Effect of a truffle-based food supplement on hematological and physiological parameters in laboratory rats

Truffles (Tuber sp.) are among the rarest and most valuable fungi with high nutritional value and biotechnological potential. Truffle mycelium and fruiting bodies are rich in protein and can serve as a source of biologically active compounds. The present study was aimed at assessing the effect of a food supplement based on truffle fruiting bodies on the physiological and hematological parameters of laboratory rats. For the experiment, eighteen adult male Wistar rats were selected and divided into three groups. The control group received standard feed, while the two experimental groups received powdered truffle fruiting bodies or boiled chicken meat (20% of their daily ration) in addition to the cereal feed. Both experimental groups were subjected to moderate physical exertion via forced swimming. The experiment assessed changes in the body weight, grip strength, and hematological parameters of laboratory animals. The rats receiving a product based on powdered black truffle fruiting bodies showed positive changes in physiological and hematological parameters. Thus, the obtained results indicate the potential of truffles to serve as a functional dietary component that improves physical endurance and metabolic processes. The findings offer prospects for the development of dietary supplements and food products on the basis of truffles.

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