Imaging Lipidomics and Metallomics of Brown Rice Cultivars Used for Sake Production.

Many previous studies have reported various phospholipids and elements that affect sake production; however, it seems to be challenging to investigate individual types in each rice variety due to their high diversity, not to mention their distribution patterns. Since its introduction, mass spectrometry imaging (MSI) has gained attention in various fields as a simple compound visualization technique. The current study highlights the progress of powerful MSI in comprehensively analyzing phospholipids and minerals in brown rice for sake production.

Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.

Hakutsurunishiki is a sake rice cultivar bred using Yamadabo (seed parent) and Wataribune 2 (pollen parent), equivalent to a Yamadanishiki sibling. This study evaluated the structural characteristics of the Hakutsurunishiki rice grain that contribute to the brewing characteristics of daiginjo-shu, via a comparison with Yamadanishiki. Hakutsurunishiki brown rice was a little heavy and had a large white core.

Visualization of dipeptidyl peptidase B enzymatic reaction in rice koji using mass spectrometry imaging.

Enzyme histochemistry via mass spectrometry imaging (MSI) has garnered attention as a straightforward approach for visualizing enzymatic reactions. While several studies in the medical and physiological fields have shown its promising application potential, its applicability to agricultural or food studies has not yet been demonstrated. Rice koji, known as an enzyme source for various fermented products, is a suitable model for demonstrating the applicability of this method to food-related materials.

Mapping haze-komi on rice koji grains using β-glucuronidase expressing Aspergillus oryzae and mass spectrometry imaging.

In sake brewing, the quality of rice koji is evaluated by experienced sake brewers based on visual inspection of the haze, which is defined by the extent of fungal hyphae spread on/into the rice grains. There is an increasing interest in understanding the factors that affect the quality of rice koji, which is dependent on its making process. Several studies have focused on the degree of mycelial penetration (haze-komi) and enzyme production during rice koji production.

Analyzing the relationship between the inorganic element profile of sake dilution water and dimethyl trisulfide formation using multi-element profiling.

Dimethyl trisulfide (DMTS) is the main component of hineka, an off-flavor generated in sake during storage. Genshu, or undiluted sake, is usually diluted with water during warimizu, the process of adjusting the alcohol content of sake. In this study, we evaluated how the inorganic element composition of sake dilution water affects the DMTS-producing potential of the sake (DMTS-pp, determined as the DMTS concentration in sake stored at 70°C for 1 week after dilution) using inductively coupled plasma-mass spectrometry (ICP-MS).

Changes in transcription and metabolism during the early stage of replicative cellular senescence in budding yeast.

Age-related damage accumulates and a variety of biological activities and functions deteriorate in senescent cells. However, little is known about when cellular aging behaviors begin and what cellular aging processes change. Previous research demonstrated age-related mRNA changes in budding yeast by the 18th to 20th generation, which is the average replicative lifespan of yeast (i.

Novel strategy for non-targeted isotope-assisted metabolomics by means of metabolic turnover and multivariate analysis.

Isotope-labeling is a useful technique for understanding cellular metabolism. Recent advances in metabolomics have extended the capability of isotope-assisted studies to reveal global metabolism. For instance, isotope-assisted metabolomics technology has enabled the mapping of a global metabolic network, estimation of flux at branch points of metabolic pathways, and assignment of elemental formulas to unknown metabolites.