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Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.
Published on: February 15, 2019
[Recent progress in ergothioneine of edible fungi]
Linlei Yang1,2,3,4, Zhenhui Shen1,2,3,4, Xiangying Luo1,2,3,4
1Kunming (Edible Fungi) Enterprise Technology Center, Yunnan (Rare Edible Fungi) Enterprise Technology Center, Yunnan Junshijie Biotechnology Co. Ltd., Kunming 650200, Yunnan, China.
Abstract:
Ergothioneine is a natural antioxidant known for its potent anti-inflammatory and antioxidative properties. It has been applied in various sectors such as food, cosmetics, and pharmaceuticals. Edible fungi, both wild and cultivated, stand as the primary natural sources capable of synthesizing ergothioneine. This paper reviews the research progress in the content, physiological functions, extraction and detection methods, synthetic genes and pathways, mycelium fermentation, and engineering strain construction for ergothioneine production. The aim is to provide a comprehensive reference for advancing the research and industrial development related to ergothioneine in edible fungi.
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