Prof. TAKAGI Hiroshi
Please tell us about your own research and what you find interesting about it.
We conduct detailed analyses of various cellular functions of microorganisms such as yeast and bacteria at the molecular, metabolic, and cellular levels, focusing on novel adaptation mechanisms to environmental stresses to clarify the complex and sophisticated functions of microorganisms. We also aim to contribute to biotechnology related to food, energy, the environment, and life in general by applying the results of our research to the development of useful microbial breeding and material production technologies. For a scientist, it’s a great joy when the results of steady research lead to practical applications. In this sense, our laboratory has succeeded in commercializing several alcoholic beverages (such as awamori, sake and craft beer) brewed with yeasts whose functions were improved through basic research.
Please tell us about the difficulties and joys of the research field.
Originality is first and foremost important in research. The researcher who reaches the top of a new mountain before anyone else and sets a flag (publishes a paper) has originality. This allows him or her to take the lead in collaborative research to further develop their research. Furthermore, the ability to attract luck is also important in research. Most research results differ from the hypotheses and expectations you originally had in mind, but there are times when you encounter unexpected discoveries by calmly observing the results obtained and reviewing them from a different angle without being bound by preconceived notions. Such “originality” and “serendipity” are the pleasure and real thrill of research. For this reason, it’s important to always “spare no effort and time” and to enjoy research.
Please tell us about the expected results and social significance of the project.
Microorganisms, unlike multicellular organisms such as humans, are constantly exposed to environmental stresses as individuals. Microorganisms have responded to various stresses by controlling intracellular gene expression, protein-protein interactions, enzyme activities, and metabolic pathways, thereby demonstrating various functions and adapting to drastic environmental changes on Earth. In the process of evolution, microorganisms have acquired a system to recognize stress quickly and process it accurately. In addition, it’s possible to understand the “whole picture” of organisms and life phenomena by studying microorganisms. Thus, understanding the various functions and mechanisms of microorganisms in response to stress is an important research field that not only reveals the diversity of microorganisms but also provides new working hypotheses and hints for solving complex life phenomena that are difficult to analyze in higher organisms (bioscience). However, the microbial fermentation and production process is a stressful environment for cells, which are exposed to various stresses such as temperature, freezing, drying, chemical substances, osmotic pressure, pH, and low nutrition. Continuous and combined exposure to severe stresses inhibits the growth of microorganisms and leads to cell death. As a result, the useful functions and fermentation productivity of microorganisms (ethanol production, carbon dioxide, taste and flavor components, amino acids, organic compounds, etc.) are limited. Therefore, to improve the productivity of useful substances such as fermented foods, biofuels, amino acids, and enzymes, it’s necessary to develop technology to provide microorganisms with superior stress tolerance.
A message of support for students who are about to take the exam
Do your best to reach your goal with the feeling of "The place you are now is your hometown”. I am sure that someone somewhere is watching your steady effort. Also, life is not about other people, but believing that the path you decide “by yourself” is the right one.
What websites, books, review articles, and so on, do you recommend for studying in order to apply for the lab ?
「Molecular mechanisms and highly functional development for stress tolerance of the yeast Saccharomyces cerevisiae」Hiroshi Takagi, Biosci. Biotech. Biochem., 85, 1017-1037, 2021.
https://academic.oup.com/bbb/article/85/5/1017/6134096
What do you do to keep yourself fresh?
Conducting field research on American baseball, golfing in Hawaii, walking with my lovely dog, and so on.