期刊
APPLIED SCIENCES-BASEL
卷 13, 期 14, 页码 -出版社
MDPI
DOI: 10.3390/app13148183
关键词
mushrooms; pasta fortification; antioxidant activities; anti-inflammatory properties; anticancer properties
The study examined the effects of adding 2.5%, 5%, 7.5%, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and nutraceutical properties of pasta. The Maitake-supplemented pasta showed the highest amount of phenolic compounds, while the Enoki-enriched pasta exhibited higher content of α-glucans compared to the control. Gastrointestinal digestion increased the antioxidant and anti-inflammatory activities of the samples, and the ethanolic extracts from Enoki and Maitake pasta had higher antioxidant activity and lipoxygenase inhibitory potential.
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 & alpha;-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.
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