Extraction Methods and Main Applications of Glutathione!

1. Background and Overview:

Glutathione is a tripeptide composed of glutamic acid, cysteine and glycine. Glutathione can exist in oxidized form (GSSG) and reduced form (GSH), and the two can transform into each other. It is widely distributed in organizations and mostly exists in reduced form. Reduced glutathione plays an important role in maintaining thiolase activity and the stability of red blood cell membranes. It can also participate in the absorption of amino acids in the small intestine and the reabsorption of amino acids by the renal tubules. The sulfhydryl group of cysteine residues is an essential gene for some enzymes; the two sulfhydryl bonds of cystine residues are important binding bonds in molecules such as insulin, vasopressin, oxytocin, and immunoglobulins.

When certain poisoning occurs, the chemical genes in these molecules can be changed, causing their activity to be changed or lost. Therefore, glutathione plays a certain role in biological oxidation, amino acid transport, poison detoxification, and hemoglobin protection. GSH also has unique physiological functions and is known as longevity factor and anti-aging factor. Since GSH not only enhances the flavor of food but also has health-care effects on the human body, its application prospects are obviously better than other types of preservatives or antioxidants.

As the physiological and biochemical functions and properties of GSH are continuously discovered, GSH, as a multifunctional bioactive additive, will be increasingly used in the food processing industry, and the demand for GSH is increasing day by day. The fermentation method for producing glutathione has been continuously improved and has become the most common method for producing glutathione at home and abroad. Since amino acids and peptides are amphoteric compounds with weakly basic and weakly acidic functional groups, the adsorption and desorption methods of anion and cation exchange resins are used to quickly and effectively separate amino acids and peptides from other substances. This method has high economic benefits and is expected to completely replace the copper salt method.

2. Pharmacological Effects and Mechanism of Action:

This product is widely distributed in various organs of the body and plays an important role in maintaining cell physiological functions. It can activate the redox system in the human body and activate various enzymes, especially sulfhydrylase, etc., and has a wide range of detoxification effects. Can activate cholinesterase and improve various allergic symptoms. Its high concentration is distributed in the lens and liver to maintain its physiological functions. It can prevent hemolysis of red blood cells, maintain red blood cell function, restore methemoglobin, and has a protective effect against radiation.

3. Other Applications:

3.1. Application in Processing of Flour Products and Dairy Products:

Adding glutathione to processed flour products can effectively improve the rheological characteristics of the dough, reduce the strength of the dough, control the viscosity of the dough in a wide range, and effectively shorten the drying time of the flour products. According to research, glutathione can directly or indirectly cut off the disulfide bonds between gluten egg molecules during bread baking, thereby affecting the one-dimensional network structure of the protein and the rheological properties of the dough, thereby enhancing the quality and taste of the bread.

Adding glutathione and other additives to dairy products can improve the taste and maximize the quality of dairy products. Since glutathione has reducing properties and can play an antioxidant role, it can effectively prevent enzymatic and non-enzymatic browning of dairy products.

3.2. Application in Food Industry Such as Meat and Seafood Products:

Because each thione has excellent reducing components. Therefore, adding glutathione to meat and seafood foods can not only greatly extend the shelf life, but also enhance the feeling of liking them. In addition, glutathione has a strong meat flavor when L-glutamic acid is a flavoring agent or a mixture thereof coexists. Glutathione can also prevent unpleasant discoloration of frozen fish fillets and browning of meat. Adding glutathione to vegetables and other foods can help maintain the original nutrition and attractive color and taste, and prevent browning from intensifying disturbance. Medical effects of cancer series drinks.

4. Extraction Method:

A method for extracting glutathione from glutathione fermentation broth is to use the glutathione fermentation broth to prepare high-quality, high-content glutathione. The prepared glutathione is rich in glutathione. Thione is available as a food additive in the product. The technical solution of the present invention is as follows: centrifuging the glutathione fermentation liquid to obtain yeast cell liquid, adjusting the pH value, breaking the wall with boiling water, cation exchange, vacuum concentration, freeze-drying, and packaging of the finished product. The specific steps are as follows:

1. Centrifuge the yeast cell liquid: Centrifuge the fermentation liquid at a speed of 3000 rpm for 10-15 minutes to obtain a wet yeast cell precipitate.

2. Adjust the pH value: Use 2mol/l H2SO4 to adjust the pH value of the yeast cell solution to 1-2.

3. Boiling water wall breaking: Calculate the volume of distilled water based on the mass of wet yeast cells and the material ratio of 10-12ml/g. First, heat most of the distilled water to boiling, and pour the pH-adjusted yeast cell liquid into the boiling water. Stir quickly, rinse the beaker with the remaining small amount of distilled water, and pour it all in. When the temperature reaches 95-100°C again, start timing. After 12 minutes, immediately place it in an ice bath to cool to 4°C.

4. Cation exchange: Pack the column with model 001×7 cation exchange resin. The column volume is φ2.6cm×30cm. Put the yeast cell liquid containing bacteria directly onto the column. When loading, the pH value is 2-3 and the flow rate is 2-3. 1ml/min, leaving unadsorbed yeast cell liquid and circulating the sample until saturated; wash the resin column with 3-4 times the column volume of distilled water adjusted to pH 3 with hydrochloric acid to wash away impurities such as bacterial cells and cell precipitates. , then use 3-4 times the column volume of 1.5% HCl to elute, the elution speed is 0.5ml/min, the eluate is concentrated to 5-6 times, and the concentrated liquid rich in glutathione is collected.

5. Vacuum concentration: Concentrate the glutathione concentrate again under the following conditions: vacuum degree 0.9MPa, rotation speed 130rpm, temperature 55-60°C, concentrate to 8-10 times, and obtain super-concentrated glutathione. liquid.

6. Freeze-drying: Freeze-dry the super-concentrated glutathione solution at -84°C for 28 hours to obtain the finished glutathione product in white powder form.