## 4 Discussion  
In the literature, there are some examples of the pro-health potential of Enoki and Maitake mushrooms indicating that this raw material is a good source of biologically active compounds and can potentially be used in the production of some functional food [8]. In our previous study, we demonstrated that durum wheat pasta supplemented with dried Maitake and Enoki mushrooms (in the amount of 2.5, 5, 7.5, and 10.0%) had high nutritional value and acceptable culinary and organoleptic properties [11]. Hence, the objective of this study was to assess the effect of the addition of dried Maitake and Enoki mushrooms on the content of bioactive compounds and some health-enhancing properties of pasta. Given the literature data on bioactive compounds and the biological properties of extracts from Maitake and Enoki mushrooms, the hypothesis that the enrichment of pasta with powder from these mushrooms may have an impact on the biological activity of this food product seems justified. Glucans are bioactive compounds present in edible mushrooms. As reported by [PERSON] and [PERSON] [24], the content of total, \(\alpha\)-glucans, and \(\beta\)-glucans in Maitake was 32.4-18.55 g/100 g, 1.3 g/100 g, and 32.1-35.1 g/100 g, respectively. However, in a study carried out by [PERSON] and [PERSON] [25], the content of glucans in Maitake mushrooms was in the range of 8.25-9.94 g/100 g (total glucans), 4.57-5.28 g/100 g (\(\alpha\)-glucans), and 3.58-5.00 g/100 g (\(\beta\)-glucans), depending on the extraction temperature. In turn, the literature data showed that the content of glucans in Enoki mushrooms was 19.9-26.29%, 0.55-0.7%, and 20-25.71% (total glucans, \(\alpha\)-glucans, and \(\beta\)-glucans, respectively) [24; 26]. As demonstrated by [PERSON] et al. 2019 [27], the addition of Oyster mushrooms to pasta resulted in an increase in the \(\beta\)-glucan content. In the present study, the addition of the dried Enoki and Maitake mushrooms did not increase the content of total and \(\beta\)-glucans in the pasta, while all the Enoki-enriched samples (E2.5, E5, E7.5 and E10) ex \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multicolumn{2}{c}{**Anti-Cancer Properties EC50 mg/mL**} \\ \cline{2-3}  & **GD** & **GID** \\  & **(Against AGS)** & **(Against HT29)** \\ \hline C & 0.18 \(\pm\) 0.01 ab & 0.07 \(\pm\) 0.01 a \\ E2.5 & 0.24 \(\pm\) 0.04 c & 0.07 \(\pm\) 0.01 a \\ E5 & 0.19 \(\pm\) 0.02 ab & 0.07 \(\pm\) 0.01 a \\ E7.5 & 0.20 \(\pm\) 0.01 ab & 0.08 \(\pm\) 0.01 a \\ E10 & 0.21 \(\pm\) 0.01 b & 0.08 \(\pm\) 0.01 a \\ M2.5 & 0.16 \(\pm\) 0.02 a & 0.08 \(\pm\) 0.01 a \\ M5 & 0.20 \(\pm\) 0.01 ab & 0.07 \(\pm\) 0.01 a \\ M7.5 & 0.18 \(\pm\) 0.01 ab & 0.07 \(\pm\) 0.01 a \\ M10 & 0.19 \(\pm\) 0.02 ab & 0.07 \(\pm\) 0.01 a \\ _p-value_ & 0.0031 & 0.6849 \\ \hline \hline \end{tabular} C—control (pasta from semolina); E2.5–10—pasta from semolina flour fortified with 2.5–10% of Enoki mushrooms powder, M2.5–10—pasta from semolina flour fortified with 2.5–10% of Maitake mushroom powder, GD— gastrically digested samples, GID—gastrointestinally digested samples, AGS—Human Caucasian gastric adenocarcinoma, HT 29—Human Caucasian colon adenocarcinoma. Samples with different superscripts within a column are significantly different at \(p\leq\) 0.05.  
\end{table} 
Table 6: Anti-cancer properties of the pasta fortified with dried Enoki and Maitake mushrooms. hibited statistically significant higher amounts of \(\alpha\)-glucans in comparison to the control--see Table 3.  
Probably, the relationships obtained in this study result from interactions of glucans with other biomolecules present in food matrices, e.g., proteins or lipids, as reported by other researchers [28; 29]. Phenolic compounds are an important group of bioactive ingredients of mushrooms determining many health-promoting properties, which are mainly related to their antioxidant activity. Based on literature data, phenolic acids are the major phenolic compounds contained in extracts from Enoki mushrooms.