Jun Shima

Summary

Affiliation: National Institute of Agrobiological Sciences
Country: Japan

Publications

  1. doi request reprint Possible roles of vacuolar H+-ATPase and mitochondrial function in tolerance to air-drying stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Yeast 25:179-90. 2008
  2. doi request reprint Stress-tolerance of baker's-yeast (Saccharomyces cerevisiae) cells: stress-protective molecules and genes involved in stress tolerance
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biotechnol Appl Biochem 53:155-64. 2009
  3. doi request reprint Changes in gene expression of commercial baker's yeast during an air-drying process that simulates dried yeast production
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Biosci Bioeng 106:405-8. 2008
  4. ncbi request reprint Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Akira Ando
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    FEMS Yeast Res 7:244-53. 2007
  5. ncbi request reprint Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation
    Fumiko Tanaka
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    Food Microbiol 23:717-28. 2006
  6. ncbi request reprint Functional genomics of commercial baker's yeasts that have different abilities for sugar utilization and high-sucrose tolerance under different sugar conditions
    Fumiko Tanaka-Tsuno
    National Food Research Institute, 2 1 12, Kannondai Tsukuba, Ibaraki 305 8642, Japan
    Yeast 24:901-11. 2007
  7. pmc Insufficiency of copper ion homeostasis causes freeze-thaw injury of yeast cells as revealed by indirect gene expression analysis
    Shunsuke Takahashi
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 75:6706-11. 2009
  8. doi request reprint A strategy to prevent the occurrence of Lactobacillus strains using lactate-tolerant yeast Candida glabrata in bioethanol production
    Itsuki Watanabe
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki, Japan
    J Ind Microbiol Biotechnol 35:1117-22. 2008
  9. doi request reprint Multicopy suppression of oxidant-sensitive eos1 mutation by IZH2 in Saccharomyces cerevisiae and the involvement of Eos1 in zinc homeostasis
    Toshihide Nakamura
    National Food Research Institute, Ibaraki, Japan
    FEMS Yeast Res 10:259-69. 2010
  10. ncbi request reprint Identification and classification of genes required for tolerance to high-sucrose stress revealed by genome-wide screening of Saccharomyces cerevisiae
    Akira Ando
    National Food Research Institute, Ibaraki, Japan
    FEMS Yeast Res 6:249-67. 2006

Collaborators

  • Hiroshi Takagi
  • Noriko Komatsuzaki
  • Chise Suzuki
  • Hajime Watanabe
  • Satoshi Hanada
  • Yasuyuki Fukumoto
  • DANIEL KLIONSKY
  • Toshihide Nakamura
  • Akira Ando
  • Itsuki Watanabe
  • Yoshinori Murata
  • Shunsuke Takahashi
  • Satomi Mizukami-Murata
  • Shinichi Kawamoto
  • Fumiko Tanaka
  • Tatsuro Hagi
  • Ayako Endo
  • Pramuan Saithong
  • Tomohiro Kaino
  • Fumiko Tanaka-Tsuno
  • Mika Demae
  • Kazutaka Kuroda
  • Osamu Nishida
  • Youko Sakayori
  • Chao Wen Wang
  • Akemi Minagawa
  • Tetsuya Tateiwa
  • Yutaka Haitani
  • Ayako Yoshida
  • Mirei Hisano
  • Toshiyuki Kawasumi
  • Kiyonori Haga
  • Kazuyoshi Suzuki
  • Seigo Kuwazaki
  • Dai Hanajima
  • Mizuho Muramatsu
  • Yoichi Kamagata
  • Naoko Horikoshi
  • Takashi Sameshima
  • Kazuko Takeshita
  • Rumi Sato
  • Sadahiro Ohmomo
  • Tomoko Eguchi
  • Per E Stromhaug
  • Junko Shibato

