FOOD RESOURCES 2018. Issue N 11. Article 07

07. THE DYNAMICS OF ELEMENTS ASSIMILATION BY SHIITAKE MUSHROOMS
https://doi.org/10.31073/foodresources2018-11-07
 
O. Zaslavskyi, O. Gavrylenko, O. Kozych, S. Stanislaviv, D. Bahlukov, O. Velikanov
Pages: 56-61
 
Abstract
Shiitake mushrooms are a natural source of not only energetically valuable substitutes, but also of macro- and micronutrients. Their biological value depends on the conditions of cultivation, first of all, on the used substrate and water. Shiitake mushrooms that grown by DLC “ESMASH” were used for research. The micro- and macroelement composition of shiitake mushrooms, wooden substrate and water used for the growing cycle of fungi were researched. Substrate and mushrooms before the analysis were converted into ashes in acidic fluid using a microwave device. Determination of the micronutrient composition was carried out by the atomic adsorption method on the PerkinElmer AAnalyst 400. Determination of phosphorus was carried out by weight method, nitrogen – by titrimetric method. Potassium, sodium and calcium were determined by the method of flame spectrometry on the Elico CL378, boron – according to a specially developed method using azomethine by spectrophotometric method on the Ulab S261UV. The relationship between the micro- and macroelement composition of the wooden substrate, water, and shiitake mushrooms was researched. It has been found that during assimilation of cobalt, magnesium, calcium, sodium, zinc, potassium, copper from the substrate, their content in the fungi is concentrated. Concentrations of manganese, lead and iron are the same for mushrooms and substrates. The content of the elements in water is much smaller than in the substrate. Experimental data were compared to literary one. Their complete discrepancy is followed. Thus, it can be assumed that the chemical composition of the shiitake depends entirely on the substrate used for the growing cycle. The content of iron in mushrooms was less than had been expected, this letting assume its lack in the substrate. The necessity of using substrate saturated with elements, or using microfertilizers for the cultivation of fungi has been established. At the same time, water for cultivation does not have a significant effect on the content of elements in mushrooms.
 
Key words: shiitake, substrate, biological value, microelements, macroelements.
 
References
1. Sychev, P. A. and N. P. Tkachenko; edited by P.A. Sychev. 2003. Griby i gribovodstvo – Mushrooms and mushroom growing. Donetsk, Stalker, 512 (in Russian).
2. Yanytskyi V.V. and N.B. Korsak. 1993. Rozrobka ta promyslove vyrobnytstvo produktiv radiozakhysnoi dii – Development and industrial production of products of radioprotective action. Mediko-biologicheskie osnovy razrabotki produktov pitanija: Materialy nauchnoj konferencii – Biomedical Basics of Food Products Development: Scientific conference materials, 1, 30 (in Ukrainian).
3. Lituiev, D.S. and D.V. Fiedotov. 2002. Antyokysna aktyvnist deiakykh shtamiv yistivnykh hrybiv – Antioxidant activity of some strains of edible fungi. Metodologicheskie osnovy poznanija biologicheskih osobennostej gribov – producentov fiziologicheski aktivnyh soedinenij i pishhevyh produktov. Materialy II mezhdunarodnoj konferencii – Methodological bases of knowledge of the biological characteristics of fungi – producers of physiologically active compounds and food products. II International Conference materials, 1, 128-131 (in Ukrainian).
4. Lytvin, L.O. 2010. Dobir skladovykh materialiv substratu dlia vyroshchuvannia shyitake ta optymalni rezhymy yoho teplovoi obrobky – Selection of composite materials of substrate for Shiitake growing and optimal modes of its heat treatment. Ovochivnytstvo i bashtannytstvo: mizhvidomchyi tematychnyi naukovyi zbirnyk – Vegetable and soybean: interdepartmental thematic scientific collection, 56, 96-101 (in Ukrainian).
5. Jerl, M., R. Jerl and A. Andersen; transl. from English by V. Ashkinazi, T. Furmanskaja. 2004. Razrabotka pishhevyh produktov – Food Products Development. St. Petersburg, Professija, 384 (in Russian).
6. Kolesnik, A.A. and L.G. Elizarova. 1990. Teoreticheskie osnovy tovarovedenija prodovol'stvennyh tovarov: Ucheb. dlja vuzov. – 3-e izd., pererab. i dop. – The theoretical basis of the commodity science of food products: Textbook for universities. – 3rd ed., revised and enlarged. Moscow, Ekonomika, 287 (in Russian).
7. Pishhevaja cennost', himicheskij sostav i kalorijnost'. Griby, shitaki, syrye – Nutritional value, chemical composition and caloric content. Mushrooms, shiitake, raw. http://www.intelmeal.ru/nutrition/foodinfo-mushrooms-shiitake-raw.php (in Russian).
8. Petjushev, N.N., A.N. Demjanovich, L.V. Evtushevskaja, O.N. Stankevich and M.I.Kotov. 2012. Syr'e dlja proizvodstva produktov funkcional'nogo naznachenija na osnove suhogo kartofel'nogo pjure – Raw materials for manufacture of products of a functional purpose on the basis of dry mashed potatoes. Pishhevaja promyshlennost': nauka i tehnologii – Food industry: science and technology. 2(16): 33-40 (in Russian).