foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2024.4.61foodmeta-61Research ArticleОбзорная статьяScoping ReviewМикроорганизмы для повышения уровня глутатиона: Обзор предметного поляMicroorganisms for Enhancing Glutathione Levels: A Scoping Reviewhttps://orcid.org/0000-0001-6905-6625КреккерЛюдмила ГеннадьевнаKrekkerLyudmila G.krekker@mail.ruhttps://orcid.org/0000-0002-0944-6346КолосоваЕлена ВячеславовнаKolosovaElena V.e_kolosova@vnimi.orghttps://orcid.org/0000-0001-6270-7579ДонскаяГалина АндреевнаDonskayaGalina A.g_donskaya@vnimi.orghttps://orcid.org/0009-0001-8951-0140КарапетянВараздат КарленовичKarapetyanVarazdat K.varo@bk.ruВсероссийский научно-исследовательский институт молочной промышленностиРоссияAll-Russian Research Institute of Dairy IndustryRussian Federation202431122024245371Copyright © Креккер Л.Г., Колосова Е.В., Донская Г.А., Карапетян В.К., 20242024Креккер Л.Г., Колосова Е.В., Донская Г.А., Карапетян В.К.Krekker L.G., Kolosova E.V., Donskaya G.A., Karapetyan V.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/61Введение

Введение: Глутатион - один из антиоксидантов пептидной природы, потребности в котором в организме увеличиваются во время стресса. Недостаток глутатиона позднее негативно отражается на антиоксидантной защите организма. Существует недостаточно изученный алиментарный метод восполнения дефицита глутатиона с помощью ферментированной пищи. Выявление точного механизма и условий синтеза глутатиона микроорганизмами, а также оценка эффективности использования ферментированной пищи для повышения уровня глутатиона, позволит понять и управлять процессом накопления глутатиона и осуществлять более эффективный ответ живых систем на стресс-факторы.

Цель

Цель: Определить границы предметного поля в области оптимальных параметров синтеза глутатиона микроорганизмами, активно продуцирующих глутатион штаммов, применения их в пищевой промышленности, медицине и животноводстве.

Материалы и методы

Материалы и методы: Обзор предметного поля опирается на протокол PRISMA-ScR. В поиске учитывались статьи, опубликованные за период с 1993 года по 2023 год в базах данных Scopus и РИНЦ. Из 3482 релевантных с точки зрения ключевых слов публикаций, 49 соответствовали критериям отбора.

Результаты

Результаты: В проанализированных публикациях обнаружены основные тенденции, оказывающие значительное влияние на образование глутатиона: вид микроорганизмов, условия культивирования, наличие стресс-факторов и методы оценки эффективности антиоксидантного воздействия на живые систем. Извлеченные данные частично согласуются с предыдущими обзорами, по механизму синтеза глутатиона, но дополнены прикладными аспектами в области видового разнообразия микроорганизмов, противовирусного применения, использования в пищевой промышленности, животноводстве и растениеводстве. Обнаружены ограничения в области стандартизации понятий «антиоксидантная активность» и отсутствие регламентированных критериев ее оценки.

Выводы

Выводы: Полученные данные являются ресурсом для разработки воспроизводимой стратегии увеличения глутатиона с помощью микроорганизмов и регенерации антиоксидантного потенциала живой системы посредством включения в рацион ферментированной ими пищи. Особое внимание следует уделить вопросам возможности сохранения естественных симбиозов микроорганизмов в присутствии глутатиона, обнаружению в клубеньковых микроорганизмах растений гомолога глутатиона, необходимости расширения методической и инструментальной базы оценки антиоксидантной активности, так как информации в современной научной литературе по этим вопросам недостаточно.

Introduction

Introduction: Glutathione is a peptide-based antioxidant whose demand in the body increases during stress. A deficiency in glutathione can later negatively impact the body’s antioxidant defense system. An insufficiently explored dietary approach to replenishing glutathione levels involves the use of fermented foods. Identifying the precise mechanisms and conditions of glutathione synthesis by microorganisms, as well as assessing the efficacy of fermented foods for increasing glutathione levels, will enable better understanding and management of glutathione accumulation processes, enhancing the organism’s response to stress factors.

Purpose

Purpose: To delineate the boundaries of the subject area related to optimal parameters for glutathione synthesis by microorganisms, strains actively producing glutathione, and their applications in food production, medicine, and animal husbandry.

Materials and Methods

Materials and Methods: The review is based on the PRISMA-ScR protocol. The search considered articles published between 1993 and 2023 in the Scopus and RSCI databases. Out of 3482 publications deemed relevant based on keywords, 49 met the inclusion criteria.

Results

Results: The analyzed publications revealed key trends influencing glutathione production: microorganism species, cultivation conditions, presence of stress factors, and methods for assessing antioxidant effects on living systems. Extracted data partially align with previous reviews regarding the mechanisms of glutathione synthesis but are enriched with applied aspects, including species diversity of microorganisms, antiviral applications, use in food production, animal husbandry, and agriculture. Identified limitations include a lack of standardization in the concept of "antioxidant activity" and the absence of regulated criteria for its evaluation.

Conclusion

Conclusion: The obtained data serve as a resource for developing reproducible strategies to increase glutathione levels using microorganisms and to regenerate the antioxidant potential of living systems by incorporating fermented foods into the diet. Particular attention should be paid to preserving natural symbioses of microorganisms in the presence of glutathione, identifying glutathione homologs in plant rhizobia, and expanding the methodological and instrumental base for assessing antioxidant activity, as current scientific literature provides insufficient information on these issues.

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The authors declare that there are no conflicts of interest present.