Comparative Study of Selenium-Enriched Conditions from Ganoderma lucidum and Yeasts
International Journal of Nutrition and Food Sciences
Volume 5, Issue 2, March 2016, Pages: 124-128
Received: Jan. 17, 2016;
Accepted: Jan. 28, 2016;
Published: Mar. 22, 2016
Views 3811 Downloads 117
Liu Pei-Li, Department of Chemical and Materials Engineering, Hefei University, Hefei, Anhui, China
Wang Da-Yan, Anhui Star New Materials Technology Co., Ltd., Hefei, Anhui, China
Hao Yong-Chun, Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui, China
Huang Shu-Ming, Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui, China
Follow on us
This paper compared the conditions of selenium-enriched from Ganoderma lucidum and yeasts. The optimal conditions for shake flask were carried out by a single factor test and orthogonal test L9(34), giving a comparative study on the ability of biotransformation of inorganic selenium between Ganoderma lucidum and yeasts. The orthogonal experimental results showed that the optimal conditions for shake flask growth of Ganoderma lucidum were as bellow: culture medium final concentration of Na2SeO3 (Se4+) was 20mg/L, 15% inoculum, incubation time 42h, medium volume 60ml/250ml. The total content of selenium in fermentation of G. lucidum was 1540.34±19.21µg/g, and the growth capacity of mycelium of G. lucidum was 51.56±0.065g/L, respectively. The optimal conditions for shake flask cell growth of yeasts were as bellow: culture medium final concentration of Na2SeO3 (Se4+) was 25mg/L, 10% inoculum, incubation time 48h, medium volume 50ml/250ml. The total content of selenium in fermentation of yeasts was 2454.86±29.82µg/g, and the growth capacity of cell of yeasts was 6.44±0.023g/L, respectively.
Ganoderma lucidum (Fr.) Karst, Saccharomyces Cerevisiae, Selenium-Enriched, Single-Factor Test, Orthogonal Experiment
To cite this article
Comparative Study of Selenium-Enriched Conditions from Ganoderma lucidum and Yeasts, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 2,
2016, pp. 124-128.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Zhang Li-wei The nutrition function of selenium and the development of foods rich in selenium [J]. J. of Wuhan food industry college, 1991, (3): 8-13 (In Chinese).
Margaret P R. The importance of selenium to human health [J]. Lancet, 2000, 356: 233-241.
He Li-dong. Spectrometry for determination of organo-Selenium in Selenium-enriched yeast [J]. Science and technology of food industry, 2000, 21(5): 67-68 (In Chinese).
Ei Bayoumy K. The protective role of Se on genetic damage and on cancer [J]. Mutat. Ras. 2001, 475, 123-139.
Wang Feng-qin. Development of Yeast Containing Abundant Se [J]. Liquor-making Science & Technology, 2004, 3: 34-35 (In Chinese).
Zheng Wang, Liyang Zhang, Tianwei Tan. High cell density fermentation of Saccharomyces cerevisiae GS2 for selenium-enriched yeast production. Korean J. Chem. Eng., 27(6), 2010: 1836-1840.
Klaudia Čobanová, Vladimír Petrovič, Martin Mellen, et al. Effects of Dietary Form of Selenium on Its Distribution in Eggs. Biol. Trace. Elem. Res., 2011, 144: 736-746.
Bente Gammelgaard, Matthew I., Jackson, et al. Surveying selenium speciation from soil to cell-forms and transformations. Anal. Bioanal. Chem., 2011, 399: 1743-1763.
Simone Pieniz, Robson Andreazza, Jamile Queiroz Pereira, et al. Production of Selenium-Enriched Biomass by Enterococcus durans. Biol. Trace. Elem. Res., 2013, 155: 447-454.
Sonia Agostinho Nido, Shituleni Andreas Shituleni, Berhe Mekonnen Mengistu1, et al. Effects of Selenium-Enriched Probiotics on Lipid Metabolism, Antioxidative Status, Histopathological Lesions, and Related Gene Expression in Mice Fed a High-Fat Diet. Biol. Trace. Elem. Res., 2015.
M. Assuncao, L. L. Martins, M. P. Mourato, et al. Effect of selenium on growth and antioxidant enzyme activities of wine related yeasts. World J. Microbiol. Biotechnol., 2015, 31: 1899-1906.
Marek Kieliszek, Stanisław Błażejak, Iwona Gientka, et al. Accumulation and metabolism of selenium by yeast cells. Appl. Microbiol. Biotechnol., 2015, 99: 5373-5382.
Sheena Fagan, Rebecca Owens, Patrick Ward, et al. Biochemical Comparison of Commercial Selenium Yeast Preparations. Biol. Trace. Elem. Res., 2015, 166: 245-259.