过氧化氢和氨基酸混合液对谷胱甘肽发酵影响的研究

Study on Effects of Mixed Amino Acids and Hydrogen Peroxide on Production of Glutathione by Saccharomyces cerevisiae

目的考察过氧化氢和氨基酸混合液前体对突变株YF(ZnCl2r,Ethr)生产谷胱甘肽(GSH)的影响。方法摇瓶培养,在不同添加时间分别添加不同浓度的过氧化氢和氨基酸混合液前体,测得GSH浓度,细胞干重。结果发酵9h时添加12 mmol/L氨基酸混合液,GSH浓度提高了99.6%。而过氧化氢对GSH发酵的影响不大。发酵12h添加0.3 mmol/LH2O2和18 mmol/L氨基酸混合液,GSH浓度提高了114%。结论氨基酸混合液能显著促进胞内谷胱甘肽的累积,氨基酸混合液和过氧化氢协同作用可有效的促进胞内谷胱甘肽的累积。

Objective To investigate the effects of mixed amino acids and hydrogen peroxide on the production of glutathione （GSH） by mutant strain YF （ZnC12r, Ethr）. Methods At the shake flask level, the concentration of GSH and the weight of dry cell were measured with different adding amount of mixed amino acids and hydrogen peroxide at different time points. Results After fermentation for 9 hrs, mixed amino acids of 12mmol/L was added into the medium with the concentration of GSH to be increased by 99.6%. However, hydrogen peroxide could not obviously enhance the intracellular GSH level. After fermentation for 12 hrs, hydrogen peroxide of 0.3mmol/L and mixed amino acids of 18mmol/L were both added into the medium with the concentration of GSH to be increased by 114%. Conclusion Mixed amino acids can enhance the intracellular GSH accumulation in shaking flask culture and the synergy of mixed amino acids and hydrogen peroxide can also increase the intracellular GSH accumulation.