Studies on Application of Ion Beam Breeding to Industrial Microorganisms at TIARA

Satoh, Katsuya; Oono, Yutaka

doi:10.3390/qubs3020011

Cited by 18 publications

(19 citation statements)

References 36 publications

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“…To increase reliability, regions with less than an average of 10 reads in all lines with a wild-type homozygous allele were excluded. The predicted effect and location of the mutations were annotated using the SnpEff program version 4…”

Section: Dna Extraction Whole Exome Capturing and Sequencingmentioning

confidence: 99%

“…Ion beams are charged particles produced by particle accelerators that use electromagnetic fields. As with other ionizing radiations, ion beams cause damage to DNA molecules in living organisms and have been used as physical mutagens in plant and microbe breeding [1][2][3][4]. Ion beams are characterized by the deposition of a high energy transfer per unit length (linear energy transfer, LET) and are believed to induce mutations as a consequence of distinct biological effects from low LET radiation such as gamma-rays and electrons.…”

Section: Introductionmentioning

confidence: 99%

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Genome sequencing of ion-beam-induced mutants facilitates detection of candidate genes responsible for phenotypes of mutants in rice

Oono

Ichida

Morita

et al. 2020

Mutation Research/Fundamental and Molecular Mechanisms of Mutag

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Ion beams are physical mutagens used for plant and microbe breeding that cause mutations via a distinct mechanism from those of chemical mutagens or gamma rays.We utilized whole-exome sequencing of rice DNA in order to understand the properties of ion beam-induced mutations in a genome-wide manner. DNA libraries were constructed from selected carbon-ion-beam-induced rice mutants by capturing with a custom probes covering 66.3 M bases of nearly all exons and miRNAs predicted in the genome. A total of 56 mutations, including 24 single nucleotide variations, 23 deletions, and 5 insertions, were detected in five mutant rice lines (two dwarf and three earlyheading-date mutants). The mutations were distributed among all 12 chromosomes, and the average mutation frequency in the M1 generation was estimated to be 2.7 × 10 -7 per base. Many single base insertions and deletions were associated with homopolymeric repeats, whereas larger deletions up to seven base pairs were observed at polynucleotide repeats in the DNA sequences of the mutation sites. Of the 56 mutations, six were classified as high-impact mutations that caused a frame shift or loss of exons. A gene that was functionally related to the phenotype of the mutant was disrupted by a highimpact mutation in four of the five lines tested, suggesting that whole-exome sequencing of ion-beam-irradiated mutants could facilitate the detection of candidate genes responsible for the mutant phenotypes.

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Section: Dna Extraction Whole Exome Capturing and Sequencingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genome sequencing of ion-beam-induced mutants facilitates detection of candidate genes responsible for phenotypes of mutants in rice

Oono

Ichida

Morita

et al. 2020

Mutation Research/Fundamental and Molecular Mechanisms of Mutag

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“…Mutagenesis by ion beam irradiation has also been employed as a mutation breeding technology for koji mold [ 24 ]. For example, A. oryzae RIB40 was irradiated with gamma rays and two types of carbon ion beams ( 12 C 5+ , 12 C 6+ ), and mutagenic effects were evaluated by monitoring the frequency of selenate-resistant mutants.…”

Section: Koji Mold Speciesmentioning

confidence: 99%

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Ito

Matsuyama

2021

JoF

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Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by lactic acid bacteria and yeasts to most of organic acids and aromatic compounds, resulting in its distinctive flavor and aroma. The color of the soy sauce is also due to the chemical reactions between amino acids and sugars during fermentation. Therefore, koji mold, which produces various enzymes for the breakdown of raw materials, is an essential microorganism in soy sauce production and plays an essential role in fermenting the ingredients. In this review, we describe the manufacturing process of Japanese soy sauce, the characteristics of koji molds that are suitable for soy sauce brewing, and the key enzymes produced by koji molds and their roles in the degradation of materials during soy sauce fermentation, focusing on the production of umami taste in soy sauce brewing.

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“…The doses around D 10 have been proposed to result in a high mutation frequency and are often used for the improvement of microorganisms for industrial use [27]. For example, the D 10 of B. subtilis spores for 48 MeV He, 208 MeV C, and 310 MeV Ar ions were 1505, 696, and 2803 Gy, respectively ( Figure 5A).…”

Section: Behavior Of the Atoms Of Cluster Ions Bombarded Into B Subtmentioning

confidence: 99%

Experimental Study on the Biological Effect of Cluster Ion Beams in Bacillus subtilis Spores

Hase

Satoh

Chiba

et al. 2019

QuBS

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Cluster ion beams have unique features in energy deposition, but their biological effects are yet to be examined. In this study, we employed bacterial spores as a model organism, established an irradiation method, and examined the lethal effect of 2 MeV C, 4 MeV C2, and 6 MeV C3 ion beams. The lethal effect per particle (per number of molecular ions) was not significantly different between cluster and monomer ion beams. The relative biological effectiveness and inactivation cross section as a function of linear energy transfer (LET) suggested that the single atoms of 2 MeV C deposited enough energy to kill the spores, and, therefore, there was no significant difference between the cluster and monomer ion beams in the cell killing effect under this experimental condition. We also considered the behavior of the atoms of cluster ions in the spores after the dissociation of cluster ions into monomer ions by losing bonding electrons through inelastic collisions with atoms on the surface. To the best of our knowledge, this is the first report to provide a basis for examining the biological effect of cluster ions.

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Studies on Application of Ion Beam Breeding to Industrial Microorganisms at TIARA

Cited by 18 publications

References 36 publications

Genome sequencing of ion-beam-induced mutants facilitates detection of candidate genes responsible for phenotypes of mutants in rice

Genome sequencing of ion-beam-induced mutants facilitates detection of candidate genes responsible for phenotypes of mutants in rice

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Experimental Study on the Biological Effect of Cluster Ion Beams in Bacillus subtilis Spores

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