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Lentinus squarrosulus (Mont.) mycelium enhanced antioxidant status in rat model

Mhd Omar NA 1 , Abdullah S 2 , Abdullah N 3 , Kuppusamy UR 4 , Abdulla MA 4 , Sabaratnam V 3

Affiliations 

  • 1 Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia ; Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Gambang, Kuantan, Pahang, Malaysia
  • 2 Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia ; Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
  • 3 Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
  • 4 Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia ; Department of Biomedical Science, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia
Drug Des Devel Ther, 2015;9:5957-64.
PMID: 26604694 DOI: 10.2147/DDDT.S90746

Abstract

Lentinus squarrosulus is an edible wild mushroom commonly found in Asia. This species has several interesting features such as rapid mycelial growth, and hence has the potential to be used as food, functional food, and nutraceuticals. Our previous study shows that L. squarrosulus contains potent antioxidant compounds in vitro. This study aims to investigate the in vivo bioavailability of L. squarrosulus mycelium extract and its antioxidant effect on biomarkers of antioxidant defense and oxidative stress.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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