Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota

Rosa roxburghii pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of Ganoderma lucidum fermented Rosa roxburghii pomace (FRRP) on noodle cooking characteristics, texture, structure, in vitro digestion, and fermentation. The results showed that soluble dietary fiber, active components (polysaccharides, triterpenoids and dietary flavonoids), and the total cellulase (Filter paper enzymes, Carboxymethyl cellulase), beta-glucosidase and laccase activity were significantly increased in FRRP (p < 0.05). FRRP improved the cooking and sensory properties of noodles and inhibited starch hydrolysis during in vitro digestion. The resistant starch content in noodles with 15 % FRRP increased by 12.63 %, and the predicted glycemic index decreased by 9.34 %. Moreover, the intestinal microbiota structure was significantly improved, promoting the growth of beneficial bacteria such as Bifidobacterium and Lactobacillus. This study contributed to the high-value and environmentally friendly utilization of RRP and provided new insights into the development of efficient noodles.