The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta

Lion's Mane Mushroom (Hericium erinaceus): A Neuroprotective Fungus with Antioxidant, Anti-Inflammatory, and Antimicrobial Potential-A Narrative Review

Hericium erinaceus, commonly known as lion's mane mushroom, has gained increasing scientific interest due to its rich composition of bioactive compounds and diverse health-promoting properties. This narrative review provides a comprehensive overview of the nutritional and therapeutic potential of H. erinaceus, with a particular focus on its anti-inflammatory, antioxidant, and antimicrobial activities. A structured literature search was performed using databases such as PubMed, Scopus, Science Direct, Web of Science, Science Direct, and Google Scholar. Studies published in the last two decades focusing on H. erinaceus' bioactive compounds were included. The chemical composition of H. erinaceus includes polysaccharides, terpenoids (hericenones and erinacines), and phenolic compounds, which exhibit potent antioxidant effects by scavenging reactive oxygen species (ROS) and inducing endogenous antioxidant enzymes. Additionally, H. erinaceus shows promising antimicrobial activity against bacterial and fungal pathogens, with potential applications in combating antibiotic-resistant infections. The mushroom's capacity to stimulate nerve growth factor (NGF) synthesis has highlighted its potential in preventing and managing neurodegenerative diseases, such as Alzheimer's and Parkinson's. Advances in biotechnological methods, including optimized cultivation techniques and novel extraction methods, may further enhance the bioavailability and pharmacological effects of H. erinaceus. Despite promising findings, clinical validation remains limited. Future research should prioritize large-scale clinical trials, the standardization of extraction methods, and the elucidation of pharmacokinetics to facilitate its integration into evidence-based medicine. The potential of H. erinaceus as a functional food, nutraceutical, and adjunct therapeutic agent highlights the need for interdisciplinary collaboration between researchers, clinicians, and regulatory bodies.

EFFECT OF DRY EXTRACT FROM REISHI MUSHROOMS ON THE STATE OF ANTIOXIDANT SYSTEM IN RATS WITH DMH-INDUCED COLON CARCINOGENESIS

OBJECTIVE

The aim: To study pro- and antioxidant systems indicators in rats with chemically induced colon carcinogenesis on the background of the reishi mushrooms dry extract use.

PATIENTS AND METHODS

Materials and methods: The study was performed on 120 white male rats. Chronic oncogenic intoxication was modeled by administering 1,2-dimethyl¬hydrazine (DMH) hydrochloride for 30 weeks (1 time per week). A dry extract from the reishi mushrooms was administered intragastrically daily at a dose of 100 mg/kg of the animal's body weight. Blood and liver samples were taken for research monthly. The state of the pro- and antioxidant systems was studied by the content of oxidative modification of proteins products, superoxide dismutase and catalase activity, contents of reduced glutathione and ceruloplasmin.

RESULTS

Results: An increase in the activity of free radical oxidation processes after DMH-induced colon carcinogenesis in rats is evidenced by a decrease in the super-oxide dismutase activity, catalase activity, content of reduced glutathione, an increase in the content of ceruloplasmin and products of oxidative modification of proteins in the blood serum and liver of animals. The effectiveness of the dry extract of reishi mushrooms and its positive effect on the state of pro- and antioxidant systems was experimentally proved.

CONCLUSION

Conclusions: The use of the dry extract of reishi mushrooms under conditions of DMH-induced colon carcinogenesis in rats led to normalization of the anti¬oxidant protection system state and the reduction of oxidative stress.