Effect of air-drying on the generation of vitamin D2 and 25-hydroxyvitamin D2 by pulsed UV irradiation in button mushroom (Agaricus bisporus)

Cardwell, Glenn; Bornman, Janet F.; James, Anthony P.; Daly, Alison; Strobel, Norbert; Jakobsen, Jette; Black, Lucinda J

doi:10.1016/j.jfca.2022.105034

Cited by 12 publications

(6 citation statements)

References 43 publications

(49 reference statements)

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“…Fresh mushrooms were irradiated before air-drying as we have previously shown that irradiated mushrooms will generate 25(OH)D 2 , while irradiating dried mushrooms does not generate any 25(OH)D 2 [ 13 ]. Another study has measured the concentration of 25(OH)D 2 in button mushrooms with the concentration being below the level of detection [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

“…The limit of quantitation (LOQ) was 0.001 µg/g DW. The full method and verification has been previously reported [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

“…Cytochrome P450 enzymes present in the mushrooms appear to be responsible for hydroxylating vitamin D 2 to 25(OH)D 2 [ 11 , 12 ], although this occurs in mushrooms only if they are irradiated before drying and not vice versa [ 13 ]. Consumption of UV-irradiated mushrooms has been shown to increase serum 25(OH)D levels, particularly in consumers with a low vitamin D status (<50 nmol/L) [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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The Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse UV-Irradiated Dried Button Mushrooms (Agaricus bisporus) after 12 Months of Storage

Cardwell

Bornman

James

et al. 2023

Foods

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Fresh mushrooms exposed to ultraviolet (UV) radiation prior to drying generate high concentrations of vitamin D2. The aim of this study was to determine the retention of D vitamers in mushrooms that were pulse UV irradiated, then air dried, and stored for up to 12 months. Fresh button mushrooms (A. bisporus) were exposed to pulsed UV radiation (dose 200 mJ/cm2, peak of 17.5 W/cm2), air dried and vacuum sealed before being stored in the dark at room temperature. After storage, samples were freeze dried and quantified for D vitamers using triple quadrupole mass spectrometry. After 3, 6 and 12 months of storage, there was 100% (11.0 ± 0.8 µg/g dry weight (DW), 93% (10.1 ± 0.6 µg/g DW) and 58% (5.5 ± 0.6 µg/g DW) retention of vitamin D2 and 88% (0.14 ± 0.01 µg/g DW), 71% (0.11 ± 0.01 µg/g DW) and 68% (0.1 ± 0.01 µg/g DW) retention of 25-hydroxyvitamin D2 (25(OH)D2), respectively. Compared to the irradiated dried mushrooms that were not stored, the D vitamer concentration was statistically significantly lower (p < 0.05) at 6 and 12 months for 25(OH)D2 and at 12 months for vitamin D2. Sufficient vitamin D2 (99 µg) remained after 12 months storage to provide at least 100% of daily dietary vitamin D requirements in a 20 g serving.

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Section: Discussionmentioning

confidence: 99%

“…The limit of quantitation (LOQ) was 0.001 µg/g DW. The full method and verification has been previously reported [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse UV-Irradiated Dried Button Mushrooms (Agaricus bisporus) after 12 Months of Storage

Cardwell

Bornman

James

et al. 2023

Foods

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“…Vitamin D 2 and 25(OH)D 2 were measured using a validated in-house method at NMI (ISO17025 (International Organization for Standardization, 2017)) approved by the National Association of Testing Authorities, Australia, and previously described (Cardwell, Bornman, James, Daly, Strobel, et al, 2023). It was developed from published methodologies (Jäpelt, Silvestro, Smedsgaard, Jensen, & Jakobsen, 2013;Jones & Makin, 2000;Strobel, Buddhadasa, Adorno, Stockham, & Greenfield, 2013).…”

Section: Analysis Of D Vitamersmentioning

confidence: 99%

“…A temperature of 60 • C was chosen as it is the common air-drying temperature used in commercial settings (Argyropoulos, Heindl, & Müller, 2011;Giri & Prasad, 2009). Samples were irradiated before airdrying as that has been found to be more efficient at generating D vitamers than air-drying prior to irradiation (Cardwell, Bornman, James, Daly, Strobel, et al, 2023). The air-drying method was similar to that used in four studies of dried mushroom: three with sliced white button mushrooms and one with whole shiitake mushrooms (Doymaz, 2014;García-Segovia, Andrés-Bello, & Martínez-Monzó, 2011;Giri & Prasad, 2007;Giri & Prasad, 2009).…”

Section: Air Drying Of Fresh Mushroomsmentioning

confidence: 99%

Effect of Household Cooking on the Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse Uv-Irradiated, Air-Dried Button Mushrooms (Agaricus Bisporus)

Cardwell¹,

Bornman²,

James³

et al. 2023

Preprint

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Effect of Household Cooking Treatments on the Stability of β-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms

Morales,

Bal,

Figueredo

et al. 2023

Food Bioprocess Technol

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White-button (Agaricus bisporus) and shiitake (Lentinula edodes) mushrooms are widely consumed worldwide because of their organoleptic properties but also their bioactive compounds such as β-glucans, ergosterol, and phenolic compounds. Although these mushrooms can be eaten as raw food, they are usually subjected to household cooking treatments, so their effect on the stability of these molecules was evaluated in this work. The results showed that frying reduced β-glucan and ergosterol content but protected mushrooms from the loss of phenolic compounds that were mainly affected by boiling, being this procedure able to increase β-glucans and ergosterol concentrations. It can be concluded that culinary treatments had differential effects depending on the specific molecule, so they should be applied or avoided considering the target compound. Moreover, further research is encouraged to fully understand the mechanisms involved in the content variations and the impact on the biological activity of these mushrooms.

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Effect of air-drying on the generation of vitamin D2 and 25-hydroxyvitamin D2 by pulsed UV irradiation in button mushroom (Agaricus bisporus)

Cited by 12 publications

References 43 publications

The Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse UV-Irradiated Dried Button Mushrooms (Agaricus bisporus) after 12 Months of Storage

The Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse UV-Irradiated Dried Button Mushrooms (Agaricus bisporus) after 12 Months of Storage

Effect of Household Cooking on the Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse Uv-Irradiated, Air-Dried Button Mushrooms (Agaricus Bisporus)

Effect of Household Cooking Treatments on the Stability of β-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms

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