Products fermented by probiotics are consumed worldwide and play important roles in human nutrition and health. In this study, the effects of fermented and unfermented Agaricus bisporus polysaccharide (FABP and UABP) flours on the structural and antioxidant properties of composite gluten-free (CGF) doughs and cookies were investigated. The extracted Agaricus bisporus polysaccharide flour was subjected to fermentation by Lactobacillus plantarum at 37 °C for 72 h. Incorporation of both FABP flour and UABP flour resulted in larger interconnected structures in doughs, with smoother surfaces being observed compared to the control. Moreover, FABP flour formulations showed higher total phenolic content (20.07–28.12 mg GAE/g, dwb), ABTS radical scavenging activity (82.17–86.82%) and β-carotene bleaching (68.80–83.72%), and UABP flour formulations had greater reducing power (0.61–0.83) and DPPH radical scavenging activity (78.66–91.22%), whereas less antioxidant activity was found in the control. Aggregated spherical granules were observed in all micrographs of CGF cookie formulations, and the control showed both individual and aggregated spherical granules. Several protein bands (20.1, 21.1, 32.0 and 33.1 kDa) with higher intensities were detected in all CGF cookie formulations compared to the control. Overall, the inclusion of mushroom polysaccharide flours could enhance the antioxidant attributes and alter structural characteristics of CGF cookies.

由益生菌发酵的产品在全球范围内消费，并在人类营养和健康中发挥重要作用。在这项研究中，研究了发酵的和未发酵的双孢蘑菇多糖（FABP和UABP）对复合无面筋（CGF）面团和曲奇的结构和抗氧化性能的影响。提取的双孢蘑菇多糖粉通过植物乳杆菌发酵在37℃下72小时。FABP面粉和UABP面粉的掺入导致面团中较大的相互连接的结构，与对照相比，观察到更光滑的表面。此外，FABP面粉配方显示出更高的总酚含量（20.07-28.12 mg GAE / g，dwb），ABTS自由基清除活性（82.17-86.82％）和β-胡萝卜素漂白（68.80-83.72％），而UABP面粉配方具有更高的酚含量。还原能力（0.61-0.83）和DPPH自由基清除活性（78.66-91.22％），而对照中抗氧化活性较低。在CGF曲奇制剂的所有显微照片中观察到聚集的球形颗粒，并且对照显示了单个和聚集的球形颗粒。几个蛋白带（20.1、21.1、32.0和33。与对照相比，在所有CGF曲奇配方中均检测到强度较高的1 kDa）。总体而言，加入蘑菇多糖粉可以增强抗氧化特性，并改变CGF曲奇的结构特征。