Therapeutic potential of mushrooms in diabetes mellitus: Role of polysaccharides

Khursheed, Rubiya; Singh, Sachin Kumar; Wadhwa, Sheetu; Gulati, Monica; Awasthi, Ankit

doi:10.1016/j.ijbiomac.2020.07.145

Cited by 73 publications

(42 citation statements)

References 88 publications

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“…Additionally, the pancreatic islet gets protection from injuries. Consumption of mushrooms has effectively helped in reducing lipid levels including total cholesterol (TC), triglycerides (TG), and low‐density lipoprotein cholesterol (LDL‐C), and also enhanced high‐density lipoprotein cholesterol (HDL‐C) (Table 4) (Khursheed et al., 2020).…”

Section: Anti‐diabetic Activitymentioning

confidence: 99%

Biological activities of Pleurotus spp. polysaccharides: A review

Sharma

Tripathi

2021

J. Food Biochem.

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Mushrooms are consumed for their nutrients and therapeutic bioactive compounds and are used medicinally in Chinese and Japanese medicine traditions since time immemorial. Members of the genus Pleurotus form a heterogeneous group of edible species with outstanding nutritional profiles rich in fiber, vitamins (thiamine, riboflavin, ascorbic acid, ergosterine, and niacin), micro and macro‐elements (phosphorus and iron), and carbohydrates. Pleurotus is one of the most diversified medicinal and edible mushrooms related to the composition of chemical structures such as polysaccharides, glycoproteins, and secondary metabolites such as alkaloids and betalains. The cultivation of Pleurotus spp. on lignocellulosic wastes represents one of the most economically and cost‐effective organic recycling processes, especially for the utilization of different feasible and cheap recyclable residues. Also, several Pleurotus spp. have the ability to remove phenolic compounds from wastewater with the action of phenoloxidase activity. Here, we have reviewed the chemistry of such polysaccharides and their reported biological activities, namely, anti‐inflammatory, immunomodulatory, anti‐diabetic, anti‐tumor, antioxidant, etc. The mechanism of action and effects of novel polysaccharides extracted from various species of Pleurotus have been studied. The current study will be beneficial for guiding future research projects on the above concept and investigating more deeply the health of human beings. Practical applications Mushrooms are one of the most delicious foods around the globe and have many medicinal properties for decades. Various Pleurotus species have been in focus in recent years because of their palatability and medicinal importance too. It contains many bioactive compounds among which polysaccharides are valued to a great extent. Many biological activities are exerted by polysaccharides derived from the Pleurotus spp., namely, anti‐tumor, antioxidant, and many more. They are responsible for significant physiological responses in animals, animal‐alternative in vitro models, and humans. Their important physicochemical characteristics benefit their use in the food industry as well. So, the biological activities of these Pleurotus spp. polysaccharides will provide an insight to develop Pleurotus spp. as functional foods, because of their nutritional value and presence of bioactive components.

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Section: Anti‐diabetic Activitymentioning

confidence: 99%

Biological activities of Pleurotus spp. polysaccharides: A review

Sharma

Tripathi

2021

J. Food Biochem.

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“…In a validation cohort of 6626 participants, T2DM risk was reduced by 10% for every additional unit of the FMI (33). Khursheed et al reported that polysaccharides in mushrooms could play the role of prebiotics by regulating intestinal flora, metabolizing short-chain fatty acids (SCFAs) to increase the secretion of glucagonlike peptide (GLP)-1, and inhibiting gastric emptying to reduce appetite, thus playing an antidiabetic role (34). Therefore, cultivating good dietary habits (such as increasing the intake of fruits and vegetables) has an obvious effect on the prevention and treatment of T2DM.…”

Section: Dietary Strategiesmentioning

confidence: 99%

Prevention and treatment strategies for type 2 diabetes based on regulating intestinal flora

Xie

Zhao

Chen

2021

BST

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“…Several bioactive molecules such as polysaccharides (mainly β-glucans), terpenoids, phenolic compounds, steroids, saturated, monounsaturated and polyunsaturated fatty acids, vitamins (B1, B2, B6), proteins and minerals with established health benefits have been reported from G. lingzhi [10][11][12]. The anti-obesity, anti-inflammatory and prebiotic properties of G. lingzhi have been documented in several reports and scientific reviews [13][14][15][16]. The non-digestible and prebiotic β-glucans are the main constituents of mushroom polysaccharides that can reach the large intestine to enhance the microbiota [16] and, therefore, can be considered as a functional or nutraceutical ingredient [17].…”

Section: Introductionmentioning

confidence: 99%

Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

Kiss

Grünvald

Ladányi

et al. 2021

Foods

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The effect of heat treatment on dried fruiting bodies of Reishi medicinal mushroom (Ganoderma lingzhi) is investigated. Control and samples treated for 20 min at temperatures of 70, 120, 150 and 180 °C were subjected for their free radical scavenging capacity, different glucans and total phenolic content determination. The growth rate of Escherichia coli and Lactobacillus casei supplemented with control and heat-treated samples is also investigated. The roasted mushroom samples at 150 °C and 180 °C showed the highest level of β-glucan (37.82%) and free radical scavenging capacity on 2,2-diphenyl-1-picrylhidrazyl (DPPH•) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+). The content of total phenolics (TPC) was also influenced by heat treatment and significantly higher TPC values were recorded in samples treated at 120 °C and 150 °C. The presence of reducing sugars was only detected after heat treatment at 150 °C (0.23%) and at 180 °C (0.57%). The heat treatments at 120, 150 and 180 °C, significantly attenuated the number of colony-forming units (CFU) of pathogenic E. coli, in a linear relationship with an elevated temperature. The supplementation of heat-treated Reishi mushroom at 120 °C resulted in the highest growth rate of probiotic L. casei. The obtained results in this study revealed the significant effect of short-term heat treatment by enhancing the antioxidant capacity, β-glucan solubility and prebiotic property of the dried basidiocarp of Reishi mushroom.

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Therapeutic potential of mushrooms in diabetes mellitus: Role of polysaccharides

Cited by 73 publications

References 88 publications

Biological activities of Pleurotus spp. polysaccharides: A review

Biological activities of Pleurotus spp. polysaccharides: A review

Prevention and treatment strategies for type 2 diabetes based on regulating intestinal flora

Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

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