Dyal, S.D., Bouzidi, L., Narine, S.S. (2005). Maximizing the production of γ-linolenic acid in Mortierella ramanniana var. ramanniana as a function of pH, temperature and carbon source, nitrogen source, metal ions and oil supplementation. Food Research International, 38: 815-829.
Ergonul, P.G., Akata, I., Kalyoncu, F., Ergonul, B. (2013). Fatty acid compositions of six wild edible mushroom species. The Scientific World Journal. Doi.10.1155/2013/163964.
Freitas, H.R., Isaac, A.R., Malcher-Lopes, R., Diaz, B.L., Trevenzoli, I.H., De Melo Reis, R.A. (2017). Polyunsaturated fatty acids and endocannabinoids in health and disease. Nutritional Neuroscience. doi.org/10.1080/1028415X.2017.1347373.
Gasecka, M., Mleczek, M., Siwulski, M., Niedzielski, P. (2016). Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc. European Food Research and Technology, 242: 723-732.
Hansson, L., Dostalek, M. (1988). Effect of culture conditions on mycelial growth and production of γ-linolenic acid by the fungus Mortierella ramanniana. Applied Microbiology and Biotechnology, 28: 240-246.
Jenkins B., West J.A., Koulman A. (2015). A review of odd-chain fatty acid metabolism and the role of pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0) in health and disease. Molecules, 20: 2425-2444.
Lee, J.M., Lee, H., Kang, S., Park, W.J. (2016). Fatty acid desaturases, polyunsaturated fatty acid regulation, and biotechnological advances. Nutrients, 8: 23-28.
Livak, K.J., Schmittgen, T.D. (2001). Analysis of relative gene expression data using real-time quantitative PCR and the 2− ΔΔCT method. Methods, 25: 402-408.
Mensink R.P. (2005) Effects of stearic acid on plasma lipid and lipoproteins in humans. Lipids, 40: 1201-1205.
Mishra, S.K., Suh, W.I., Farooq, W., Moon, M., Shrivastav, A., Park, M.S., Yang, J.W. (2014). Rapid quantification of microalgal lipids in aqueous medium by a simple colorimetric method. Bioresource Technology, 155: 330-333.
Ogwok, P., Ogwok, P., Muyinda, R., Muyinda, R., Nakisozi, H., Nakisozi, H., Bamuwamye, M., Bamuwamye, M. (2017). Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus). Nutrition & Food Science, 47: 357-368.
Ohlsson L., (2010). Dairy products and plasma cholesterol levels. Food & Nutrition Research, 54: 5124-5128.
Pedneault, K., Angers, P., Gosselin, A., Tweddell, R.J. (2008). Fatty acid profiles of polar and neutral lipids of ten species of higher basidiomycetes indigenous to eastern Canada. Mycological Research, 112: 1428-1434.
Poniedziałek, B., Mleczek, M., Niedzielski, P., Siwulski, M., Gąsecka, M., Kozak, L., Komosa, A., Rzymski, P. (2017). Bio-enriched Pleurotus mushrooms for deficiency control and improved antioxidative protection of human platelets?. European Food Research and Technology, 243: 2187-2198.
Poursaeid, N., Azadbakht, A., Balali, G.R. (2015). Improvement of zinc bioaccumulation and biomass yield in the mycelia and fruiting bodies of Pleurotus florida cultured on liquid media. Applied Biochemistry and Biotechnology, 175: 3387-3396.
Rathore, H., Prasad, S., Sharma, S. (2017). Mushroom nutraceuticals for improved nutrition and better human health: a review. Pharma Nutrition, 5: 35-46.
Ribeiro, B., Pinho, P.G., Andrade, P.B., Baptista, P., Valentao, P. (2009). Fatty acid composition of wild edible mushrooms species: A comparative study. Microchemical Journal, 93: 29-35.
Roncero-Ramos, I., Delgado-Andrade, C. (2017). The beneficial role of edible mushrooms in human health. Current Opinion in Food Science, 14: 122-128.
Sajbidor, J., Kozelouhov, D., Certik, M. (1992). Influence of some metal ions on the lipid content and arachidonic acid production by Mortierella sp. Folia Microbiologica, 37: 404-406.
Stephan, A., Ahlborn, J., Zajul, M., Zorn, H. (2018). Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages. European Food Research and Technology, 244: 913-924.
Tan, L., Zhuo, R., Li, S., Ma, F., Zhang, X. (2017). Differential expression of desaturase genes and changes in fatty acid composition of Mortierella sp. AGED in response to environmental factors. Journal of the Science of Food and Agriculture. 97: 1876-1884.
Turlo, J., Gutkowska, B., Herold, F., Klimaszewska, M., Suchocki, P. (2010). Optimization of selenium-enriched mycelium of Lentinula edodes (berk.) pegler as a food supplement. Food Biotechnology, 24: 180-196.
Warude, D., Joshi, K., Harsulkar, A. (2006). Polyunsaturated fatty acids: Biotechnology. Critical Review in Biotechnology, 26: 83-93.
Woldegiorgis, A.Z., Abate, D., Haki, G.D., Ziegler, G.R., Harvatine, K.J. (2015). Fatty acid profile of wild and cultivated edible mushrooms collected from Ethiopia. Journal of Nutrition & Food Sciences, 5: 1-10.
Won, S.R., Hong, M.J., Kim, Y.M., Li, C.Y., Kim, J.W., Rhee, H.I. (2007). Oleic acid: an efficient inhibitor of glucosyltransferase. FEBS Letters, 581: 4999-5002.
Yang, J.H., Lin, H.C., Mau, J.L. (2001). Non-volatile taste components of several commercial mushrooms. Food Chemistry, 72: 465-471.
Yilmaz, N., Solmaz, M., Turkekul, I., Elmastas, M. (2006). Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food Chemistry. 99: 168-174.
Zarate, R., el Jaber-Vazdekis, N., Tejera, N., Perez, J.A., Rodriguez, C. (2017). Significance of long chain polyunsaturated fatty acids in human health. Clinical and Translational Medicine, 6: 25-32.
Zhang, L., Li, C. G., Liang, H., Reddy, N. (2017). Bioactive mushroom polysaccharides: immunoceuticals to anticancer agents. Journal of Nutraceuticals and Food Science, 2: 6-11.
Send comment about this article