In vitro exploration of Hypsizygus ulmarius (Bull.) mushroom fruiting bodies: Potential antidiabetic and anti-inflammatory agent

Abstract

The growing interest in exploring mushrooms and their bioactive components as potential therapies for diabetes and inflammatory conditions has prompted our investigation. In this study, we examined the methanolic extract, as well as the petroleum ether and ethyl acetate fractions, derived from the fruiting bodies of Hypsizygus ulmarius and assessed the potential in vitro anti-inflammatory and anti-diabetic effects. The inhibition of salivary α-amylase, salivary sucrase, and α-glucosidase enzymes by the methanolic extract and its fractions was used to measure the level of antidiabetic activity. Further, the inhibitory effects of the enzymes lipoxygenase (LOX), cyclooxygenase (COX), and myeloperoxidase (MPO) were tested to assess the anti-inflammatory efficacy of the methanolic extract and its fractions. The fraction containing ethyl acetate has been demonstrated to have the highest level of in vitro antidiabetic effect, exhibiting IC50 values of 44.93, 27.70, and 44.75 μg/ml for salivary α-amylase, salivary sucrase, and α-glucosidase enzymes, respectively. Moreover, the fraction of ethyl acetate revealed the greatest in vitro anti-inflammatory action, with IC50 values of 25.67 μg/ml for LOX, 34.04 μg/ml for COX, and 38.71 μg/ml for MPO.