The effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodles

[Display omitted] •Fermentation of Ganoderma lucidm mycelium degrades insoluble substances of Mesona blme straw (MBS) and enhances the available added value of MBS.•The addition of Mesona bhune straw (FMBS) was beneficial in enhancing the characteristics and stability of noodles, improved their anti-digestive properties and reduced the pGI values, this helps make noodles a healthy product.•FMBS-added noodles promoted the production of SCFAs, and had the potential to improve the probiotic environment of the human gut. Mesona blume straw (MBS) is a class of high-fiber, low-value Mesona blume’s colloid by-products. We investigated the changes in dietary fiber (DF), triterpenoid, and polysaccharide contents of fermented Mesona blume straw (FMBS) by Ganoderma lucidum (GL), we also examined the effect of adding FMBS at different levels (0 %, 5 %, 10 %, and 15 %) on cooking quality, texture, in vitro starch digestibility and in vitro fermentation broth properties and gut bacteria of noodles. The results showed that after fermentation, soluble dietary fiber (SDF) increased by 16.3 % and insoluble dietary fiber (IDF) decreased by 25.67 % in MBS. Adding FMBS at 5 % and 10 % significantly enhanced the cooking quality and texture of noodles while preserving the gluten structure. FMBS limited noodles starch hydrolysis with 24.17 % increase of resistant starch (RS) and 13.6 decrease of predicted glycemic index (pGI). After in vitro fermentation of FMBS noodles, the short-chain fatty acids (SCFAs) levels and relative abundance of probiotics increased. In this study, it was found that the modification of MBS and improvement of noodle quality was significant.