Santos Lucielen Oliveira, Silva Pedro Garcia Pereira, Lemos Junior Wilson José Fernandes, de Oliveira Vanessa Sales, Anschau Andréia
Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100, Bolzano, BZ, Italy.
Appl Microbiol Biotechnol. 2022 Mar;106(5-6):1879-1894. doi: 10.1007/s00253-022-11826-0. Epub 2022 Feb 19.
Glutathione (L-γ-glutamyl-cysteinyl-glycine, GSH) is a tripeptide synthesized through consecutive enzymatic reactions. Among its several metabolic functions in cells, the main one is the potential to act as an endogenous antioxidant agent. GSH has been the focus of numerous studies not only due to its role in the redox status of biological systems but also due to its biotechnological characteristics. GSH is usually obtained by fermentation and shows a variety of applications by the pharmaceutical and food industry. Therefore, the search for new strategies to improve the production of GSH during fermentation is crucial. This mini review brings together recent papers regarding the principal parameters of the biotechnological production of GSH by Saccharomyces cerevisiae. In this context, aspects, such as the medium composition (amino acids, alternative raw materials) and the use of technological approaches (control of osmotic and pressure conditions, magnetic field (MF) application, fed-batch process) were considered, along with genetic engineering knowledge, trends, and challenges in viable GSH production. KEY POINTS: • Saccharomyces cerevisiae has shown potential for glutathione production. • Improved technological approaches increases glutathione production. • Genetic engineering in Saccharomyces cerevisiae improves glutathione production.
谷胱甘肽（L-γ-谷氨酰-半胱氨酰-甘氨酸，GSH）是一种通过连续酶促反应合成的三肽。在其细胞内的多种代谢功能中，主要功能是作为内源性抗氧化剂。谷胱甘肽一直是众多研究的焦点，这不仅是因为它在生物系统氧化还原状态中的作用，还因为它的生物技术特性。谷胱甘肽通常通过发酵获得，并在制药和食品工业中有多种应用。因此，寻找提高发酵过程中谷胱甘肽产量的新策略至关重要。这篇小型综述汇集了近期关于酿酒酵母生物技术生产谷胱甘肽主要参数的论文。在此背景下，考虑了诸如培养基组成（氨基酸、替代原料）和技术方法的使用（渗透压和压力条件控制、磁场应用、分批补料工艺）等方面，以及可行的谷胱甘肽生产中的基因工程知识、趋势和挑战。要点：• 酿酒酵母已显示出生产谷胱甘肽的潜力。• 改进的技术方法可提高谷胱甘肽产量。• 酿酒酵母中的基因工程可提高谷胱甘肽产量。
