Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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A Modified Process for Producing High Quantities of Bio-Germanium in Yeast and a Study of Its Oral Toxicity

  • Park, So-Young (Department of Cell and Molecular Biology, Feinberg School of Medicine and Institute of Neuroscience, Northwestern University) ;
  • Joo, Seong-Soo (Department of Immunology, College of Pharmacy, Chung Ang University) ;
  • Won, Tae-Joon (Department of Immunology, College of Pharmacy, Chung Ang University) ;
  • Chung, Jin-Woong (Korea Research Institute of Bioscience and Biotechnology) ;
  • Lee, Sung-Hee (GertantiPharm Ltd.) ;
  • Oh, Sun-Woo (GertantiPharm Ltd.) ;
  • Lee, Do-Ik (Department of Immunology, College of Pharmacy, Chung Ang University) ;
  • Hwang, Kwang-Woo (Department of Immunology, College of Pharmacy, Chung Ang University)
  • Published : 2007.02.28
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Abstract

Since germanium has been shown to be beneficial for the treatment of diseases such as cancer and rheumatic arthritis, we developed an adapted process of bio-germanium preparation using inorganic germanium. In the present study we determined the optimal conditions for culturing yeast Saccharomyces cerevisiae (KCTC-1199), and the best concentrations of inorganic germanium for the adaptation process. The resulting method was successful at producing high quantities of germanium yeasts. The following are the culture conditions that obtained the highest level of productivity: an inorganic germanium concentration of 3,000-5,000 ppm, a pH of 6.5, a temperature of $35^{\circ}C$, and 20 hr of incubation time. In addition to this high-yield quantity study, we observed the acute oral toxicity of mice treated with Geranti Bio-Ge $Yeast^{(R)}$. We found no changes in body weight, or in the mortality between the control groups and the bio-germanium yeast group. There were also no digestive problems such as diarrhea that occurred in either group.

Keywords

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