title: Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroom.
abstract: Fruiting bodies of the oyster mushroom Pleurotus ostreatus were illuminated with UV-B with a light intensity maximum at 310-320 nm and 11.5 W/m² for 60 min at 20 °C. Changes of the sterol and fatty acid spectrum were quantified. The onset of ergocalciferol (vitamin D₂) formation was immediate in fruiting bodies illuminated from the lamella side, in sliced fruiting bodies, and in the stipes. Saturation concentrations above 100 μg/g of dry matter were reached after 1h. At the same time, the concentrations of the photo-isomers lumisterol₂, tachysterol₂ and previtamin D₂ increased in this order. 22-Dihydroergocalciferol (vitamin D₄), showed the same course of increase and reached a maximum concentration of around 20 μg/g dry matter. With the exception of linoleic acid in cut fruiting bodies, fatty acid concentrations remained almost constant. One serving of UV-B pretreated sliced oyster mushroom covered the weekly demand of vitamin D of an adult.
authors.affiliation: Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, D-30167 Hannover, Germany. Electronic address: krings@lci.uni-hannover.de.
authors.forename: Ulrich
authors.initials: U
authors.lastname: Krings
authors.forename: Ralf G
authors.initials: RG
authors.lastname: Berger
mesh_terms: D005227:Fatty Acids / Q000737:chemistry*; D048690:Fruiting Bodies, Fungal / Q000737:chemistry / Q000528:radiation effects; D007536:Isomerism; D020076:Pleurotus / Q000737:chemistry* / Q000528:radiation effects*; D013261:Sterols / Q000737:chemistry*; D014466:Ultraviolet Rays; D014807:Vitamin D / Q000032:analysis
chemical_list: D005227:Fatty Acids; D013261:Sterols; D014807:Vitamin D
keywords: 22-Dihydroergocalciferol (vitamin D(4)); Ergocalciferol (vitamin D(2)); Fatty acids; Oyster mushroom; UV-B