A trial was conducted to evaluate the effect of live yeast culture Saccharomyces cerevisiae (SC) on the glutathione content of liver and gastric mucosa.  Twenty  male New Zealand white rabbits, aged 5 weeks, were studied in 2 groups. Groups were control (basal diet) and  SC (added 3 g/kg diet). The experiment lasted for 90 days. Blood samples were obtained by ear venipuncture on the 90th day. According to results, glutathione concentration of both liver and gastric mucosa were increased by the addition of SC (p<0.05). S.cerevisiae may be used for antioxidant supplement due to the maintain of glutathione metabolism. SC intake may contribute to enhanced quality of life by increasing antioxidant protection. More studies would be necessary to elucidate the effects of yeast culture supplementation on concentration of glutathione in animals and humans.

Glutathione is the important antioxidant agent that is used for body detoxification system. Because of the fact that ıt is crucial for protecting health. A feeding trial was conducted to evaluate the effect of natural additives such as live yeast culture Saccharomyces cerevisiae (SC) and microalgae Spirulina platensis (SP) on the glutathione and leukocytes counts of rabbits. Forty male New Zealand white rabbits, aged 5-6 weeks, were studied in 4 groups. Treatments were control group, SC (added 3 g/kg diet), SP (added 5% of the diet) and, SC and SP (added 3 g/kg diet and added 5% of the diet) respectively. The experiment lasted for 90 days and the blood samples were obtained by ear venipuncture on the 90th day.In conclusion, according to the results of this study, although not statistically significant, supplementing rabbit with S. cerevisiae or S. platensis had increased on glutathione values. Glutathione tend to be positively correlated with the addition of SC or SP. No significant difference in white blood cell counts was evidenced, even if lymphocyte counts tended to increase and neutrophil counts to decrease in rabbits fed SC or SC+SP. The determination of biological consequences (antioxidant potential, resistance to diseases, and improvement of nutritional status) requires further investigations.