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language
eng
Author
Ozaki Taro Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, 113-8657, Tokyo, Japan
Yamashita Kona Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, 113-8657, Tokyo, Japan
Goto Yuki Department of Chemistry, Graduate School of Science, The University of Tokyo, Bunkyo-ku, 113-0033, Tokyo, Japan
Shimomura Morito Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, 113-8657, Tokyo, Japan
Asamizu Shumpei Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, 113-8657, Tokyo, Japan
Sugai Yoshinori Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, 113-8657, Tokyo, Japan
Ikeda Haruo Kitasato Institute for Life Sciences, Kitasato University, Sagamihara, 252-0373, Kanagawa, Japan
Suga Hiroaki Department of Chemistry, Graduate School of Science, The University of Tokyo, Bunkyo-ku, 113-0033, Tokyo, Japan
Onaka Hiroyasu Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, 113-8657, Tokyo, Japan Biotechnology Research Center, Toyama Prefectural University, Imizu, 939-0398, Toyama, Japan
Journal Title
NATURE COMMUNICATIONS
Volume
8
ISSN
2041-1723
Published Date
2017-02-6
DOI
PubMed ID
Publisher
NATURE PUBLISHING GROUP
NII Type
Journal Article
OAI-PMH Set
Faculty of Life and Environmental Science
Remark
We appreciate the assistance provided by Mizuho Nakaho and Yukari Kurokawa at Toyama Prefectural University, Hisashi Okamoto at The University of Tokyo for experiments, Yasuharu Kato at The University of Tokyo for technical supports in the in vitro experiments and Dr Joseph Rogers at The University of Tokyo for proof-reading. We also appreciate the LC-MS analysis support by Dr Mamoru Komatsu and Dr Kiyoko T.Miyamoto at Kitasato University, and Dr Naoya Oku at Toyama Prefectural University. This research was supported in part by a grant-in-aid from IFO, Institute for Fermentation, Osaka (to H.O., S.A. and T.O.), JSPS KAKENHI grant-in-aid for Young Scientists B (no. 26850043 to T.O. and no. 26850044 to S.A.), JSPS KAKENHI grant-in-aid for Challenging Exploratory Research (15K12739 to Y.G.), JST CREST of Molecular Technologies to H.S, JSPS KAKENHI (no. 25108707 to H.O.) and JSPS KAKENHI for Scientific Research on Innovative Areas (no. JP16H06444 to H.S, Y.G. and H.O.).