A Review of Mushrooms as a Potential Source of Dietary Vitamin D

Cardwell, Glenn; Bornman, Janet F.; James, Anthony P.; Black, Lucinda J

doi:10.3390/nu10101498

Cited by 217 publications

(203 citation statements)

References 63 publications

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“…In brief, about 10 kg of body fruits were used for each mushroom type, cut into 4 mm slices, spread on an oven rack in a single layer and air-dried at 37 • C for 48 h. During the first 24 h of air-drying, the mushrooms were irradiated using two fluorescent lamps installed at 30 cm above the mushroom layer. In accordance to most of the previous studies so far performed [8,12], a UV-B source was chosen for the irradiation. The lamps delivered a UV-B (280-315 nm) irradiance of 0.4 W/m 2 .…”

Section: Mushroomsmentioning

confidence: 99%

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The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms

Gallotti

Lavelli

2020

Foods

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Mushroom irradiation has been considered a sustainable process to generate high amounts of vitamin D2 due to the role of this vitamin for human health and of the global concerns regarding its deficient or inadequate intake. Mushrooms are also receiving increasing interest due to their nutritional and medicinal properties. However, there is still a knowledge gap regarding the effect of UV irradiation on mushroom bioactive compounds. In this study, two of the most cultivated mushroom species worldwide, Agaricus bisporus and Pleurotus ostreatus, were irradiated with UV-B, and the effect of processing was investigated on the contents of vitamin D2 as well as on antioxidant and antiglycation activities. UV irradiation increased vitamin D2 up to 57 µg/g d.w, which is an adequate level for the fortification of a number of target foods. UV irradiation decreased the antioxidant activity when measured by the Folin–Ciocalteu reagent, the 2,2-diphenyl-1-(2,4,6 trinitrophenyl) hydrazyl radical assay and the ferric ion-reducing antioxidant power assay, but did not decrease the mushroom’s ability to inhibit glycation of a target protein. These results open up a new area of investigation aimed at selecting mushroom species with high nutraceutical benefits for irradiation in order to maintain their potential properties to inhibit oxidative and glycation processes responsible for human diseases.

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Section: Mushroomsmentioning

confidence: 99%

“…are among the basidiomycetes that can be used for vitamin D 2 generation because their cultivation can be performed on various agri-food waste at a low cost [10,11]. Another basidiomycete of interest is Agaricus bisporus, which is the most cultivated mushroom worldwide [12].…”

Section: Introductionmentioning

confidence: 99%

The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms

Gallotti

Lavelli

2020

Foods

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“…There are many natural sources with bioactive compounds that can be used to fortify flours, a good example could be mushrooms, which can provide relevant amounts of B vitamins, ergosterol (precursor of vitamin D2) and minerals such as selenium, potassium, copper and zinc. Mushrooms are nutritious foods and an excellent source of bioactive compounds, and they have already been used to fortify wheat flour in order to increase the availability of different micronutrients (Cardwell, Bornman, James, & Black, 2018;Prodhan et al, 2015). Moreover, wheat and maize flours have been fortified with egg shell powder as a source of calcium, with finger millet (excellent source of bioactive compounds), due to its high concentration in fibres, minerals, protein, and calcium (Naves, Fernandes, Prado, & Telxeira, 2007;Oghbaei & Prakash, 2012;Preedy et al, 2011).…”

Section: Flour Fortification With Bioactive Compoundsmentioning

confidence: 99%

“…Some natural sources used as flour fortifiers a Cardwell et al (2018),. Chaudhari, Wandhekar, Shaikh, and Devkatte (2018),Chauhan, Kumar, Kumar, and Kumar (2018),Condé, Oliveira, and Oliveira (2017),Ishara, Sila, Kenji, and Buzera (2018),Mahamud, Shirshir, and Hasan (2012),Prodhan et al (2015),Sonkar and Singh (2015), andSulieman et al (2019) The natural sources mentioned are already used to fortify flours or can be used for the same purpose.…”

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confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

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Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.

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“…The other issue is the reliable assessment of vitamin D intake, as it is found only in few very specific food products, mainly fish [ 37 , 38 ], which are often not consumed every day—e.g., in France, Italy, Spain, Germany, the United Kingdom and the Netherlands the highest fish consumption is observed on Fridays [ 39 ]. As a result, while using the commonly applied short-term dietary intake methods such as the dietary recall or food record, it may be impossible to obtain precise data on habitual vitamin D intake.…”

Section: Introductionmentioning

confidence: 99%

Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations

Utri

Głąbska

2020

Foods

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The recommendations of vitamin D intake are commonly not met, which results from the fact that fish, being its major sources, are commonly rarely consumed. Consequently, a reliable estimation of its habitual intake is also difficult, as its daily intake is highly variable. The aim of the study was to analyze vitamin D intake from food, its major sources and the possibility to meet its recommendations in a population-based sample of young Polish women. The study was conducted in a sample of Polish women aged 15–30 years, recruited in cooperation with local students’ and youth organizations from all regions of Poland (convenience sampling with the snowball effect), while the stratified sampling procedure was applied with a random quota sampling for voivodeships (an administrative subdivision), to obtain an adequate distribution regarding the general population of young Polish women (n = 1,032). The vitamin D intake was assessed while using the validated Vitamin D Estimation Only—Food Frequency Questionnaire (VIDEO-FFQ) and was compared with the recommended 10 µg. The median vitamin D intake in the study group was 3.09 µg (0.00–24.52 µg) and in 95% of participants was lower than recommended, while the highest vitamin D intake was observed for the following sources: eggs (0.50 µg), meat and meat products (0.49 µg), herring, sardine and tuna products (0.41 µg) and dairy products (0.40 µg). The correlation between total vitamin D intake and its intake from its sources was strongest for eggs (p < 0.0001; R = 0.5989) and for herring, sardine and tuna products (p < 0.0001; R = 0.5314), while the correlation between total vitamin D intake and the number of servings was strongest for herring, sardine and tuna products (p < 0.0001; R = 0.5314). At the same time, while compared with other fish species, consuming herring was the strongest predictor of meeting the recommended vitamin D level of 10 µg (p = 0.0292; odds ratio (OR) = 1.94; 95% confidence interval (CI) 1.07–3.52), but also of 5 µg (p < 0.0001; OR = 2.54; 95% CI 1.85–3.47). Therefore, taking into account the relatively low prices of herring, its high vitamin D content, as well as its influence on total vitamin D intake, it could be beneficial to recommend young women to increase herring intake in order to increase dietary vitamin D intake and to meet its recommendations.

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A Review of Mushrooms as a Potential Source of Dietary Vitamin D

Cited by 217 publications

References 63 publications

The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms

The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms

Flour fortification for nutritional and health improvement: A review

Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations

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