Enhancement of the Glutathione Production by Mutated Yeast Strains and its Potential as Food Supplement and Preservative

摘要

Background and Objective: Production of glutathione through mutated yeast strains and the possible usage as antibacterial agent against some food borne bacteria. Also, the antioxidant activity of the glutathione considered as another value when added as food supplement and food preservative. Moreover development of a commercial medium mostly consists of secondary products for the high yeast propagation and high amount of the produced glutathione. The aim of this study was producing a mutated strains of Saccharomyces cerevisiae ( S. cerevisiae ) and Candida utilis ( C. utilis ); have high capability to produce high amount of glutathione. Materials and Methods: In this regard, two yeast strains; Saccharomyces cerevisiae and Candida utilis were examined for glutathione production. For increasing the production of the two yeast strains; chemical mutation using Ethyl methanesulfonate (EMS) was approached and the mutated strains were selected on medium contains the glutathione analogue. Comparison of means was performed with Duncan's multiple range test using Costat software. Results: Only two mutated strains showed high ability to produce glutathione with 49 folds more than wild types (MG40/S.C/4 and MG20/C.U/5). Moreover, the antioxidant capacity for the two mutated strains was 9 folds increased compared to wild types. The fermentation process was performed to analyze different parameters and it was observed that the medium should contains molasses as carbon source , yeast extract as a nitrogen source, KH₂PO₄ of mineral and cysteine for amino acid . Conclusion: Glutathione could be used as antioxidant and antibacterial against wide range of human pathogens bacteria in addition used as food additive, supplement and food preservation to control human pathogenic bacteria .