Enzyme Inhibitory and Antioxidant Activity of Combination of Two Edible Mushrooms of Ganoderma lucidum and Pleurotus ostreatus

Md. Moyen Uddin PK1,2*, Mohammad Sayful Islam3, Rumana Pervin4, Subhajit Dutta5, Rabiul Islam Talukder1, Nosrat J. Soma1, Matiar Rahman4
1Department of Biochemistry, Primeasia University, Bangladesh.
2School of Science, Independent University of Bangladesh.
3Department of Pharmacy, Mawlana Bhashani Science and Technology University, Bangladesh.
4Department of Biochemistry & Molecular Biology, University of Rajshahi, Bangladesh. 
5School of Biotechnology, Banaras Hindu University, India.

Corresponding Author: [email protected]; Tel: +8801749038083
Recieved Date: April 04, 2018; Accepted Date: July 05, 2018; Published Date: 08 July 2018
Citation: Uddin MPK, Islam MS, Pervin R, Dutta S, Talukder RI, Soma NJ, Rahman M. Enzyme Inhibitory and Antioxidant Activity of Combinations of Two Edible Mushrooms of Ganoderma lucidum and Pleurotus ostreatus. Trop J Nat Prod Res. 2018; 2(7):314-319.  https://doi.org//10.26538/tjnpr/v2i7.3
Copyright: © 2018 uddin et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
ABSTRACT

Edible mushrooms such as Ganoderma lucidum and Pleurotus ostreatus are of great significance in traditional medicine. This study evaluated the in vitro antioxidant and ?-amylase inhibition potentials of the hydro-methanol extracts of the fruiting bodies of Ganoderma lucidum (GL), Pleurotus ostreatus (PO) and their combination (GL+PO). The extracts were obtained by hydro-methanol (1:40) extraction. The extracts showed a dose-dependent antioxidant and ?-amylase inhibitory activities. The combined extracts (GL+PO) exhibited higher antioxidant and ?-amylase inhibitory activities than that shown by the individual extract. The combination of GL and PO exhibited maximum (98.65%) antioxidant activity at the highest concentration. GL extract showed the highest amount of total flavonoid (6.58 mg quercetin Eq/g) and total phenolic content (13.67 mg catechol Eq/g) and strong DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging (24.58 µg/mL), superoxide scavenging (652.39 µg/mL), and hydroxyl radical scavenging (555.43 µg/mL) activities while PO exhibited 26.36 µg/mL, 775.65 µg/mL, and 769.23 µg/mL, correspondingly. The combination of GL and PO showed the highest free radical scavenging capabilities (15.01 µg/mL, 495.59 µg/mL, and 312.85 µg/mL for DPPH radical scavenging, superoxide scavenging and hydroxyl radical scavenging activities, respectively). Methanol extracts of mushroom, GL, PO, and GL+PO showed a dose-dependent enzyme inhibitory potential against ?-amylase activity with IC50 of 386.04 µg/mL for GL, 391.74 µg/mL for PO, and 363.07 µg/mL for GL+PO, while that of acarbose was 269.15 µg/mL. The results indicate that the combination of Ganoderma lucidum and Pleurotus ostreatus extracts has significantly higher antioxidant and alfa-amylase inhibitory activities compared to the single individual extract.

Keywords: Free radical, Edible mushrooms, ?-amylase, Cancer, Oyster.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
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