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-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.

Automated summary

The study investigated the effects of adding 2.5% and 5% dried Reishi and Lion's Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta. The results showed that the samples subjected to gastrointestinal digestion had significantly higher levels of phenolic compounds and exhibited increased antioxidant, anti-inflammatory, and antiproliferative properties. The analysis of phenolic compounds using LC-MS/MS technique revealed that Reishi-enriched pasta had a higher content of syringic acid, while Lion's Mane supplemented pasta had a higher content of vanillin compared to the control pasta. Ethanol extracts of the Reishi-enriched samples showed higher ABTS antiradical properties and reducing power, while Lion's Mane supplemented samples exhibited stronger lipoxygenase inhibition ability. These findings suggest that Reishi and Lion's Mane mushroom powder can be used to fortify semolina pasta, imparting slightly healthier characteristics to the product.