Hypoglycaemic Activity of CulinaryPleurotus ostreatusandP.cystidiosusMushrooms in Healthy Volunteers and Type 2 Diabetic Patients on Diet Control and the Possible Mechanisms of Action

Abstract

This study determined the oral hypoglycaemic effect of suspensions of freeze dried and powdered (SFDP) Pleurotus ostreatus (P.o) and Pleurotus cystidiosus (P.c), using healthy human volunteers and Type 2 diabetic patients on diet control at a dose of 50 mg/kg/body weight, followed by a glucose load. The possible hypoglycaemic mechanisms were evaluated using rats, by examining intestinal glucose absorption and serum levels of insulin, glucokinase (GK) and glycogen synthase kinase (GSK). The P.o and P.c showed a significant reduction (P < 0.05) in fasting and postprandial serum glucose levels of healthy volunteers and reduced the postprandial serum glucose levels and increased the serum insulin levels (P < 0.05) of Type 2 diabetic patients. The P.o and P.c increased the intestinal absorption of glucose but simultaneously reduced the serum glucose levels (P < 0.05) in rats. Both mushrooms reduced the serum GSK and promoted insulin secretion while P.c increased serum GK (P < 0.05). The hypoglycaemic activity of P.o and P.c makes mushrooms beneficial functional foods in diabetes mellitus. The mechanism of hypoglycaemic activity of P.o and P.c is possibly by increasing GK activity and promoting insulin secretion and thereby increasing the utilization of glucose by peripheral tissues, inhibiting GSK and promoting glycogen synthesis.

Anti‐Inflammatory Activity of Pleurotus ostreatus, a Culinary Medicinal Mushroom, in Wistar Rats

“…As evident by the findings of our previous study, P.o do not possibly exert any toxic effects in Wistar rats as well as human subjects [14]. Preliminary phytochemical analysis revealed the presence of terpenoids, tannins, steroidal glycosides, and carbohydrates [44].…”

“…Our recent investigations also showed the oral hypoglycaemic property of P.o and its probable mechanism of action [13,14]. We have also demonstrated the value of P.o as a functional food in diabetes mellitus [14].…”

“…Studies have reported various properties of P.o such as antinociceptive [9], hypocholesterolaemic [10], antioxidant [11], and antitumour effects [12]. Our recent investigations also showed the oral hypoglycaemic property of P.o and its probable mechanism of action [13,14]. We have also demonstrated the value of P.o as a functional food in diabetes mellitus [14].…”

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

“…is possibly through increasing the glucokinase activity and promoting insulin secretion, thereby increasing the utilization of glucose by peripheral tissues, inhibiting glycogen synthase kinase and promoting glycogen synthesis. 84 A study was conducted with 120 type 2 diabetic patients (randomly divided into three groups, with 40 patients in a mushroom-fed group, and the remaining groups serving as controls). It was found that patients in the group fed the P. sajor-caju mushroom for 3 months showed significantly reduced fasting blood glucose levels and glycosylated haemoglobin as well as blood cholesterol.…”

Toxicological evaluation of submerged liquid culture from Phanerochaete chrysosporium mycelium on human blood cells: cytotoxicity, genotoxicity and oxidative damage

“…Many studies have confirmed that Pleurotus mushrooms have been valued as nutritional foods and for their medicinal features [27]. Different extracts and bio-materials extracted from oyster mushroom have been used against chronic diseases such as diabetes [28]. According to the literature, in vitro effects of PC extract have still not been studied on hPBMCs of healthy donors.…”