Ergothioneine (Ergo) is an amino acid that is made in few organisms, notably filamentous fungi (mushrooms). Ergo is an electron donor that has been shown to neutralize free radicals and the oxidation processes that lead to cell death and the introduction of harmful toxins and chemicals to foods and beverages.
The patent claims include but are not limited to a method of preserving a food, beverage or medicine with L-Ergothioneine (Ergo), where Ergo replaces an antioxidant composition, antimicrobial composition, and/or sulfur dioxide preservatives.
The use claims apply to preservation of canned, frozen, dried, or fresh fruits, vegetables, red and white wine, beer, baked goods, fruit juices, butter, meats, pet foods, cosmetics, medicines, and even the preservation of petroleum and rubber products.
Ergo may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.
Entia Biosciences CEO Marvin S Hausman said this important patent opens a significant new market opportunity for the company and its customers.
"Entia intends to partner with forward looking food and beverage companies wanting to differentiate their products with proprietary solutions to improve human health," Hausman added.
