Szydłowska-Tutaj Magdalena, Szymanowska Urszula, Tutaj Krzysztof, Domagała Dorota, Złotek Urszula
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
PZZ Lubella GMW Sp. z o.o., Wrotkowska Str. 1, 20-469 Lublin, Poland.
Antioxidants (Basel). 2023 Mar 17;12(3):738. doi: 10.3390/antiox12030738.
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.
研究了添加2.5%和5%的干灵芝和猴头菇对意大利面生物活性成分含量及一些有益健康特性的影响。在经过胃肠道消化的样品中，酚类化合物的含量以及抗氧化、潜在抗炎和抗增殖特性显著更高。使用LC-MS/MS技术对酚类化合物进行的定性-定量分析表明，富含灵芝的意大利面的特征是丁香酸含量较高（R2.5样品），而添加猴头菇的意大利面相对于对照意大利面香草醛含量较高。在乙醇提取物的情况下，添加灵芝的样品（R5样品）具有较高的ABTS抗自由基特性和还原能力，而添加猴头菇的样品（L5样品）相对于对照样品具有更高的抑制脂氧合酶的能力。总之，结果表明灵芝和猴头菇粉可用于强化粗粒小麦粉意大利面，赋予产品略健康的特性。
