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MODIFICATION OF MICROELEMENT ELEMENTAL COMPOSITION OF SHIATAKE MUSHROOMS (LENTINUS EDODES)
https://doi.org/10.31073/foodresources2022-18-04
Oleksandr Velikanov, Iryna Andrusyshyna
Pages: 43-50
https://doi.org/10.31073/foodresources2022-18-04
Oleksandr Velikanov, Iryna Andrusyshyna
Pages: 43-50
Abstract
Mushrooms are important in human nutrition. Fungi have great potential to provide the human body with the necessary macro-and micronutrients. It is important to artificially grow mushrooms, which allows you to predict the harvest. Predict the microelement composition, prevent the accumulation of mycotoxins and have a long shelf life. Among the useful properties is the content of large amounts of chromium in a form that is easily absorbed by the body. Chromium is a trace element that regulates the metabolism of sugars in the human body and is used to prevent and treat diabetes. The aim of the work is to analyze the dynamics of assimilation of microelements by shiitake mushrooms from natural and artificially chromium-enriched substrate to improve their microelement composition. The subject of the study is shiitake mushrooms (lentinus edodes) and our accumulation of various types of trace elements. Materials and methods: the content of trace elements in shiitake mushrooms was determined using a flame photometer. Sample preparation and experiment are described in detail in the relevant section of the article. Results: the obtained research results indicate the closed nature of the substrate-fungus thermodynamic system. In the process of growth, a thermodynamic equilibrium is established between them. Excess chromium changes the balance to compensate for external influences. Since the microelement composition of fungi is connected by synergistic-antagonistic connections, the concentrations of other elements also change in regularity. Scope: the results of research can be used to expand the range and create new types of functional foods.
Keywords: shiitake mushrooms, research, microelement composition, functional nutrition
Mushrooms are important in human nutrition. Fungi have great potential to provide the human body with the necessary macro-and micronutrients. It is important to artificially grow mushrooms, which allows you to predict the harvest. Predict the microelement composition, prevent the accumulation of mycotoxins and have a long shelf life. Among the useful properties is the content of large amounts of chromium in a form that is easily absorbed by the body. Chromium is a trace element that regulates the metabolism of sugars in the human body and is used to prevent and treat diabetes. The aim of the work is to analyze the dynamics of assimilation of microelements by shiitake mushrooms from natural and artificially chromium-enriched substrate to improve their microelement composition. The subject of the study is shiitake mushrooms (lentinus edodes) and our accumulation of various types of trace elements. Materials and methods: the content of trace elements in shiitake mushrooms was determined using a flame photometer. Sample preparation and experiment are described in detail in the relevant section of the article. Results: the obtained research results indicate the closed nature of the substrate-fungus thermodynamic system. In the process of growth, a thermodynamic equilibrium is established between them. Excess chromium changes the balance to compensate for external influences. Since the microelement composition of fungi is connected by synergistic-antagonistic connections, the concentrations of other elements also change in regularity. Scope: the results of research can be used to expand the range and create new types of functional foods.
Keywords: shiitake mushrooms, research, microelement composition, functional nutrition
References
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1. Zhao H., Wang L., Brennan M., Brennan C. (2022). How does the addition of mushrooms and their dietary fibre affect starchy foods. Journal of Future Foods Vol. 2, № 1, P. 18-24.
2. Yadav D., Negi P. (2021). Bioactive components of mushrooms: Processing effects and health benefits. Food Research International Volume 148, October, P.1-23.
3. Rawiwan P., Peng Y., Paramayuda I G.P.B., Quek S. (2022). Red seaweed: A promising alternative protein source for global food sustainability. Trends in Food Science & Technology Volume 123, № 5, P. 37-56.
4. Valverde M.E., Hernández-Pérez T., Paredes-López O. (2015). Edible Mushrooms: Improving Human Health and Promoting Quality Life. International Journal of Microbiology, Volume, Article ID 376387, P. 1-14. http://dx.doi.org/10.1155/2015/376387.
5. Clarke D., Crews C. (2014). Natural Toxicants: Mushrooms and Toadstools. Encyclopedia of Food Safety. Reference Module in Food Science, Vol. 2, P. 269-276.
6. Rajarathnam S., Shashirekha M.N. (2003). Mushrooms and truffles. Use of Wild Mushrooms. Encyclopedia of Food Sciences and Nutrition (Second Edition). Editor-in-Chief: Benjamin Caballero, P. 4048-4054. https://doi.org/10.1016/B0-12-227055-X/00813-0.
7. Atila F. (2019). Compositional changes in lignocellulosic content of some agro-wastes during the production cycle of shiitake mushroom. Scientia Horticulturae Volume 245, № 2, P. 263-268, https://doi.org/10.1016/j.scienta.2018.10.029.
8. Pinya S., Ferriol P., Tejada S., Sureda A. (2019). Mushrooms reishi (Ganoderma lucidum), shiitake (Lentinela edodes), maitake (Grifola frondosa). Nonvitamin and Nonmineral Nutritional Supplements, Chapter 5.3. P. 517-526.
9. Garcia M.A., Alonso J., Melgar M.J. (2013). Bioconcentration of chromium in edible mushrooms: Influence of environmental and genetic factors. Food and Chemical Toxicology 58 № 8. Р. 249–254.
10. Garcia M.A., Alonso-Diaz J., Martin A.J., Melgar M.J. (2008). Acumulacion de cromo en setas silvestres comestibles: factores que influyen en su captacion y repercusiones toxicologicas. Revista de Toxicologia. Vol. 25(№1), Р. 38-41.
11. HOST 30538-97. Produktі pyshchevіe. Metodyka opredelenyia toksychnіkh еlementov atomno-еmyssyonіm metodom 2000. [HOST 30538-97 Food products. Methodology for the determination of toxic elements by the atomic emission method 2000]. 32 p. Adopted by the State Standard of Ukraine No. 12 dated 11.21.97]. [in Russian].
12. DSTU 7670:2014 Syrovyna i produkty kharchovi. Hotuvannia prob. Mineralizatsiia dlia vyznachannia vmistu toksychnykh [DSTU 7670:2014 Sirovina and food products. Sample preparation. Mineralization for the preparation of instead of toxic]. [in Ukrainian].
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