Detail Information

Publications29

  1. doi request reprint Possible roles of vacuolar H+-ATPase and mitochondrial function in tolerance to air-drying stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Yeast 25:179-90. 2008
    ..The results suggested that oxidative stress is a critical determinant of sensitivity to air-drying stress, although ROS-scavenging systems are not necessary for air-drying stress tolerance...
  2. doi request reprint Stress-tolerance of baker's-yeast (Saccharomyces cerevisiae) cells: stress-protective molecules and genes involved in stress tolerance
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biotechnol Appl Biochem 53:155-64. 2009
    ..These analyses indicated that many genes are involved in stress tolerance in yeast. In particular, it was suggested that vacuolar H+-ATPase plays important roles in yeast cells under stress conditions...
  3. doi request reprint Changes in gene expression of commercial baker's yeast during an air-drying process that simulates dried yeast production
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Biosci Bioeng 106:405-8. 2008
    ..K-means clustering suggested that the genes involved in protein folding were transiently up-regulated at early stages, and that the genes involved in fatty acid metabolism were continuously up-regulated...
  4. ncbi request reprint Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains
    Akira Ando
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    FEMS Yeast Res 7:244-53. 2007
    ..Our results suggest the presence of at least two different mechanisms of freeze-thaw injury: oxidative stress generated during the freeze-thaw process, and defects in cell wall assembly...
  5. ncbi request reprint Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation
    Fumiko Tanaka
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    Food Microbiol 23:717-28. 2006
    ..Our study presents the first overall description of the transcriptional response of baker's yeast during dough-fermentation, and will thus help clarify genomic responses to various stresses during commercial fermentation processes...
  6. ncbi request reprint Functional genomics of commercial baker's yeasts that have different abilities for sugar utilization and high-sucrose tolerance under different sugar conditions
    Fumiko Tanaka-Tsuno
    National Food Research Institute, 2 1 12, Kannondai Tsukuba, Ibaraki 305 8642, Japan
    Yeast 24:901-11. 2007
    ..Welch's t-test for this comparison showed that the relative growth rates of the deletion strains whose deletion occurred in genes belonging to cluster 1 were significantly higher than the average growth rates of all deletion strains...
  7. pmc Insufficiency of copper ion homeostasis causes freeze-thaw injury of yeast cells as revealed by indirect gene expression analysis
    Shunsuke Takahashi
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 75:6706-11. 2009
    ..Moreover, cell viability was increased by supplementation with copper ions. These results suggest that insufficiency of copper ion homeostasis may be one of the causes of freeze-thaw injury...
  8. doi request reprint A strategy to prevent the occurrence of Lactobacillus strains using lactate-tolerant yeast Candida glabrata in bioethanol production
    Itsuki Watanabe
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki, Japan
    J Ind Microbiol Biotechnol 35:1117-22. 2008
    ..Our data show the possibility of designing an effective fuel ethanol production process that eliminates contamination by Lactobacillus strains through the combined use of lactate addition and C. glabrata...
  9. doi request reprint Multicopy suppression of oxidant-sensitive eos1 mutation by IZH2 in Saccharomyces cerevisiae and the involvement of Eos1 in zinc homeostasis
    Toshihide Nakamura
    National Food Research Institute, Ibaraki, Japan
    FEMS Yeast Res 10:259-69. 2010
    ..DNA microarray analysis revealed decreased expression of Zap1-regulated genes in the eos1-deletion mutant (Deltaeos1). Thus, it is likely that Eos1 is involved in zinc homeostasis...
  10. ncbi request reprint Identification and classification of genes required for tolerance to high-sucrose stress revealed by genome-wide screening of Saccharomyces cerevisiae
    Akira Ando
    National Food Research Institute, Ibaraki, Japan
    FEMS Yeast Res 6:249-67. 2006
    ..The genes identified in this study might be important for tolerance to high-sucrose stress, and therefore should be target genes in future research into molecular modification for breeding of yeast tolerant to high-sucrose stress...
  11. ncbi request reprint Identification of genes whose expressions are enhanced or reduced in baker's yeast during fed-batch culture process using molasses medium by DNA microarray analysis
    Jun Shima
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Int J Food Microbiol 102:63-71. 2005
    ..The genes involved in the metabolism of amino acids also showed enhanced expression in synthetic medium. This identification of genes provides information that will help improve the baker's yeast production process...
  12. pmc Survival of genetically modified and self-cloned strains of commercial baker's yeast in simulated natural environments: environmental risk assessment
    Akira Ando
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 71:7075-82. 2005
    ..In conclusion, disruption of ATH1 by genetic engineering apparently does not promote the survival of viable cells and DNA in natural environments...
  13. ncbi request reprint EOS1, whose deletion confers sensitivity to oxidative stress, is involved in N-glycosylation in Saccharomyces cerevisiae
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biochem Biophys Res Commun 353:293-8. 2007
    ..The inhibition of the N-glycosylation of carboxypeptidase Y and invertase activity caused by the addition of tunicamycin was depressed in Delta eos1, suggesting that EOS1 may be involved in N-glycosylation of the cellular proteins...
  14. doi request reprint Strategy for simultaneous saccharification and fermentation using a respiratory-deficient mutant of Candida glabrata for bioethanol production
    Itsuki Watanabe
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Biosci Bioeng 110:176-9. 2010
