## 4 Discussion
The current study confirmed the potential anti-inflammatory abilities of the enriched pasta measured as LOX and COX-2 inhibition (Table 5). The EtOH extracts from pasta supplemented with 2.5 and 5% of dried Enoki mushrooms showed a higher level of LOX inhibition than the C sample. Importantly, the control sample of the PBS extract was characterized by no LOX inhibition, while the fortified pasta extracts had this activity. Most importantly, the samples of pasta fortified with Enoki (E7.5 and E10) and Maitake (M10)and exposed to simulated digestion showed statistically significantly higher LOX inhibition activity than the control--see Table 3.0  
Some studies have indicated that single molecules and mixtures of bioactive compounds may differ in terms of biological activity, and the activity of extracts cannot be considered as the sum of the activities of individual components. Therefore, the inference of the bioactivity of extracts considering only their composition may lead to wrong conclusions, as an important role in the prediction of biological activity may be played by changes occurring during digestion and/or interactions with various food matrix components. Although further research on the mechanisms of action of biologically active compounds (including phenolic compounds) is needed, the attempts made so far to explain these phenomena indicate mutual interactions (synergistic, additive, or antagonistic) between compounds determining the biological activity of extracts [41; 42]. Since we additionally assume the possibility of interactions with the matrix (semolina), the biological activity of mushroom-enriched pasta extracts can be modified by such interactions between various bioactive compounds, and this is probably the cause of the lack of a direct relationship between the amount of the fungus addition and the analyzed biological activities (including antioxidant or anti-inflammatory activity reflected in LOX and COX inhibition). Similarly, the lack of a direct relationship of biological activity with the dose of an ingredient rich in bioactive compounds, i.e., phenolic compounds, was also noted by other researchers. For example, in a study carried out by [PERSON] et al. [43], the addition of 1-5 g/100 g of coffee to bread had a positive effect on the inhibition of enzymes involved in the pathogenesis of metabolic syndrome, but no dose-dependent effect was demonstrated. The highest ACE inhibition was achieved after the addition of 4% of coffee, while the greatest lipase inhibition was shown in the 2% coffee supplementation variant. Similarly, in studies on bread fortified with quinoa leaves, analyses performed after in vitro digestion revealed an unexpected effect on several antioxidant activities (i.e., larger doses did not increase the activity) [44]. The changes between predicted and experimental results were explained as the possibility that the bread matrix interacted with proteins and starch, which was confirmed by the chromatographic analyses carried out by the authors. Since pasta is a protein- and carbohydrate-rich flour product, the mechanism described by [PERSON] et al. [44] may be responsible for the relationships observed in the present study as well. There are some studies reporting the anti-cancer properties of Maitake [45]. As shown by [PERSON] et al. [46], acetone extracts from Enoki showed potent activity against breast cancer cell lines. Some studies have indicated that some anti-cancer properties of Enoki may be connected with the content of phenolic compounds, e.g., protocatechuric, \(p\)-cumaric, and ellagic acids [47]. The phenolic content in extracts from pasta enriched with parsley leaves was also correlated with anti-cancer activity (against breast carcinoma cells) by [PERSON] et al. [48], who additionally reported a cytostatic effect of a relatively high concentration of the extracts.