Patterns of changes in the mineral composition of Agaricus bisporus cultivated in Poland between 1977 and 2020

Siwulski, Marek; Niedzielski, Przemysław; Budka, Anna; Budzyńska, Sylwia; Kuczyńska‐Kippen, Natalia; Kalač, Pavel; Sobieralski, K.; Mleczek, Mirosław

doi:10.1016/j.jfca.2022.104660

Cited by 11 publications

(12 citation statements)

References 30 publications

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“…Mushrooms are valued not only for their taste and aroma, but also for the presence of many bioactive substances. These compounds include: vitamins from the B-group [ 1 ] and vitamin D 2 [ 2 ], minerals [ 3 ], phenolic compounds [ 4 ], terpens [ 5 ], sterols [ 6 ] or β-glucans [ 7 ]. For this reason, mushrooms are considered as functional food and are more and more often used to increase the nutritional or health-promoting value of various food matrices.…”

Section: Introductionmentioning

confidence: 99%

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Sławińska

Sołowiej

Radzki

et al. 2022

Foods

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Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.

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Section: Introductionmentioning

confidence: 99%

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Sławińska

Sołowiej

Radzki

et al. 2022

Foods

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“…To estimate the daily intake of elements through P. djamor mushroom consumption, the following equation (E.P.A. Supplementary Guidance for Conducting Health Risk Assessment of Chemical Mixtures): EDI = CM × CR/BW, as given by Koutrotsios et al [65] was used, where EDI stands for the estimated daily intake of elements (mg•kg −1 •d −1 ), CM is the concentration of elements in mushrooms (based on dry weight) and CR corresponds to one serving of mushrooms, which is 250 g of fresh weight equal to 25 g of dry matter [67], and BW represents the average body weight of adults (60 kg)-in agreement with the EU Scientific Committee for the Food Adult Weight parameter [68]. Values of TDI (tolerance daily intake) and RDI (reference daily intake) were adopted from Koutrotsios et al [65] and based on reports and research findings [69][70][71][72][73][74].…”

Section: Dietary Intake and Health Risk Assessment Of P Djamor Consum...mentioning

confidence: 99%

“…Guidance level values for MEEs and ETEs were adopted from Mleczek et al [119], corresponding to a single serving of 250 g fresh weight (=25 g dry weight) of fruit bodies, consumed by an adult. Similarly, the guideline values for TEWDHE were adopted from Siwulski et al [67], based on EC [120]. While, the TDI and RDI values were derived from WHO [69,71], IRIS [121,122], Bruce and Odin [70], WHO [123] and Martone [72].…”

Section: Consumption Of P Djamor-dietary Intakementioning

confidence: 99%

“…TDI-tolerance daily intake (mg•day −1 ); RDI-Recommended dietary intake (mg•day −1 ). corresponding to a single serving of 250 g FW (=25 g DW) of fruit bodies; the guideline values for TEWDHE were adopted from Siwulski et al [67], based on EC [120]; the TDI and RDI values were derived from WHO [69,71], Bruce and Odin [70], Martone [72], IRIS [121,122] and WHO [123].…”

Section: Consumption Of P Djamor-dietary Intakementioning

confidence: 99%

“…Among the studied TEWDHE, except for Ag, Ba and Be, the EDI values for As, Cd and Hg were below the established maximum level of intake in food such as mushrooms 0.5, 1.0 and 0.1 mg•kg −1 DW, respectively [120]. While, for Ag, the EDI values from all three subsequent flushes of P. djamor fruiting bodies were higher than TDI [121], and an established intake of 0.015 mg•kg −1 body weight per week was recommended by WHO [67].…”

Section: Elementsmentioning

confidence: 99%

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Combined Dairy Manure-Food Waste Digestate as a Medium for Pleurotus djamor—Mineral Composition in Substrate and Bioaccumulation of Elements in Fruiting Bodies

et al. 2022

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The present investigation aimed to study the utilisation of combined dairy manure-food waste digestate as a substrate (experimental mushroom substrate—EMS) for Pleurotus djamor (strain 2708, Mycelia) cultivation. Considering the lack of scientific information about the influence of elements concentration in growing substrates on the bioaccumulation of elements in cultivated mushrooms and their residual concentrations in substrates left after cultivation (spent mushroom substrate—SMS), a multi-elemental analysis of 38 elements was carried out. In the study, inductively coupled plasma optical emission spectrometry (ICP OES) was used for elemental analysis. The P. djamor cultivated on EMS resulted in a yield of 196.50 g/bag, achieving a biological efficiency (BE) of 39.90%. High variability in the elemental concentrations among substrates both before and after mushroom cultivation was evident. The studied elements accumulation in P. djamor was in an increasing trend in three subsequent flushes and was also reflected in the bioconcentration factors (BCFs). The highest BCF (2.35) was determined for Fe. Interestingly, the BCF values for all studied trace elements with detrimental health effects were lower than 1.00. The estimated daily intake (EDI) reflected that the P. djamor fruiting bodies grown on EMS can serve as an excellent dietary source of essential major and trace elements: Ca, Mg, Na, Mn, Mo, Ni, Se and Zn. On the other hand, EDI values for K, Cu, Fe, Ag, Ba, Cd, Al, Sb and Sr were greater than the referred guideline values corresponding to higher intake. Overall, the study presented an insight into elemental accumulations and demonstrated the potential utilisation of combined dairy manure-food waste digestate.

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Critical review of rare earth elements (REE) in cultivated macrofungi

Falandysz,

Fernandes,

Zhang

2024

Food Control

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Patterns of changes in the mineral composition of Agaricus bisporus cultivated in Poland between 1977 and 2020

Cited by 11 publications

References 30 publications

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Combined Dairy Manure-Food Waste Digestate as a Medium for Pleurotus djamor—Mineral Composition in Substrate and Bioaccumulation of Elements in Fruiting Bodies

Critical review of rare earth elements (REE) in cultivated macrofungi

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