Hypoglycemic Properties of Leccinum scabrum Extracts—An In Vitro Study on α-Glucosidase and α-Amylase Inhibition and Metabolic Profile Determination

Author: mycolabadmin
10/15/2024
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Summary

Researchers tested birch bolete mushrooms (Leccinum scabrum) for diabetes-fighting properties. They found that extracts from this edible mushroom were exceptionally effective at blocking enzymes that break down carbohydrates, potentially helping control blood sugar levels. The study identified key beneficial compounds including healthy fats and plant alkaloids, suggesting the mushroom could become a functional food or dietary supplement for managing type-2 diabetes.

Background

Type-2 diabetes is a severe metabolic disorder affecting an increasing percentage of the world’s population. Several mushroom species have demonstrated antidiabetic properties through their ability to improve insulin sensitivity and inhibit carbohydrate-hydrolyzing enzymes. Leccinum scabrum, an edible mushroom widely consumed in Northern Europe, has shown antimicrobial and antioxidant properties but has never been evaluated for hypoglycemic effects.

Objective

This study aimed to investigate for the first time the hypoglycemic properties of Leccinum scabrum by evaluating the inhibition activity of mushroom extracts against α-glucosidase and α-amylase enzymes. The research also sought to determine the metabolic profile of the most active extracts using advanced chromatographic techniques.

Results

The ethyl acetate (EtOAc) extract showed the highest α-glucosidase inhibitory activity with an IC₅₀ value of 0.42 ± 0.02 µg/mL, approximately 60-fold lower than the reference compound DNJ. Preliminary in vivo tests on Drosophila confirmed hypoglycemic activity with up to 43% glucose reduction. Metabolic profiling identified fatty acids (linoleic, oleic, and palmitic acids), sterols (ergosterol), and alkaloids (leccinine A, pyrrolezanthine) as major bioactive compounds.

Conclusion

Leccinum scabrum extracts demonstrate potent hypoglycemic properties through α-glucosidase inhibition, suggesting potential for dietary supplements or functional foods for diabetes management. The identified bioactive compounds, particularly fatty acids and alkaloids, likely contribute to the observed antidiabetic effects. Further in-depth studies are warranted to develop mushroom-based therapeutic interventions.

Published in:Journal of Fungi,
Study Type:In Vitro and In Vivo Experimental Study,
Source: PMID: 39452670