Agaricus bisporus mushrooms contain high levels of ergosterol(3–8 mg/g dw),which can be converted into vitamin D_(2)(VD2)under ultraviolet irradiation(UV).However,the photoconversion of ergosterol can also lead to th...Agaricus bisporus mushrooms contain high levels of ergosterol(3–8 mg/g dw),which can be converted into vitamin D_(2)(VD2)under ultraviolet irradiation(UV).However,the photoconversion of ergosterol can also lead to the production of inactive photoisomers decreasing the production yield of VD2.This study assesses the impact of UV irradiation conditions on the conversion of ergosterol into vitamin D2.The effects of various parameters were tested including the mushroom form(powder,extract,suspension),irradiation time(0–240 min),temperature(20–40℃),intensity(0.16–0.48 mW/cm^(2)),and agitation during UV-C irradiation.The mushroom extract was the most suitable mushroom form for VD_(2) production.Beyond VD_(2),other photoisomers(tachysterol and lumisterol),were detected through HPLC-APCI-MS and their levels increased with deep and prolonged irradiation.The highest VD_(2) levels(0.95–1.03 mg/g dw)were obtained by irradiating mushroom extracts with an intensity of 0.31 mW/cm^(2) for 10 min.These results highlight the potential of mushrooms for VD_(2) production through UV-C irradiation,which is accompanied by the formation of biologically-active photo-isomers.展开更多
Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may...Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine vintage.Therefore,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first time.LC-MS/MS analysis showed the presence of 32 phenolic compounds.The phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red pomaces.Comparing seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all wineries.Highest TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed samples.High dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all samples.Wine byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.展开更多
基金grateful to the Marche Region(Italy)for the financial support for this research project(Project:FPI400060 Assegno COVID19 RM)to Lavermicocca Funghi Spa(Macerata,Italy)for providing mushrooms.
文摘Agaricus bisporus mushrooms contain high levels of ergosterol(3–8 mg/g dw),which can be converted into vitamin D_(2)(VD2)under ultraviolet irradiation(UV).However,the photoconversion of ergosterol can also lead to the production of inactive photoisomers decreasing the production yield of VD2.This study assesses the impact of UV irradiation conditions on the conversion of ergosterol into vitamin D2.The effects of various parameters were tested including the mushroom form(powder,extract,suspension),irradiation time(0–240 min),temperature(20–40℃),intensity(0.16–0.48 mW/cm^(2)),and agitation during UV-C irradiation.The mushroom extract was the most suitable mushroom form for VD_(2) production.Beyond VD_(2),other photoisomers(tachysterol and lumisterol),were detected through HPLC-APCI-MS and their levels increased with deep and prolonged irradiation.The highest VD_(2) levels(0.95–1.03 mg/g dw)were obtained by irradiating mushroom extracts with an intensity of 0.31 mW/cm^(2) for 10 min.These results highlight the potential of mushrooms for VD_(2) production through UV-C irradiation,which is accompanied by the formation of biologically-active photo-isomers.
基金funded by GAL“Colli Esini San Vicino”under PIANO DI SVILUPPO LOCALE 2014-2020,BANDO MISURA 19.2.16.2:Attivazione di progetti di innovazione tra imprese e mondo della ricerca e della consulenza nei settori“smart”.
文摘Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine vintage.Therefore,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first time.LC-MS/MS analysis showed the presence of 32 phenolic compounds.The phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red pomaces.Comparing seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all wineries.Highest TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed samples.High dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all samples.Wine byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.