    ..To construct an effective SSF system, a respiratory-deficient mutant was isolated from the thermotolerant yeast Candida glabrata. Our results suggest that this respiratory-deficient mutant has higher ethanol production abilities in SSF...
  15. doi request reprint Effects of ice-seeding temperature and intracellular trehalose contents on survival of frozen Saccharomyces cerevisiae cells
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Cryobiology 58:170-4. 2009
    ..We also found that the cell survival rates began to increase at 3h of supercooling. The yeast cells may adapt to subzero temperatures and/or acquire tolerance to freezing stress during the supercooling...
  16. doi request reprint Characterization of a spontaneous flocculation mutant derived from Candida glabrata: a useful strain for bioethanol production
    Itsuki Watanabe
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki, Japan
    J Biosci Bioeng 107:379-82. 2009
    ..Cgflo1 is believed to be a useful strain for bioethanol production based on its flocculation ability at higher temperatures...
  17. doi request reprint Prevention of bacterial contamination using acetate-tolerant Schizosaccharomyces pombe during bioethanol production from molasses
    Pramuan Saithong
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba Ibaraki, 305 8642, Japan
    J Biosci Bioeng 108:216-9. 2009
    ..Schizosaccharomyces pombe was screened as an acetate-tolerant strain. Bacterial contamination was significantly prevented by the combined use of Sc. pombe and acetate...
  18. doi request reprint Involvement of ergosterol in tolerance to vanillin, a potential inhibitor of bioethanol fermentation, in Saccharomyces cerevisiae
    Ayako Endo
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    FEMS Microbiol Lett 299:95-9. 2009
    ..These findings provide a biotechnological basis for the molecular engineering of S. cerevisiae with increased tolerance to vanillin...
  19. ncbi request reprint Characterization of glutamate decarboxylase from a high gamma-aminobutyric acid (GABA)-producer, Lactobacillus paracasei
    Noriko Komatsuzaki
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Biosci Biotechnol Biochem 72:278-85. 2008
    ..The findings suggest that the ability of Lb. paracasei to produce high levels of GABA results from two characteristics of GAD, viz., a low Km value and activity at low pH...
  20. ncbi request reprint Isolation and characterization of a low molecular weight peptide contained in sourdough
    Toshihide Nakamura
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Agric Food Chem 55:4871-6. 2007
    ..SDP1 showed angiotensin-converting enzyme (ACE) inhibitory activity, and the 50% inhibitory peptide concentration (IC50) was 336 microM. It is possible that the SDP1 peptide partially confers ACE inhibitory activity in sourdough...
  21. pmc Biochemical and genetic characterization of mundticin KS, an antilisterial peptide produced by Enterococcus mundtii NFRI 7393
    Shinichi Kawamoto
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 68:3830-40. 2002
    ..faecium, L. curvatus, and Lactococcus lactis. Based on our results, the mun locus is located on a 50-kb plasmid, pML1, of E. mundtii NFRI 7393...
  22. pmc Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae
    Jun Shima
    National Food Research Institute, Tsukuba, Ibaraki 305 8642, Japan
    Appl Environ Microbiol 69:715-8. 2003
    ..An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance...
  23. doi request reprint Dynamics of genetically modified Lactococcus lactis in simulated natural environments and impacts on microbial communities
    Tatsuro Hagi
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    J Biosci Bioeng 107:339-43. 2009
    ..After inoculation of GM L. lactis into environments, its DNA remained longer, and the microbial community was changed. No transfer of chromosomal ermAM was observed...
  24. ncbi request reprint Superior molasses assimilation, stress tolerance, and trehalose accumulation of baker's yeast isolated from dried sweet potatoes (hoshi-imo)
    Osamu Nishida
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Biosci Biotechnol Biochem 68:1442-8. 2004
    ..These results suggest that ONY1 has potential commercial use as baker's yeast for frozen dough and high-sugar dough...
  25. ncbi request reprint Characterization of Enterococcus faecium mutants resistant to mundticin KS, a class IIa bacteriocin
    Youko Sakayori
    National Food Research Institute, 2 1 12 Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Microbiology 149:2901-8. 2003
    ..These changes in membrane structure may influence resistance of enterococci to class IIa and class I bacteriocins...
  26. pmc Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs
    Tomohiro Kaino
    Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916 5 Takayama, Ikoma, Nara 630 0192, Japan
    Appl Environ Microbiol 74:5845-9. 2008
    ..These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking...
  27. ncbi request reprint Overexpression of two transcriptional factors, Kin28 and Pog1, suppresses the stress sensitivity caused by the rsp5 mutation in Saccharomyces cerevisiae
    Mika Demae
    Graduate School of Biological Sciences, Nara Institute of Science and Technology, Ikoma, Nara, Japan
    FEMS Microbiol Lett 277:70-8. 2007
    ..These results suggest that the overexpression of Kin28 and Pog1 enhances the protein refolding and degradation pathways in rsp5(A401E) cells...
  28. ncbi request reprint Isolation of thermophilic ammonium-tolerant bacterium and its application to reduce ammonia emission during composting of animal wastes
    Kazutaka Kuroda
    National Institute of Livestock and Grassland Science, National Agriculture and Bio Oriented Research Organization, Tukuba, Ibaraki, Japan
    Biosci Biotechnol Biochem 68:286-92. 2004
    ..These results suggested the possibility of reducing NH3 emission from composting of animal wastes by adding TAT105...
  29. pmc The Ccz1-Mon1 protein complex is required for the late step of multiple vacuole delivery pathways
    Chao Wen Wang
    Department of Molecular, Cellular, and Developmental Biology, Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109 1048, USA
    J Biol Chem 277:47917-27. 2002
    ....