Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder
Source abstract
Abstract
Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fungal Biology and Applications · Polysaccharides and Plant Cell Walls · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Science & Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
Funding
Universiti Malaysia Sabah with Skim Dana Nic (SDN)
References (82)
Show source-provided references
1. Biology and Cultivation of Black Ear Mushroom—Auricularia spp
2. Wu, F., Tohtirjap, A., Fan, L.F., Zhou, L.W., Alvarenga, R.L.M., Gibertoni, T.B., and Dai, Y.C. (2021). Global Diversity and Updated Phylogeny of Auricularia (Auriculariales, Basidiomycota). J. Fungi, 7.10.3390/jof7110933 ↗
3. A Review of the Polysaccharide, Protein and Selected Nutrient Content of Auricularia, and Their Potential Pharmacological Value10.5943/mycosphere/10/1/10 ↗
4. Antioxidants of Edible Mushrooms10.3390/molecules201019489 ↗
5. An Edible Mushroom With Medicinal Significance; Auricularia polytricha10.17350/HJSE19030000040 ↗
6. Auricularia auricula-judae Polysaccharide Attenuates Lipopolysaccharide-Induced Acute Lung Injury by Inhibiting Oxidative Stress and Inflammation10.3892/br.2015.470 ↗
7. Structural Characterization and Immunomodulatory Activity of Exopolysaccharides from Submerged Culture of Auricularia auricula-judae10.1016/j.ijbiomac.2018.04.145 ↗
8. Medicinal Mushrooms in Prevention and Control of Diabetes Mellitus10.1007/s13225-012-0187-4 ↗
9. Auricularia polytricha Aqueous Extract Supplementation Decreases Hepatic Lipid Accumulation and Improves Antioxidative Status in Animal Model of Nonalcoholic Fatty Liver
10. The Amazing Potential of Fungi: 50 Ways We Can Exploit Fungi Industrially10.1007/s13225-019-00430-9 ↗
11. Instant Noodles: Processing, Quality, and Nutritional Aspects10.1080/10408398.2011.638227 ↗
12. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology10.1080/87559129.2019.1642348 ↗
13. Nutritional and Quality Characteristics of Instant Noodles Supplemented with Oyster Mushroom (P. ostreatus)10.1111/jfpp.13521 ↗
14. Kasutjianingati Physicochemical and Sensorial Characteristics of Noodle Enriched with Oyster Mushroom (Pleorotus ostreatus) Powder10.1088/1742-6596/953/1/012120 ↗
15. Quality Improvement of Noodles with Mushroom Fortified and Its Comparison with Local Branded Noodles10.1016/j.nfs.2020.07.002 ↗
16. Utilization of Lentinus edodes Mushroom β-Glucan to Enhance the Functional Properties of Gluten-Free Rice Noodles10.1016/j.lwt.2013.10.002 ↗
17. Wang, L., Zhao, H., Brennan, M., Guan, W., Liu, J., Wang, M., Wen, X., He, J., and Brennan, C. (2020). In Vitro Gastric Digestion Antioxidant and Cellular Radical Scavenging Activities of Wheat-Shiitake Noodles, Elsevier Ltd.10.1016/j.foodchem.2020.127214 ↗
18. Impact of Functional Vegetable Ingredients on the Technical and Nutritional Quality of Pasta10.1080/10408398.2021.1895712 ↗
19. Polysaccharides from Auricularia auricula: Preparation, Structural Features and Biological Activities10.1016/j.carbpol.2020.116750 ↗
20. Hpyerglycemic and Anti-Diabetic Nephritis Activities of Polysaccharides Separated from Auricularia auricular in Diet-Streptozotocin-Induced Diabetic Rats10.3892/etm.2016.3943 ↗
21. Preparation of the Auricularia auricular Polysaccharides Simulated Hydrolysates and Their Hypoglycaemic Effect10.1016/j.ijbiomac.2017.08.118 ↗
22. Hypoglycemic Effect of the Degraded Polysaccharides from the Wood Ear Medicinal Mushroom Auricularia auricula-judae ( Agaricomycetes)10.1615/IntJMedMushrooms.2019032353 ↗
23. Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates10.1007/s11130-017-0621-6 ↗
24. In Vitro Hypoglycemic Effects of Hot Water Extract from Auricularia polytricha (Wood Ear Mushroom)10.3109/09637486.2014.886183 ↗
25. Sensory Evaluation and Nutrient Composition of Noodles Enriched with Wood Ear Mushroom (Auricularia polytricha) Powder
