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Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Summary

This study examined how adding mushroom powder to sorghum biscuits affects the availability of beneficial compounds in our digestive system. Using laboratory simulations of stomach and intestinal digestion, researchers found that mushroom-enriched biscuits released more phenolic compounds with antioxidant properties throughout the digestive tract. Importantly, the mushroom fiber helped carry beneficial β-glucan compounds to the colon, where they can be fermented by gut bacteria to produce health-promoting compounds.

Background

Sorghum is rich in phenolic compounds and gluten-free, making it suitable for functional foods. Mushrooms are good sources of lysine, vitamin D, dietary fiber, and β-glucan with immunomodulatory properties. Incorporating mushrooms into cereal products may improve nutritional quality and bioavailability of bioactive compounds.

Objective

To evaluate the effect of mushroom powder enrichment on the digestion of sorghum biscuits and the release and bioavailability of phenolic compounds, peptides, and β-glucan to different segments of the gastrointestinal tract using in vitro digestion modeling.

Results

Mushroom-enriched biscuits showed higher phenolic content in gastric and intestinal supernatants compared to control biscuits, with positive correlation to antioxidant activities. L. edodes and T. fuciformis enrichment increased soluble protein content after digestion. All mushroom enrichment increased total phenolic content and β-glucan in undigested residues, positively correlated with insoluble dietary fiber content.

Conclusion

Enriching sorghum biscuits with mushroom-derived dietary fiber increases the bioavailability of non-digestible β-glucan and phenolic compounds to the colon. These compounds can be fermented by colonic microbiota to produce beneficial metabolites, potentially providing health benefits for regulation of gut microbiota and chronic disease prevention.
  • Published in:Foods,
  • Study Type:In Vitro Study,
  • Source: PMID: 34441591, DOI: 10.3390/foods10081812
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