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Comparative Iron biofortification in Hericium erinaceus: A study of different ionic forms and their uptake efficiency

cris.virtual.author-orcid0000-0001-7185-5039
cris.virtual.author-orcid0000-0001-7931-6451
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcid8786358f-edf5-4c7f-84cf-56861e61928f
cris.virtualsource.author-orcid5fdbcecb-f41c-44db-a313-f0f38de3f651
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enIron biofortification of Hericium erinaceus is a promising strategy for enhancing its nutritional profile. This study examined the effects of supplementing growth substrates with various iron forms (FeCl3·6H2O, FeSO4·7H2O, and FeHBED) on iron uptake, accumulation, and metabolic profiles in H. erinaceus fruiting bodies. The results indicated that iron supplementation not only increased iron content but also affected several metabolic pathways, including energy metabolism, oxidative stress response, and biosynthesis. The choice of iron significantly influenced mushroom growth, mineral composition, and metabolite levels. FeCl3·6H2O resulted in the highest iron accumulation, FeSO4·7H2O enhanced biomass production, and FeHBED (water-soluble iron chelate) exhibited unique effects on energy metabolism and antioxidant protection. These findings suggest that iron biofortification could facilitate the development of nutritionally enhanced H. erinaceus products, potentially addressing iron deficiency while preserving the medicinal properties of mushrooms. Further research is necessary to optimise iron biofortification techniques and assess the bioavailability and health benefits of iron-enriched H. erinaceus in human nutrition.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorSłyszyk, Klaudia
dc.contributor.authorSiwulski, Marek
dc.contributor.authorFrąszczak, Barbara
dc.contributor.authorWiater, Adrian
dc.contributor.authorWaśko, Adam
dc.contributor.institutionUniwersyte Przyrodniczy w Poznaniu
dc.date.accessioned2025-12-02T07:15:44Z
dc.date.available2025-12-02T07:15:44Z
dc.date.issued2026
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if9,8
dc.description.numberPart 2, 1 January 2026
dc.description.points200
dc.description.volume498
dc.identifier.doi10.1016/j.foodchem.2025.147238
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6169
dc.languageen
dc.pbn.affiliationagriculture and horticulture
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 147238
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enIron biofortification
dc.subject.enHericium erinaceus
dc.subject.enLion’s mane mushroom
dc.subject.enMushroom cultivation
dc.subject.enFunctional foods
dc.titleComparative Iron biofortification in Hericium erinaceus: A study of different ionic forms and their uptake efficiency
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume498