酵母细胞中，合成的谷胱甘肽（glutathione，GSH）通常不能有效分泌，限制了GSH的过量合成；实验考察了酵母培养过程添加肉桂醛、柠檬醛对GSH合成能力的影响。研究发现向发酵培养基中加入一定浓度的肉桂醛、柠檬醛后，酵母细胞生长受到抑制，但细胞分泌GSH能力提高，将调控培养细胞用于酶催化合成GSH，结果显示，经过45 μg/mL肉桂醛或100 μg/mL柠檬醛调控的细胞，其合成GSH总量相较未处理细胞分别提高了59.3%和46.3%。采用优化发酵策略：葡萄糖初始浓度45 g/L，装液量70 mL/250 mL，震荡培养24 h后补加25 g/L葡萄糖，静态培养12 h，其间结合添加肉桂醛和柠檬醛对细胞生长进行调控，发现经45 μg/mL肉桂醛或100 μg/mL柠檬醛调控后的细胞，其合成GSH总量分别达到580 mg/L和551 mg/L，相较未处理细胞分别提高了107%和96.8%。

In yeast cell, glutathione (GSH) cannot be automatically discharged from the cell, and so the overexpression of GSH is hard to achieve. The effects of cinnamaldehyde and citral on synthesis of GSH were investigated. The results showed that the growth of yeast cells were inhibited by cinnamon aldehyde and citral, but the secretion of GSH were inhanced in certain concentrations. The treated yeast cells were used to catalize the synthesis of GSH, and the yield of GSH was increased by 59.3% and 46.3% after the cells were treated by 45 μg/mL cinnamon aldehyde or 100 μg/mL citral. The yeast cells were cultured under the following condition: glucose 45 g/L, medium volume 70 mL/250 mL, 24 h shaking and 12 h static culture, 25 g/L glucose was added after shaking, cinnamon aldehyde and citral were added to control the cell growth. After the treatment of 45 μg/mL cinnamon aldehyde or 100 μg/mL citral, the total yield of GSH was 580 mg/L or 551 mg/L, 107% or 96.8% higher than the untreated group.