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KMID : 0903520050480040382
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 4 p.382 ~ p.387
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A Study on Preparation and Binding Properties of Germanium-fortified Yeast
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Lee Sung-Hee
Ahn Sang-Doo
Rho Sook-Nyung
Sohn Tsang-Uk
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Abstract
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The aim of this study was to identify binding properties of germanium (Ge) in Germanium-fortified Yeast using optimum manufacturing process. The ratio of yeast cell and germanium solution was 1 : 0.5 (50%), and pH 6.5, 35oC and 20 h during fermentation, and Germanium-fortified Yeast produced. In results of the XRD, NMR and FT-IR analysis, it was different adding inorganic Ge (GeO2) during fermentation process from transformed into germanium in Germanium-fortified Yeast. And germanium concentration was not shown any difference before and after in the dialysis test with SGF (simulated gastric fluids). Therefore, Germanium-fortified Yeast of Geranti made by using biosynthetic technology was considered that transformed into organic properties during fermentation process. And, this result showed that Germanium-fortified Yeast was not dissociated under SGF (simulated gastric fluids) condition because of its structural binding safety. Thus, Germanium- fortified Yeast was transformed into organic germanium during biosynthetic cultivation. It is expected that this Germanium-fortified Yeast can be applied as a new dietary functional materials for cellular immunity, recovery of injured cells and immune system, and possible anticancer activities by activation immune cells like macrophage.
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KEYWORD
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Germanium-fortified Yeast, fermentation, Germanium binding
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