Kazuto Ikemoto | Agricultural and Biological Sciences | Best Researcher Award

Dr. Kazuto Ikemoto | Agricultural and Biological Sciences | Best Researcher Award

Mitsubishi Gas Chemical Company | Japan

Dr. Kazuto Ikemoto is a distinguished researcher and Senior Scientist at the Niigata Research Laboratory of Mitsubishi Gas Chemical Company, Inc., Japan. With a Ph.D. in Chemistry from Nagasaki University, he has made significant contributions to the fields of chemistry, food functionality, biotechnology, and semiconductor cleaning technologies. His extensive research portfolio includes 25 published documents, reflecting a deep engagement in both industrial and scientific innovation. Dr. Ikemoto’s scholarly influence is evidenced by 453 citations from 291 documents and an h-index of 13, underscoring the consistent impact of his research within the scientific community. His work bridges fundamental chemistry with practical industrial applications, advancing methodologies in material science and biochemical processes. Recognized for his outstanding achievements in corporate research, Dr. Ikemoto received the prestigious JSBBA Award for Corporate Researchers in 2023, highlighting his dedication to innovation and excellence. Through his pioneering studies and leadership at Mitsubishi Gas Chemical Company, he continues to drive advancements that contribute to technological development and sustainability, reinforcing his reputation as a leading figure in applied chemical research and industrial biotechnology.

Profiles : Scopus | Orcid

Featured Publications

Koshizawa, T., Numaguchi, T., Tamakoshi, M., Sato, Y., Hashimoto, K., Mohamad Ishak, N. S., & Ikemoto, K. (2025). High-spermidine-producing yeast strain for autophagy-promoting applications. Processes.

Koshizawa, T., Numaguchi, T., Tamakoshi, M., Sato, Y., Hashimoto, K., Mohamad Ishak, N. S., & Ikemoto, K. (2025). High-spermidine-producing yeast strain for autophagy-promoting applications [Preprint].

Mohamad Ishak, N. S., & Ikemoto, K. (2025). Direct HPLC method for reduced pyrroloquinoline quinone in functional and biological matrices [Preprint].

Sugimoto, J., Ikemoto, K., Nagamatsu, K., Mino, A., & Nakamura, F. (2025). ピロロキノリンキノンジナトリウム(PQQ)摂取後の20から65歳の健康な大人に対する認知機能と安全性の評価 [Preprint]. Jxiv, JST preprint server.

Ikemoto, K. (2025). 長寿物質(老化を抑制する物質) [Preprint]. Jxiv, JST preprint server.

Tamakoshi, M., Suzuki, T., Nishihara, E., Nakamura, S., & Ikemoto, K. (2023). Pyrroloquinoline quinone disodium salt improves brain function in both younger and older adults. Food & Function.

Ikemoto, K., Imaruoka, S., & Mohamad Ishak, N. S. (2023). From the kitchen to the lab: Discovery and application of food catalysts to promote the coupling of quinone with amines [Preprint].

Mohamad Ishak, N. S., Numaguchi, T., & Ikemoto, K. (2023). Antiviral effects of pyrroloquinoline quinone through redox catalysis to prevent coronavirus infection. ACS Omega.

Tsuji, S., Ikemoto, K., & Akagawa, M. (2022). PQQの体脂肪減少機能 [Preprint]. Jxiv, JST preprint server.

Mohamad Ishak, N. S., Ikemoto, K., Kikuchi, M., Ogawa, M., Akutagawa, K., & Akagawa, M. (2021). Pyrroloquinoline quinone attenuates fat accumulation in obese mice fed with a high-fat diet, Daphnia magna supplied with a high amount of food, and 3T3-L1 adipocytes. ACS Food Science & Technology.

Saihara, K., Kamikubo, R., Ikemoto, K., Uchida, K., & Akagawa, M. (2017). Pyrroloquinoline quinone, a redox-active o-quinone, stimulates mitochondrial biogenesis by activating the SIRT1/PGC-1α signaling pathway. Biochemistry.

