Mushroom processing to develop vitamin D.

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Figure 1: UV-B Treatment of Portabella Mushrooms Comparing Three Intensities, Three Doses, Two Post-Harvest Times. 0.5mW/cm2 0.75 mW/CM2 1 day 4 day 1 day 4 day PH PH PH PH 0.5 J/cm2 18.1 min 18.1 min 11.1 min 11.1 min 1 J/cm2 36.2 min 36.2 min 22.2 min 22.2 min 1.5 J/cm2 54.4 min 54.4 min 33.3 min 33.3 min 1.0 mW/CM2 1 day 4day PH PH 0.5 J/cm2 8.3 min 8.3 min 1 J/cm2 16.7 min 16.7 min 1.5 J/cm2 25.0 min 25.0 min Note: Table made from bar graph.

Figure 2: Vitamin D concentration in mushrooms generated using an intensity of 0.75 mW/cm2 as a function of dose and storage time after treatment. 0 2 4 0.5 J/cm2 523% 231% 165% 1 J/cm2 394% 211% 153% 1.5 J/cm2 248% 128% 120% Note: Table made from bar graph.

Figure 3: Vitamin D concentration after receiving a dose of 1.5 J/cm2 as a function of intensity and storage after treatment. 0.5 J/cm2 1 J/cm2 1.5 J/cm2 0-Day PT (1 PH) 523% 412% 207% 0-Day PT (4 PH) 523% 394% 248% 2-Day PT (1 PH) 231% 211% 128% 2-Day PT (4 PH) 312% 235% 137% Note: Table made from bar graph.

More than 40 percent of American adults are deficient in vitamin D (Allen, 2004). Vitamin D is important for calcium absorption and bone health, and vitamin D deficiency can lead to softening of the bone in children and adults as well as osteoporosis in adults. Moreover, vitamin D has recently been linked to a significantly reduce the risk of breast cancer, colon cancer, and prostate cancer, autoimmune disease, and cardiovascular disease (Holick, 2004).Vitamin D intake comes naturally from sunlight and a limited number of foods. Dependency of sunlight as a vitamin D source is compromised for those avoiding sunlight or using sun block to reduce the risk of skin cancer. Sunscreen with as little as a sun protection factor (SPF) of eight inhibits more than 95 percent of vitamin D production (Holick, 2004; Sayre and Dowdy, 2007). Melanin acts like a sun block inhibiting ultraviolet light (UV) from penetrating deep enough in the skin for vitamin D to be produced. Individuals with dark skin do not produce vitamin D at the same rate as those with lighter skin, and vitamin D deficiency in these population groups is a concern. However, lighter-skinned populations are more susceptible to skin cancer and need to limit sun exposure or wear sunscreen, so vitamin D deficiency among those with lighter skin are also at risk. Moreover, recent report stated that the elderly who are in living-assistance and nursing homes do not get enough sunlight and are at risk for vitamin D deficiency (Holick, 2001).Mushroom consumption has increased over the past 30 years, particularly in the early 1990s following the general trend of increased fruit and vegetable consumption after studies showed reduced risks of cancer and heart disease for people having a diet rich in fruits and vegetables. However, during the past four years this growth has been stagnant, and is projected to continue through 2012 according to recent forecast models.The value (price per pound) of mushrooms has decreased over the past four years, as well. Moreover, the rates of demand growth vs. supply growth do not bode well for the mushroom industry, as grower buying power is expected to erode significantly in the near future due to rising costs of production outstripping expected revenue from sales. To stimulate the mushroom industry, there is a need to increases the value of mushrooms as well as demand. Increase in demand will help growers at least maintain their current buying power, allowing them to farm, employ and serve as key recycling plants for years to come.Natural food sources for vitamin D are limited to a few animal sources, such as some fish and fish liver oils. A few foods, such as milk, cereal, and some fruit juices are fortified with vitamin D. Additional natural food sources are needed to help the public meet the required daily intake of vitamin D. Surprisingly when exposed to UV light, mushrooms have the capability to generate vitamin D naturally, offering a healthy food source for vitamin D to the public while adding value to the commodity in support of growers.Description of WorkA published paper by Mau et al. (1998) showed