Hypoglycemic and antidyslipidemic potential of Pleurotus ostreatus in streptozotocin-induced diabetic rats

Abstract

Oyster Mushroom (Pleurotus ostreatus), an edible mushroom, is traditionally being used as a curing. However, hypoglycemic as well as antidyslipidemic effects on methanolic and ethyl acetate extracts of oyster mushroom in streptozotocin-treated diabetic rat model was not investigated yet. Here, we investigated that oral administration of 200 mg/kg oyster mushroom for 30 days were estimated through evaluating the fasting blood glucose level and blood lipid profile of diabetic rat. The results from our studies explained that P. ostreatus oyster mushroom considerably decreased blood glucose level initiated after treatment on second week. However, oyster mushroom was significantly reduced in plasma triglycerides (TG), total cholesterol (TC), as well as low-density lipoprotein-cholesterol (LDL-C). Additionally, high density lipoprotein-cholesterol (HDL-C) was enhanced by the treatment of oyster mushroom. Therefore, the current study suggests that P. ostreatus has antihyperglycemic and antidyslipidemic effect on diabetic rat model. [ J Adv Biotechnol Exp Ther 2020; 3(1.000): 49-55]

Keywords

• pleurotus ostreatus
• antihyperglycemic
• antidyslipidemic
• blood glucose level
• lipid profile