期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 -, 期 -, 页码 -出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2023.2185766
关键词
Ergothioneine; physiological function; application; biosynthetic pathway; metabolic engineering; fermentation
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.
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据