Bioactivity of ergothioneine and its application in food industry: A review

  • HE Xinyi ,
  • ZHOU Ziyi ,
  • CHEN Yuanyuan ,
  • ZHAO Jichun ,
  • LI Fuhua ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-05-15

  Revised date: 2022-05-30

  Online published: 2023-06-13

Abstract

Ergothioneine (EGT) is one of the most representative bioactive ingredients in edible fungi. In addition to being abundant in the fruiting bodies of edible fungi, it can also be synthesized by a variety of microorganisms, including actinomycetes, fungi, certain yeasts, and archaea through various pathways. EGT has a variety of physiological activities such as antioxidant, anti-inflammatory, and immune-enhancing effects. In the food industry, EGT also shows a good color-protecting effect and food preservation function due to its free radical scavenging ability and anti-lipid peroxidation ability. In this paper, the sources, biological activities, and applications of EGT in the food industry were reviewed to provide references for further research and application of EGT in the future.

Cite this article

HE Xinyi , ZHOU Ziyi , CHEN Yuanyuan , ZHAO Jichun , LI Fuhua , MING Jian . Bioactivity of ergothioneine and its application in food industry: A review[J]. Food and Fermentation Industries, 2023 , 49(10) : 285 -292 . DOI: 10.13995/j.cnki.11-1802/ts.032334

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