IN VIVO ANTIOXIDANT PROPERTIES OF SOME MUSHROOM EXTRACTS IN EXPERIMENTALLY INDUCED DIABETES

Mushrooms contain compounds with different biological properties such as vitamins, minerals, polyphenols and flavonoids. The aim of our study was to evaluate the capacity of some extracts from mushrooms to restore endogen antioxidant systems in experimentally induced diabetes in mice. Methanolic extracts from the following mushrooms have been used: Agaricus bisporus brown, Pleurotus ostreatus and Fomes fomentarius. All extracts increased the value of superoxide dismutase (SOD) from 96.40 +/- 1.35 U/mL blood in diabetes group to 260.60 +/- 9.97 U/mL blood in F. fomentarius group. The value of catalase decreased in diabetes group (6.57 +/- 0.20 U/mg proteins) compared to the control group (10.34 +/- 0.34 U/mg proteins). F. fomentarius extract had the capacity to restore catalase activity to 10.26 +/- 0.25 U/mg proteins compared to the control group. The value of thiobarbituric acid reactive substances (TBARS) decreased from 1.78 +/- 0.03 nmols/mg proteins in diabetes group to 1.29 +/- 0.01 in A. bisporus brown group, and respectively to 1.25 +/- 0.07 in F. fomentarius group.