Influence of low-intensity artificial light on the fatty acid profile of the biotechnologically important culinary mushroom Pleurotus eryngii in vitro

Table 2 Fat quality indices of lipids obtained from the mycelial mass Pleurotus eryngii IBK 2035

Item	Control	470 nm	530 nm	650 nm	488 nm
ΣSFAs	29.63^a	17.87	20.77	25.93	18.30
ΣMUFAs	20.87^b	35.68^a	28.37	32.01	30.77
ΣPUFAs	49.39	46.11	50.80	42.05^b	50.85^a
ΣPUFA/ΣSFA	1.67	2.58	2.4	1.62^b	2.7^a
ΣPUFA/ΣMUFA	2.4^a	1.29^b	1.79	1.3	1.65
PUFAω-3	6.72	37.65	3.87^b	3.75	43.21^a
PUFAω-6	42.68	8.46	46.53^a	38.30	7.64^b
ΣPUFAω-6/ω-3	6.35	0.22	12.12^a	10.21	0.17^b
NVI	2.0	2.1	1.8	2.1	1.6
AI	0.19^a	0.19^a	0.17^b	0.19^a	0.17^b
TI	0.45^a	0.26	0.29	0.41	0.1^b
h/H	4.83	4.64	5.5^a	4.62^b	4.89

Note: Values are the means of three determinations. ΣSFAs: total saturated fatty acids; ΣMUFAs: total monounsaturated fatty acids; ΣPUFAs: total polyunsaturated fatty acids; NVI: nutritive value index; AI: atherogenic index; TI: thrombogenic index; h/H: ratio of hypocholesterolemic (h)/hypercholesterolemic (H) index fatty acids. A and b within a row represent the highest and lowest significant (p < 0.05) values, respectively

ISSN: 1472-6750