## 3 Results  
### Content of Bioactive Compounds  
Table 1 summarizes the results of the content of TPC, TFC, and PAC in pasta supplemented with 2.5%, 5%, 7.5%, and 10% of dried Enoki and Maitake mushrooms after extraction with ethanol and PBS and after simulated digestion (gastrointesthally digested samples--GID). After the simulated digestion process, samples from pasta supplemented with the mushrooms exhibited a higher content of PAC (except for E10 and M2.5) compared to the control sample. The greatest increase, i.e., by 12.9% and 11.3%, in the PAC content was observed in the in vitro digested samples of pasta fortified with 7.5 and 10% of Maitake, respectively, in comparison to the control. The TFC value in the PBS extracts was higher in the mushroom-fortified pasta samples than in the semolina-only pasta. The E10 sample contained significantly higher levels of TFC than the M2.5 variant and the control. However, as shown by the analysis of the potentially bioavailable fraction of flavonoids (GID samples), greater amounts of flavonoids versus the control were recorded only in the M2.5, M5, and M7.5 samples, with the highest flavonoid content in the M5 sample--see Table 1.  
The PBS extracts of pasta enriched with dried Enoki and Maitake mushrooms had a higher TPC content than the control sample. The highest TPC content was determined in the E10 sample (0.91 \(\pm\) 0.09 mg Eq GAE/g DW), which constituted a 65% increase in comparison to the control. Similarly, a higher TPC content was noted in the majority of the EtOH extracts of pasta supplemented with the studied mushrooms compared to the control sample. The highest TPC content was noted in the M2.5 sample. Surprisingly, the samples of pasta fortified with the mushrooms and subjected to simulated digestion exhibited no increase in the TPC content relative to the control. It is noteworthy that the highest content of phenolic acids, flavonoids, and total phenolic compounds was recorded in the in vitro-digested samples and, with some exceptions, this trend was statistically significant--see Table 1.  
Table S2 shows phenolic compounds identified by LC-MS/MS in the dried Enoki and Maitake mushrooms. Twelve phenolic compounds in Maitake and thirteen in Enoki mushrooms were identified, but ten of these compounds identified in Enoki and three in Maitake were below the limit of determination of the lowest calibration point (\(<\)0.5 \(\upmu\)g/g DW). The Maitake mushrooms exhibited a higher content of all the identified phenolic compounds than Enoki (Table S2). Fifteen phenolic compound standards were used in the LC-MS/MS analysis (Table S2). Detailed results are shown in Table 2. In the case of the crude pasta material (Table 2A), four polyphenols were detected in the control sample. Such polyphenols as rutin, salicylic acid, rosmarinic acid, and _t_-cinnamic acid were detected at \(<\)0.5 \(\upmu\)g/g in all the pasta samples. The largest amounts of phenolic compounds were detected in the dried Maitake-supplemented pasta (M2.5, M5, M7.5, and M10), and they were represented by as many as eight compounds. Compared to all the mushroom-supplemented samples and the control, the following compounds with the highest concentrations were detected in the M10 sample: caffe acid 0.83 \(\pm\) 0.14 \(\times\) 10\({}^{3}\) ng/g DW, synergic acid 1.70 \(\pm\) 0.24 \(\times\) 10\({}^{3}\) ng/g DW (_p_ value 0.0241), ellagic acid 1.22 \(\pm\) 0.09 \(\times\) 10\({}^{3}\) ng/g DW, and vanillin 0.67 \(\pm\) 0.09 \(\times\) 10\({}^{3}\) ng/g DW--Table 2A. 3,4-dihydroxybenzoic acid was identified in all the Enoki- and Maitake-supplemented samples, with the highest value of 2.13 \(\pm\) 0.52 \(\times\) 10\({}^{3}\) ng/g DW determined for the E10 sample. In turn, the content of this compound in the control was \(<\)0.5 \(\upmu\)g/g DW. In addition, _p_-coumaric acid, ferulic acid, and sinapic acid were detected in all the dried Enoki-fortified pasta samples--see Table 2A. Most of the phenolic compounds identified in the raw materials were also detected in the EtOH, PBS, and GID extracts.