Ergothioneine: new functional factor in fermented foods

被引：11

作者：

Xiong, Kexin ^{[1
]}

Xue, Siyu ^{[1
]}

Guo, Hui ^{[1
]}

Dai, Yiwei ^{[1
]}

Ji, Chaofan ^{[1
]}

Dong, Liang ^{[1
]}

Zhang, Sufang ^{[1
]}

机构：

[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian, Peoples R China

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2024年 / 64卷 / 21期

基金：

中国国家自然科学基金;

关键词：

Ergothioneine; physiological function; application; biosynthetic pathway; metabolic engineering; fermentation; ANTIOXIDANT L-ERGOTHIONEINE; PHYSIOLOGICAL-FUNCTION; CULTIVATED MUSHROOMS; OXIDATIVE DAMAGE; QUALITY CHANGES; DARK MUSCLE; PROTECTS; LIVER; RISK; DNA;

D O I：

10.1080/10408398.2023.2185766

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：7505 / 7516

页数：12

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