论文总字数：16640字

摘 要

谷胱甘肽是生物机体内的一种非常重要的生物活性物质，它可以提升体内微量元素的吸收效率，促进有毒物质排出到体外，它还可以保护红细胞内的细胞膜不受损害以及减少化疗和放疗等产生的副作用。谷胱甘肽可以大规模地应用到食物和药物治疗等很多个方面，而且使用发酵法生产可以摆脱原料的限制，并且没有污染，最主要的是生产的成本很低，综合以上的这些优点说明这已成为生产谷胱甘肽最有潜力的方法。通常来说，工厂生产GSH用的最频繁的方法是发酵法。但是目前国外已经可以通过发酵法大规模来生产谷胱甘肽，而我们则需要不断改善、不断研究来提高谷胱甘肽的产量。因此，为了使GSH的生产达到一个更高的产量，我们将着重研究培养基的组成以及一个相对合理的发酵工艺。

关键词：谷胱甘肽 发酵工艺 培养基优化

Optimization of fermentation process of glutathione producing yeast

Abstract

Glutathione(Glutathione) is a kind of important biological active substances in the body, with detoxification promoting integrity and other important physiological functions of iron absorption to maintain the membrane of red blood cells, can be used for the treatment of various diseases of liver tumor and reduce the side effects of chemotherapy and radiotherapy. Glutathione is widely used in food, medicine and health products. The microbial fermentation production of glutathione is not affected by restrictions due to raw materials, no pollution, low production cost, mild reaction conditions and other advantages, has become the main method of production of glutathione, the most potential. At present, most of the strains used in the production of glutathione by fermentation method are yeast and bacteria. Compared with foreign large-scale production of glutathione by fermentation method at present, because our country needs to improve yield of glutathione production strains, from a certain point of restricting the production of glutathione industrialization scale, therefore, In order to achieve a higher yield of GSH production, we will focus on the composition of the culture medium and a relatively reasonable fermentation process.

Key Words: glutathione; fermentation process; Medium optimization

目 录

摘 要……………………………………………………………....……….......... ................…...I

ABSTRACT……… ………………………………………………………......................….....II

第一章文献综述.................................................................................................…....................1

1.1谷胱甘肽的性质及其生理功能………………............…….... ..………..............…......…...1

1.1.1谷胱甘肽的性质………… ...........………………………………….................…..........1

1.1.2谷胱甘肽的生理功能………………………………………………...................…........1

1.1.3谷胱甘肽的应用………………………………........……………….................…..........2

1.2谷胱甘肽生产方法的研究历史……………………….....…………….................…...….....2

1.3发酵法生产谷胱甘肽…………….......................………………………..................….........3

1.3.1生产菌株的选育……………………............……………………….................…..........3

1.3.2发酵工艺的优化..................................................................................................….........4

1.3.2.1环境条件的控制……………………………………............….....................….......4

1.3.2.2谷胱甘肽的提取及分离纯化.................................................................…...............4

1.4本实验的研究意义…………………………………...............................................…...........4

第二章实验材料与方法………………………….................................…..............…....…....5

2.1引言………………………...................…………………………………….................…......5

2.2实验材料…………………………….........……………………………….…..............…......5

2.2.1菌种………………………………..........………………………………...............…......5

2.2.2主要发酵设备……………………………………………………….................…...…...5

2.2.3培养基…………………………………………………………….........................…......5

2.3实验方法………………………………………………………………….................…...…..5

2.3.1培养方法………………………………………………........…………..................….....6

2.3.2发酵条件的优化…………………………………………………….................…...…...6

2.4细胞干重的测定……………………………………………...............……..................….....7

2.5GSH的分析方法………………………………………..............................................…...….8

第三章实验结果及讨论…………………………….....…………..........…...............…...…..9

3.1碳源的影响…………………...................................................................…..............…...…..9

3.2氮源的影响…………………………..............................................……...…...............…....10

3.3正交实验确定碳源和氮源浓度…………… ..............................................................….....11

3.4无机盐的影响....................................................................................................…................13

3.5氨基酸的影响………………………….....................................…......................…….....…14

3.6初始PH的影响……………………………………..............…...…………............…...….15

第四章结论与展望………………………...……………..............…...……………..............16

4.1结论……………………………………………………..............…...……….....…….……17

4.2展望………………………..………………………………..............…...………....…....…17

参考文献........................................................................................................…...........................18

致谢...............................................................................................................................................19

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