Effect of engineered nano-particles on the antioxidant status of Agaricus bisporus

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Date
2018-07
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Nutrient deficiency is one of the major global health problem, with iron deficiency being a leading cause of many ailments. Amongst several approaches that have been tried to combat this problem, use of bio-fortified foods is one of the most promising one. It not only increases the intake of nutrient but also augments its bioavailability. Mushrooms have been a source of good nutrition since ancient times; among which Agaricus bisporus is a widely consumed species. Due to its high nutritional value, but relatively low iron content, an attempt was made in the present investigations to developed iron bio-fortified Agaricus bisporus, using iron sulfide nanoparticles. Different concentrations of synthesized iron sulfide nanoparticles (0, 7, 14, 21 and 28ppm) were used to supplement the mushroom spawned compost. Treated mushroom was analyzed for various attributes viz. mycelial growth, crop yield, iron content and antioxidant activity. Highest mycelial growth, crop yield and iron content were obtained in 7ppm iron sulfide nanoparticle treated Agaricus bisporus. The antioxidant status measured in terms of flavonoid and ascorbate content was also recorded to be highest in 7ppm treated samples. Phenol content increased with increasing concentration of iron sulfide nanoparticles, with 28ppm having maximal content. Proline and hydrogen peroxide content decreased continuously from 0 to 21ppm, but recorded a marked increase at 28ppm. Thus from the above investigations it can be concluded that use of nano-biotechnology could be an efficient way to bio-fortify Agaricus bisporus along with enhanced antioxidant activity.
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