Abstract
Edible mushrooms contain linoleic, α-linolenic, oleic acid (ω-6, ω-3, ω-9), essential for human metabolism. In balanced ratios (1:1 or 2:1; ω-6/ω-3) they can help prevent obesity, while an unbalanced ratio is associated with adipogenesis. They are traditionally extracted from fruiting bodies, 60-90 days old. In this sense, the effect of the culture medium on the kinetics of mycelium production, fruiting bodies of Lentinula edodes (shiitake), as well as the characterization of fatty acids and their comparison with commercial shiitake were evaluated. Thus, the highest mycelium production was obtained from the wheat bran (WB) culture medium during 15 days of incubation by submerged fermentation (SmF). Furthermore, WB presented a higher percentage of linoleic acid (ω-6); and the oleic acid (ω-9) content was 7 times higher than that of commercial shiitake, thereby improving the ratio of unsaturated/saturated fatty acids. Thus, SmF is a cultivation alternative that reduces mycelium production time and increases shiitake fatty acids production, while preserving its nutraceutical components. Further studies on the chemical composition and toxicological effects are needed to consider L. edodes mycelium as a nutraceutical supplement.
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