Study on vitamin D2 stability in dried mushrooms during drying and storage

Sławińska, Aneta; Fornal, Emilia; Radzki, Wojciech; Skrzypczak, Katarzyna; Zalewska-Korona, Marta; Michalak‐Majewska, Monika; Parfieniuk, Ewa; Stachniuk, Anna

doi:10.1016/j.foodchem.2015.11.131

Cited by 57 publications

(52 citation statements)

References 34 publications

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“…This effect was, however, much more evident for Ge. Ergosterol is a vitamin D precursor as it can be transformed under UV radiation in a biologically active form of D 2 -ergocalciferol [53][54][55]. Although it appears that ergocalciferol has a lower biological effect in humans than cholecalciferol, it may be an important source for certain diet groups such as vegans and vegetarians [56].…”

Section: Discussionmentioning

confidence: 99%

The effects of germanium and selenium on growth, metalloid accumulation and ergosterol content in mushrooms: experimental study in Pleurotus ostreatus and Ganoderma lucidum

Siwulski

Budzyńska

Rzymski

et al. 2019

Eur Food Res Technol

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The aim of this study was to examine the effects of substrate supplementation with germanium (Ge) and selenium (Se), alone or combined, on the growth, element accumulation and ergosterol content in the fruiting bodies of the mushroom species Ganoderma lucidum and Pleurotus ostreatus. Both species were grown in four independent experimental systems with different concentrations of germanium powder (1, 5 and 10 mM), selenite [Se(IV)] and selenate [Se(VI)] (0.1, 0.4 and 0.8 mM of each Se species). Se supplementation caused no observable changes to morphology while the addition of Ge induced changes in size and/or colour, especially for P. ostreatus. A synergistic effect of Ge supplementation on Se accumulation in fruiting bodies of G. lucidum was observed only at the two highest levels of supplementation with both elements. Even though inorganic Se was used to enrich the experimental substrates, organic Se compounds dominated in the fruiting bodies. Increasing levels of Ge in the substrates elevated the content of organic selenium in the fruiting bodies of G. lucidum. No such trend was recorded in P. ostreatus. The maximum mean Ge levels in P. ostreatus and G. lucidum reached up to 70 and 80 mg kg −1 , respectively. However, the bioaccessibility of this element was low, in the range 5.4-6.6% (P. ostreatus) and 0.4-7.6% (G. lucidum). Ergosterol content in the fruiting bodies of both species displayed the highest values in all the experimental systems supplemented with Se. The addition of Ge and Se + Ge resulted in losses of ergosterol content in comparison to cultivation with Se supplementation and control. The obtained results show the significant role of Ge-Se interaction in the accumulation of these elements in the studied mushroom species.

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Section: Discussionmentioning

confidence: 99%

The effects of germanium and selenium on growth, metalloid accumulation and ergosterol content in mushrooms: experimental study in Pleurotus ostreatus and Ganoderma lucidum

Siwulski

Budzyńska

Rzymski

et al. 2019

Eur Food Res Technol

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“…Interestingly, the ergosterol concentration of hot water extracts investigated in the present study also revealed a positive relationship with their antiplatelet activities in the ADP-mediated pathway. Ergosterol is a mushroom-derived vitamin D precursor since it can be transformed under UV radiation into an ergocalciferol, which is, however, less biologically active than cholecalciferol [66,67]. Calcitriol, which is an active form of vitamin D, has been shown to strongly diminish platelet aggregation in response to collagen and ADP [68].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Mushroom Extracts on Human Platelet and Blood Coagulation: In vitro Screening of Eight Edible Species

