The Effect of Intracellular Amino Acids on GSH Production by High-cell-density Cultivation of Saccharomyces cerevisiae.

Wang, Miaomiao; Sun, Jingfeng; Xue, Feiyan; Shang, Fei; Wang, Zheng; Tan, Tianwei

The present paper studies the effects of precursor amino acids, i.e., l-glutamic acid (Glu), l-glycine (Gly), and l-cysteine (Cys), on the glutathione (GSH) production. The three amino acids were added during the fermentations. The GSH production was analyzed by gas chromatography-mass spectrometry (GC-MS). It was observed that the cell content of Cys reduced continually, Gly maintained a fairly constant concentration, while Glu remained at a high concentration compared with Cys and Gly. The synthesis of GSH was found to significantly increase after 28 h of fermentation upon addition of 6 mmol l of each of the three amino acids. Under these conditions, the GSH yields reached 2,250 ± 50 mg l at 34 h from 1,050 ± 50 mg l at 28 h. The GC-MS analyses on the effect caused by the addition of amino acids indicated that the addition of Glu was not necessary to improve the GSH production by high-cell-density cultivation of Saccharomyces cerevisiae. The addition of Cys or Gly individually enhances the production of GSH.

SACCHAROMYCES cerevisiae; AMINO acids; GAS chromatography/Mass spectrometry (GC-MS); FERMENTATION; GLUTATHIONE; GLUTAMIC acid

Applied Biochemistry & Biotechnology, 2012, Vol 168, Issue 1, p198

0273-2289

Academic Journal

10.1007/s12010-011-9435-4