Production of bioactive compounds by the mycelial growth of Pleurotus djamor in whey powder enriched with selenium

Abstract

Mycelia of fungi produced edible mushrooms are functional or biofortified foods, due to their bioactive compounds and their bioaccumulation of microelements (e.g, Se, Fe, and Zn). The use of cheese whey for mycelial growth is an alternative to take advantage of this by-product of the Dairy Industry and produce a nutritional supplement with bioactive compounds. In this study, the production of bioactive compounds was performed after 25 days of mycelial growth of Pleurotus djamor in whey with or without selenium. P. djamor was capable of growing and producing biomass in a liquid culture medium containing cheese whey without selenium. This element did not influence the ergosterol content. However, sodium selenite promoted an increase in the mycelial biomass and the antioxidant activity, as well as the contents of ergosterol and β-glucans. The lactose degradation was higher in the culture medium using selenate when compared to the control and in the culture médium with selenite. Furthemore, the mycelium showed potential in absorbing and accumulating elements (e.g. Ca, Fe, Mg, K, and Zn) from the cheese whey. Thus, this mycelium could be used as a nutritional supplement without lactose and with bioactive compounds.