Saeki N.,Kinki University |
Takeda H.,Kinki University |
Takeda H.,Yukiguni Maitake Co. |
Tanesaka E.,Kinki University |
Yoshida M.,Kinki University
Mycoscience | Year: 2011
The white-rot basidomycete Lentinula edodes often produces the lignin-degrading enzymes manganese peroxidase (MnP; EC 18.104.22.168) and laccase (Lcc; EC 22.214.171.124) in sawdust-based media. In the present study, MnP from L. edodes was induced under liquid culture supplemented with sawdust extracts of Castanopsiscuspidata. Lcc activity was induced by the addition of 2 mM CuSO 4·5H 2O into the same media 7 days after initial inoculation. Phenoloxidase enzymes were distinguished by polyacrylamide gel electrophoresis (native-PAGE), followed by sequential enzymatic staining with an improved staining solution. The isozyme bands detected under MnP-induced conditions were identified as manganese peroxidase (lemnp2) and bands detected under Lcc-induced conditions were identified as laccase (lcc1) by Q-TOF mass spectrometry. © 2010 The Author(s). Source
Yukiguni Maitake Co. | Date: 2011-02-04
A method for treating a lignocellulose raw material so as to facilitate a pulverization treatment that is necessary for the efficient and effective use of a lignocellulose raw material as a raw material or resource for material conversion. When converting a lignocellulose raw material into sugar or a useful material, such as ethanol, with the aid of an enzyme or producing a biodegradable material derived from a lignocellulose raw material via a mechanical or chemical treatment, a lignocellulose raw material is treated with an enzyme prior to or simultaneously with the pulverization process, so that the viscosity of slurry comprising a lignocellulose raw material and water is lowered and the pulverization efficiency is improved.
Processed mushroom products, namely, cooked, preserved and salted mushrooms; dried mushrooms and powdery dried mushrooms; prepared foods containing mushrooms, namely, stew; soups containing mushrooms; hamburger steak and sausages containing mushrooms, and foods broiled in soy sauce, namely, seasoned mushrooms to be used as materials for seasoned rice. Fresh mushrooms; animal foodstuffs and pet foods containing processed mushrooms; and raw mushroom spawns to use for culturing mushrooms.
Ming East West LLC and Yukiguni Maitake Co. | Date: 2010-07-30
A method of producing a beverage including: combining roasted, ground maitake mushroom with roasted, ground coffee beans to provide a maitake-coffee mixture, and brewing the maitake-coffee mixture; and a maitake-coffee beverage produced thereby.
Riken, Yukiguni Maitake Co. and Ochanomizu University | Date: 2011-05-13
A protein being the following (A), (B), or (C): (A) a protein represented by the amino acid sequence of SEQ ID NO: 1; (B) a protein represented by an amino acid sequence in which one or a plurality of amino acid is substituted, deleted, inserted or added in the amino acid sequence of SEQ ID NO: 1, the protein having binding activity specific for a mixture of a sphingolipid and cholesterol; or (C) a protein represented by an amino acid sequence being at least 70% identical to the amino acid sequence of SEQ ID NO: 1.