In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles

Wang, Liwen; Zhao, Hui; Brennan, Margaret A.; Guan, Weijun; Liu, Jianfu; Wang, Meiyan; Wen, Xiang; He, Jingwen; Brennan, Charles S.

doi:10.1016/j.foodchem.2020.127214

Cited by 35 publications

(26 citation statements)

References 44 publications

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“…Digestion with pepsin broke down the protein and disrupted the physical texture of the food, indicating a release of protein bound phenolic compounds or those entrapped in the food macro-structure. The increase in phenolic content after gastric digestion has been reported in many studies, such as wheat-shiitake noodles [24] and Moringa oleifera leaf-wheat pasta [32]. Compared with the control the phenolic content of the gastric supernatant, obtained after digestion of all L. edodes enriched biscuits (as well as 10-15% A. auricula and 5% T. fuciformis), was significantly (p < 0.05) increased.…”

Section: Phenolic Contentmentioning

confidence: 64%

“…Free phenolic compounds were extracted with methanol as reported by Wang, et al [24]. Samples (1 g) were stirred with 30 mL of 70% methanol (v/v) on a magnetic multi-stirrer overnight at ambient temperature and centrifuged for 10 min (9000× g, 4 • C).…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

“…The antioxidant activity of the digesta supernatants was significantly higher than the methanol extract of the biscuits, and the activity after intestinal digestion was increased almost three-fold. After in vitro digestion, the physical structure and inter and intra-molecular bonds in the biscuits are hydrolysed by enzymes and the nutrients and antioxidants are released [24]. A. auricula and T. fuciformis enriched biscuits had a higher content of soluble dietary fibre and this macromolecule could bind to antioxidants in stomach and intestine, delivering the antioxidants to colon.…”

Section: In Vitro Antioxidant Activity After Digestionmentioning

confidence: 99%

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Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

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Section: Phenolic Contentmentioning

confidence: 64%

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Section: In Vitro Antioxidant Activity After Digestionmentioning

confidence: 99%

See 1 more Smart Citation

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

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“…Rathore et al [17] prepared cookies fortified with Calocybe indica mushroom, and the results depicted a decrease in starch hydrolysis and glycemic index. Wheatshiitake noodles enhanced the nutritional profile and reduced the glycemic index of foods [18]. The different food products developed by using mushrooms are listed in Table 1.…”

Section: Edible Mushrooms Fortified In Ready-to-eat and Ready-to-cook Foodsmentioning

confidence: 99%

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

Kumar

Bhardwaj

Sharma

et al. 2021

JoF

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Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.

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“…The cell wall of the fungus contains mainly β‐glucan complexes and mannoproteins (Gow et al., 2017) whose structure and content depend on the stage of development of the mushrooms (Singdevsachan et al., 2016). Several in vivo and in vitro studies show that these fungal cell walls have immune‐stimulating, anti‐tumor, and hypoglycaemic effects, in addition to their in vitro radical scavenging and antioxidant scavenging activities (Wang et al., 2020).…”

Section: Bioactive Metabolites Of Mushroomsmentioning

confidence: 99%

Nutraceutical potential of mushroom bioactive metabolites and their food functionality

Ishara

Buzera

Mushagalusa

et al. 2021

Journal of Food Biochemistry

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Numerous mushroom bioactive metabolites, including polysaccharides, eritadenine, lignin, chitosan, mevinolin, and astrakurkurone have been studied in life‐threatening conditions and diseases such as diabetes, cardiovascular, hypertension, cancer, DNA damage, hypercholesterolemia, and obesity attempting to identify natural therapies. These bioactive metabolites have shown potential as antiviral and immune system strengthener natural agents through diverse cellular and physiological pathways modulation with no toxicity evidence, widely available, and inexpensive. In light of the emerging literature, this paper compiles the most recent information describing the molecular mechanisms that underlie the nutraceutical potentials of these mushroom metabolites suggesting their effectiveness if combined with existing drug therapies while discussing the food functionality of mushrooms. The findings raise hope that these mushroom bioactive metabolites may be utilized as natural therapies considering their therapeutic potential while anticipating further research designing clinical trials and developing new drug therapies while encouraging their consumption as a natural adjuvant in preventing and controlling life‐threatening conditions and diseases. Practical applications Diabetes, cardiovascular, hypertension, cancer, DNA damage, hypercholesterolemia, and obesity are among the world's largest life‐threatening conditions and diseases. Several mushroom bioactive compounds, including polysaccharides, eritadenine, lignin, chitosan, mevinolin, and astrakurkurone have been found potential in tackling these diseases through diverse cellular and physiological pathways modulation with no toxicity evidence, suggesting their use as nutraceutical foods in preventing and controlling these life‐threatening conditions and diseases.

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In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles

Cited by 35 publications

References 44 publications

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

Nutraceutical potential of mushroom bioactive metabolites and their food functionality

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