Effect of aqueous extracts of Pleurotus ostreatus and Lentinus subnudus on activity of adenosine deaminase, arginase, cholinergic enzyme, and angiotensin-1-converting enzyme.

Abstract

Pleurotus ostreatus (P. ostreatus) and Lentinus subnudus (L. subnudus) commonly consumed as food or as food supplement have been reported in folklore for their antihypertensive property with limited scientific proof. This study aims to unravel the antihypertensive mechanism of P. ostreatus and L. subnudus in vitro. The antioxidant properties of P. ostreatus and L. subnudus were established via standard antioxidant assays. Also, the effect of P. ostreatus and L. subnudus extracts on relevant enzymes associated to the development of hypertension were evaluated. Findings from this study revealed that P. ostreatus and L. subnudus extracts exhibited antihypertensive and antioxidant properties. Meanwhile, according to our results, various bioactive compounds present in P. ostreatus and L. subnudus could be responsible for the observed in vitro antihypertensive property. PRACTICAL APPLICATIONS: P. ostreatus and L. subnudus are the most commonly consumed mushrooms by the rural dwellers in South Western Nigeria, perhaps, based on their nutritive value and health-enhancing benefits. This paper showed that P. ostreatus and L. subnudus possess antihypertensive and antioxidant properties. Thus, their consumption as foods or food supplements may provide therapeutic benefits for hypertensive patients. Therefore, P. ostreatus and L. subnudus are promising candidates for the development of nutraceuticals.