Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread
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| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
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| dc.abstract.en | Medicinal mushrooms are recognised as a source of bioactive polysaccharides and proteins with potential health benefits. This study presents the first comparative evaluation of wheat bread fortified with powdered fruiting bodies of three medicinal mushroom species: Hericium erinaceus (Lion’s Mane), Ganoderma lucidum (Reishi), and Ophiocordyceps sinensis (Cordyceps). Wheat flour was partially substituted at levels of 3–12%, and the resulting breads were analysed for (1→3)(1→6)-β-D-glucan content as well as in vitro protein and starch digestibility. Mushroom enrichment significantly increased β-glucan concentration in bread, with the greatest enhancement observed for 12% Reishi substitution (5.67% d.m.). Starch digestibility decreased across all fortified breads, accompanied by a substantial increase in resistant starch, particularly for Reishi bread (+427% relative to control). Protein digestibility was also reduced, most prominently in Cordyceps bread (−32.7 percentage points), although these products still provided up to ~52% more total protein than the control. The results confirm that incorporating medicinal mushrooms into wheat bread effectively increases its content of bioactive components, such as β-glucans, resistant starch and protein, indicating its potential as a nutrient-enriched bakery product with improved functional value. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Łysakowska, Paulina | |
| dc.contributor.author | Sobota, Aldona | |
| dc.contributor.author | Gumienna, Małgorzata | |
| dc.date.access | 2025-11-13 | |
| dc.date.accessioned | 2025-11-13T12:44:50Z | |
| dc.date.available | 2025-11-13T12:44:50Z | |
| dc.date.copyright | 2025-11-13 | |
| dc.date.issued | 2025 | |
| dc.description.abstract | <jats:p>Medicinal mushrooms are recognised as a source of bioactive polysaccharides and proteins with potential health benefits. This study presents the first comparative evaluation of wheat bread fortified with powdered fruiting bodies of three medicinal mushroom species: Hericium erinaceus (Lion’s Mane), Ganoderma lucidum (Reishi), and Ophiocordyceps sinensis (Cordyceps). Wheat flour was partially substituted at levels of 3–12%, and the resulting breads were analysed for (1→3)(1→6)-β-D-glucan content as well as in vitro protein and starch digestibility. Mushroom enrichment significantly increased β-glucan concentration in bread, with the greatest enhancement observed for 12% Reishi substitution (5.67% d.m.). Starch digestibility decreased across all fortified breads, accompanied by a substantial increase in resistant starch, particularly for Reishi bread (+427% relative to control). Protein digestibility was also reduced, most prominently in Cordyceps bread (−32.7 percentage points), although these products still provided up to ~52% more total protein than the control. The results confirm that incorporating medicinal mushrooms into wheat bread effectively increases its content of bioactive components, such as β-glucans, resistant starch and protein, indicating its potential as a nutrient-enriched bakery product with improved functional value.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 4,6 | |
| dc.description.number | 22 | |
| dc.description.points | 140 | |
| dc.description.version | final_author | |
| dc.description.volume | 30 | |
| dc.identifier.doi | 10.3390/molecules30224380 | |
| dc.identifier.issn | 1420-3049 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/5876 | |
| dc.identifier.weblink | https://www.mdpi.com/1420-3049/30/22/4380#:~:text=This%20study%20presents%20the%20first%20comparative%20evaluation%20of,Mane%29%2C%20Ganoderma%20lucidum%20%28Reishi%29%2C%20and%20Ophiocordyceps%20sinensis%20%28Cordyceps%29. | |
| dc.language | en | |
| dc.pbn.affiliation | food and nutrition technology | |
| dc.relation.ispartof | Molecules | |
| dc.relation.pages | art. 4380 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | medicinal mushrooms | |
| dc.subject.en | functional bread | |
| dc.subject.en | protein digestibility | |
| dc.subject.en | resistant starch | |
| dc.subject.en | β-glucans | |
| dc.subject.en | in vitro digestion | |
| dc.subject.language | en | |
| dc.title | Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread | |
| dc.title.volume | Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 3rd Edition | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 22 | |
| oaire.citation.volume | 30 |