Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts
AffiliationUniv Arizona, Sch Anim & Comparat Biomed Sci
KeywordsAgaricus blazei Murill
MetadataShow full item record
CitationWei Q, Zhan Y, Chen B, et al. Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts. Food Sci Nutr. 2019;00:1–8. https ://doi.org/10.1002/fsn3.1310
JournalFOOD SCIENCE & NUTRITION
RightsCopyright © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
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AbstractAgaricus blazei Murill (ABM), a medicinal mushroom, has beneficial effects on various human metabolic diseases. The objective of this research was to evaluate the antioxidant and antidiabetic properties of ABM extracts (ethanol extract and ethyl acetate extract). The antioxidant activities of ABM ethanol extract (EE) and ethyl acetate extract (EA) were analyzed using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radical scavenging assays and the reducing power using K3Fe(CN)(6) in vitro. Moreover, the effects of EE and EA on alpha-glucosidase inhibitory activity and improving glucose uptake by HepG2 cells were investigated in vitro. The EA showed stronger antioxidant activity, as well as inhibition of alpha-glucosidase, compared to EE. The analysis of glucose uptake by HepG2 cells showed that EA had significant glucose-lowering activity and exhibited no difference compared to metformin. The results suggest that ABM extracts could improve the glucose uptake by HepG2 cells and thereby alleviate postprandial hyperglycemia. This investigation provides a strong rationale for further studies on the application of ABM to control type 2 diabetes.
NoteOpen access journal
VersionFinal published version
SponsorsModern Agricultural Technology System of Edible Fungi Industry in Fujian Province [K83139295]; National Natural Science Foundation of China