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

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-04, Vol.27 (7), p.2328
• Main Authors: Budzyńska, Sylwia, Siwulski, Marek, Gąsecka, Monika, Magdziak, Zuzanna, Kalač, Pavel, Niedzielski, Przemysław, Mleczek, Mirosław
• Format: Article
• Language: English
• Subjects: Accumulation; Acid production; Agaricus; Anemia; Bioaccumulation; Bioavailability; Biofortification; Biomass; Chemical composition; Chemical compounds; Cultivation; deficiency; Ferric chloride; Food; Free radicals; Fruit bodies; functional food; Functional foods & nutraceuticals; Iron; Iron sulfates; malnutrition; Mushrooms; Organic acids; Phenolic acids; Phenols; Pholiota nameko; Pleurotus - chemistry; Pleurotus eryngii; Pleurotus ostreatus; Salts
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27072328

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 6H O, FeSO 7H O, 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 6H O 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 6H O and for cultivated at 5 mM FeCl 6H O and 5 mM FeSO 7H O. In the case of organic acids, a similar situation was observed. For , FeSO 7H O 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.