26. AOAC (2000). Official Methods of Analysis, Association of Analytical Communities. [17th ed.].
27. A Review of Chemical Composition and Nutritional Value of Wild-Growing and Cultivated Mushrooms10.1002/jsfa.5960 ↗
28. Antioxidant Properties of Methanol Extract of a New Commercial Gelatinous Mushrooms (White Variety of Auricularia fuscosuccinea) of Taiwan10.5897/AJB12.1520 ↗
29. Antioxidant Properties and Yield of Wood Ear Mushroom, Auricularia polytricha (Agaricomycetes), Cultivated on Rubberwood Sawdust10.1615/IntJMedMushrooms.2018025986 ↗
30. Optimization of Extraction Time and Temperature for Antioxidant Activity of Edible Wild Mushroom, Pleurotus porrigens10.1016/j.fbp.2011.04.001 ↗
31. Wolever, T.M.S., Meynier, A., Jenkins, A.L., Brand-Miller, J.C., Atkinson, F.S., Gendre, D., Leuillet, S., Cazaubiel, M., Housez, B., and Vinoy, S. (2019). Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 11.10.3390/nu11092218 ↗
32. Urbaniak, G.C., and Plous, S. (2021, June 01). Research Randomizer (Version 4.0) [Computer Software]. Available online: http://www.randomizer.org/.
33. Predicting Mixed-Meal Measured Glycaemic Index in Healthy Subjects10.1007/s00394-018-1813-z ↗
34. Mini-Review on Edible Mushrooms as Source of Dietary Fiber: Preparation and Health Benefits10.1016/j.fshw.2013.08.001 ↗
35. Health-Promoting Potential of Edible Macromycetes under Special Consideration of Polysaccharides: A Review10.1007/s00217-011-1656-9 ↗
36. The Effect of Edible Mushroom on Health and Their Biochemistry10.1155/2022/8744788 ↗
37. Edible Mushrooms from Malaysia; a Literature Review on Their Nutritional and Medicinal Properties
38. Insights into Health-Promoting Effects of Jew’s Ear (Auricularia auricula-judae)10.1016/j.tifs.2021.06.017 ↗
39. Analysis of Nutritional Quality of Black Fungus Cultivated with Corn Stalks10.1155/2019/9590251 ↗
40. Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae
41. Characterization of the Proximate and Amino Acid Composition of Edible Wild Mushroom Species in Abakaliki, Nigeria
42. Chemical Composition of Five Wild Edible Mushrooms Collected from Southwest China and Their Antihyperglycemic and Antioxidant Activity10.1016/j.fct.2012.01.023 ↗
43. Nutritional Composition and Antioxidant Capacity of Several Edible Mushrooms Grown in the Southern Vietnam
44. Nutritional and Antioxidant Potential of Some Wild Edible Mushrooms of Nagaland, India10.1007/s13197-018-03557-w ↗
45. Proximate Compositions and Bioactive Compounds of Cultivated and Wild Auricularia auricular from Northeastern China10.9734/ejnfs/2019/v11i430160 ↗
46. Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana10.3390/molecules191219532 ↗
47. Macrofungi: A Review of Cultivation Strategies, Bioactivity, and Application of Mushrooms10.1111/1541-4337.12602 ↗
48. A Comparative Study of Growth, Biological Efficiency, Antioxidant Activity and Molecular Structure in Wild and Commercially Cultivated Auricularia cornea Strains10.2478/fhort-2020-0023 ↗
49. Proximate Compositions and Bioactive Compounds of Edible Wild and Cultivated Mushrooms from Northeast Thailand
50. Diversity, Nutritional Composition and Medicinal Potential of Indian Mushrooms: A Review10.5897/AJB2013.13446 ↗
51. Bioactive Components of Mushrooms: Processing Effects and Health Benefits10.1016/j.foodres.2021.110599 ↗
52. Instant Noodles: Are They Really Good for Health? A Review
53. Assessment of Shelf Stability of Noodles Fortified with Button Mushroom and Chickpea Starch
54. Enrichment of Rice Noodles with Fibre-Rich Fractions Derived from Cassava Pulp and Pomelo Peel10.1111/ijfs.12554 ↗
55. Therapeutic Potential of Mushrooms in Diabetes Mellitus: Role of Polysaccharides10.1016/j.ijbiomac.2020.07.145 ↗
