Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

Abstract

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 α-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.

Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle

“…Given their role in these disease processes, lipoxygenase inhibitors are being explored as potential therapeutic options for preventing and managing these inflammatory disorders [105,106]. Notably, certain mushroom extracts have demonstrated the ability to inhibit these enzymes, offering potential health benefits [105,107,108]. These extracts have been used to enhance the nutritional value of pasta, contributing to healthier products [107,108].…”

“…Notably, certain mushroom extracts have demonstrated the ability to inhibit these enzymes, offering potential health benefits [105,107,108]. These extracts have been used to enhance the nutritional value of pasta, contributing to healthier products [107,108]. Exploring the potential inhibitor of Terfezia may be necessary for incorporating this product in food formulations.…”