Recent progress in mushroom-derived ergothioneine: Techniques and applications

Ergothioneine (EGT), a vital naturally occurring water-soluble sulfur-containing amino acid and potent antioxidant, serves as one of the primary bioactive compounds found in mushrooms. Given its growing recognition and significance in the food industry, substantial efforts have recently been invested in the biosynthesis, extraction, and purification processes of EGT derived from mushrooms. Submerged fermentation of mushrooms to produce EGT is an eco-friendly method that offers shorter fermentation times and higher yields, making it ideal for large-scale production. However, it requires precise control of cultivation conditions to optimize EGT yield, along with efficient extraction and purification processes to remove impurities, ensuring bioactivity and maximizing its antioxidant and health benefits. With regard to existing research, this review uniquely emphasizes mushroom-derived EGT, focusing on the physiological roles of EGT, the biosynthesis mechanism in mushrooms, extraction and purification methodologies, and applications in food industries. These findings offer valuable insights and serve as a foundation for the large-scale production of EGT through the submerged fermentation of mushrooms, highlighting their potential applications in the food industry.