Effect of traditional and modern culinary processing, bioaccessibility, biosafety and bioavailability of eritadenine, a hypocholesterolemic compound from edible mushrooms. Issue 12 (20th November 2018)

• Record Type: Journal Article
• Authors: Morales, Diego; Tabernero, María; Largo, Carlota; Polo, Gonzalo; Piris, Adriana Jiménez; Soler-Rivas, Cristina
• Is Part Of: Food & function. Volume 9:Issue 12(2018)
• Page Start: 6360
• Page End: 6368
• Publication Date: 2018-11-20
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c8fo01704b
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Eritadenine enriched extracts from shiitake might be used in functional foods since they are safe, bioavailable and hypocholesterolemic in rats. Abstract : Eritadenine is a hypocholesterolemic compound that is found in several mushroom species such as Lentinula edodes, Marasmius oreades, and Amanita caesarea (1.4, 0.7 and 0.6 mg per g dry weight, respectively). It was synthesized during all developmental stages, being present in higher concentrations in the skin of shiitake fruiting bodies. When subjected to traditional cooking, grilling followed by frying were more adequate methodologies than boiling or microwaving to maintain its levels. Modern culinary processes such as texturization (with agar–agar) and spherification (with alginate) also interfered with its release. Grilling and gelling using gelatin enhanced eritadenine's bioaccessibility in an in vitro digestion model. An animal model (where male and female rats were administered 21 and 10 mg per kg animal per day of eritadenine) indicated that intake of the compound was safe under these concentrations; it reached the liver and reduced the atherogenic index (TC/HDL) in rat sera. Thus, it might be used to design a functional food.