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Enrichment of mushrooms: an interesting strategy for the acquisition of lithium.
de Assunção, Laélia Soares; da Luz, José Maria Rodrigues; da Silva, Marliane de Cássia Soares; Vieira, Patrícia Aparecida Fontes; Bazzolli, Denise Mara Soares; Vanetti, Maria Cristina Dantas; Kasuya, Maria Catarina Megumi.
Afiliação
  • de Assunção LS; Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-000, Brazil.
Food Chem ; 134(2): 1123-7, 2012 Sep 15.
Article em En | MEDLINE | ID: mdl-23107736
The capability of Pleurotus ostreatus mushroom to accumulate lithium (Li) and the accessibility of this Li compared with lithium carbonate (Li(2)CO(3)), often used as psychiatric medicine, were investigated. Mushrooms were produced on a substrate-based on coffee husk, with different added concentrations of lithium chloride (LiCl). Biological efficiency (BE), the crude protein content, the concentration of Li and other elements present in mushrooms were determined. The sequential extraction and in vitro test were used to verify the accessibility and the degree of solubility of this element. Li concentration in mushrooms was directly influenced by increasing LiCl concentration in the substrate (P<0.05). The BE was not affected by different concentrations of LiCl. Li present in enriched mushrooms showed greater accessibility than in Li(2)CO(3). Therefore, P. ostreatus mushrooms, enriched with lithium can be an alternative source of Li, as well as being a food with high nutritional value.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Microbiologia Industrial / Pleurotus / Alimentos Orgânicos / Lítio Tipo de estudo: Evaluation_studies Idioma: En Revista: Food Chem Ano de publicação: 2012 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Microbiologia Industrial / Pleurotus / Alimentos Orgânicos / Lítio Tipo de estudo: Evaluation_studies Idioma: En Revista: Food Chem Ano de publicação: 2012 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido