{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T12:15:39Z","timestamp":1780575339297,"version":"3.54.1"},"reference-count":41,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,7,29]],"date-time":"2025-07-29T00:00:00Z","timestamp":1753747200000},"content-version":"vor","delay-in-days":209,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    Tlayudas, a variant of tortillas, are a highly consumed and low\u2010cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20101 and T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102) of the medicinal mushroom\n                    <jats:italic>Ganoderma lucidum<\/jats:italic>\n                    (\n                    <jats:italic>Gl<\/jats:italic>\n                    ) from Mexico. These products were characterised through physicochemical and sensory properties, analysis of bioactive compounds and hypolipidaemic capacity using an in vivo model (C57BL\/6 mice) of hypercholesterolaemia. Tlayudas containing\n                    <jats:italic>Gl<\/jats:italic>\n                    extracts are more resistant (higher cutting force) and have better sensory attributes (appearance, colour, smell, flavour, texture and acceptability). Several nutritional components and functional properties improved significantly in comparison with the control; polyunsaturated fat increased 2.3% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20101 and T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102), total polyphenols increased from 8.2% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20101) to 14.2% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102), the antioxidant capacity by oxygen radical absorbance capacity (ORAC) from 7.3% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20101) to 16.5% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102) and the content of\n                    <jats:italic>\u03b2<\/jats:italic>\n                    \u2010glucans from 16.6% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20101) to 100% (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102). The heat treatment (\n                    <jats:italic>ca<\/jats:italic>\n                    . 400\u00b0C for 6.40\u2009min) of the tlayudas cooking process did not lead to denaturing of\n                    <jats:italic>G. lucidum<\/jats:italic>\n                    compounds, remaining bioactive and stable in the food matrix. Tlayudas containing\n                    <jats:italic>Gl<\/jats:italic>\n                    extracts (T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20101 and T\u2009+\u2009\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102) decreased main serum levels of cholesterol (\u201321.1% and \u201327.5%), triglycerides (\u201315.1% and \u201325.1%) and LDL\u2010c (\u201355.4% and \u201362.7%) in C57BL\/6 mice groups studied, as well as levels of glucose (\u201310.4% and \u201331.3%) and transaminases (ALT: \u201340.9% and \u201349.7%; AST: \u201336.1% and \u201334.5%), respectively, compared with the high\u2010cholesterol (HC) diet. Tlayudas containing the\n                    <jats:italic>Gl<\/jats:italic>\n                    \u20102 extract decreased serum lipids and glucose levels further than the atorvastatin drug. These new functional food products with hypolipidaemic properties could be used to promote healthier diets for preventing cardiovascular and chronic degenerative diseases in target populations.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/8096060","type":"journal-article","created":{"date-parts":[[2025,7,29]],"date-time":"2025-07-29T16:54:55Z","timestamp":1753808095000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing\n                    <i>Ganoderma lucidum<\/i>\n                    Extracts on an In Vivo Model of Hypercholesterolaemia"],"prefix":"10.1155","volume":"2025","author":[{"given":"Grace","family":"Preciado I\u00f1iga","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3878-1802","authenticated-orcid":false,"given":"Daniel","family":"Mart\u00ednez-Carrera","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7689-7024","authenticated-orcid":false,"given":"Mar\u00eda E.","family":"Meneses","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miguel","family":"S\u00e1nchez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adri\u00e1n","family":"Argumedo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Myrna","family":"Bonilla","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ivan","family":"Castillo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beatriz","family":"Petlacalco","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alfredo","family":"Morales","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nora","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wilfrido","family":"Mart\u00ednez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Antonio-Bautista","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9748-5734","authenticated-orcid":false,"given":"M\u00f3nica","family":"S\u00e1nchez-Tapia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Diana","family":"Couti\u00f1o-Hern\u00e1ndez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nimbe","family":"Torres","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Armando R.","family":"Tovar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hermilo","family":"Leal-Lara","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,29]]},"reference":[{"key":"e_1_2_11_1_2","doi-asserted-by":"publisher","DOI":"10.1007\/s12571-022-01288-7"},{"key":"e_1_2_11_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2024.100978"},{"key":"e_1_2_11_3_2","doi-asserted-by":"publisher","DOI":"10.1039\/D0FO01018A"},{"key":"e_1_2_11_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.113"},{"key":"e_1_2_11_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.10.078"},{"key":"e_1_2_11_6_2","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0159631"},{"key":"e_1_2_11_7_2","doi-asserted-by":"publisher","DOI":"10.3390\/nu13010038"},{"key":"e_1_2_11_8_2","volume-title":"Editorial del Colegio de Postgraduados, AGRICULTURA, CONACYT, CB-HCFM","author":"Mart\u00ednez-Carrera D.","year":"2022"},{"key":"e_1_2_11_9_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.71.7.3653-3658.2005"},{"key":"e_1_2_11_10_2","doi-asserted-by":"publisher","DOI":"10.3389\/fphys.2017.00600"},{"key":"e_1_2_11_11_2","doi-asserted-by":"publisher","DOI":"10.1615\/IntJMedMushrooms.2018028370"},{"key":"e_1_2_11_12_2","doi-asserted-by":"publisher","DOI":"10.24836\/es.v30i55.866"},{"key":"e_1_2_11_13_2","doi-asserted-by":"publisher","DOI":"10.1136\/jmedgenet-2012-101461"},{"key":"e_1_2_11_14_2","unstructured":"NMX-FF-034\/1-SCFI-2020 Productos Alimenticios Para uso Humano no Industrializados-Cereales-Ma\u00edz. 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