that UV-B exposure of Agaricus bisporus mushrooms produced 12.48 [mu]g vitamin [D.sub.2]/g of dried solid after two hour exposure time. This long time is impractical from a commercial production standpoint and is perhaps due to the low intensity of UV-B used in the study, which was only 0.14 mW/[cm.sup.2]. Extensive research has been conducted by Perera's group to maximize the conversion of ergosterol to vitamin [D.sub.2] using UV treatment on a variety of mushrooms (Jasinghe and Perera, 2005; Jasinghe and Perera, 2006; Jasinghe, Perera, and Sablani, 2007), however, in each of these studies they partially dried the mushrooms down to 78-80 percent moisture (wet basis) and then applied UV at an elevated temperature of 35[degree]C. Such conditions are not desirable to mushroom producers selling fresh or minimally processed mushrooms, such as washed and sliced.The Process Foods Research Unit at the USDA-ARS, Western Regional Research Center in Albany, CA recently conducted a study to determine the optimum conditions for UV-B treatment of fresh, raw mushrooms using higher intensities, which is soon to be published in the Journal of Agricultural and Food Chemistry. The previous study using 0.14 mW/[cm.sup.2] for two hours equates to a dose of 1 J/[cm.sup.2]. Dosage (J/[cm.sup.2]), which is intensity (W/[cm.sup.2]) multiplied by time (seconds), is the more proper parameter to investigate optimum UV treatment of mushrooms since comparisons of various intensity and time combinations can be made.The specific objectives of this project were to study the effects of high intensity (0.5, 0.75, and 1.0 mW/[cm.sup.2]), dose (0.5, 1.0, and 1.5 J/[cm.sup.2]), and post-harvest (PH) time (one and four days) on the vitamin [D.sub.2] formation in Portabella mushrooms (Agaricus bisporus) as a result of UV-B exposure, as well as the vitamin [D.Sub.2] degradation in treated mushrooms during storage. The reason for investigating three intensities (0.5, 0.75, and 1.0 mW/[cm.sup.2]) is to determine whether the amount of vitamin [D.sub.2] generated would be the same for a given dosage independent of the intensity. The intensities used in this study were much greater than the UV-B intensities reported in published papers (0.14 mW/[cm.sup.2]) with the hypothesis that an equal dosage using higher intensity and shorter time will produce an equivalent amount of vitamin [D.sub.2]. Vitamin [D.sub.2] generation with respect to post-harvest (PH) time, one and four days, was investigated to determine if the time between when the mushrooms are harvested to being treated with UV is a significant factor.Agaricus bisporus mushrooms were obtained from Monterey Mushrooms, Inc. Through the University of San Francisco Veteran Affairs Medical Center, we had access to a small UV-B unit that has adjustable height from 6 inches to 18 inches with corresponding intensity range of 1 mW/[cm.sup.2] to 0.5 mW/[cm.sup.2], respectively. The results of vitamin [D.sub2] generated with respect to intensity of applied UV-B, dose, and post-harvest time are provided in Figure 1.[GRAPHIC OMITTED]Within each intensity application, dose had the largest effect where more exposure converted more vitamin [D.sub.2] from ergosterol. A similar dosage across each intensity application resulted in similar vitamin [D.sub.2] concentration. Practical commercial production requires as short a treatment time as possible, and intensity was a major factor from this standpoint where the time it took to achieve a similar vitamin [D.sub.2] concentration for similar dose exposure was significantly reduced as intensity increased.Using an intensity of 1.0 mW/[cm.sup.2] at a dose of 0.5 J/[cm.sup.2], the concentration of vitamin [D.sub.2] produced was 3.83[mu]g/g dry solids of mushrooms in 18 minutes. Also, post-harvest time did not have a significant effect on vitamin [D.sub.2] formation in mushrooms that were treated one and four days after harvest. Also and more importantly from a commercial processing standpoint, the times it took to achieve 1 J/[cm.sup.2] dose in this study were 36.2, 22.2, and 16.7 min. when using 0.5, 0.75 and 1.0 mW/[cm.sup.2], respectively, compared to two hours using 0.14 mW/[cm.sup.2] in the study by Mau et al. (1998). The