The effectiveness β-glucan of shiitake mushrooms and Saccharomyces cerevisiae as antidiabetic and antioxidant in mice Sprague Dawley induced alloxan

The shiitake mushrooms (Lentinula edodes) contain biologically active polysaccharides that mostly belong to the group of β-glucans. Beta-glucan was reported as cell wall components of bacteria, fungi, and yeast. Beta-Glucans naturally contain polysaccharides which can prevent Colorectal cancer, coronary heart disease, high blood glucose levels, insulin resistance, high cholesterol levels, and gut microflora. The aim of the study was to examine the antidiabetic and antioxidant activity of β-glucan from Shiitake mushrooms and S. cerevisiae. The experiment used a glucose tolerance test method to measure a decrease in blood glucose. Thirty one white male mice Sprague Dawley’s induced by Alloxan were divided into 7 groups, each group was given 4 replications. Group I was normal control (untreated mice); group II was negative control (mice were given alloxan at a dose of 80 mg/kg bw and CMC Na); group III was positive control of diabetes (mice were given alloxan at a dose of 80 mg/kg bw and a dose of 5 mg/kg bw); group IV was antioxidant control group (mice were given alloxan at a dose of 80 mg/kg bw and vitamin E); in group V, VI and, VII, mice were given an alloxan at a dose of 80 mg/kg bw and each 50 mg/kg bw β-glucan shiitake, commercial β-glucan and β-glucan S. cerevisiae). Tests were conducted from 14 days in mice DM. The treatment of beta-glucan of shiitake mushrooms, commercial beta-glucans, and beta-glucan of S. cerevisiae showed a decrease in blood glucose levels of 55.87%, 32.31% and 58.0% respectively. The antioxidant activity test using the DPPH method showed that IC₅₀ were 64.31 ug / ml, 78.83 µg/ml, and 60.61 ug/ml respectively.