Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta
The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest amount of phenolic compounds in...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/14/8183 |
| _version_ | 1797590440115961856 |
|---|---|
| author | Magdalena Szydłowska-Tutaj Urszula Szymanowska Krzysztof Tutaj Dorota Domagała Urszula Złotek |
| author_facet | Magdalena Szydłowska-Tutaj Urszula Szymanowska Krzysztof Tutaj Dorota Domagała Urszula Złotek |
| author_sort | Magdalena Szydłowska-Tutaj |
| collection | DOAJ |
| description | The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest amount of phenolic compounds in the Maitake-supplemented pasta. However, all the samples of the Enoki-enriched pasta exhibited a statistically significantly higher content of α-glucans than the control. Samples subjected to gastrointestinal digestion had significantly higher antioxidant and potential anti-inflammatory activities than ethanolic and buffer extracts (PBS). The ethanolic extracts from the Enoki- and Maitake-supplemented pasta had higher antioxidant activity (in some antiradical and reducing power assays) and higher lipoxygenase (E2.5 and E5 samples) inhibitory potential compared to the control sample. Additionally, some in vitro digested samples of pasta enriched with dried Enoki and Maitake mushrooms showed higher chelating power (E10, M7.5, and M10), reducing power (E5, E7.5, and M10), and lipoxygenase inhibition ability (E7.5, E10, and M10) than the control. In conclusion, the fortification of pasta with 7.5% and 10% of Enoki mushrooms and with 10% of Maitake mushrooms can be recommended. |
| first_indexed | 2024-03-11T01:20:31Z |
| format | Article |
| id | doaj.art-4bc161a79fa34b078fd58dc69f458b19 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T01:20:31Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-4bc161a79fa34b078fd58dc69f458b192023-11-18T18:09:28ZengMDPI AGApplied Sciences2076-34172023-07-011314818310.3390/app13148183Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched PastaMagdalena Szydłowska-Tutaj0Urszula Szymanowska1Krzysztof Tutaj2Dorota Domagała3Urszula Złotek4Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka Str. 13, 20-950 Lublin, PolandDepartment of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, PolandThe influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest amount of phenolic compounds in the Maitake-supplemented pasta. However, all the samples of the Enoki-enriched pasta exhibited a statistically significantly higher content of α-glucans than the control. Samples subjected to gastrointestinal digestion had significantly higher antioxidant and potential anti-inflammatory activities than ethanolic and buffer extracts (PBS). The ethanolic extracts from the Enoki- and Maitake-supplemented pasta had higher antioxidant activity (in some antiradical and reducing power assays) and higher lipoxygenase (E2.5 and E5 samples) inhibitory potential compared to the control sample. Additionally, some in vitro digested samples of pasta enriched with dried Enoki and Maitake mushrooms showed higher chelating power (E10, M7.5, and M10), reducing power (E5, E7.5, and M10), and lipoxygenase inhibition ability (E7.5, E10, and M10) than the control. In conclusion, the fortification of pasta with 7.5% and 10% of Enoki mushrooms and with 10% of Maitake mushrooms can be recommended.https://www.mdpi.com/2076-3417/13/14/8183mushroomspasta fortificationantioxidant activitiesanti-inflammatory propertiesanticancer properties |
| spellingShingle | Magdalena Szydłowska-Tutaj Urszula Szymanowska Krzysztof Tutaj Dorota Domagała Urszula Złotek Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta Applied Sciences mushrooms pasta fortification antioxidant activities anti-inflammatory properties anticancer properties |
| title | Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta |
| title_full | Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta |
| title_fullStr | Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta |
| title_full_unstemmed | Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta |
| title_short | Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta |
| title_sort | influence of addition of dried maitake and enoki mushrooms on antioxidant potentially anti inflammatory and anti cancer properties of enriched pasta |
| topic | mushrooms pasta fortification antioxidant activities anti-inflammatory properties anticancer properties |
| url | https://www.mdpi.com/2076-3417/13/14/8183 |
| work_keys_str_mv | AT magdalenaszydłowskatutaj influenceofadditionofdriedmaitakeandenokimushroomsonantioxidantpotentiallyantiinflammatoryandanticancerpropertiesofenrichedpasta AT urszulaszymanowska influenceofadditionofdriedmaitakeandenokimushroomsonantioxidantpotentiallyantiinflammatoryandanticancerpropertiesofenrichedpasta AT krzysztoftutaj influenceofadditionofdriedmaitakeandenokimushroomsonantioxidantpotentiallyantiinflammatoryandanticancerpropertiesofenrichedpasta AT dorotadomagała influenceofadditionofdriedmaitakeandenokimushroomsonantioxidantpotentiallyantiinflammatoryandanticancerpropertiesofenrichedpasta AT urszulazłotek influenceofadditionofdriedmaitakeandenokimushroomsonantioxidantpotentiallyantiinflammatoryandanticancerpropertiesofenrichedpasta |