Details
| Original language | English |
|---|---|
| Pages (from-to) | 10-14 |
| Number of pages | 5 |
| Journal | Food chemistry |
| Volume | 149 |
| Publication status | Published - 23 Oct 2013 |
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 1 h. At the same time, the concentrations of the photo-isomers lumisterol2, tachysterol2 and previtamin D2 increased in this order. 22-Dihydroergocalciferol (vitamin D 4), 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.
Keywords
- 22-Dihydroergocalciferol (vitamin D), Ergocalciferol (vitamin D), Fatty acids, Oyster mushroom, UV-B
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: Food chemistry, Vol. 149, 23.10.2013, p. 10-14.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroom
AU - Krings, Ulrich
AU - Berger, Ralf G.
N1 - Funding information: Martin Rühl, Druid Austernpilze, Immichenhain/Germany, is thanked for providing fresh and certified mushrooms, and Maximilian Wittig for skillful technical assistance. This project was supported by the Lower Saxony Ministry of Science , FAEN Project #6.
PY - 2013/10/23
Y1 - 2013/10/23
N2 - 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 1 h. At the same time, the concentrations of the photo-isomers lumisterol2, tachysterol2 and previtamin D2 increased in this order. 22-Dihydroergocalciferol (vitamin D 4), 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.
AB - 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 1 h. At the same time, the concentrations of the photo-isomers lumisterol2, tachysterol2 and previtamin D2 increased in this order. 22-Dihydroergocalciferol (vitamin D 4), 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.
KW - 22-Dihydroergocalciferol (vitamin D)
KW - Ergocalciferol (vitamin D)
KW - Fatty acids
KW - Oyster mushroom
KW - UV-B
UR - http://www.scopus.com/inward/record.url?scp=84887313796&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2013.10.064
DO - 10.1016/j.foodchem.2013.10.064
M3 - Article
C2 - 24295670
AN - SCOPUS:84887313796
VL - 149
SP - 10
EP - 14
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
ER -