Optimization of selenium biofortification by liquid fermentation based on 2,4-dichlorophenoxyacetic acid and its effect on nutritional value of Pleurotus ostreatus

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-15 DOI:10.1016/j.jfca.2024.106850

Anqi Guan , Mengmeng Wang , Yashi Gong , Tiantian Huang , Yuguang Du , Shuai Zong

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引用次数: 0

Abstract

Pleurotus ostreatus is one of the most popular edible mushrooms worldwide and has been proposed as a candidate for human selenium (Se) supplementation. The objective of this study is to develop a Se-biofortification method by liquid fermentation and evaluate the effect of 2,4-dichlorophenoxyacetic acid (2,4-D), Na₂SeO₃ fortification doses and initial pH on P. ostreatus mycelium growth, nutritional value, and mineral accumulation. The optimal growth conditions were identified as 2,4-D 2.00 mg L⁻¹, Na₂SeO₃ 30.65 mg L⁻¹, and initial pH 5.97 by Box-Behnken design. The optimization resulted in the biomass of 15.75 g L⁻¹ and the organic Se content of 594.85 mg kg⁻¹, which was 2.50 and 8.03 times higher than the control group, respectively. In parallel, the contents of polysaccharides, proteins, essential amino acids, major functional components, and several minerals in mycelium were increased to varying degrees. Overall, this study will provide an experimental basis for the use of P. ostreatus mycelium as a good carrier for organic Se enrichment by liquid fermentation and technical support for the industrial development of new Se biofortification methods.

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基于 2,4-二氯苯氧乙酸的液体发酵法硒生物强化的优化及其对黑木耳营养价值的影响

牛肝菌（Pleurotus ostreatus）是全球最受欢迎的食用菌之一，已被建议作为人类补硒（Se）的候选菌种。本研究旨在开发一种液体发酵的硒生物强化方法，并评估 2,4-二氯苯氧乙酸（2,4-D）、Na2SeO3 强化剂量和初始 pH 值对牡蛎菌丝生长、营养价值和矿物质积累的影响。通过 Box-Behnken 设计，确定最佳生长条件为 2,4-D 2.00 mg L-1、Na2SeO3 30.65 mg L-1、初始 pH 5.97。优化后，生物量为 15.75 g L-1，有机 Se 含量为 594.85 mg kg-1，分别是对照组的 2.50 倍和 8.03 倍。同时，菌丝体中的多糖、蛋白质、必需氨基酸、主要功能成分和多种矿物质的含量也有不同程度的提高。总之，本研究将为利用大孔菌菌丝体作为液体发酵有机富集 Se 的良好载体提供实验依据，为工业化开发新的 Se 生物强化方法提供技术支持。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.