Supplementation with Magnesium Salts - A Strategy to Increase Nutraceutical Value of Pleurotus djamor Fruiting Bodies
| Autor: | Katarzyna Sułkowska-Ziaja, Agnieszka Sękara, Emilia Bernaś, Edward Kunicki, Bożena Muszyńska, Piotr Zięba, Małgorzata Suchanek, Agata Krakowska |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
pink oyster
Antioxidant medicine.medical_treatment Pleurotus djamor Pharmaceutical Science Ascorbic Acid magnesium Pleurotus 01 natural sciences Analytical Chemistry functional food biofortification QD241-441 Drug Discovery Thiamine Food science Mushroom biology Sulfates Chemistry Magnesium Secale Tryptophan food and beverages 04 agricultural and veterinary sciences 040401 food science Chemistry (miscellaneous) Molecular Medicine chemistry.chemical_element Article 0404 agricultural biotechnology Nutraceutical Chlorides Phenols Dry weight medicine Dry matter Fruiting Bodies Fungal Physical and Theoretical Chemistry Phenol 010401 analytical chemistry Organic Chemistry biology.organism_classification Culture Media 0104 chemical sciences Dietary Supplements Food Technology Salts Agaricales Sugars |
| Zdroj: | Molecules, Vol 26, Iss 3273, p 3273 (2021) Molecules Volume 26 Issue 11 |
| Popis: | The use of substrates supplemented with minerals is a promising strategy for increasing the nutraceutical value of Pleurotus spp. The current research was performed to analyze the effect of substrate supplementation with magnesium (Mg) salts on the Mg content, biomass, and chemical composition of pink oyster mushroom (Pleurotus djamor) fruiting bodies. Before inoculation, substrate was supplemented with MgCl2 × 6 H2O and MgSO4, Both salts were applied at three concentrations: 210, 420, and 4200 mg of Mg per 2 kg of substrate. The harvest period included three flushes. Substrate supplementation with 4200 mg of Mg caused the most significant decrease in mushroom productivity, of about 28% for both Mg salts. The dry matter content in fruiting bodies was significantly lower in the treatment in which 210 mg of Mg was applied as MgSO4 in comparison to the control. Supplementation effectively increased the Mg content in fruiting bodies of P. djamor by 19–85% depending on the treatment, and significantly affected the level of remaining bioelements and anions. One hundred grams of pink oyster fruiting bodies, supplemented with Mg salts, provides more than 20% of the Mg dietary value recommended by the Food and Drug Administration (FDA) thus, supplementation can be an effective technique for producing mushrooms that are rich in dietary Mg. Although P. djamor grown in supplemented substrate showed lower productivity, this was evident only in the fresh weight because the differences in dry weight were negligible. Mg supplementation increased the antioxidant activity of the fruiting bodies, phenolic compounds, and some amino acids, including L-tryptophan, and vitamins (thiamine and l-ascorbic acid). |
| Databáze: | OpenAIRE |
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