Determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes. (1st August 2021)

• Record Type: Journal Article
• Authors: Kała, Katarzyna; Krakowska, Agata; Szewczyk, Agnieszka; Ostachowicz, Beata; Szczurek, Kornelia; Fijałkowska, Agata; Muszyńska, Bożena
• Is Part Of: Food chemistry. Volume 352(2021)
• Publication Date: 2021-08-01
• Subjects: Dietary/medicinal mushrooms -- Mycelial cultures -- Phenolic compounds -- Bioelements -- In vitro digestion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129456
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The bioaccessibility of mushroom bioelements depends on the mushroom species. The bioaccessibility of Se and Zn was the highest from Agaricus bisporus. The highest amounts of phenolic acids were found in Lentinula edodes species. Mushroom mycelia can be effectively enriched in bioelements and phenolic acids. Abstract: Release of bioelements and phenolic compounds from edible mushrooms ( Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes ) enriched with zinc, selenium, l -phenylalanine, alone and as a mixture was examined using a simulated human gastrointestinal digestion method. Due to the extensive amount of data obtained, in order to interpret them more precisely in the work, the methods of chemometric analysis (Cluster Analysis—CA and Principal Compenent Analysis—PCA) were additionally applied. The results showed mycelium of L. edodes has the best health-promoting properties and addition of mixture to the media increased significantly the synthesis of p -hydroxybenzoic and protocatechuic acid (267 and 16.3 mg/100 g d.w.). After extraction into artificial digestive juices, 97.4 mg/100 g d.w. p -hydroxybenzoic acid and 15.6 mg/100 g d.w. of protocatechuic acid were released. The greatest amounts of Se and Zn were extracted from enriched A. bisporus mycelium (32.3 and 342 mg/100 g d.w., respectively). This study confirmed that mycelium might prevent nutritional deficiencies in the diet through use of functional foods.