Takashi Koyanagi
Overview
Explore the profile of Takashi Koyanagi including associated specialties, affiliations and a list of published articles.
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50
Citations
605
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Recent Articles
1.
Matsuzaki C, Hidaka M, Nakashima Y, Honda Y, Koyanagi T, Ishikawa K, et al.
Proc Jpn Acad Ser B Phys Biol Sci
. 2025 Feb;
101(3):177-195.
PMID: 39971319
Enhancing the thermostability of cellulose-degrading enzymes is pivotal for establishing an efficient bioconversion system from cellulosic materials to value-added compounds. Here, by introducing random and saturation mutagenesis into the Thermoascus...
2.
Tsuji A, Koyanagi T
J Sci Food Agric
. 2024 Aug;
105(1):227-234.
PMID: 39169898
Background: Various antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well...
3.
Ami Y, Kodama N, Umeda M, Nakamura H, Shirasawa H, Koyanagi T, et al.
Int J Mol Sci
. 2023 Jun;
24(11).
PMID: 37298617
Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods...
4.
Takemura M, Maoka T, Koyanagi T, Kawase N, Nishida R, Tsuchida T, et al.
BMC Zool
. 2023 May;
6(1):19.
PMID: 37170139
Background: Aphids can be positioned as robust pest insects in farming and as ones of the model organisms for arthropods in molecular biology. Carotenoids are pigments that protect organisms from...
5.
Nishiyama C, Sekiguchi S, Sugihara Y, Nishikawa M, Makita N, Segawa T, et al.
Biosci Microbiota Food Health
. 2023 Apr;
42(2):138-142.
PMID: 37016685
is a lactic acid bacterium used to produce a wide range of fermented food products. To understand their characteristics and adaptability to various nutrient sources, we applied strain-specific, nucleotide-concatenated (SSC)...
6.
Kumagai H, Katayama T, Koyanagi T, Suzuki H
Proc Jpn Acad Ser B Phys Biol Sci
. 2023 Mar;
99(3):75-101.
PMID: 36908174
L-DOPA is an amino acid that is used as a treatment for Parkinson's disease. A simple enzymatic synthesis method of L-DOPA had been developed using bacterial L-tyrosine phenol-lyase (Tpl). This...
7.
Shirasawa H, Nishiyama C, Hirano R, Koyanagi T, Okuda S, Takagi H, et al.
Biosci Microbiota Food Health
. 2023 Jan;
42(1):24-33.
PMID: 36660601
It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived...
8.
Sugiyama Y, Mori Y, Nara M, Kotani Y, Nagai E, Kawada H, et al.
Gut Microbes
. 2022 Oct;
14(1):2128605.
PMID: 36217238
Colonic luminal aromatic amines have been historically considered to be derived from dietary source, especially fermented foods; however, recent studies indicate that the gut microbiota serves as an alternative source...
9.
Hirano R, Kume A, Nishiyama C, Honda R, Shirasawa H, Ling Y, et al.
Microorganisms
. 2022 Apr;
10(4).
PMID: 35456748
Polyamines are aliphatic hydrocarbons with terminal amino groups and are essential for biological activities. It has been reported that polyamines have health-promoting effects in animals, such as the extension of...
10.
Koyanagi T, Hara A, Kobayashi K, Habara Y, Nakagawa A, Minami H, et al.
AMB Express
. 2021 Dec;
11(1):178.
PMID: 34958446
Peptidyl-prolyl cis-trans isomerase (PPIase, EC 5.2.1.8) catalyzes the racemization reaction of proline residues on a polypeptide chain. This enzyme is also known to function as a molecular chaperon to stabilize...