lower final concentration of vitamin [D.sub.2] formed (Figure 1) in comparison to Mau et al. (1998) is probably due the lower available ergosterol on the button side of the mushrooms, as was the orientation in this study, compared to the available ergosterol in the gill-side of the mushrooms (Mau et al., 1998; Jasinghe and Perera, 2005).The reason button-side orientation was used in this study was to present a worse-case scenario processing condition, since it is likely that as mushrooms are processed on a continuous belt through a commercial UV unit the mushrooms will be oriented either button-side or gill-side. Intensity does not appear to be a significant factor in final vitamin [D.sub.2] concentration, which is expected since similar dosages equate different intensity treatments by varying the time of exposure. There was no visible color difference between the mushrooms before and after UV-B treatment, as was reported by Mau et al. (5), and the temperature of the mushrooms remained at room temperature throughout the treatment.Figure 2 shows the retention of vitamin [D.sub.2] in mushrooms exposed to 0.75 mW/[cm.sup.2] of UV-B for doses 0.5, 1.0 and 1.5 J/[cm.sup.2] during storage at 36 [degree]F. After four days of storage, there was still over 100 percent of the daily value of vitamin [D.sub.2] in a single serving of mushrooms.[GRAPHIC OMITTED]Figure 3 shows the comparison study of vitamin [D.sub.2] generation and degradation between one and four day post-harvest mushrooms treated using 0.75 mW/[cm.sup.2] intensity at doses of 0.5, 1.0, and 1.5 J/[cm.sup.2] and after two days of refrigerated storage.[GRAPHIC OMITTED]In addition to providing important dose response data shown in Figure 1, this study showed for the first time that there is no difference in vitamin [D.sub.2] production between mushrooms treated one day after being harvested versus those treated four days after being harvested. In addition, this is the first study to demonstrate that there is no difference in the retention of vitamin [D.sub.2] after two days in refrigerated storage following UV treatment between three day old mushrooms (one day post-harvest + two day storage) and six day old mushrooms (four day post-harvest + two day storage).ConclusionUV light equipment is inexpensive and offers the mushroom industry an innovative and affordable means to increase significantly the value of their mushrooms. This study provides mushroom producers useful processing information (high intensity-short time and vitamin D degradation during storage) as well as the flexibility after harvesting between one and four days to treat mushrooms with UV. The mushroom industry has a tremendous opportunity of supplying the public with a natural, healthy source of vitamin D, as well as experiencing significant economic growth.AcknowledgementWe would like to thank Monterey Mushrooms, Inc. and the Mushroom Council for their support of this research.REFERENCESAllen, S. 2004. Vitamin D deficiency tied to host of dangers. The Boston Globe, December 30, 2004.Holick, M.F. 2001. Meeting the vitamin D needs of the elderly. Nutrition and the M.D., 27: 1-4.Holick, M.F. 2004. Vitamin D: importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis. American Journal of Clinical Nutrition, 79: 362-371.Jasinghe, V.J., and Perera, C.O. 2005. Distribution of ergosterol in different tissues of mushrooms and its effect on the conversion of ergosterol to vitamin [D.sub.2] by UV irradiation. Food Chemistry, 92:541-546.Jasinghe, V.J., and Perera, C.O. 2006. UV irradiation: The generator of Vitamin [D.sub.2] in edible mushrooms. Food Chemistry, 95:638-643.Jasinghe, V.J., Perera, C.O., and Sablini, S.S. 2007. Kinetics of the conversion of ergosterol in edible mushrooms. Journal of Food Engineering, 79: 864-869.Mau, J.-L., Chen, P.-R., and Yang, J.-H. 1998. Ultraviolet irradiation increased vitamin [D.sub.2] content in edible mushrooms. J. Agric. Food Chem., 46:5269-5272.Sayre, R.M., and Dowdy, J.C. 2007. Darkness at noon: Sunscreens and vitamin [D.sub.3]. Photochemistry and Photobiology, 83 (2): 459.John S. Roberts (1)Arnaud Teichert (2)Tara H. McHugh (1)(1) USDA, Agricultural Research Service, WRRC Albany, CA(2) VAMC-NCIRE-UCSF, San Francisco, CA