ABSTRACT.
Alimentary-dependent trace element deficiencies, primarily chronic zinc and magnesium deficiency, remain a relevant public health problem in the Russian Federation. Existing pharmaceutical correction forms (inorganic salts, synthetic chelates) demonstrate limited bioavailability and low technological compatibility with mass-market food matrices.
The aim of the present study was to develop a biotechnological scheme for production of a functional food ingredient based on biofortified Pleurotus eryngii mycelium that provides zinc and magnesium in a bioavailable form.
Materials and methods.
Cultivation of Pleurotus eryngii was performed in three stages: solid-phase inoculum preparation on a malt-extract/peptone/agar medium (28 °C, 14 days); screening of lignocellulosic substrate compositions based on plant raw material wastes; submerged cultivation in an ES-20 Shaker-Incubator with introduction of zinc and magnesium sulfates at X1 (calculated dose) and X2 (double dose) concentrations; final solid-phase cultivation in hermetic containers (28 °C, 21 days). Dried biomass was analyzed by inductively coupled plasma mass spectrometry (ICP-MS) for 40 elements, including toxic ones.
Results.
In samples with the double biofortification dose (X2) magnesium content increased 9.95-fold (from 370.6 to 3688.1 μg/g) and zinc content increased 3.80-fold (from 20.7 to 78.9 μg/g) relative to the unenriched control while physiologically acceptable concentrations of other essential elements were preserved and toxic element hygienic standards were not exceeded. A 30 g dried mycelium portion provides 30% of the daily magnesium requirement and 20% of the daily zinc requirement.
Conclusion.
The obtained ingredient meets the criteria of a functional food product according to GOST R 52349-2005 and represents a promising raw material base for correction of the elemental status of populations in regions with documented zinc and magnesium deficiency.
KEYWORDS: biofortification, functional food ingredients, bioavailability, Pleurotus eryngii, solid-state fermentation, freeze-drying, zinc, magnesium, elemental status, ICP-MS.
For citation: Sugueva S.E., Orlova O.Yu., Peregontseva A.Yu. Biofortification of Pleurotus eryngii mycelium with zinc and magnesium for the development of functional food ingredients. Trace elemets in medicine. 2026;27(2):31-37. DOI: 10.19112/2413-6174-2026-27-2-31-37
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Information about the authors:
Svetlana E. Sugueva – Post-Graduate Student, Faculty of Biotechnology
E-mail: svetlana_sugueva@rambler.ru
Anasnasia Yu. Peregontseva – Bachelor's degree, Department of Physical and Colloid Chemistry
Olga Yu. Orlova – Ph.D. (Tech.), Foodtech Industry Partnership Leader,
Director of the Foodtech Center (Research and Educational Center in the Field of Nutrition),
Associate Professor of the Faculty of Technological Management and Innovation, Leading Research Scientist SPIN: 4501-4077
Conflict of interest
The authors declare no obvious and potential conflicts of interest related to the publication of this article.
