Mushroom irradiation has been considered a sustainable process to generate high amounts of vitamin D₂ due to the role of this vitamin for human health and of the global concerns regarding its deficient or inadequate intake. Mushrooms are also receiving increasing interest due to their nutritional and medicinal properties. However, there is still a knowledge gap regarding the effect of UV irradiation on mushroom bioactive compounds. In this study, two of the most cultivated mushroom species worldwide, Agaricus bisporus and Pleurotus ostreatus, were irradiated with UV-B, and the effect of processing was investigated on the contents of vitamin D₂ as well as on antioxidant and antiglycation activities. UV irradiation increased vitamin D₂ up to 57 µg/g d.w, which is an adequate level for the fortification of a number of target foods. UV irradiation decreased the antioxidant activity when measured by the Folin–Ciocalteu reagent, the 2,2-diphenyl-1-(2,4,6 trinitrophenyl) hydrazyl radical assay and the ferric ion-reducing antioxidant power assay, but did not decrease the mushroom’s ability to inhibit glycation of a target protein. These results open up a new area of investigation aimed at selecting mushroom species with high nutraceutical benefits for irradiation in order to maintain their potential properties to inhibit oxidative and glycation processes responsible for human diseases.

中文翻译：

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紫外线辐射对蘑菇中维生素D2含量以及抗氧化和抗糖基化活性的影响。

蘑菇辐射被认为是产生大量维生素D ₂的可持续过程，这是由于该维生素对人类健康的作用以及全球对其摄入不足或摄入不足的担忧。由于蘑菇的营养和药用特性，它们也引起了越来越多的兴趣。但是，关于紫外线辐射对蘑菇生物活性化合物的影响仍然存在知识空白。在这项研究中，用UV-B辐照了全世界两个栽培最多的蘑菇种，双孢蘑菇和平菇，并研究了加工对维生素D ₂含量以及抗氧化和抗糖化活性的影响。紫外线照射增加维生素D₂达57微克/克dw，这对于许多目标食品的强化是足够的。用Folin–Ciocalteu试剂，2,2-二苯基-1-（2,4,6三硝基苯基）肼基自由基测定法和降低三价铁离子的抗氧化能力测定法进行测量时，紫外线辐射会降低抗氧化活性，但并没有降低蘑菇抑制目标蛋白糖基化的能力。这些结果开辟了一个新的研究领域，旨在选择对辐射具有高保健功效的蘑菇种，以保持其潜在特性，从而抑制引起人类疾病的氧化和糖基化过程。