Selenium in edible mushrooms

Area of Science:

• Food Science and Nutrition
• Mycology
• Environmental Science

Background:

• Selenium is an essential trace element crucial for human health, involved in various physiological processes.
• Mushrooms are known to accumulate minerals from their environment, including selenium, with varying concentrations.
• Understanding selenium content in mushrooms is important for assessing their dietary value and potential as a selenium source.

Purpose of the Study:

• To compile and review global data on total selenium concentrations, distribution, and chemical forms in wild, cultivated, and selenium-enriched mushrooms.
• To evaluate the suitability of different mushroom species as dietary sources of selenium for humans.
• To discuss the impact of processing, absorption rates, and environmental factors on selenium bioavailability from mushrooms.

Main Methods:

• Comprehensive literature review of published data on selenium in mushrooms worldwide.
• Analysis of selenium concentrations, distribution in fruit bodies, and bioconcentration factors.
• Identification and review of chemical forms of selenium present in mushroom tissues.

Main Results:

• Most edible mushrooms are selenium-poor (< 1 microg Se/g dry weight).
• Some wild species, like Goat's Foot (Albatrellus pes-caprae) and King Bolete (Boletus edulis), are naturally rich in selenium.
• Selenium-enriched mushrooms, cultivated on fortified substrates, can contain significantly higher selenium levels (e.g., up to 110 microg Se/g dw).

Conclusions:

• Certain wild mushroom species and selenium-enriched cultivated mushrooms represent valuable dietary sources of selenium.
• The chemical forms of selenium in mushrooms vary, influencing bioavailability.
• Further research into selenium's role in mushrooms and human nutrition is warranted.