Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

Jang, Hye-Yoon; Oh, Chul-Hwan; Oh, Nam-Soon

doi:10.9721/kjfst.2013.45.6.801

Korean Journal of Food Science and Technology

2013

DOI: 10.9721/kjfst.2013.45.6.801

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Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

Hye-Yoon Jang¹,

Chul-Hwan Oh²,

Nam-Soon Oh³

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2014

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“…Because of these biological effects, glutathione is used in the food industry as an additive to improve the nutritional value of products. Although glutathione is widely distributed in nature, many researchers have attempted to mass-produce it using yeast [ 13 , 14 ]. Thus, glutathione from yeast and β-glucan are regarded as good functional foods for the prevention of diseases, although they are still relatively expensive compared to other functional materials.…”

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Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing

Kang

Kim

et al. 2014

Mycobiology

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Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of β-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a β-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast β-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained 25.53 µg/mg glutathione, 0.70 µg/mg oxidized glutathione, and 11.69 µg/g and 47.85 µg/g spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a β-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher β-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high β-glucan and glutathione content may enable the production of functional Makgeolli.

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confidence: 99%

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing

Kang

Kim

et al. 2014

Mycobiology

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show abstract

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Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

Cited by 1 publication

References 12 publications

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing

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