Blood glucose lowering and effect of oyster (Pleurotus ostreatus)‐ and shiitake (Lentinus subnudus)‐supplemented diet on key enzymes linked diabetes and hypertension in streptozotocin‐induced diabetic in rats. Issue 1 (13th August 2021)

• Record Type: Journal Article
• Authors: Agunloye, Odunayo Michael; Oboh, Ganiyu
• Is Part Of: Food frontiers. Volume 3:Issue 1(2022)
• Page Start: 161
• Page End: 171
• Publication Date: 2021-08-13
• Subjects: diabetes -- fasting blood glucose -- oyster mushroom -- shiitake mushroom -- α‐amylase -- α‐glucosidase; Food science -- Periodicals; Food -- Research -- Periodicals; Food -- Research; Food science; Periodicals; 664
• DOI: 10.1002/fft2.111
• Languages: English
• ISSNs: 2643-8429

Abstract

Abstract: Diabetes is a global pandemic typified by impaired carbohydrate metabolism. In folklore, mushrooms consumption has been linked to diabetes management. However, this study aims to unravel the blood‐glucose‐lowering mechanisms of oyster mushroom ( Pleurotus ostreatus ) and shiitake mushroom ( Lentinus subnudus ) in streptozotocin induced‐diabetic rats. Forty two adult Wistar rats were randomly divided into seven groups: the control (C), untreated diabetic rats (group 2), diabetic rats treated with acarbose (25 mg/bodyweight) (group 3), and diabetic rats placed on diet supplemented with 10% and 20% oyster mushroom and shiitake mushroom designated as groups 4–7, respectively. The experiment lasted for 14 days. However, the fasting blood glucose (FBG), activity of α‐amylase, α‐glucosidase, angiotensin‐1 converting enzyme (ACE), arginase, lipid peroxidation, and antioxidant status in rat's pancreas and heart were evaluated. The FBG level, activity of α‐amylase, α‐glucosidase, ACE, and arginase were all reduced significantly ( p < .05) in normal rats and in diabetic rat placed on oyster mushroom and shiitake mushroom inclusion diets when compared with untreated diabetic rats. Similarly, activity of superoxide dismutase and catalase was significantly ( p < .05) elevated in diets‐treated diabetic rats when compared with an untreated diabetic rat. Also, elevated malondialdehyde equivalent compounds in untreated diabetic rats were significantly reduced in diabetic rats fed with the supplemented diets. Nevertheless, oyster‐mushroom‐ and shiitake‐mushroom‐supplemented diets exhibited FBG lowering ability, reduced activity of α‐amylase, α‐glucosidase, ACE, and improved diabetic rats antioxidant status. Nevertheless, shiitake‐mushroom‐supplemented diets exhibited better effects than oyster‐mushroom‐supplemented diets in treated diabetic rats. Abstract : Supplemented diets with shiitake and oyster mushroom reduce elevated blood glucose level fasting in diabetic rats. Supplemented diets with shiitake and oyster mushroom reduce activity of key enzymes linked with carbohydrate degradation. Supplemented diets with shiitake and oyster mushroom enhance antioxidant status of the diabetic rats.