
19. Mitochondrial activity of sake brewery yeast affects malic and succinic
acid production during alcoholic fermentation.
Saori Motomura, Kenta Horie and Hiroshi Kitagaki*
Journal of the Institute of Brewing, 118, 1, 22-26 (2012)
18. Improvement of tolerance of Saccharomyces cerevisiae to hot-compressed
water-treated cellulose by expression of ADH1
Lahiru N. Jayakody, Kenta Horie, Nobuyuki Hayashi, and Hiroshi Kitagaki*
Applied Microbiology and Biotechnology, 94(1):273-83 (2012)
(highlighted as Key Scientific Article in Renewable Energy Global Innovations)
(Outstanding Scientific Presentation Award in International Congress on
Yeasts, 2012)
国際微生物学連盟主催国際学会で優秀研究発表賞受賞、カナダの再生可能エネルギージャーナルでハイライト論文に選定
Miyo Hirata, Yoshitaka Urano, Shigeki Inaba, Kazuyuki Kitatani, Toshiro
Okazaki and Hiroshi Kitagaki*
J. Brew. Soc. Jpn., 106, 12, 848-853 (2011)
焼酎粕に含まれるスフィンゴ脂質の検出・半定量的評価とその由来の解析
平田みよ、浦野義崇、稲葉繁樹、北谷和之、岡崎俊朗、北垣浩志*
日本醸造学会誌、106, 12, 848-853 (2011)
16. Breeding of a low pyruvate-producing ginjo sake yeast and its application to the fermentation industry.
Makoto Sasaki, Takahiro Oba, HikaruSuenaga, Masae Sato, Hiromi Tsuruta, Keisuke Tsuge, Takeshi Yoshimura, Kazuyoshi Koganemaru and Hiroshi Kitagaki *
Seibutsukogakukaishi, 、89, 5, 222-227 (2011)
吟醸酒製造用清酒酵母からのピルビン酸低生産株の育種と実製造でのピルビン酸およびαーアセト乳酸の低減
佐々木真、大場孝宏、末永光、稲橋正明、佐藤真佐恵、鶴田裕美、小林元太、柘植圭介、吉村臣史、小金丸和義、北垣浩志*
生物工学会誌、89, 5, 222-227 (2011)
15. Brewing characteristics of sake yeast resistant to an inhibitor of
mitochondrial pyruvate transport on a pilot scale.
Miyo HIRATA, Saori MOTOMURA, Makoto Sasaki1, Kenta HORIE, Takahiro OBA, Keisuke TSUGE, Takeshi YOSHIMURA, Kazuyoshi KOGANEMARU and Hiroshi KITAGAKI *
J. Brew. Soc. Jpn., 106, 5, 323-331 (2011)
ピルビン酸のミトコンドリア輸送阻害剤耐性酵母の小規模及び中規模パイロットスケールでの低アルコール清酒醸造特性
平田みよ、元村沙織、佐々木真、堀江健太、大場孝宏、柘植圭介、吉村臣史、小金丸和義、北垣浩志*
日本醸造学会誌, 106, 5, 323-331 (2011)
14. Identification of glycolaldehyde as the key
inhibitor of bioethanol fermentation by yeast and genome-wide analysis of its
toxicity.
Lahiru N. Jayakody, Nobuyuki Hayashi* and Hiroshi Kitagaki*
Biotechnology Letters, 33(2):285-92 (2011)
13. Breeding of a low pyruvate-producing sake yeast by isolation of a mutant
resistant to ethyl alpha-transcyanocinnamate, an inhibitor of mitochondrial
pyruvate transport.
Kenta Horie, Takahiro Oba, Saori
Motomura, Atsuko Isogai,
Takashi Yoshimura, Keisuke Tsuge, Kazuyoshi Koganemaru,
Genta Kobayashi and Hiroshi Kitagaki*
Bioscience, Biotechnology, and Biochemistry, 74 (4), 843-847 (2010).（科学技術分野の文部科学大臣表彰（若手科学者賞））
12. ISC1-dependent metabolic adaptation reveals an
indispensable role for mitochondria in induction of nuclear genes during the diauxic shift in S.
cerevisiae.
Hiroshi Kitagaki, Lauren Cowart, Nabil Matmati, David Montefusco, Jason
Gandy, Silvia Vaena de Avalos, Sergei Novgorodov, Jim
Zheng, Lina Obeid, Yusuf Hannun.
Journal of
Biological Chemistry, 284,
10818-30 (2009)
11. Inhibition of mitochondrial fragmentation during sake brewing causes high malate production in sake yeast,
Hiroshi Kitagaki*, Taku Kato, Atsuko Isogai, Shigeaki Mikami and Hitoshi Shimoi,
Journal of Bioscience and Bioengineering , 105,
675-678 (2008)（日本生物工学会・生物工学奨励賞（江田賞）、農学会・日本農学進歩賞, Selected as the cover）
10. Isc1 regulates sphingolipid metabolism in yeast mitochondria,
Hiroshi Kitagaki, Cowart LA, Matmati N, Vaena de Avalos S, Novgorodov SA, Zeidan YH, Bielawski J, Obeid LM, Hannun YA.
Biochmica BiophysicaActaBiomembranes, 1768, 2849-2861 (2007)
9.Mitochondrial dynamics of yeast during sake brewing,
Hiroshi Kitagaki* and Hitoshi Shimoi,
Journal of Bioscience and Bioengineering, 104, 227-30 (2007)
8.Ethanol-induced death in yeast exhibits features of apoptosis mediated by mitochondrial fission pathway,
Hiroshi Kitagaki*, Yoshio Araki, Kouichi Funato and Hitoshi Shimoi.
FEBS Letters, 581, 2935-2942 (2007)
7. Temperature sensitive dcw1 mutant is cell cycle-arrested with small buds which have aberrant cell walls,
Hiroshi Kitagaki, Kiyoshi Ito and Hitoshi Shimoi,
Eukaryotic Cell, 3, 1297-1306 (2004)
6. Two homologous genes, DCW1 (YKL046c) and DFG5, are essential for cell growth and encode GPI-anchored membrane proteins required for normal biosynthesis of the cell wall of Saccharomyces cerevisiae,
Hiroshi Kitagaki*, Hong Wu, Hitoshi Shimoi and Kiyoshi Ito,
Molecular Microbiology, 46, 1011-1022 (2002)
5. Autolysis of calpain large subunit inducing irreversible dissociation of stoichiometric heterodimer of calpain,
Hiroshi Kitagaki*, Shigeo Tomioka, Yoshizawa T, Sorimachi H, Saido TC, Ishiura S, Suzuki K.
Bioscience, Biotechnology and Biochemistry, 64, 689-695 (2000)
4. 1,1 -diphenyl-2-picrylhydrazyl radicals (DPPH) scavenging ability of
sake during storage,
Hiroshi Kitagaki* and Mitsuaki Tsugawa,
Journal of Bioscience and Bioengineering, 87, 328- 332 (1999)（日本醸友会奨励賞）
3. Identification and analysis of a static culture-specific cell wall protein, Tir1p/Srp1p in Saccaromyces cerevisiae,
Hiroshi Kitagaki, Hitoshi Shimoi and Kiyoshi Ito
European Journal of Biochemistry (FEBS Journal) 249, 343-349 (1997)
2. 清酒の製造工程におけるDPPH消去能の推移
北垣浩志*、日本醸造協会誌 、98, 589-593 (2003)
1. フリーラジカル消去能を高めたモデル清酒の官能評価
北垣浩志*、岩槻安浩、津川光昭
日本醸造協会誌 、94, 502-506 (1999)
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