et al. 2019

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Cardiovascular diseases remain the leading global cause of mortality indicating the need to identify all possible factors reducing primary and secondary risk. This study screened the in vitro antiplatelet and anticoagulant activities of hot water extracts of eight edible mushroom species (Agaricus bisporus, Auricularia auricularia-judae, Coprinus comatus, Ganoderma lucidum, Hericium erinaceus, Lentinula edodes, Pleurotus eryngii, and Pleurotus ostreatus) increasingly cultivated for human consumption, and compared them to those evoked by acetylsalicylic acid (ASA). The antioxidant capacity and concentration of polysaccharides, phenolic compounds, organic acids, ergosterol, macro elements, and trace elements were also characterized. The most promising antiplatelet effect was exhibited by A. auricularia-judae and P. eryngii extracts as demonstrated by the highest rate of inhibition of adenosine-5′-diphosphate (ADP)-induced and arachidonic acid (AA)-induced aggregation. The response to both extracts exceeded the one evoked by 140 µmol/L of ASA in the ADP test and was comparable to it in the case of the AA test. Such a dual effect was also observed for G. lucidum extract, even though it was proven to be cytotoxic in platelets and leukocytes. The extract of P. ostreatus revealed an additive effect on AA-induced platelet aggregation. None of the mushroom extracts altered the monitored coagulation parameters (prothrombin time, prothrombin ratio, and International Normalized Ratio). The effect of mushroom extracts on platelet function was positively related to their antioxidative properties and concentration of polysaccharides and ergosterol, and inversely related to zinc concentration. The study suggests that selected mushrooms may exert favorable antiplatelet effects, highlighting the need for further experimental and clinical research in this regard.

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“…ergosterola component of the fungal cell membrane. The ergosterol content in P. ostreatus varies from 290 to 754 mg per 100 g d.w. [63][64][65] The natural level of vitamin D 2 in Pleurotus spp. is generally low and highly variable: both undetectable levels, 64 and low levels, such as 0.3 µg per 100 g d.w. 50 and values in the range 0.083-0.156 mg per 100 g d.w., have been reported.…”

Section: Vitamins and Pro-vitaminsmentioning

confidence: 99%

“…After the exposure of P. ostreatus powder with no detectable amount of vitamin D 2 to 2800-2900 mJ cm −2 UVB at 60-66°C for 10 min, 11 mg per 100 g d.w. of vitamin D 2 was obtained. 64 Accordingly, treatment with 411 mJ cm −2 UVB at 20°C for 10 min led to a vitamin D 2 formation of 4.07 mg per 100 g d. w. 65 The fact that the enrichment in vitamin D 2 may be performed after drying, greatly facilitates the potential use of UV technology in the processing of mushrooms in order to improve their nutritional value. It is estimated that about one billion people in the world have a vitamin D deficiency: infants, adolescents, elderly, pregnant and lactating women constitute the populations most at risk.…”

Section: Vitamins and Pro-vitaminsmentioning

confidence: 99%

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

et al. 2018

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The basidiomycetes fungi belonging to the genus Pleurotus could make an important contribution to sustainable functional food design because they possess an elevated protein content with a valuable essential amino acid scoring pattern, a unique dietary fibre profile, mainly comprised of branched β-glucan, high levels of some vitamins of the B group, vitamin D, Fe, Zn, Cu, Se and some bioactive mycochemicals, while the Na and fat contents are low. Moreover, Pleurotus spp. can grow efficiently on various clean by-products of food processing, such as wheat straw, wheat stalk and spent beer grain, thus representing a sustainable food source. This review illustrates the compositional variability of Pleurotus spp. grown on various by-products, in order to clarify its potential ability to address the needs of populations with endemic nutritional deficiencies as well as those populations at risk or affected by some chronic diseases. The perspectives for Pleurotus applications in functional foods decisively depend on consumers' acceptability. Hence, the sensory properties of Pleurotus spp. are also clarified herein. Lastly, the three main strategies of functional food development using Pleurotus spp. are summarized, namely its use as a fortifying agent, high-cost protein replacer and prebiotic ingredient.

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Study on vitamin D2 stability in dried mushrooms during drying and storage

Cited by 57 publications

References 34 publications

The effects of germanium and selenium on growth, metalloid accumulation and ergosterol content in mushrooms: experimental study in Pleurotus ostreatus and Ganoderma lucidum

The effects of germanium and selenium on growth, metalloid accumulation and ergosterol content in mushrooms: experimental study in Pleurotus ostreatus and Ganoderma lucidum

The Effect of Mushroom Extracts on Human Platelet and Blood Coagulation: In vitro Screening of Eight Edible Species

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

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