Bioavailability of vitamin D2 from enriched mushrooms in prediabetic adults: a randomized controlled trial.

BACKGROUND/OBJECTIVES: Based on the growing evidence of risk reduction from fresh fruit and vegetable consumption and an inverse relationship between serum 25-hydroxyvitamin D (25OHD) and the risk of type 2 diabetes (T2D), we determined the benefits of regularly consuming vitamin D-enriched mushrooms in a prediabetic cohort. Exposing edible mushrooms to ultraviolet B (UVB) light increases vitamin D2 (D2) and raises serum 25OHD2 in healthy young adults; however, their benefit to deficient prediabetics and glucose metabolism remains untested. SUBJECTS/METHODS: Forty-three prediabetic, D-deficient adults (25OHD≤20 ng/ml), BMI>25 were randomized to four groups consuming daily entrées containing 100 g fresh sliced cooked mushrooms prepared by a chef for 16 weeks. Two groups were fed UVB-treated mushrooms initially containing: 600 IU D2 or 4000 IU D2; each one also received one capsule of placebo daily. Two control groups were fed untreated mushrooms and D3 dietary supplements at two label doses: 600 IU D3 and 4000 IU D3. D2 and D3 content were analyzed in mushrooms, before and after cooking and in over-the-counter supplements. RESULTS: After 16 weeks, both D2-UVB-mushroom entrée doses, which were significantly lower after cooking, produced modest or no increases in 25OHD2 or total 25OHD relative to the positive control subjects who actually consumed about 1242 and 7320 IU per day of D3 (higher than stated on the label). CONCLUSIONS: Unanticipated D2 cooking loss from fresh UVB mushrooms and probable low absorption and/or hydroxylation may explain the smaller increase in 25OHD2 in our prediabetic overweight/obese cohort compared with past findings in younger, healthy subjects. Moreover, no dose or vitamin D source was associated with modifying T2D risk factors.

Study of the biosynthesis of 1-octen-3-ol using a crude homogenate of Agaricus bisporus in a bioreactor.

1-Octen-3-ol and 10-oxo-trans-8-decenoic acid are metabolites of the breakdown of linoleic acid (LA) by mushroom enzymes. These compounds can be produced in a bioreactor using a crude mushroom homogenate and the exogenous addition of LA and oxygen. The factors' duration of blending, mushroom-buffer ratio, effect of a surfactant, whole against partially clarified reaction broths, purity of LA, and utilization of stumps instead of whole mushrooms were studied for their effect on reaction yield using a 1-L bioreactor. The results showed the feasibility of using the more inexpensive 60%-pure LA instead of the 99%-pure LA even when a yield loss was involved. Waste stumps could be used instead of whole mushrooms with a yield decline of 26%.

Selenium-enriched Agaricus bisporus mushrooms suppress 7,12-dimethlybenz[a]anthracene bioactivation in mammary tissue.

The present studies compared dietary Se (1.0 microg/g) when provided as either fortified Agaricus bisporus mushrooms, or sodium selenite on the in vivo metabolism of 7,12-dimethylbenz(a)anthracene (DMBA). Dietary addition of Se unenriched A. bisporus mushrooms at 2% did not alter the occurrence of DMBA induced DNA adducts or the activity of glutathione S-transferase (GST). However, the addition of Se as enriched mushrooms, or as selenite, significantly increased both liver and mammary GST activity. Providing sodium selenite, or enriched mushrooms also significantly reduced total and anti-3,4-dihydrodiol-1,2-epoxide-deoxyguanosine adducts compared to feeding the basal diet (P < 0.05). These investigations provide evidence that Se enriched mushrooms can be used as an effective method to retard chemically induced tumors.

Inducing malolactic fermentation in wines.

Malolactic fermentation (MLF) in wine can be accomplished by relying on the natural microflora or by inducing through inoculation of a specific strain(s) of malolactic bacteria, primarily strains of Leuconostoc oenos. Problems with inducing MLF include intrinsic factors of the grape must such as pH, presence of sulfur dioxide, and ethanol in addition to antagonism of malolactic bacteria by wine yeast. Current methods and new technology to improve the predictability of MLF are discussed.

Acidification Process Technology to Control Thermophilic Spoilage in Canned Mushrooms.

Alternative processes involving the use of citric acid and/or EDTA in mushroom canning operations were evaluated and compared to a standard commercial process as means to control thermophilic spoilage. An average of 68% thermophilic spoilage was observed with the standard control process. Spoilage was reduced to an average of 23.9% by the addition of citric acid to the can brine, and to 16.8% when 500 ppm EDTA was also added to the can brine. However, the best results, 2.4% average spoilage, were observed when mushrooms were vacuum hydrated in a buffered citric acid solution (0.05M, pH 3.5) and EDTA was added to the can brine at 200 ppm equilibrium concentration. This treatment was as the Acid-Vacuum Hydration-Chelation (A-VH-C) Process. Bacteriological evaluation indicated that the A-VH-C Process caused no significant reduction in product spore load counts (after blanching) compared to the control, but did reduce spore load counts after thermal processing. However, cans from all treatments contained viable spores. Outgrowth studies conducted with spores that survived thermal processing and inoculated into Beef Extract Tryptone Iron (BETI) both indicated that spores from cans processed with the A-VH-C Process had the longest generation time. Similar experiments where the BETI broth was treated to simulate the conditions in the cans indicated that the addition of EDTA to the medium had the greatest effect on reducing outgrowth rate of surviving spores.

Total Sulfur Dioxide Residuals in Fresh Mushrooms Washed in Sulfite Solutions 1.

Freshly-harvested, cultivated mushrooms ( Agaricus bisporus ) were washed in 1000 ppm solutions of sodium sulfite and stored in ventilated, polyvinylchloride film-overwrapped packages at 5 and 15°C. Total sulfur dioxide of the mushrooms was measured by the modified Monier-Williams procedure numerous times during a 48-h storage period. Initial SO2 averaged 48.1 ppm and subsequently declined at a logarithmic rate. Total SO2 fell below detectable levels (<10 ppm) at about 11.8 and 15.6 h at 15 and 5°C, respectively.

Factors Influencing the Agaritine Content in Cultivated Mushrooms, Agaricus bisporus.

Agaritine concentrations were determined in fresh mushrooms grown from various spawn strains on several compost types and harvested at different phases of the cropping cycle. A wild spawn strain produced mushrooms with approximately two times the agaritine content of seven other more commercially important types. Mushrooms harvested from a synthetic compost produced significantly higher amounts of agaritine than five other compost types. Additionally, mushrooms harvested later in the cropping cycle were more likely to have higher agaritine levels compared to earlier harvested mushrooms. Agaritine was also present in the mycelium of Agaricus bisporus growing in liquid culture, but at much lower levels than present in the fruiting bodies.

Stimulation of malo-lactic fermentation in eastern grape musts.

Induced malo-lactic fermentation was stimulated in Eastern grape musts by the addition of a new fermentation enhancer product.