Biofortification of Three Cultivated Mushroom Species with Three Iron Salts-Potential for a New Iron-Rich Superfood

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F22%3A43904930" target="_blank" >RIV/60076658:12220/22:43904930 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/1420-3049/27/7/2328" target="_blank" >https://www.mdpi.com/1420-3049/27/7/2328</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/molecules27072328" target="_blank" >10.3390/molecules27072328</a>

Result language

angličtina

Original language name

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts-Potential for a New Iron-Rich Superfood

Original language description

Mushrooms fortified with iron (Fe) can offer a promising alternative to counter the worldwide deficiency problem. However, the factors that may influence the efficiency of fortification have not yet been fully investigated. The aim of this study was to compare the effects of three Fe forms (FeCl3 6H(2)O, FeSO4 7H(2)O, or FeHBED) in three concentrations (5, 10, or 50 mM) for three mushroom species (Pleurotus eryngii, P. ostreatus, or Pholiota nameko) on their chemical composition, phenolic compounds, and organic acid production. The most effective metal accumulation of all the investigated species was for the 50 mM addition. FeCl3 6H(2)O was the most favorable additive for P. eryngii and P. nameko (up to 145 and 185% Fe more than in the control, respectively) and FeHBED for P. ostreatus (up to 108% Fe more than in control). Additionally, P. nameko showed the highest Fe accumulation among studied species (89.2 +/- 7.51 mg kg(-1) DW). The creation of phenolic acids was generally inhibited by Fe salt supplementation. However, an increasing effect on phenolic acid concentration was observed for P. ostreatus cultivated at 5 mM FeCl3 6H(2)O and for P. eryngii cultivated at 5 mM FeCl3 6H(2)O and 5 mM FeSO4 7H(2)O. In the case of organic acids, a similar situation was observed. For P. ostreatus, FeSO4 7H(2)O and FeHBED salts increased the formation of the determined organic acids in fruiting bodies. P. eryngii and P. nameko were characterized by a much lower content of organic acids in the systems supplemented with Fe. Based on the obtained results, we recommend starting fortification by preliminarily indicating which form of the element is preferred for the species of interest for supplementation. It also seems that using an additive concentration of 50 mM or higher is most effective.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Molecules

ISSN

1420-3049

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

7

Country of publishing house

CH - SWITZERLAND

Number of pages

21

Pages from-to

nestrankovano

UT code for WoS article

000781604900001

EID of the result in the Scopus database

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