持続性社会構築に向けた菌類きのこ資源活用

Applied Research Group

新機能開発研究グループ Applied Research Group:
Search for useful genes, proteins, and physiological activators

Leader's Profile

リーダーの紹介
Hiromitsu Nakajima
Professor, Dr. Agr. Natural Product Chemistry, Applied Microbiology
 Using fungal/mushroom genetic resources, the Applied Research Group is working to develop ecosystem conservation technologies and methods that can be applied to reduce environmental impacts. The Group is also working to isolate and identify useful biologically active substances from fungi/mushrooms, and to develop technologies for the stable production of these substances. The areas of study that the Group sees as particularly important are increasing the disease resistance of plants using the mycelia of edible mushrooms, tolerance to environmental stress in plants resulting from mycorrhizal symbiosis and its application, the development of methods for pest control using substances derived from fungi/mushrooms, identification and application of useful substances derived from mushrooms, and the development of technologies to enhance the production of the useful substances in mushrooms.

Activities of Applied Research Group

■Research Objective■

We shall explore the high-quality genetic resources (10,000 strains representing 1,000 species) in the possession of the Fungus/Mushroom Resource and Research Center, Faculty of Agriculture, Tottori University, to find new proteins, physiological activators, and useful genes and develop pharmaceuticals, agricultural chemicals, and foods for specified health uses.

　 　■Main Research Themes■
1. Studies on functional recovery effects of physiological activators contained in mushrooms and other fungi: Approaches using cell models, animal models, and human clinical diagnosis systems
2. Use of mushrooms and other fungi for controlling harmful microorganisms and harmful substance producing microorganisms
3. Utilization of mushrooms and other fungi for mass production of useful substances, and development of breeding and cultivation techniques
4. Use of fungi as functional food products

　Program Members

・Prof. Hiromitsu NAKAJIMA (Group Leader) -Bioenvironmental Science, United Graduate School of Agricultural Sciences (UGSAS)-
・Prof. Tadanori AIMI -Bioenvironmental Science, UGSAS-
・Prof. Yasushi KAWATA -Chemistry and Biotechnology, Graduate School of Engineering-
・Prof. Ichiro HISATOME -Institute of Regenerative Medicine and Biofunction, Graduate School of Medical Sciences-
・Prof. Hiroshi OTANI -Bioenvironmental Science, UGSAS-
・Prof. Hideshi YANASE -Chemistry and Biotechnology, Graduate School of Engineering-
・Prof. Sakae ARASE -Bioenvironmental Science, UGSAS, Shimane Univ.-
・Prof. Kazuhito ITOH -Bioenvironmental Science, UGSAS, Shimane Univ.-

　Associate Members

・Prof. Tsuyoshi KAWANO -Bioresources Science, UGSAS-
・Associate Prof. Atsushi ISHIHARA -Bioenvironmental Science, UGSAS-
・Associate Prof. Tsuyoshi ICHIYANAGI -Bioresources Science, UGSAS-
・Associate Prof. Jiro ARIMA -Bioresources Science, UGSAS-
・Associate Prof. Yukinori YABUTA -Bioresources Science, UGSAS-
・Associate Prof. Naoki KITAMURA -Veterinary Medicine, Faculty of Agriculture-
・Associate Prof. Norihiro SHIMOMURA -Bioenvironmental Science, UGSAS-
・Associate Prof. Hironori KAMINAKA -Bioresources Science, UGSAS-
・Associate Prof. Kenji OKAMOTO -Chemistry and Biotechnology, Graduate School of Engineering-
・Associate Prof. Junichi KIHARA -Bioenvironmental Science, UGSAS, Shimane Univ.-
・Associate Prof. Makoto UENO -Bioenvironmental Science, UGSAS, Shimane Univ.-
・Associate Prof. Masahide YAMATO -Bioenvironmental Science, UGSAS-