Ergothioneine: new functional factor in fermented foods

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.

Automated summary

Ergothioneine (EGT) is a highly valuable sulfur-containing amino acid with strong antioxidant and cytoprotective activities. It has been widely used in various industries, but the low yield remains a challenge. This review discusses the biological activities and applications of EGT, compares production methods and biosynthetic pathways in different microorganisms, and explores genetic and metabolic engineering approaches for improving EGT production. Furthermore, incorporating EGT-producing strains into fermentation processes can introduce EGT as a functional factor in fermented foods.