56. Dietary Fibre in Foods: A Review10.1007/s13197-011-0365-5 ↗
57. Physicochemical Characterization of Two Species of Wild Edible Mushrooms: Lentinus brunneofloccosus pegler and Auricularia Auricularia-judae
58. First Successful Domestication and Determination of Nutritional and Antioxidant Properties of the Red Ear Mushroom Auricularia thailandica (Auriculariales, Basidiomycota)10.1007/s11557-017-1344-7 ↗
59. Nutrient and Mineral Components of Wild Edible Mushrooms from the Kilum-Ijim Forest, Cameroon10.5897/AJFS2021.2089 ↗
60. Effect of Replacement of Wheat Flour with Mushroom Powder and Sweet Potato Flour on Nutritional Composition and Sensory Characteristics of Biscuits
61. Review on Auricularia auricula-judae as a Functional Food: Growth, Chemical Composition, and Biological Activities10.1021/acs.jafc.0c05934 ↗
62. Trace Minerals Intake: Risks and Benefits for Cardiovascular Health10.1080/10408398.2017.1406332 ↗
63. Global Diversity of Dietary Intakes and Standards for Zinc, Iron, and Copper10.1016/j.jtemb.2020.126515 ↗
64. Antioxidant Activities and Polyphenolics of Various Solvent Extracts of Red Seaweed, Gracilaria changii10.1007/s10811-014-0493-1 ↗
65. Addition of Mushroom Powder to Pasta Enhances the Antioxidant Content and Modulates the Predictive Glycaemic Response of Pasta10.1016/j.foodchem.2018.04.130 ↗
66. Antioxidant Activities of Extracts from Five Edible Mushrooms Using Different Extractants
67. Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Cruz-martins, N., Dhanjal, D.S., Singh, R., Chopra, C., Verma, R., and Abd-elsalam, K.A. (2021). Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications. J. Fungi, 7.10.3390/jof7060427 ↗
68. Rangel-Vargas, E., Rodriguez, J.A., Domínguez, R., Lorenzo, J.M., Sosa, M.E., Andrés, S.C., Rosmini, M., Pérez-Alvarez, J.A., Teixeira, A., and Santos, E.M. (2021). Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods, 10.10.3390/foods10112687 ↗
69. Nutritional, Antioxidant, Microstructural and Pasting Properties of Functional Pasta
70. Quality and Antioxidant Properties of Instant Noodles Enhanced with Common Buckwheat Flour10.1016/j.jcs.2012.11.007 ↗
71. In Vitro Antiviral Activity of Sulfated Auricularia auricula Polysaccharides10.1016/j.carbpol.2012.06.060 ↗
72. Structural Characterization and Antioxidant Activity of Polysaccharide from Four Auriculariales10.1016/j.carbpol.2019.115407 ↗
73. Metabolic Effects of Dietary Carbohydrates: The Importance of Food Digestion10.1016/j.foodres.2015.10.026 ↗
74. The Effect of Dietary Fibre on Reducing the Glycaemic Index of Bread10.1017/S0007114513000032 ↗
75. The Role of Vitamins and Mineral Elements in Management of Type 2 Diabetes Mellitus: A Review
76. The Role of Edible Mushrooms in Health: Evaluation of the Evidence10.1016/j.jff.2012.05.003 ↗
77. Estimating the Reliability of Glycemic Index Values and Potential Sources of Methodological and Biological Variability
78. In Vitro Starch Digestibility of Noodles with Various Cereal Flours and Hydrocolloids10.1016/j.lwt.2015.03.029 ↗
79. A Study on Noodle Dough Rheology and Product Quality Characteristics of Fresh and Dried Noodles as Influenced by Low Glycemic Index Ingredient10.1007/s13197-013-1126-4 ↗
80. Controlling Starch Digestibility and Glycaemic Response in Maize-Based Foods10.1016/j.jcs.2021.103222 ↗
81. Effects of Low Glycaemic Index/Low Glycaemic Load vs. High Glycaemic Index/ High Glycaemic Load Diets on Overweight/Obesity and Associated Risk Factors in Children and Adolescents: A Systematic Review and Meta-Analysis10.1186/s12937-015-0077-1 ↗
82. The Role of Glycemic Index and Glycemic Load In Cardiovascular Disease And Its Risk Factors: A Review of The Recent Literature10.1007/s11883-013-0381-1 ↗