Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion

In this study, mushroom stems were separated from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus) and oyster mushroom (OY, Pleurotus ostreatus), and their functionalities were compared in wheat flour noodles at fortification levels of 5, 10, 15%. The inclusion of WB led to higher protein content than OY, which had more dietary fibre, especially insoluble dietary fibre. The fortification of mushrooms decreased the area under the curve (AUC) of reducing sugars released during in vitro digestion significantly (p < 0.05). WB fortified noodles yielded higher antioxidant capacities than OY fortification, whereas the digesta following digestion of WB and OY groups shared similar free accessible weighted average antioxidants. Mushrooms derived insoluble dietary fibre was negatively correlated with AUC and positively correlated with antioxidants (p < 0.05), suggesting the efficacy of mushroom stems over post-prandial glucose release of foods and providing the antioxidant environment to the intestine.

Automated summary

This study compared the functionalities of mushroom stems from two edible mushrooms in wheat flour noodles, showing that fortification with mushroom stems increased protein content and reduced reducing sugars released during digestion. Additionally, the noodles fortified with white button mushroom stems exhibited higher antioxidant capacities.