Mycelial biomass of Amazonian oyster mushroom (Pleurotus ostreatus) as a biotechnological platform for digestive enzyme modulation

Abstract

Pleurotus ostreatus is an edible mushroom widely recognized for its nutritional value and high content of bioactive compounds, including phenolics and polysaccharides, which confer potential antidiabetic and anti-obesity effects. These properties are mainly associated with its ability to modulate digestive enzymes involved in carbohydrate and lipid metabolism, as well as its antioxidant activity. This study applied a bioprocess-based approach to produce Amazonian P. ostreatus mycelial biomass via submerged fermentation, followed by the evaluation of its biochemical composition, antioxidant activity, and inhibitory effects on key digestive enzymes. Different combinations of carbon and nitrogen sources were investigated based on mycelial biomass production to determine the most suitable fermentation condition. To evaluate digestive enzyme inhibition, a 2³ factorial experimental design was applied to assess the effects of carbon source, nitrogen source, and extraction solvent, as well as their interactions, on the inhibition of α-amylase, α-glucosidase, and pancreatic lipase. The mycelial biomass obtained under condition T4 (sucrose + peptone) showed strong α-glucosidase inhibition [(96.94 ± 0.49)%], moderate α-amylase inhibition [(76.39 ± 0.36)%] and pancreatic lipase inhibition [(60.32 ± 0.64)%], as well as high antioxidant activity (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS^·+): (90.95 ± 1.52)%; 2,2-difenil-1-picrilhidrazil (DPPH^·): (78.43 ± 0.21)%; chelating ability: 92.32 ± 0.55; reducing power: 0.37 ± 0.00 at 740 nm), particularly in aqueous extracts. These effects were attributed to the combined contribution of phenolic compounds, soluble proteins, and reducing sugars. Overall, Amazonian P. ostreatus mycelial biomass emerges as a promising functional ingredient with potential application in dietary strategies aimed at managing metabolic disorders associated with type 2 diabetes mellitus and obesity.

Keywords

Submerged fermentation / Functional food ingredients / Antioxidant activity / Centesimal composition / Bioactive compounds

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Funding

Universidade Do Estado Do Amazonas

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