Health Safety of Edible Wild Mushrooms Collected From the Industrial Area

Wesołowska, Monika; Filipczyk, Piotr; Zaguła, Grzegorz; Puchalski, Czesław; Dżugan, Małgorzata

doi:10.15414/jmbfs.2016.5.5.456-459

Cited by 2 publications

(3 citation statements)

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“…In our study the average value of Al in the stipe was 4.9 mg kg −1 Al (SD ± 4.5, n31) and in the cap the average value was 5.5 mg kg −1 Al (SD ± 4.6, n19). Wesołowska et al [ 41 ] studied concentration of various metals in Xerocomus badius (Fr. ), Suillus luteus (L.) and Leccinum scabrum (Bull.)…”

Section: Resultsmentioning

confidence: 99%

“…It was reported that concentration of Al ranged from 2.8–39.6 mg kg −1 dry matter and significantly ( p < 0.05) decreased with increasing distance from the industrial plant. From all studied in the study from Wesołowska et al [ 41 ], only the concentration of Al in the tested samples was distance dependent. From the above, it can be stated that accumulation of some metals in the fruiting bodies may be caused by the environmental pollution near metallurgical plants.…”

Section: Resultsmentioning

confidence: 99%

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Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom

Golian

Hegedüsová

Mezeyová

et al. 2021

Foods

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The species Pleurotus ostreatus is a commercially, gastronomically, and biotechnologically important fungus. Its strain variability has been little researched. The study provides an evaluation of 59 oyster mushroom production strains in terms of the ability to accumulate selected metals in the cap and stipe. The fruiting bodies were grown under identical model conditions on straw substrate. Metal concentrations (ET-AAS) in dry fruiting bodies ranged in values 1.7–22.4 mg kg−1 for Al, 2.6–9.7 mg kg−1 Ba, 199–4560 mg kg−1 Ca, 1.7–12.0 mg kg−1 Cu, 12–120 mg kg−1 Fe, 16,000–49,500 mg kg−1 K, 876–2400 mg kg−1 Mg, 0.39–11.0 mg kg−1 Mn, 46–920 mg kg−1 Na and 11–920 mg kg−1 for Zn. More Cu, Fe, K, Mg, Mn, Zn accumulated in the cap, while in the stipe Ba was amassed. No significant difference was found between Al, Ca and Na between the accumulation in the cap and the stipe. Furthermore, the dependence of metal uptake from the substrate depending on the fortification of the substrate was confirmed. Statistically significant (p < 0.05) synergistic relationships were shown in pairs Al and Ba, Al and Fe, Ba and Na, Ba and Ca, Ca and Na, Cu and Fe, Fe and Mn, Fe and Zn, K and Mg, K and Mn, K and Zn, Mg and Mn, Mg and Na, Mg and Zn and Mn and Zn in the substrate without the addition of sodium selenate to the substrate. Altered relationships were observed after the application of sodium selenate to the substrate, synergism of Se and Ni, Se and Co and Se and Hg, Cu and Mn, Cu and Fe, Zn and Co, Zn and Ni, Zn and Hg, Mn and Fe, Mn and Cr, Co and Ni, Co and Hg, Ni and Hg, Pb and Cd. The findings of the study may help in the selection of production strains with hypercumulative properties for a particular metal and subsequent use in the addition of fortified fruiting bodies (e.g., with Zn). Based on the study the strains less sensitive to the accumulation of hazardous metals is possible to select for large-scale production, which is important from the perspective of food safety.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom

Golian

Hegedüsová

Mezeyová

et al. 2021

Foods

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“…In addition to soil composition natural factors, the area where food is produced may contribute to increasing the concentration of metals due to pollution generated by industries. In a study on three different species of mushrooms cultivated at different distances from the contaminating source, it was found that as the distance increased, the total aluminum content decreased differently between the species (Wesołowska et al, 2016). Thus, in addition to toxicity resistance, there is also a migration of the metal.…”

Section: Pollutionmentioning

confidence: 99%

Aluminum accumulation in the wheat production chain: a review

MELLO¹,

Tonial

Lucchetta

2023

Food Sci. Technol

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The consumption of food containing significant amounts of aluminum has been the focus of discussions related to health. Aluminum is distributed in nature and may be naturally present in raw materials or added to food as a result of activities or modification processes along the food production chain. This exploratory and descriptive research identified possible sources of aluminum in food, in general, and particularly in the wheat chain and its derivatives, which comprise an important class in the food chain and ordinary consumption in many cultures. Even though total aluminum values have been found in food, in general, and particularly in wheat derivatives, information about their origins is still incipient. The total content of this metal in the food may be the result of a sum of sources. For wheat and its derivatives, the potential origins are among environmental factors, such as soil and water, and even operational procedures, such as the use of food additives and chemical compounds for the control of stored grain pests. Despite these considerations, the actual contributions of each source are still purely speculative, since although aluminum contents have been quantified in most studies, their sources were impartially explored and clarified.

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Health Safety of Edible Wild Mushrooms Collected From the Industrial Area

Cited by 2 publications

References 1 publication

Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom

Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom

Aluminum accumulation in the wheat production chain: a review

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