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Coauthors
Toshihisa Ohshima Department of Biomedical Engineering, Osaka Institute of Technology, Japan
2 protocols

Yuta Mutaguchi
  • Department of Biotechnology, Akita Prefectural University, Japan
  • 2 Author merit

Education

Ph.D. in Microbial Genetic Division, Institute of Genetic Resources Faculty of Agriculture, Kyushu University

Current position

Assistant Professor in Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University

Publications

  1. Ogura, R., Wakamatsu, T., Mutaguchi, Y., Doi, K. and Ohshima, T. (2014). Biochemical characterization of an l-tryptophan dehydrogenase from the photoautotrophic cyanobacterium Nostoc punctiforme. Enzyme Microb Technol 60: 40-46.
  2. Mutaguchi, Y., Ohmori, T., Akano, H., Doi, K. and Ohshima, T. (2013). Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids. Springerplus 2: 691.
  3. Mutaguchi, Y., Ohmori, T., Wakamatsu, T., Doi, K. and Ohshima, T. (2013). Identification, purification, and characterization of a novel amino acid racemase, isoleucine 2-epimerase, from Lactobacillus species. J Bacteriol 195(22): 5207-5215.
  4. Doi, K., Mori, K., Mutaguchi, Y., Tashiro, K., Fujino, Y., Ohmori, T., Kuhara, S. and Ohshima, T. (2013). Draft Genome Sequence of D-Branched-Chain Amino Acid Producer Lactobacillus otakiensis JCM 15040T, Isolated from a Traditional Japanese Pickle. Genome Announc 1(4).
  5. Kobayashi, J., Shimizu, Y., Mutaguchi, Y., Doi, K. and Ohshima, T. (2013). Characterization of d-amino acid aminotransferase from Lactobacillus salivarius. Journal of Molecular Catalysis B: Enzymatic 94: 15-22
  6. Erwan, E., Tomonaga, S., Ohmori, T., Mutaguchi, Y., Ohshima, T., Nagasawa, M., Yasuo, S., Tamura, Y. and Furuse, M. (2013). Oral Administration of D-aspartate, but not of L-aspartate, Reduces Food Intake in Chicks. The Journal of Poultry Science 50(2): 164-171.
  7. Ohmori, T., Mutaguchi, Y., Doi, K. and Ohshima, T. (2012). Effects of alkali or acid treatment on the isomerization of amino acids. J Biosci Bioeng 114(4): 457-459.
  8. Ohmori, T., Mutaguchi, Y., Yoshikawa, S., Doi, K. and Ohshima, T. (2011). Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine. J Biosci Bioeng 112(3): 256-258.
  9. Mutaguchi, Y., Ohmori, T., Sakuraba, H., Yoneda, K., Doi, K. and Ohshima, T. (2011). Visible wavelength spectrophotometric assays of L-aspartate and D-aspartate using hyperthermophilic enzyme systems. Anal Biochem 409(1): 1-6.
  10. Fukuda, K. Tamura, T., Segawa, Y., Mutaguchi, Y. and Inagaki, K. (2009) Enhanced production of the fluorinated nucleoside antibiotic nucleocidin by a rif R-resistant mutant of Streptomyces calvus IFO13200. Actinomycetologica, 23 (2): 51-55.
2 Protocols published
Purification of a Protein Exhibiting Isoleucine 2-epimerase Activity from Lactobacillus otakiensis JCM 15040
Authors:  Yuta Mutaguchi and Toshihisa Ohshima, date: 10/20/2015, view: 3214, Q&A: 0
Prominent accumulation of D-leucine, D-allo-isoleucine and D-valine was observed in the culture medium of the heterofermentative bacterial species, Lactobacillus otakiensis (L. otakiensis) JCM 15040. The racemase enzyme ...
Analysis of L- and D-Amino Acids Using UPLC
Authors:  Yuta Mutaguchi and Toshihisa Ohshima, date: 09/05/2014, view: 6300, Q&A: 0
With the exception of glycine, α-amino acids are optically active, and two optical isomers (L- and D-) of each amino acid can be formed. Recent developments of analytical techniques have revealed that several free D-amino acids such as D-aspartate, ...