Alpha-amylase inhibitors from mycelium of an oyster mushroom
- Author: mycolabadmin
- 2018-07-17
- View Source
Summary
This research investigated how compounds extracted from oyster mushroom could help control blood sugar levels by blocking an enzyme that breaks down carbohydrates. The study found that certain mushroom extracts effectively inhibited this enzyme, suggesting potential applications for diabetes management.
Impacts on everyday life:
• Could lead to new natural treatments for diabetes
• Demonstrates additional health benefits of edible mushrooms
• Shows potential for developing new pharmaceutical products from common fungi
• Supports the value of mushrooms in a healthy diet
• Provides evidence for traditional medicinal uses of mushrooms
Background
Alpha-amylase and alpha-glucosidase are two key enzymes involved in carbohydrate metabolism. Finding natural inhibitors of these enzymes is important for managing conditions like diabetes.
Objective
To detect and characterize alpha-amylase inhibitory activity from edible oyster mushroom mycelia grown in vitro.
Results
Chloroform, acetone and methanol extracts showed alpha-amylase inhibitory activity with IC50 values of 1.71, 224, and 383 μg/mL respectively. The aqueous extract showed no inhibitory activity. Acetone extract demonstrated non-competitive inhibition while chloroform extract showed competitive inhibition. Acetone extract had the highest total phenolic content at 0.524 mM gallic acid equivalent, while chloroform extract had the lowest at 0.006 mM. HPLC analysis suggested glycoproteins in chloroform extract and catechins (flavonoids) in acetone extract were responsible for enzyme inhibition.
Conclusion
The mushroom mycelia contain bioactive compounds with significant alpha-amylase inhibitory activity that could potentially be developed into therapeutic agents. The active compounds appear to be glycoproteins and catechins depending on the extraction method used.
- Published in:Preparative Biochemistry & Biotechnology,
- Study Type:Laboratory Research,
- Source: 10.1080/10826068.2018.1487849