The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta
The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-infla...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/12/3/738 |
| _version_ | 1797613807369977856 |
|---|---|
| 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 a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative–quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion’ Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion’s Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion’s Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product. |
| first_indexed | 2024-03-11T07:00:52Z |
| format | Article |
| id | doaj.art-be5b7ae23156448c862e43af60d5c783 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T07:00:52Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-be5b7ae23156448c862e43af60d5c7832023-11-17T09:19:05ZengMDPI AGAntioxidants2076-39212023-03-0112373810.3390/antiox12030738The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of PastaMagdalena Szydłowska-Tutaj0Urszula Szymanowska1Krzysztof Tutaj2Dorota Domagała3Urszula Złotek4Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Toxicology, University of Life Sciences, Akademicka Str. 13, 20-950 Lublin, PolandDepartment of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandThe influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative–quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion’ Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion’s Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion’s Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product.https://www.mdpi.com/2076-3921/12/3/738mushroomspasta fortificationantioxidant activitiesanti-inflammatory propertiesanticancer properties |
| spellingShingle | Magdalena Szydłowska-Tutaj Urszula Szymanowska Krzysztof Tutaj Dorota Domagała Urszula Złotek The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta Antioxidants mushrooms pasta fortification antioxidant activities anti-inflammatory properties anticancer properties |
| title | The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta |
| title_full | The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta |
| title_fullStr | The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta |
| title_full_unstemmed | The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta |
| title_short | The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta |
| title_sort | addition of reishi and lion s mane mushroom powder to pasta influences the content of bioactive compounds and the antioxidant potential anti inflammatory and anticancer properties of pasta |
| topic | mushrooms pasta fortification antioxidant activities anti-inflammatory properties anticancer properties |
| url | https://www.mdpi.com/2076-3921/12/3/738 |
| work_keys_str_mv | AT magdalenaszydłowskatutaj theadditionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT urszulaszymanowska theadditionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT krzysztoftutaj theadditionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT dorotadomagała theadditionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT urszulazłotek theadditionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT magdalenaszydłowskatutaj additionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT urszulaszymanowska additionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT krzysztoftutaj additionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT dorotadomagała additionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta AT urszulazłotek additionofreishiandlionsmanemushroompowdertopastainfluencesthecontentofbioactivecompoundsandtheantioxidantpotentialantiinflammatoryandanticancerpropertiesofpasta |