Triple quadrupole liquid chromatography-mass spectrometry-mediated evaluation of vitamin D 2 accumulation potential, antioxidant capacities, and total polyphenol content of white jelly mushroom ( Tremella fuciformis Berk.)

Berk. ( ), or the white jelly mushroom, is well known for its myriad of pharmacological properties, such as immunomodulatory, anti-inflammatory, antidiabetic, antitumor, and antioxidant activities, and hypocholesterolemic and hepatoprotective effects that boost human health. Most of the studies of a...

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Bibliographic Details
Published in:Mycologia 2024-05, Vol.116 (3), p.464-474
Main Authors: Begum, Marium, Saikia, Ratul, Saikia, Siddhartha Proteem
Format: Article
Language:English
Subjects:
Agaricales - chemistry
Agaricales - metabolism
Antioxidants - analysis
Antioxidants - metabolism
Basidiomycota - chemistry
Basidiomycota - metabolism
Ergocalciferols - analysis
Ergocalciferols - metabolism
Fruiting Bodies, Fungal - chemistry
Fruiting Bodies, Fungal - metabolism
Liquid Chromatography-Mass Spectrometry
Polyphenols - analysis
Polyphenols - metabolism
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Summary:Berk. ( ), or the white jelly mushroom, is well known for its myriad of pharmacological properties, such as immunomodulatory, anti-inflammatory, antidiabetic, antitumor, and antioxidant activities, and hypocholesterolemic and hepatoprotective effects that boost human health. Most of the studies of are concentrated on its polysaccharide (glucuronoxylomannan) composition, which is responsible for its pharmacological as well as rheological properties. It is well established that mushrooms are a great source of dietary vitamin D due to the presence of ergosterol in their cell membrane. There is a lack of published data on as a source of vitamin D . Therefore, this study aimed to evaluate the vitamin D composition of the fruiting bodies of using triple quadrupole liquid chromatography-mass spectrometry (LC-MS/QQQ). The results showed highest vitamin D content (292.02 µg/g dry weight) in the sample irradiated with ultraviolet B (UVB; 310 nm) for 180 min as compared with the control group (52.47 µg/g dry weight) ( ≤ 0.001). The results showed higher accumulation potential of vitamin D in as compared with published data available for other extensively studied culinary mushrooms, such as , and . Moreover, the impact of UV treatment on antioxidant capacities and total polyphenol content of was also studied. The accumulation potential of vitamin D in reveals a novel commercial source for this nutrient.
ISSN:0027-5514
1557-2536
DOI:10.1080/00275514.2024.2313435