Four Lentinus mushrooms: Lentinus edodes, Lentinus polychrous, Lentinus sajor-caju, and Lentinus squarrosulus were investigated for their chemical compositions as well as their antioxidants and hyperglycemic activities. The chemical composition of Lentinus mushrooms contained total phenolic and total flavonoid contents, normally used as an indirect measurement of antioxidant capacity. Scavenging activity on DPPH radicals and FRAP assays were used for confirming antioxidant activity while assays of α-glucosidase inhibitory activity were used for evaluating antihyperglycemic activity in these mushroom extracts. The highest amount of total phenolic content (TPC) displayed in the extract of L. squarrosulus which correlated well with antioxidant properties of mushroom extracts indicated by DPPP and FRAP assays. It is firstly reported herein on α-glucosidase inhibitory activity in Lentinus mushrooms, in which L. polychrous revealed the highest inhibitory activity (IC50 value 39.59±0.01 μg/mL) and correlated well with total flavonoid compound.
Keywords: α-glucosidase inhibitor, Lentinus edodes, Lentinus polychrous, Lentinus sajor-caju L. squarrosulus, antihyperglycemic, antioxidation
*Corresponding author: E-mail: rwimon@aru.ac.th
