New research shows how this unique mushroom snack can improve 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 credits: Ketmanee/Shutterstock.com
From a recent study published in Nutrientsa 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 difficulties, memory loss and reduced attention, significantly reduces quality of life and increases the risk of dementia (a cognitive decline that affects memory and thinking, disrupting daily life) and mortality risks.
Epidemiological data show an increasing prevalence of cognitive and memory impairment worldwide, especially among the middle-aged and elderly population.
Preventive measures for at-risk groups are essential to maintain cognitive health and overall well-being. Regular consumption of nutritious foods, including innovative functional products such as snack bars, can improve brain health.
Although FCM exhibits neuroprotective properties and bioactive compounds beneficial to cognition, further research is needed to understand its 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 made 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 formulation of the snack bar involved several steps. Whole grains like almonds and pumpkin seeds were roasted, while sticky ingredients like dried dates were mixed in. Dry powders, including toasted 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-sulfonic acid radical (ABTS)) radical scavenging assays.
In addition, anti-inflammatory and neurotransmitter inhibitory activities were evaluated by cyclooxygenase-II (COX-II), acetylcholinesterase enzyme (AChE), and monoamine oxididase enzyme (MAO) inhibition assays. To assess the cognitive effects of the snack bar, a randomized, double-blind, placebo-controlled study was conducted with 26 healthy participants aged 45-60 years.
Study results
The amino acid profiles of cone mushrooms and the protein concentrate derived from them were compared, showing 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 composed with cone mushrooms, almonds, watermelon seeds, pumpkin seeds, cashew nuts and various fruits. The analysis showed that the FCM snack bar was particularly rich in EAAs, with the highest levels recorded for arginine, leucine and valine, 1345.53, 823.07 and 646.21 g/100 g samples respectively.
The nutritional value was resilient, providing 448.09 kcal per 100 g, of which 22.17 g were fat, 13.97 g protein, 48.17 g carbohydrates and 16.63 g 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 gallic acid/g of sample, while the placebo contained 1.94 ± 0.14 mg.
Similarly, flavonoid levels were higher in the FCM, at 0.13 ± 0.01 mg quercetin/g, compared to 0.08 ± 0.01 mg in the placebo, indicating a substantial improvement in the functional snack bar.
Biological activity was assessed by antioxidant assays using DPPH and ABTS, revealing inhibition rates of 16.84 ± 0.26 and 19.40 ± 0.06, respectively.
Moreover, the anti-inflammatory potential was evaluated via COX-II inhibition, which showed a percentage of 12.78 ± 0.10. The neuroprotective effects were further investigated, with suppression of AChE and MAO observed at 20.37 ± 0.02 and 18.97 ± 0.05, respectively.
Demographic data and physiological parameters of the participants were recorded, which indicates that there are no significant differences during the study period. Likewise, body composition metrics remained unchanged after six weeks of consuming 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, especially at 1 g and 2 g doses.
Memory was also assessed via a computerized battery test, revealing improved numerical working memory accuracy in those consuming the higher dose of the FCM snack bar.
Conclusions
In summary, the FCM protein snack bar showed high levels of EAAs, dietary fiber, and flavonoids. Daily consumption for six weeks significantly increased the amplitudes of N100 and P300, as well as the accuracy of numerical working memory, indicating improved cognitive function.
This formulation, which combined cone mushrooms with various nuts and fruits, showed increased protein and amino acid content compared to the original mushroom concentrate. Its antioxidant and neuroprotective properties were confirmed by the inhibition of AChE and MAO.