| Course title | |||||
| 代謝工学 [Metabolic Engineering] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 3～ | Semester | Fall | |
| Course type | Fall | Course code | 01BN3137 | ||
| Instructor(s) | |||||
| 三原 康博 [MIHARA Yasuhiro] | |||||
| Facility affiliation | Graduate School of Agriculture | Office | Email address | ||
| Course description |
| A part-time lecturer who works in a laboratory of a private company (Ajinomoto. Co. Inc.) will give a lecture on how scientific knowledge of microbiology, biochemistry, molecular microbiology so on, has been put to practical use in industry. It will give you a deep understanding from the basic concept of metabolic engineering at the early stage till the cutting-edge technologies, following some examples of strain breeding for amino acid production. |
| Expected Learning |
|
・Have a deep understanding on usefulness and expectation of biotechnology, learning the development of Metabolic Engineering historically. ・Learn the cutting-edge biotechnologies and their application to practical productions, and make a basic foundation in generating the student’s own idea. ・Have an point of view from application research by looking back some case studies of practical development. |
| Course schedule |
|
Dr. Kikunae Ikeda who discovered the identity of “UMAMI” as glutamic acid and Mr. Saburosuke Suzuki who launched glutamic acid as “AJI-NO-MOTO”. Launching “AJI-NO-MOTO” is the world’s first creation of “UMAMI seasoning business”, leading industry-academia collaboration and open-innovation. Umami is recognized as one of the 5 basic tastes, Sweetness, Saltiness, Sourness, Bitterness and Umami. Then the second innovation, Corynebacterium glutamicum was discovered in 1957 in Japan as a natural producer of glutamate and industrial production of glutamate by “fermentation” has begun. This is the start of the amino acid fermentation. Amino acid fermentation has been expanded not only glutamate but also other amino acids and several technologies were developed. Recently, researches to design and construct biological systems for various useful products, even non-natural products has been active. In this lecture, theory of metabolic engineering for strain breeding will be introduced following some practical cases of amino acid producer. Besides, development researches, that is utilization of various low materials, process developments (scale-up, fermentation, and purification), facilities, environmental and energy measures, patent strategy and so on will be described with concrete examples. I hope you could realize how scientific knowledge such as Metabolic engineering, Biochemical engineering, DNA recombination and Synthetic biology, you are learning, has put to practical use in industry. Also, it could serve you an opportunity to think your future path. A tour of Kawasaki factory and laboratory of Ajinomoto Co.is contained during the course. The First Day (25th, Nov.) ・ Discovered of umami and creation of amino acids business. Novel function of glutamate. ・ Discovered of glutamate production microorganisms. /Why microorganism is used? /Breeding of strain for fermentation production by controlling metabolic regulation. ・ DNA recombination technology and its regulation. /Case study：elucidation of mechanism of glutamate overproduction. The Second Day (2nd, Dec.) ・Breeding of strain by DNA recombination technology. /Case study：Breeding of Lysine producing strain. ・Utilization of various low materials /Process developments of fermentation /Facilities /Environmental measures. ・Case study：Innovative pathway design for glutamate production. The Third Day (9th, Dec.) ・Enzymation technology for industry. /Case study：Development of phosphotransferase for nucleosides production. ・Patent strategy・ Economical evaluation of fermentation industry. ・Evolution and future of fermentation technology./Biofuel/White biotechonology ・Question and answer session. |
| Prerequisites |
| Students are assumed to have basic knowledge on Biochemistry and Microbiology. |
| Required Text(s) and Materials |
| None in particular. Summary will be distributed at each lecture. |
| References |
| For the students who ask for deeper information, references and textbooks will be introduced in a lecture. |
| Assessment/Grading |
| Attendance record(50%) and Report(50%)。「On the product produced with biological technologies」The deadline is 31st Jan. |
| Message from instructor(s) |
| I would like to introduce wide topics concerning fermentation industry as well as strain breeding. I hope you could realize how scientific knowledge has put to practical use in industry. |
| Course keywords |
| Applied microbiology, Metabolic engineering, Biochemical engineering, Fermentation, Enzymation, Amino acids, DNA recombination, Synthetic biology |
| Office hours |
| If you have any questions, make inquire by e-mail at any time. |
| Remarks 1 |
| On 9th, Dec. a tour of Kawasaki factory and laboratory of Ajinomoto Co. Inc. is also set in the course. (However, participation is voluntary. The attendance is not related to the evaluation.） |
| Remarks 2 |
|
Distribution of grade in the previous 3 years are as follows; H26(2014) S 0%, A 36%, B 32%, C 24%, D 8% H27(2015) S 7%, A 50%, B 25%, C 14%, D 4% H25(2016) S 10%, A 32%, B 42%, C 16%, D 0% |
| Related URL |
| http://www.ajinomoto.com/jp/rd/ |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 10/2/2017 11:43:13 AM |