The Yeasts from Tibetan Kefir: Comparison of Glutathione Production and Extraction Optimization

doi:10.11924/j.issn.1000-6850.casb18020063

Abstract

Abstract: To obtain the strains with high glutathione production, 16 yeasts from Tibetan Kefir were used as materials, GSH content in the yeast extract was detected with DTNB method. Taking Y15 as the original yeast, glutathione extraction condition was optimized by single factor experiment and the orthogonal test. The result showed that, yeast Y19 and Y15 had higher glutathione production. The optimized condition of glutathione extracted from Y15 was freeze-thaw hot water extraction, solid-liquid ratio 1:6, pH 2, and boiling water bath for 50 minutes. The yield of glutathione was 49.90 mg/L. Y15 is a high glutathione producing yeast, the glutathione extraction condition provides data basis for Y15 further utilization.

CLC Number:

TS202.3

References

[1] Fiser, B., et al., Glutathione as a Prebiotic Answer to alpha-Peptide Based Life[J]. The journal of physical chemistry. B, 2015. 119(10): 3940-7.
[2] Hatem, E., et al., Glutathione is essential to preserve nuclear function and cell survival under oxidative stress[J]. Free Radical Biology and Medicine, 2014. 67: 103-114.
[3] Bonciani, T., et al., A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production[J]. Applied microbiology and biotechnology, 2018.
[4] Comuzzo, P., et al., Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione[J]. Journal of the Science of Food and Agriculture, 2017. 97(15): 5158-5167.
[5] Kang, S.H., et al., Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing[J]. Mycobiology, 2014. 42(4): 361-367.
[6] Kritzinger, E.C., F.F. Bauer, and W.J. du Toit, Role of Glutathione in Winemaking: A Review[J]. Journal of Agricultural and Food Chemistry, 2013. 61(2): 269-277.
[7] Mezzetti, F., L. De Vero, and P. Giudici, Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy[J]. Fems Yeast Research, 2014. 14(6): 977-987.
[8] Musatti, A., M. Manzoni, and M. Rollini, Post-fermentative production of glutathione by baker''s yeast (S-cerevisiae) in compressed and dried forms[J]. New Biotechnology, 2013. 30(2): 219-226.
[9] Webber, V., et al., Effect of glutathione addition in sparkling wine[J]. Food Chemistry, 2014. 159: 391-398.
[10] Ozturk, S., et al., Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties[J]. Journal of Cereal Science, 2017. 78: 19-24.
[11] Lorenz, E., et al., Enhanced incorporation yield of cysteine for glutathione overproduction by fed-batch fermentation of Saccharomyces cerevisiae[J]. Journal of Biotechnology, 2015. 216: 131-139.
[12] Winter, G., et al., Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae[J]. Australian Journal of Grape and Wine Research, 2011. 17(2): p. 285-290.
[13] Solieri, L., et al., Exploitation of a evolution strategy to select yeast strains improved in glutathione production[J]. Yeast, 2015. 32: S169-S169.
[14] Verheyen, C., et al., The contribution of glutathione to the destabilizing effect of yeast on wheat dough. Food Chemistry[J], 2015. 173: 243-249.
[15] Chen, Z., et al., Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology[J], 2016. 69(3): 410-417.
[16] Lu, M., et al., Fine Structure of Tibetan Kefir Grains and Their Yeast Distribution, Diversity, and Shift[J]. Plos One, 2014. 9(6).
[17] Wu, X., et al., Improving glutathione extraction from crude yeast extracts by optimizing aqueous two-phase system composition and operation conditions. Korean Journal of Chemical Engineering[J], 2010. 27(6): 1829-1835.
[18] 万红贵, et al., 两类外源刺激对啤酒废酵母发酵产谷胱甘肽的影响[J]. 食品与发酵工业, 2015(01): 7-10.
[19] 王硕, et al., 还原型谷胱甘肽发酵及分离纯化条件的优化[J]. 生物技术通报, 2013(11): 180-185.
[20] 郑丽雪, et al., 不同pH值酿酒酵母分批发酵生产谷胱甘肽数学模型建立[J]. 食品科学, 2013(13): 162-164.
[21] Tsai, Y.C., et al., High-yield extraction and purification of glutathione reductase from baker''s yeast. Preparative biochemistry[J], 1991. 21(2-3): 175-85.