Studies on bioavailability of iron from fe-fortified commercial edible mushroom Hypsizygusulmarius and standardization of its delivery system for human nutrition

Authors

  • Meera Pandey ICAR-Indian Institute of Horticultural Research Author
  • N K S Gowda ICAR-National Institute of Animal Nutrition and Physiology Author
  • G C Satisha ICAR-Indian Institute of Horticultural Research Author
  • Shamina Azeez ICAR-Indian Institute of Horticultural Research Author
  • C Chandrashekara ICAR-Indian Institute of Horticultural Research Author
  • M Zamil ICAR-Indian Institute of Horticultural Research Author
  • T K Roy ICAR-Indian Institute of Horticultural Research Author

DOI:

https://doi.org/10.24154/jhs.v15i2.950

Keywords:

Arka Mushroom Rasam, Bioavailability, Hypsizygus ulmarius, Iron-fortified

Abstract

Iron is one of the most important micronutrients for human health. Iron deficient diet and defective iron absorption are among the major reasons for iron malnutrition. Mushrooms are edible fungi, which are a very good source of iron and can be easily grown on agricultural residues at-home scale, dehydrated, and stored in powder form, which can supplement the daily diet. Although mushrooms in general and oyster mushrooms, in particular, are a rich source of iron, yet, have not become a recommended diet by nutritionists due to lack of data pertaining to its bioavailability from mushrooms. Data has been generated in the present study on the in vitro bioavailability of iron from non-fortified and iron-fortified Hypsizygus ulmarius, which is a commercially grown species. This is the first report pertaining to the bioavailability of iron from iron-fortified mushrooms. A delivery system for human nutrition was also standardized in the form of Arka Mushroom Fortified Rasam Powder using iron-fortified and non-fortified mushrooms, which can be used to mitigate iron malnutrition. The data generated in this study will help in providing application techniques to use mushrooms as a dietary source of iron in everyday diet to mitigate iron deficiency.

References

Anand, T., Rahi, M., Sharma, P. and Ingle G. K. 2014. Issues in prevention of iron deficiency anaemia in India. Nutrition, 30: (7-8), 764-770

AOAC 1984. Association of Official Analytical Chemists. 14th ed. Official Methods of Analysis: Washington DC. USA.

AOAC 2000. Association of Official Analytical Chemists. 17th ed. Official Methods of Analysis: Washington DC. USA.

Bioavailability of iron supplements consumed dialy is not different from that of iron supplements consumed weekly. Nutrion Research, Vol 19, issue 2, pp 179-190.

Burke, R.M., Leon, S.L. and Suchdev P.S. 2014. Identification, prevention and treatment of Iron deficiency during the first 1000 days. Nutrients, 6(10): 4093-4224

DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A. and Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry. 28 (3), 350-356 DOI: 10.1021/ac60111a017

Duncan, D.B .1995. Multiple range and multiple Ftests. Biometrics II. pp-1-42.

Esteve, M.J., Farre, R., Frygola, A., & Garcia-Cantabella, J.M. (2001). Simultaneous determination of thiamine and riboflavin in mushrooms by liquid chromatography. J Agrl. Food Chem., 49: 1450–1454.

Friedman, M. 2016. Mushroom polysaccharides: chemistry and anti-obesity, antidiabetic, anticancer, and antibiotic Properties in cells, rodents, and humans. Foods, 5(4): 80;

Hurrell, R.F., 1997. Preventing iron deficiency through food fortification. Nutrition Reviews. 55(6): 210-222

Lynch S.R., Beard, J. L., Dassenko, S.A. and Cook, J.D. 1984. Iron absorption from legumes in humans. American J Clinical Nutrition. 40(1):42-47

Manuel otivares MD; Fernodo piz arro MT; Tomas walter MD; miguel arredondo MT; Msci Eva Hertrompf MDl Msci 1999.

Nadadur, S. and Mudipalli, A. 2008. Iron transport and homeostasis mechanisms: Their role in health and disease. Indian J Med. Res. 128: 533-544.

National Nutrition Monitoring Bureau, Diet and Nutritional Status of Rural Population and Prevalence of Hypertension among adults in Rural areas, NNMB 2006. Technical Report No. 24. Hyderabad: NNMB, NIN

Piper, C. S. 1966. Soil and Plant Analysis. Hans Publishers, Bombay, p. 368.

Prosky, P., Asp, N. G., Schweizer, T. F., De Vries, J. W. and Furda, I. (1992). Determination of insoluble and soluble dietary fiber in foods and food products: Collaborative study. Journal of Association of Official Analytical Chemists 75: 360-367.

Regula, J., Krejpcio, Z., Staniek, H. 2016. Iron bioavailability from cereal products enriched with Pleurotus ostreatus mushrooms in rats with induced anaemia. Annal. Agri. Environ. Med. 23(2): 310-314.

Downloads

Published

31-12-2020

Issue

Section

Original Research Papers

How to Cite

Pandey, M., Gowda, N. K. S., Satisha, G. C., Azeez, S., Chandrashekara, C., Zamil, M., & Roy, T. K. (2020). Studies on bioavailability of iron from fe-fortified commercial edible mushroom Hypsizygusulmarius and standardization of its delivery system for human nutrition. Journal of Horticultural Sciences, 15(2), 197-206. https://doi.org/10.24154/jhs.v15i2.950

Similar Articles

1-10 of 95

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 > >>