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Iron Bioaccumulation in Mycelium of Pleurotus ostreatus

Summary

This research explored how oyster mushroom mycelium can be used to create iron-enriched food products. Scientists found that the fungal cells could concentrate iron up to 20 times higher than their growing environment, potentially offering a new way to produce iron-rich vegetarian foods. Impact on everyday life: – Provides a new vegetarian source of dietary iron – Could help address widespread iron deficiency, especially in developing countries – Offers a controlled way to produce nutrient-enriched fungal ingredients – Demonstrates potential for creating functional foods using mushroom mycelium – Shows promise for sustainable production of mineral-enriched food ingredients

Background

Pleurotus ostreatus is a basidiomycete with high nutritional, sensorial and functional value that can bioaccumulate metals in its structures. While metal bioaccumulation has been described for several ions in Pleurotus genus, there were no reports on iron bioaccumulation for this species. Iron deficiency affects over two billion people worldwide, particularly young children and women in developing countries, making iron-enriched food sources highly valuable.

Objective

To evaluate cultivation variables that affect iron bioaccumulation in P. ostreatus mycelium and optimize conditions for maximum iron accumulation.

Results

Maximum mycelial biomass production was achieved with yeast extract at 2.96 g nitrogen/L and glucose at 28.45 g/L. Iron concentration was the most significant variable affecting bioaccumulation. Iron concentrations above 175 mg/L strongly inhibited mycelial growth. The highest iron concentration in mycelium was 3500 mg/kg produced with 300 mg/L iron addition. The optimal iron bioaccumulation was obtained with 150 mg/L iron in the culture medium.

Conclusion

P. ostreatus mycelium can effectively bioaccumulate iron, concentrating it up to 20 times compared to culture medium levels. The mycelium accumulated at least five times more iron than typical basidiocarps, suggesting potential use as a non-animal iron-enriched food source.
  • Published in:Brazilian Journal of Microbiology,
  • Study Type:Laboratory Research,
  • Source: 10.1590/S1517-838246120130695
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