Ikemoto, K., Sakamoto, Y., Tanaka, R., Ogata, K., Matsushita, N., & Nakamura, S. (2017). Unusual ionic bond and solubility mechanism of NanPQQ (n = 0–4) crystals. Crystal Growth & Design.

Assist. Prof. Dr. Anqi Chen | Agricultural and Biological Sciences | Best Researcher Award

Assist. Prof. Dr. Anqi Chen | Agricultural and Biological Sciences | Best Researcher Award

Jiangnan University | China

Author Profile

Scopus

Orcid

🌟 Early Academic Pursuits

Assist. Prof. Dr. Anqi Chen began her illustrious journey at Cornell University, where she excelled academically in Food Science, achieving a magna cum laude distinction during her B.S. studies. Her exceptional undergraduate research in biological science earned her the Distinguished Research Honors and multiple awards, showcasing her passion for food science and microbiology. Pursuing a Ph.D. at Cornell, she delved deep into the molecular mechanisms of yeast stress tolerance, completing a groundbreaking dissertation on trehalose metabolism.

🏛️ Professional Endeavors

Dr. Chen currently serves as an Assistant Professor at Jiangnan University's Science Center for Future Foods, focusing on microbial interactions in fermentation and synthetic biology applications. Her previous roles include Adjunct Assistant Professor at Cornell University and Program Coordinator for the CAU-Cornell dual-degree program, where she bridged academic excellence and global collaboration. Her career reflects a commitment to blending cutting-edge research with innovative teaching.

🔬 Contributions and Research Focus

Dr. Chen’s research centers on optimizing microbial fermentation to enhance food quality and nutritional value. Her pioneering work includes engineering yeast strains to improve stress resistance and flavor profiles in food products. Her expertise extends to bioactive compound synthesis, where she uses advanced microbial engineering to create sustainable, health-focused food systems.

🏆 Accolades and Recognition

Dr. Chen's excellence has been recognized with numerous prestigious grants, including funding from the National Natural Science Foundation of China and the China Postdoctoral Science Fund. Her achievements also include awards such as the Academic Excellence Award in Food Science and several research scholarships. These accolades underscore her significant contributions to the field of food science and microbial biotechnology.

🌍 Impact and Influence

Dr. Chen has significantly influenced the fields of food microbiology and fermentation science. Her research has led to novel insights into yeast metabolism and practical applications in the food and bioethanol industries. She has also mentored students globally, contributing to the next generation of food scientists and researchers.

✨ Legacy and Future Contributions Highlight

Dr. Chen’s legacy lies in her ability to integrate academic rigor with real-world applications. Her work on yeast fermentation and microbial engineering is paving the way for healthier, sustainable food production. As she continues to innovate, her contributions will undoubtedly shape the future of food science, fostering global collaboration and scientific advancement.

 

Publications


  • 📄 Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
     Journal: Microorganisms
     Year: 2024-12-17
     Authors: Anqi Chen, Chenwei Pan, Jian Chen

  • 📄 Key Amino Acid Residues of the Agt1 Transporter for Trehalose Transport by Saccharomyces cerevisiae
     Journal: Journal of Fungi
     Year: 2024-11-11
     Authors: Anqi Chen, Yuhan Cheng, Liushi Meng, Jian Chen

  • 📄 Osmotic Tolerance in Saccharomyces cerevisiae: Implications for Food and Bioethanol Industries
     Journal: Food Bioscience
     Year: 2024-08
     Authors: Anqi Chen, Tianzhi Qu, Jeremy R. Smith, Jianghua Li, Guocheng Du, Jian Chen

  • 📄 Phenotypic Characterization of Fermentation Performance and Stress Tolerance in Commercial Ale Yeast Strains
     Journal: Fermentation
     Year: 2024-07-18
     Authors: Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Yuhan Cheng, Jian Chen

  • 📄 Auxotrophy-Independent Plasmid Shuttle Vectors for Applications in Diverse Yeasts
    Journal: Applied Microbiology
    Year: 2024-02-28
    Authors: Jeremy Smith, Christine Sislak, Pedro Fernandez Mendoza, Laurin Carmichael, Alisha Lewis, Anqi Chen, Glycine Jiang, Patrick Gibney