Biofortification of Mushrooms: A Promising Approach
Klaudia Słyszyk,
Marek Siwulski,
Adrian Wiater,
Michał Tomczyk,
Adam Waśko
Affiliations
Klaudia Słyszyk
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
Marek Siwulski
Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland
Adrian Wiater
Department of Industrial and Environmental Microbiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, ul. Akademicka 19, 20-033 Lublin, Poland
Michał Tomczyk
Department of Pharmacognosy, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, ul. Mickiewicza 2a, 15-230 Białystok, Poland
Adam Waśko
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
Mushrooms exhibit a broad spectrum of pharmacological activities and are widely used for medical purposes and in nutrition. Numerous bioactive metabolites are responsible for these activities. Their distribution and biological effects differ depending on the fungal species and their chemical composition. Biofortification is a sustainable process that aims to improve the nutritional profile of food crops, as most of them are low in key nutrients. This review aims to delve into the process of fungal biofortification and review the most commonly used elements and species. Through biofortification, it is possible to combat hidden hunger, which affects as many as 2 billion people worldwide. “Hidden hunger” is a phenomenon in which the organism lacks the minerals and vitamins needed for development, growth, and good overall health. Mushrooms are increasingly being considered for biofortification due to their ability to accumulate various elements (both micro- and macroelements).
