食品与发酵工业2018，Vol.44Issue(2)：21-26,6.DOI:10.13995/j.cnki.11-1802/ts.015775
肉桂醛或柠檬醛调控酵母生长对谷胱甘肽合成的影响
Effect of yeast growth regulation by cinnamaldehyde or citral on glutathione synthesis
摘要
Abstract
In yeast cell,glutathione (GSH)cannot be automatically discharged from the cell,and so the overexpression of GSH is hard to achieve.The effects of cinnamaldehyde and citral on synthesis of GSH were investigated.The results showed that the growth of yeast cells were inhibited by cinnamon aldehyde and citral,but the secretion of GSH were inhanced in certain concentrations.The treated yeast cells were used to catalize the synthesis of GSH,and the yield of GSH was increased by 59.3％ and 46.3％ after the cells were treated by 45 μg/mL cinnamon aldehyde or 100 μg/mL citral.The yeast cells were cultured under the following condition:glucose 45 g/L,medium volume 70 mL/250 mL,24 h shakingand 12 h static culture,25 g/L glucose was added after shaking,cinnamon aldehyde and citral were added to control the cell growth.After the treatment of 45 μg/mL cinnamon aldehyde or 100 μg/mL citral,the total yield of GSH was 580 mg/L or 551 mg/L,107％ or 96.8％ higher than the untreated group.关键词
酵母细胞/谷胱甘肽/调控/分泌/酶催化Key words
yeast cell/glutathione/regulate/secretion/enzymatic引用本文复制引用
孙怡然,万伟建,段超,刘东国,柳艳云,段学辉..肉桂醛或柠檬醛调控酵母生长对谷胱甘肽合成的影响[J].食品与发酵工业,2018,44(2):21-26,6.基金项目
南昌大学食品科学与技术国家重点实验室自由探索课题(SKLF-TS-201113) （SKLF-TS-201113）
