title: Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity.
abstract: Translocation of minerals from substrate to mushrooms can change the medicinal characteristics, commercial value, and biological efficiency of mushroom. In the present study, we demonstrated that addition of iron to the substrate reduces the yield of Pleurotus ostreatus mushroom. The biological efficiency of the mushroom varied from 36.53% on the unsupplemented substrate to 2.08% for the substrate with 500 mg/kg iron added. The maximum iron concentration obtained for mushroom was 478.66 mg/kg (dry basis) and the maximum solubility in vitro was 293.70 mg/kg (dry basis). Iron translocation increased the ash and protein content, reduced antioxidant activity, and enhanced the aroma and flavor characteristics of the mushroom. However mushroom has higher amounts of iron than vegetables like collard greens, it is not feasible to use mushrooms as the only dietary source of iron. The study also indicated that because of more bioaccumulation of iron in mycelium than in the mushroom, mycelium and not mushroom, could be a better alternative as a non-animal iron source.
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: M E
authors.initials: ME
authors.lastname: Yokota
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: P S
authors.initials: PS
authors.lastname: Frison
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: R C
authors.initials: RC
authors.lastname: Marcante
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: L F
authors.initials: LF
authors.lastname: Jorge
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: J S
authors.initials: JS
authors.lastname: Valle
authors.affiliation: Centro de Engenharia e Ciências Exatas, Universidade Estadual do Oeste do Paraná, Toledo, PR, Brasil.
authors.forename: D C
authors.initials: DC
authors.lastname: Dragunski
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: N B
authors.initials: NB
authors.lastname: Colauto
authors.affiliation: Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brasil.
authors.forename: G A
authors.initials: GA
authors.lastname: Linde
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification; D001682:Biological Availability; D001692:Biological Transport; D001713:Biphenyl Compounds / Q000037:antagonists & inhibitors; D003470:Culture Media / Q000737:chemistry / Q000494:pharmacology; D005504:Food Analysis; D048690:Fruiting Bodies, Fungal / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*; D006801:Humans; D007501:Iron / Q000378:metabolism* / Q000494:pharmacology; D025282:Mycelium / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*; D010084:Oxidation-Reduction; D010851:Picrates / Q000037:antagonists & inhibitors; D020076:Pleurotus / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D003470:Culture Media; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl; D007501:Iron