1. Ergothioneine: new functional factor in fermented foods.
- Author
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Xiong K, Xue S, Guo H, Dai Y, Ji C, Dong L, and Zhang S
- Subjects
- Antioxidants metabolism, Antioxidants pharmacology, Food Industry methods, Food Industry trends, Genetic Engineering methods, Metabolic Engineering methods, Cosmetics chemistry, Fungi genetics, Fungi metabolism, Bacteria genetics, Bacteria metabolism, Ergothioneine biosynthesis, Ergothioneine metabolism, Ergothioneine pharmacology, Fermented Foods
- Abstract
Ergothioneine (EGT) is a high-value natural sulfur-containing amino acid and has been shown to possess extremely potent antioxidant and cytoprotective activities. At present, EGT has been widely used in food, functional food, cosmetics, medicine, and other industries, but its low yield is still an urgent problem to overcome. This review briefly introduced the biological activities and functions of EGT, and expounded its specific applications in food, functional food, cosmetic, and medical industries, introduced and compared the main production methods of EGT and respective biosynthetic pathways in different microorganisms. Furthermore, the use of genetic and metabolic engineering methods to improve EGT production was discussed. In addition, the incorporation of some food-derived EGT-producing strains into fermentation process will allow the EGT to act as a new functional factor in the fermented foods.
- Published
- 2024
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