Journal article

Publication year: 2018

Pages: 3833-3839

Journal: Journal of Food Science and Technology

Volume number: 55

Issue number: 9

ISSN: 0022-1155

Open access status: Green

DOI Link: https://doi.org/10.1007/s13197-018-3290-z

Publisher: Springer

Abstract: 
Ergosterol, a precursor of vitamin D₂, is present in the cell membrane of all fungi. It can be transformed into vitamin D₂ by UV-B exposure. In this study, a basidiomycete, Pleurotus sapidus,
cultivated in liquid malt extract medium was exposed to UV-B light. In
addition, autoclaved, abiotic mycelium was put through UV-B exposure for
the first time. The effects of different UV-B exposure times, surface
areas and temperatures on vitamin D₂ formation were analyzed. The conversion of ergosterol to vitamin D₂ at ambient temperature almost reached completion within 10 min resulting in vitamin D₂ concentrations of 365 µg (g dry matter)⁻¹. Prolonged exposure of the biotic mycelium for up to 60 min resulted in a reduced vitamin D₂ concentration with stagnation at about 280 µg (g dry matter)⁻¹.
Exposure of the abiotic mycelium showed a slower increase but also
leveled off at the same concentration. Furthermore, it could be shown
that vitamin D₂ formation depends on the temperature and the exposed surface area. The vitamin D₂ concentration augmented after increasing the exposed surface from 65.0 to 298.6 cm². The ergosterol content of P. sapidus was analyzed in a way similar to vitamin D₂ and resulted in 3.75 ± 0.06 mg (g dry matter)⁻¹ ergosterol.

Harvard Citation style: Ahlborn, J., Calzolari, N., Spielmeyer, A., Avci, S., Zimmer, M. and Rühl, M. (2018) Enrichment of vitamin D2 in mycelium from submerged cultures of the agaric mushroom Pleurotus sapidus, Journal of Food Science and Technology, 55(9), pp. 3833-3839. https://doi.org/10.1007/s13197-018-3290-z

APA Citation style: Ahlborn, J., Calzolari, N., Spielmeyer, A., Avci, S., Zimmer, M., & Rühl, M. (2018). Enrichment of vitamin D2 in mycelium from submerged cultures of the agaric mushroom Pleurotus sapidus. Journal of Food Science and Technology. 55(9), 3833-3839. https://doi.org/10.1007/s13197-018-3290-z