Blood glucose lowering and effect of oyster (Pleurotus ostreatus)- and shiitake (Lentinus subnudus)-supplemented diet on key enzymes linked diabetes and hypertension in streptozotocin-induced diabetic in rats

Abstract

Diabetes is a global pandemic typified by impaired carbohydrate metabolism. In folklore, mushrooms consumption has been linked to diabetes management. However, this study aims to unravel the blood-glucose-lowering mechanisms of oyster mushroom (Pleurotus ostreatus) and shiitake mushroom (Lentinus subnudus) in streptozotocin induced-diabetic rats. Forty two adult Wistar rats were randomly divided into seven groups: the control (C), untreated diabetic rats (group 2), diabetic rats treated with acarbose (25 mg/bodyweight) (group 3), and diabetic rats placed on diet supplemented with 10% and 20% oyster mushroom and shiitake mushroom designated as groups 4–7, respectively. The experiment lasted for 14 days. However, the fasting blood glucose (FBG), activity of α-amylase, α-glucosidase, angiotensin-1 converting enzyme (ACE), arginase, lipid peroxidation, and antioxidant status in rat's pancreas and heart were evaluated. The FBG level, activity of α-amylase, α-glucosidase, ACE, and arginase were all reduced significantly (p