Iron and zinc mycelial bioaccumulation in Agaricus subrufescens strains
| Autor: | Giani Andrea Linde, Suzana Harue Umeo, Simone Schenkel Scheid Vilande, Maria Graciela Iecher Faria, Douglas C. Dragunski, Nelson Barros Colauto, Juliana Silveira do Valle |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
biology
food and beverages chemistry.chemical_element Biomass 04 agricultural and veterinary sciences Fungus Zinc biology.organism_classification chemistry Functional food Bioaccumulation 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Malt extract agar General Agricultural and Biological Sciences Agaricus subrufescens Mycelium |
| Zdroj: | Semina: Ciências Agrárias. 40:2513 |
| ISSN: | 1679-0359 1676-546X |
| DOI: | 10.5433/1679-0359.2019v40n6p2513 |
| Popis: | Agaricus subrufescens, a basidiomycete native to Brazil, is worldwide cultivated due to its medicinal properties. This fungus is capable of bioaccumulating metals in the mycelial biomass when cultured in the presence of them; however, this capacity is little explored for functional food production. This study aimed to evaluate the amount of iron or zinc bioaccumulated in the vegetative mycelium of sixteen strains of A. subrufescens. Mycelia were grown in malt extract agar added with 50 mg/L of iron or with 7.5 mg/L of zinc. The metal bioaccumulation in the mycelial biomass was strain-dependent. In general, metal can inhibit or stimulate the mycelial growth ranging from -81 to +78% for iron and from -86 to +100% for zinc. The highest bioaccumulated iron and zinc concentrations in the mycelial biomass was 2,595.65 mg/kg and 1,655.83 mg/kg, respectively and occurred in the U4-4 strain. The supplementation of mycelial biomass using iron or zinc is an alternative to develop food supplements, that can be used both in the human and animal diet and in the prevention of diseases. |
| Databáze: | OpenAIRE |
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