ArticleApplied biochemistry and biotechnology2026
Engineering Escherichia coli Nissle 1917 for the highly efficient biosynthesis of food-grade ergothioneine.
Article in Applied biochemistry and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Ergothioneine (EGT) is a natural sulfur-containing amino acid possessing potent antioxidant activity. It demonstrates a range of beneficial biological functions, including anti-inflammatory, neuroprotective, and cardioprotective effects. Microbial fermentation presents a promising alternative to traditional extraction from edible fungi for EGT production, offering greater scalability, though its feasibility hinges critically on production titer and cost. In this study, to achieve food-grade EGT synthesis, the probiotic Escherichia coli Nissle 1917 was employed as the host, and the heterologous enzymes methyltransferase EgtD and C-S lyase EgtE from Mycobacterium, as well as the bifunctional enzyme Egt1 from Neurospora crassa, were introduced. As a result, shake flask fermentations with the designed strain E1 achieved an EGT titer of 109.2 mg/L. Subsequently, overexpression of the EgtE mutant EgtE
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