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三种栽培蘑菇品种的三种铁盐生物强化——一种新的富铁超级食物的潜力。

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts-Potential for a New Iron-Rich Superfood.

机构信息

Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland.

Department of Vegetable Crops, Poznan University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland.

出版信息

Molecules. 2022 Apr 4;27(7):2328. doi: 10.3390/molecules27072328.

DOI:10.3390/molecules27072328
PMID:35408727
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9000346/
Abstract

Mushrooms fortified with iron (Fe) can offer a promising alternative to counter the worldwide deficiency problem. However, the factors that may influence the efficiency of fortification have not yet been fully investigated. The aim of this study was to compare the effects of three Fe forms (FeCl 6HO, FeSO 7HO, or FeHBED) in three concentrations (5, 10, or 50 mM) for three mushroom species (, or ) on their chemical composition, phenolic compounds, and organic acid production. The most effective metal accumulation of all the investigated species was for the 50 mM addition. FeCl 6HO was the most favorable additive for and (up to 145 and 185% Fe more than in the control, respectively) and FeHBED for (up to 108% Fe more than in control). Additionally, showed the highest Fe accumulation among studied species (89.2 ± 7.51 mg kg DW). The creation of phenolic acids was generally inhibited by Fe salt supplementation. However, an increasing effect on phenolic acid concentration was observed for cultivated at 5 mM FeCl 6HO and for cultivated at 5 mM FeCl 6HO and 5 mM FeSO 7HO. In the case of organic acids, a similar situation was observed. For , FeSO 7HO and FeHBED salts increased the formation of the determined organic acids in fruiting bodies. and were characterized by a much lower content of organic acids in the systems supplemented with Fe. Based on the obtained results, we recommend starting fortification by preliminarily indicating which form of the element is preferred for the species of interest for supplementation. It also seems that using an additive concentration of 50 mM or higher is most effective.

摘要

用铁(Fe)强化蘑菇可以提供一种有前途的替代方法来解决全球范围内的缺乏问题。然而,影响强化效率的因素尚未得到充分研究。本研究旨在比较三种铁形式(FeCl6HO、FeSO7HO 或 FeHBED)在三种浓度(5、10 或 50mM)下对三种蘑菇(、或)的化学组成、酚类化合物和有机酸产生的影响。所有研究物种中,最有效的金属积累是添加 50mM。FeCl6HO 是最有利于 和 (分别比对照增加 145%和 185%的 Fe),而 FeHBED 则有利于 (比对照增加 108%的 Fe)。此外,在研究的物种中,显示出最高的 Fe 积累(89.2±7.51mgkg DW)。酚酸的形成通常被铁盐补充抑制。然而,对于在 5mM FeCl6HO 中培养的 ,以及在 5mM FeCl6HO 和 5mM FeSO7HO 中培养的 ,观察到酚酸浓度的增加效应。对于有机酸,观察到类似的情况。对于 ,FeSO7HO 和 FeHBED 盐增加了子实体中确定有机酸的形成。 和 用 Fe 补充的系统中有机酸的含量要低得多。基于获得的结果,我们建议在强化之前,首先表明哪种元素形式最适合感兴趣的物种进行补充。使用 50mM 或更高的添加剂浓度似乎也最有效。

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