Engineering the Yeast for the Production of L-(+)-Ergothioneine.

L-(+)-Ergothioneine (ERG) is an unusual, naturally occurring antioxidant nutraceutical that has been shown to help reduce cellular oxidative damage. Humans do not biosynthesise ERG, but acquire it from their diet; it exploits a specific transporter (SLC22A4) for its uptake. ERG is considered to be a nutraceutical and possible vitamin that is involved in the maintenance of health, and seems to be at too low a concentration in several diseases .

A Role of a Newly Identified Isomerase From in Erythritol Catabolism.

Erythritol is a natural sweetener produced by microorganisms as an osmoprotectant. It belongs to the group of polyols and it can be utilized by the oleaginous yeast . Despite the recent identification of the transcription factor of erythritol utilization (), the metabolic pathway of erythritol catabolism remains unknown.