| 言語 |
英語
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| 著者 |
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
|
| 掲載誌名 |
NATURE COMMUNICATIONS
|
| 巻 | 8
|
| ISSN | 2041-1723
|
| 発行日 | 2017-02-6
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| DOI | |
| PubMed ID | |
| 出版者 | NATURE PUBLISHING GROUP
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| 資料タイプ |
学術雑誌論文
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| 部局 |
生物資源科学部
|
| 備考 | 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.).
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