DOI QR코드

DOI QR Code

Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

효모변이주 Saccharomyces cerevisiae Sa59에 의한 glutathione 생성

  • Received : 2013.06.27
  • Accepted : 2013.09.25
  • Published : 2013.12.31

Abstract

The glutathione contents of the selected mutants were investigated and found to be 6.1-15.8 mg/g-DCW. The glutathione content positively correlated with the antioxidant activity of the mutant strains ($R^2$=0.488). Furthermore, the glutathione content of the mutant S. cerevisiae Sa-59 was approximately 38% greater than that of the wild type strain and, therefore, this mutant strain was selected for glutathione production. The volumetric glutathione content in a shaking culture was increased by about 70% compared to the static culture. In addition, the specific glutathione content was increased by ~19%. The volumetric glutathione content and specific glutathione content were increased by approximately 16% and 66%, respectively, when 0.04% glutamate, 0.04% cysteine and 0.04% glycine were added. Furthermore, the highest antioxidant activity was 0.52 as absorbance unit at 700 nm.

Keywords

glutathione;yeast mutant;Saccharomyces cerevisiae;antioxidant activity

References

  1. Hopkins FG. On glutathione: A reinvestigation. J. Biol. Chem. 84: 269-320 (1929)
  2. Tietze F. Enzymic method for quantitative determination of nanogram amounts of total and oxidized glutathione: Applications to mammalian blood and other tissues. Anal. Biochem. 27: 502-522 (1969) https://doi.org/10.1016/0003-2697(69)90064-5
  3. Grant CM, Maclver FH, Dawes IW. Glutathione is an essential metabolite required for resistance to oxidative stress in the yeast Saccharomyces cerevisiae. Curr. Genet. 29: 511-515 (1996) https://doi.org/10.1007/BF02426954
  4. Cha JY, Kim HS, Kang SC, Cho YS. Alcoholic hepatotoxicity suppression in alcohol fed rats by glutathione-enriched yeast FF-8 strain. Food Sci. Biotechnol. 18: 1411-1416 (2009)
  5. Penninckx M. A short review on the role of glutathione in the response of yeast to nutritional, environmental, and oxidative stresses. Enzyme Microb. Tech. 26: 737-742 (2000) https://doi.org/10.1016/S0141-0229(00)00165-4
  6. Li Y, Wei G, Chen J. Glutathione: a review on biotechnological production. Appl. Microbiol. Biot. 66: 233-242 (2004) https://doi.org/10.1007/s00253-004-1751-y
  7. Fernandes L, Steele JL. Glutathione content of lactic acid bacteria. J. Dairy Sci. 76: 1233-1242 (1993) https://doi.org/10.3168/jds.S0022-0302(93)77452-4
  8. Fahey RC, Brown WC, Adams WB, Worsham MB. Occurrence of glutathione in bacteria. J. Bacteriol. 133: 1126-1129 (1978)
  9. Johnson T, Newton GL, Fahey RC, Rawat M. Unusual production of glutathione in actinobacteria. Arch. Microbiol. 191: 89-93 (2009) https://doi.org/10.1007/s00203-008-0423-1
  10. Suzuki T, Yokoyama A, Tsuji T, Ikeshima E, Nakashima K, Ikushima S, Kobayashi C, Yoshida S. Identification and characterization of genes involved in glutathione production in yeast. J. Biosci. Bioeng. 112: 107-113 (2011) https://doi.org/10.1016/j.jbiosc.2011.04.007
  11. Miwa N. Glutathione. JP Patent 51,144,789 (1976)
  12. Miyamoto I, Miwa N. Production of glutathione by immobilized glutathione synthetase. JP Patent 52,051,089 (1977)
  13. Gushima H, Miya T, Murata K, Kimura A. Construction of glutathione- producing strains of Escherichia coli B by recombinant DNA techniques. J. Appl. Biochem. 5: 43-52 (1983)
  14. Kim SU, Yang CI, Min SH, Rhee SH, Kim YB. A study on the extraction and purification of glutathione from yeast. J. Korean Pharm. Sci. 8: 1-10 (1978)
  15. Koh SY, Koo YM. In vitro production of glutathione using yeast ATP regeneration system and recombinant synthetic enzymes from Escherichia coli. Kor. J. Appl. Microbiol. Biotechnol. 26: 213-220 (1998)
  16. Bae IY, Koo SH, Yoo HJ, Kim JM, Bae HA, Jeon EJ, Oh E, Lee DH, Hur BS, Lee HG. Development of a flavor enriched yeast extract with a high glutathione content. Korean J. Food Sci. Technol. 42: 549-553 (2010)
  17. Owens CWI, Belcher RV. A colorimetric micro method for the determination of glutathione. Biochem. J. 94: 705-711 (1965)
  18. Oyaizu M. Studies on products of browning reaction: antioxidative activity of products of browning reaction. Jpn. J. Nutr. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
  19. Lee CH, Cha JY, Jun BS, Lee HJ, Lee YC, Choi YL, Cho YS. The antioxidative activity of glutathione enriched extract from Saccharomyces cerevisiae FF-8 in vitro model system. J. Life Sci. 15: 819-825 (2005) https://doi.org/10.5352/JLS.2005.15.5.819
  20. Park JC, Ok M, Cha JY, Cho YS. Isolation and identification of the high glutathione producing Saccharomyecs cerevisiae FF-8 from korean traditional rice wine and optimal producing conditions. J. Korean Soc. Agric. Chem. Biotechnol. 46: 348-352 (2003)
  21. Cho WD, Kim HI, Song JC, Yang HC. Studies on the production of glutathione by microorganism. Korean J. Appl. Microbiol. Bioeng. 6: 75-80 (1978)
  22. Hamada S, Tanaka H, Sakato K. Process for producing glutathione. EP Patent 0079241 A2 (1982)

Cited by

  1. Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use inMakgeolliBrewing vol.42, pp.4, 2014, https://doi.org/10.5941/MYCO.2014.42.4.361