Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985823%3A_____%2F23%3A00567738" target="_blank" >RIV/67985823:_____/23:00567738 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.lwt.2022.114311" target="_blank" >https://doi.org/10.1016/j.lwt.2022.114311</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2022.114311" target="_blank" >10.1016/j.lwt.2022.114311</a>

Result language

angličtina

Original language name

Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms

Original language description

Edible mushrooms are consumed worldwide. The overall amount of lipids in mushrooms is small and consists of complex lipids, such as triacylglycerols, phospholipids, and sterols. Nutritional studies have outlined the lipid compositions of mushrooms but have not analyzed their fatty acid esters of hydroxy fatty acid (FAHFA) profiles. FAHFAs are a class of anti-inflammatory and antidiabetic lipids frequently found in human food. This study aimed to characterize the FAHFA profiles of various edible mushrooms. Using a liquid chromatography-mass spectrometry-based lipidomics approach, we identified 34 FAHFAs in seven members of the fungal order Agaricales, also known as gilled mushrooms. Linoleic acid (LA)-containing FAHFAs were the most abundant among all the species. Shiitake (Lentinula edodes) and enokitake (Flammulina velutipes) mushrooms showed the most divergent FAHFA profiles, being rich in short-chain FAHFAs and very long-chain FAHFAs, respectively. The brown (Hypsizygus tessulatus) and white (Hypsizygus ulmarius) varieties of shimeji have closely related FAHFA compositions and quantities of FAHFA diversity can be used for chemo-taxonomic classification of the mushroom family, similar to mitochondrial (mt)DNA information. Adding mushrooms to the diet provides several micronutrients, including FAHFAs, with minimal impact on the overall calories from fat.

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

10612 - Mycology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

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

Name of the periodical

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Volume of the periodical

173

Issue of the periodical within the volume

1 Jan

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

114311

UT code for WoS article

000903521400005

EID of the result in the Scopus database

2-s2.0-85143852556