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

Liwen Wang; Hui Zhao; Margaret Brennan; Wenqiang Guan; Jianfu Liu; Meiyan Wang; Xiang Wen; Jingwen He; Charles Brennan

doi:10.1016/j.foodchem.2020.127214

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

Food Chem. 2020 Nov 15:330:127214. doi: 10.1016/j.foodchem.2020.127214. Epub 2020 Jun 3.

Authors

Liwen Wang¹, Hui Zhao², Margaret Brennan³, Wenqiang Guan⁴, Jianfu Liu⁵, Meiyan Wang⁶, Xiang Wen⁷, Jingwen He⁸, Charles Brennan⁹

Affiliations

¹ Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China. Electronic address: liwen.wang@lincolnuni.ac.nz.
² Tianjin University of Commerce, Tianjin, China. Electronic address: zhaohui@tjcu.edu.cn.
³ Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand. Electronic address: Margaret.Brennan@lincoln.ac.nz.
⁴ Tianjin University of Commerce, Tianjin, China. Electronic address: guanwenqiang@tjcu.edu.cn.
⁵ Tianjin University of Commerce, Tianjin, China. Electronic address: ljf@tjcu.edu.cn.
⁶ Tianjin University of Commerce, Tianjin, China. Electronic address: wangmeiyan198909@163.com.
⁷ Tianjin University of Commerce, Tianjin, China. Electronic address: wenxiang0720@gmail.com.
⁸ Tianjin University of Commerce, Tianjin, China. Electronic address: HJWen70992@163.com.
⁹ Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China. Electronic address: Charles.Brennan@lincoln.ac.nz.

PMID: 32521398
DOI: 10.1016/j.foodchem.2020.127214

Abstract

A high glycaemic index diet causes a rapid increase in blood sugar level and may lead to chronic metabolic disorders such as obesity and type 2 diabetes. Shiitake is rich in bioactive compounds. Wheat flour noodles were enriched with shiitake (Lentinus edodes) powder (cap, stem, whole) at different levels to investigate the effects of shiitake addition on the nutritional composition, physical and textural properties. In vitro digestion was conducted to determine the glycaemic glucose equivalents and bioaccessibility of antioxidants in digesta. The addition of 15% shiitake stem powder in the noodles resulted in a significant (p < 0.05) decrease in reducing sugars released after in vitro digestion. Digesta also exhibited cellular antioxidant ability on IEC-6 cells after H₂O₂-induced oxidative stress. These results show the potential beneficial use of shiitake, especially the stem, as a high-value ingredient to improve the nutritional profile and reduce the glycaemic index of foods.

Keywords: Antioxidant; Cellular ROS; Dietary fibre; In vitro digestion; Shiitake noodles.

MeSH terms

Antioxidants / metabolism*
Cell Line
Digestion
Flour
Gastric Mucosa
Glycemic Index
Humans
Shiitake Mushrooms / metabolism*
Stomach
Triticum / metabolism*

Substances

Antioxidants