Entia Biosciences Receives Patent for Use of Ergothioneine in 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.
14 Jun 2012 --- Entia Biosciences, Inc. announced that it has received a patent from the Nation of Canada covering the "Use of Ergothioneine as a Preservative in Foods and Beverages." The new patent No. 2,680,223 expires on March 7, 2028 and has also been filed with the United States Patent Office and the European Union. The food and beverage preservation patent is the first of the Company's many patent applications to issue and was invented by Drs. Marvin Hausman, MD and Robert Beelman, Ph,D. Other patent applications awaiting approvals cover a number of health-related uses for Ergothioneine, including treatment of autoimmune diseases (arthritis, diabetes, alopecia, psoriasis), neurodegenerative diseases (Parkinson's and Alzheimer's), anemia of dialysis, traumatic brain injury and post traumatic stress disorder (PTSD).
Ergothioneine (Ergo) is an amino acid that is made in few organisms, notably filamentous fungi (mushrooms), and is considered a "master antioxidant". 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 addition of a synthetic or extracted Ergo can slow the rate of spoilage and extend the shelf life of a wide variety of products. Flavor is also enhanced when the company's 100% Organic ErgoD2 mushroom-based whole food formulations are used. In addition to being one of the primary natural sources for Ergo, mushrooms are also one of the few foods that stimulate the sense of Umami, a deliciously savory fifth taste quality (besides sweet, sour, bitter, and salty) discovered in the late 1800's by the great French chef Auguste Escoffier. It is now known that humans have receptors for Umami, which is produced by several amino acids and nucleotides (such as glutamate and aspartate). ENTIA believes that its ErgoD2 formulations can be a cost effective and healthier alternative to monosodium glutamate (MSG) and other chemical additives that are currently being used for flavor enhancement around the world.
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.
"We are particularly pleased with the issuance of this new patent because it substantiates our years of research to better understand the science and commercial applications for Ergothioneine technology," stated Marvin S. Hausman MD, CEO, Entia Biosciences, Inc. "From fruit juices, to pasta sauces, to the meals ready to eat (MREs) for our military, this important patent opens a significant new market opportunity for our Company and our customers. Entia intends to partner with forward looking food and beverage companies wanting to differentiate their products with proprietary solutions to improve human health." A report from Leatherhead Food Research showed the global market for food preservatives reached $1.35 billion in 2010 and industry analysts see increasing demand from emerging markets in the coming years. Global demand for MSG in 2010 was 2.16 million tons according to Ajinomoto of Japan, the world's largest MSG manufacturer.
