[食用菌麦角硫因研究进展]。

Q4 Biochemistry, Genetics and Molecular Biology

Sheng wu gong cheng xue bao = Chinese journal of biotechnology Pub Date : 2025-02-25 DOI:10.13345/j.cjb.240495

Linlei Yang, Zhenhui Shen, Xiangying Luo, Rongping Li, Rongchun Li

{"title":"[食用菌麦角硫因研究进展]。","authors":"Linlei Yang, Zhenhui Shen, Xiangying Luo, Rongping Li, Rongchun Li","doi":"10.13345/j.cjb.240495","DOIUrl":null,"url":null,"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.","PeriodicalId":21778,"journal":{"name":"Sheng wu gong cheng xue bao = Chinese journal of biotechnology","volume":"41 2","pages":"574-587"},"PeriodicalIF":0.0000,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Recent progress in ergothioneine of edible fungi].\",\"authors\":\"Linlei Yang, Zhenhui Shen, Xiangying Luo, Rongping Li, Rongchun Li\",\"doi\":\"10.13345/j.cjb.240495\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":21778,\"journal\":{\"name\":\"Sheng wu gong cheng xue bao = Chinese journal of biotechnology\",\"volume\":\"41 2\",\"pages\":\"574-587\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-02-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sheng wu gong cheng xue bao = Chinese journal of biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13345/j.cjb.240495\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Biochemistry, Genetics and Molecular Biology\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sheng wu gong cheng xue bao = Chinese journal of biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13345/j.cjb.240495","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}

引用次数: 0

摘要

麦角硫因是一种天然抗氧化剂，以其有效的抗炎和抗氧化特性而闻名。它已被应用于食品、化妆品、制药等各个领域。野生和栽培的食用菌是合成麦角硫因的主要天然来源。本文综述了麦角硫因的含量、生理功能、提取与检测方法、合成基因与途径、菌丝体发酵、工程菌株构建等方面的研究进展。旨在为推进食用菌中麦角硫因的研究和产业开发提供综合参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

[Recent progress in ergothioneine of edible fungi].

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.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Sheng wu gong cheng xue bao = Chinese journal of biotechnology Biochemistry, Genetics and Molecular Biology-Biotechnology

CiteScore

1.50

自引率

0.00%

发文量

298

期刊介绍： Chinese Journal of Biotechnology (Chinese edition) , sponsored by the Institute of Microbiology, Chinese Academy of Sciences and the Chinese Society for Microbiology, is a peer-reviewed international journal. The journal is cited by many scientific databases , such as Chemical Abstract (CA), Biology Abstract (BA), MEDLINE, Russian Digest , Chinese Scientific Citation Index (CSCI), Chinese Journal Citation Report (CJCR), and Chinese Academic Journal (CD version). The Journal publishes new discoveries, techniques and developments in genetic engineering, cell engineering, enzyme engineering, biochemical engineering, tissue engineering, bioinformatics, biochips and other fields of biotechnology.