Effect of Ganoderma lucidum fermentation on the content and α-glucosidase inhibitory activity of mulberry leaves flavonoid

Abstract

Diabetes is now a worldwide disease that has a negative impact on human health.As a result,the search for low-cost,safe,and effective diabetes treatment drugs derived from natural medicinal plants has become a research priority.Mulberry leaf(ML)flavonoids have been proven to be a highly effective α-glucosidase inhibitor and have a good effect on the treatment of diabetes.The solid state fermentation of Ganoderma lucidum utilizing ML as substrate was explored in this study with the goal of increasing the concentration and-glucosidase inhibitory effect of mulberry leaf flavonoid(MLF).The results indicated that fermented by G.lucidum for 8 d could increase the content of MLF from 1.596 mg/ml to 4.736 mg/ml.Meanwhile the polysaccharide in ML would be degraded and utilized as nutritions to support the cell growth of G.lucidum.The inhibitory rate of MLF on α-glucosidase was significantly enhanced by fermentation.During the concentration of 10μg/ml,the α-glucosidase inhibition rate of MLF was enhanced from 45.31±2.24%to 73.46±3.28%when fermented by G.lucidum for 8d.Moreover,it was found that the inhibition type of MLF would change from competitive inhibition to mixed-type inhibition.This study will serve as a reference for microbial fermentation and enrichment of medicinal plant active components,as well as a contribution to the high-value-added use of mulberry leaf resources.