New research reveals how this unique mushroom snack could boost brain function and memory accuracy in just six weeks.
Study: Effects of a Functional Cone Mushroom (Termitomyces fuliginosus) Protein Snack Bar on Cognitive Function in Middle Age: A Randomized Double-Blind Placebo-Controlled Trial. Image Credit: Ketmanee/Shutterstock.com
In a recent study published in Nutrients, a group of researchers formulated a functional cone mushroom (Termitomyces fuliginosus) (FCM) protein snack bar. The study assessed its effects on cognitive function, phytochemical content, amino acid profile, and biological activity in middle-aged adults.
Background
Impaired cognitive function, characterized by learning challenges, memory loss, and reduced attention, significantly diminishes quality of life and increases dementia (a cognitive decline affecting memory and thinking, disrupting daily life) and mortality risks.
Epidemiological data show a rising prevalence of cognitive and memory impairment globally, particularly among middle-aged and elderly populations.
Preventive measures for at-risk groups are essential to sustain cognitive health and overall well-being. Regular consumption of nutritious foods, including innovative functional products like snack bars, can enhance brain health.
While FCM shows neuroprotective properties and bioactive compounds that are beneficial for cognition, further research is needed to understand their full impact on cognitive function.
About the study
In the present study, an FCM protein snack bar was prepared in detail. Initially, a cone-mushroom-derived protein concentrate was created by extracting functional protein under alkaline conditions using 2 Normal Sodium Hydroxide (2 N NaOH), followed by centrifugation.
The resulting supernatant was adjusted to pH 4.5 to precipitate the protein, which was then collected and mixed with distilled water, creating a concentrated protein solution. This was later combined with maltodextrin to ensure homogeneity.
The snack bar formulation involved several steps. Whole grains like almonds and pumpkin seeds were roasted, while sticky ingredients such as dried dates were blended. Dry powders, including roasted coconut husks, were mixed and combined with the blended ingredients to create a uniform mixture. This was pressed into molds, baked, cooled, and packaged.
The total phenolic and flavonoid content of the snack bar was assessed using the Folin-Ciocalteu method and a colorimetric technique, respectively. The amino acid profile was analyzed via high-performance liquid chromatography. Antioxidant activities were measured using (1,1-Diphenyl-2-Picrylhydrazyl Radical) (DPPH) and (2,2′-Azino-Bis-(3-Ethylbenzthiazoline-6-Sulphonic Acid Radical (ABTS) radical scavenging assays.
Additionally, anti-inflammatory and neurotransmitter inhibition activities were evaluated through cyclooxygenase-II (COX-II), Acetylcholinesterase Enzyme (AChE), and Monoamine Oxididase Enzyme (MAO) inhibition assays. To assess the snack bar's cognitive effects, a randomized, double-blind, placebo-controlled study was conducted with 26 healthy participants aged 45-60.
Study results
The amino acid profiles of cone mushrooms and their derived protein concentrate were compared, revealing that the cone mushroom contained a greater total volume of essential amino acids (EAAs) and non-essential amino acids (NEAAs) than the protein concentrate.
An FCM snack bar was formulated using cone mushrooms, almonds, watermelon seeds, pumpkin seeds, cashew nuts, and various fruits. The analysis indicated that the FCM snack bar was particularly rich in EAAs, with the highest levels recorded for arginine, leucine, and valine at 1345.53, 823.07, and 646.21 g/100 g samples, respectively.
Nutritional content was resilient, providing 448.09 kcal per 100 g, including 22.17 g of fat, 13.97 g of protein, 48.17 g of carbohydrates, and 16.63 g of dietary fiber.
The phytochemical content was also evaluated, showing that total phenolic compounds were significantly higher in the FCM compared to the placebo. Specifically, the FCM contained 2.29 ± 0.15 mg of gallic acid/g of the sample, while the placebo had 1.94 ± 0.14 mg.
Similarly, flavonoid levels were higher in the FCM, at 0.13 ± 0.01 mg of quercetin/g, compared to 0.08 ± 0.01 mg in the placebo, indicating a substantial enhancement in the functional snack bar.
Biological activity was assessed through antioxidant tests using DPPH and ABTS, revealing inhibition percentages of 16.84 ± 0.26 and 19.40 ± 0.06, respectively.
In addition, the anti-inflammatory potential was evaluated through COX-II inhibition, which showed a percentage of 12.78 ± 0.10. The neuroprotective effects were further examined, with AChE and MAO suppression observed at 20.37 ± 0.02 and 18.97 ± 0.05, respectively.
Demographic data and physiological parameters of the participants were recorded, indicating no significant differences throughout the study period. Similarly, body composition metrics remained unchanged after the 6-week consumption of the FCM snack bar.
Cognitive processing was evaluated through non-invasive event-related potential assessments, which showed significant increases in N100 and P300 amplitudes in participants consuming the FCM snack bar, particularly at doses of 1 g and 2 g.
Memory was also assessed via a computerized battery test, revealing improved accuracy in numeric working memory among those consuming the higher dose of the FCM snack bar.
Conclusions
To summarize, the FCM protein snack bar exhibited high levels of EAAs, dietary fiber, and flavonoids. Daily consumption for six weeks significantly increased N100 and P300 amplitudes, as well as numeric working memory accuracy, indicating improved cognitive function.
This formulation, which combined cone mushrooms with various nuts and fruits, showed enhanced protein and amino acid content compared to the original mushroom concentrate. Its antioxidant and neuroprotective properties were confirmed through the inhibition of AChE and MAO.
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