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Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing Ganoderma lucidum Extracts on an In Vivo Model of Hypercholesterolaemia

Summary

Researchers created an improved version of tlayudas, a traditional Mexican tortilla, by adding extracts from the medicinal mushroom Ganoderma lucidum. When mice were fed a high-cholesterol diet with these enhanced tlayudas, they experienced significant reductions in cholesterol and triglycerides comparable to or better than pharmaceutical treatments. These functional foods could help Mexican communities reduce their risk of heart disease and other health problems related to diet.

Background

Tlayudas are traditional Mexican tortillas from Oaxaca with low cost and wide consumption. Ganoderma lucidum is a medicinal mushroom with documented immunomodulatory, anticancer, and hypocholesterolaemic properties. This study developed functional food products by enriching tlayudas with standardised G. lucidum extracts.

Objective

To develop and characterise new functional food products from tlayudas containing standardised hydroalcoholic extracts of Ganoderma lucidum. To evaluate their physicochemical and sensory properties and assess hypolipidaemic capacity using an in vivo model of hypercholesterolaemia in mice.

Results

Tlayudas containing G. lucidum extracts showed improved texture, sensory attributes, and bioactive compounds including increased β-glucans (16.6-100%), polyphenols (8.2-14.2%), and antioxidant capacity (7.3-16.5%). In mice, these products decreased serum cholesterol (21.1-27.5%), triglycerides (15.1-25.1%), LDL-c (55.4-62.7%), glucose (10.4-31.3%), and liver transaminases compared to high-cholesterol diet controls.

Conclusion

Tlayudas enriched with G. lucidum extracts are functional food products with significant hypolipidaemic and hepatoprotective properties. These products could promote healthier diets for preventing cardiovascular and chronic degenerative diseases in target populations, particularly in rural Mexican communities where tlayudas are dietary staples.
  • Published in:International Journal of Food Science,
  • Study Type:In vivo Model Study,
  • Source: PMID: 40766342, DOI: 10.1155/ijfo/8096060
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