Nutrition & Food

·

Study

Mushrooms and UV Light Boost Vitamin D in Corn Flour

Mushrooms and UV Light Boost Vitamin D in Corn Flour

King oyster, Lion's mane

What they found

Fermenting corn flour with king oyster and lion's mane under UV-B raised vitamin D2 to nearly 19 µg per 100 g.

Fermenting corn flour with king oyster and lion's mane under UV-B raised vitamin D2 to nearly 19 µg per 100 g.

The number

nearly 19 µg/100 g

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pleurotus eryngii, Hericium erinaceus

Pleurotus eryngii, Hericium erinaceus

Compound

vitamin D₂

vitamin D₂

Published in

Food Chemistry

Food Chemistry

Covered in Shroom Scan

Section

GROWING & GOURTMET

GROWING & GOURTMET

As it ran in Shroom Scan

Vitamin D Corn

Vitamin D Corn

Scientists used king oyster (Pleurotus eryngii) and lion’s mane (Hericium erinaceus), plus UV-B light to supercharge corn flour with vitamin D₂. Levels jumped to nearly 19 µg/100 g, alongside big boosts in antioxidants, amino acids, and bioactive peptides. The process also improved texture, with better water absorption and solubility, making this a sustainable way to turn everyday foods into nutrient-rich functional ingredients.

Scientists used king oyster (Pleurotus eryngii) and lion’s mane (Hericium erinaceus), plus UV-B light to supercharge corn flour with vitamin D₂. Levels jumped to nearly 19 µg/100 g, alongside big boosts in antioxidants, amino acids, and bioactive peptides. The process also improved texture, with better water absorption and solubility, making this a sustainable way to turn everyday foods into nutrient-rich functional ingredients.

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