Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion. (30th July 2021)

• Record Type: Journal Article
• Authors: Wang, Liwen; Brennan, Margaret A.; Guan, Wenqiang; Liu, Jianfu; Zhao, Hui; Brennan, Charles S.
• Is Part Of: Food chemistry. Volume 351(2021)
• Publication Date: 2021-07-30
• Subjects: White button mushroom -- Oyster mushroom -- Food matrix -- Dietary fibre -- Weighted antioxidant abilities -- In vitro digestion -- Pearson's correlation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129320
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The addition of mushroom caps in noodles had higher protein content than stems. Dietary fibres in mushrooms were characterised by the insoluble type. Mushroom stems restricted the amount of readily digestion of starch in noodles. Mushroom derived insoluble dietary fibre correlated with antioxidants positively. Antioxidant abilities were increased nearly 3-fold higher than pre-digestion values. Abstract: In this study, mushroom stems were separated from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus ) and oyster mushroom (OY, Pleurotus ostreatus ), and their functionalities were compared in wheat flour noodles at fortification levels of 5, 10, 15%. The inclusion of WB led to higher protein content than OY, which had more dietary fibre, especially insoluble dietary fibre. The fortification of mushrooms decreased the area under the curve (AUC) of reducing sugars released during in vitro digestion significantly (p < 0.05). WB fortified noodles yielded higher antioxidant capacities than OY fortification, whereas the digesta following digestion of WB and OY groups shared similar free accessible weighted average antioxidants. Mushrooms derived insoluble dietary fibre was negatively correlated with AUC and positively correlated with antioxidants (p < 0.05), suggesting the efficacy of mushroom stems over post-prandial glucose release of foods and providing the antioxidant environment to the intestine.