Ryouichi Nakajima

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Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Deltanth1), acid(More)
The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that(More)
Flower fragrance compounds were found to be produced from the precursor solution obtained from flower buds by crude enzyme prepared from the flowers at the opening stage. GC and GC-MS analyses showed the formation of volatile aroma constituents from the precursor solution of Jasminum polyanthum F, Jasminum sambac Ait, and Gardenia jasminoides E, but none in(More)
Although estrogens possess neuroprotective and epileptogenic properties, the expression pattern of the estrogen receptor (ER) following status epilepticus (SE) remains unclear. We therefore examined the expression pattern of ERα in the adult rat hippocampus after SE. SE was induced in rats by kainic acid (KA; 12 mg/kg, i.p.). ERα expression was assessed by(More)
A new geranyl glycoside, geranyl 5-O-beta-D-xylopyranosyl-beta-D-glucopyranoside was isolated as an aroma precursor from tea leaves (Camellia sinensis var. sinensis cv Shuixian) for oolong tea. The isolation was guided by a two-phase acid hydrolysis and/or an enzymatic hydrolysis followed by GC and GC-MS analyses.
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