## 4 Discussion
All the variants of mushroom powder addition to the pasta produced an increase in the antioxidant activity (ORAC), but the DPPH method showed an increase in antioxidant activity only in pasta with the 10% and 15% addition of white button mushrooms and the 15% supplementation with shitake and porcini mushrooms [36]. However, the effect of in vitro digestion on these properties was not considered in these studies. Although analyses of samples subjected to simulated digestion are the most valuable tools for examining the effect on the human organism, tests of other extracts, i.e., ethanolic, also give some knowledge, as other compounds can also be extracted from the food product analyzed in this way. PBS extracts, in turn, are regarded as \"before digestion\" trials showing the effect of the simulated digestion on pro-health activities. Similarly, in the present study, the ethanolic and PBS extracts from the enriched pasta had higher TPC content (with some exceptions) than the control sample--see Table 1. The ethanolic extracts from the Maitake- and Enoki-supplemented pasta also showed higher antioxidant activity (especially chelation power and reducing power) than the control--see Table 4.  
In the present study, the pasta was subjected to simulated in vitro digestion. Most importantly, it was indicated that the gastrointestinally digested samples exhibited significantly higher content of polyphenic compounds and antioxidant activities in comparison to the ethanolic and PBS extracts--see Tables 1 and 4. In turn, the in vitro digestion process enhanced the potential anti-inflammatory activity (LOX and COX2 inhibition) significantly in comparison to the PBS extracts--see Table 5. In fact, PBS samples are regarded as \"before digestion\", because ethanolic extracts are \"chemical extracts\". Simulated in vitro digestion was used by [PERSON] et al. [37], who investigated the properties of pasta enriched with shitake mushrooms. As in our research, the simulated digestion process caused an increase in the content of phenolic compounds and antioxidant properties (except for ABTS in samples enriched with 5% and 10%) both in the control pasta and in the mushroom-enriched samples [37]. The same trend was observed by [PERSON] et al. [38] in the case of pasta fortified with white button and oyster mushrooms. The authors explain this effect by the simulated digestion-induced release of bioactive compounds (especially phenolic compounds) associated with the cell wall or conjugated with macronutrients in the food matrix. Probably, a similar effect connected with some antioxidant and potentially anti-inflammatory activities was observed in the present study--see Tables 4 and 5. The addition of shitake mushrooms, white button mushrooms, and oyster mushrooms in the above-mentioned research also increased the TPC content and antioxidant activity (ABTS and FRAP) in samples subjected to simulated digestion relative to control pasta samples [37; 38]. The analysis of samples subjected to simulated digestion in this study demonstrated that the addition of the mushrooms caused an increase in TPC only in the E5 sample. In the case of PAC, most of the enriched pasta samples (except E7.5, E10, and M2.5) contained greater amounts of phenolic acids than the control (the highest PAC content was recorded in M7.5)--see Table 1. The potentially bioavailable fraction of phenols (GID samples) from the Maitake- and Enoki-enriched pasta also showed statistically significantly higher antioxidant activities, i.e., chelating power (E10, M7.5 and M10 samples) and reducing power (E5, E7.5, and M10 samples), in comparison to the control--see Table 4.  
[PERSON] et al. [39] demonstrated that Maitake mushrooms exhibited anti-inflammatory properties through the inhibition of COX activity as well as antioxidant activity (LPO). Similarly, some studies showed anti-inflammatory properties of Enoki via the inhibition of NO as well as TNF-\(\alpha\) production [40].