E3S Web of Conf.
Volume 215, 2020International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
|Number of page(s)||7|
|Section||Biomedical Technology and Biopharmaceuticals|
|Published online||02 December 2020|
Antidiabetical and hypoglycemic action of mushroom polysaccharides
Saint-Petersburg State Institute of Technology, 190013, Moskovsky pr., 26, Saint-Petersburg, Russia
* Corresponding author: email@example.com
Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by impaired insulin secretion, insulin action, or both. The World Health Organization identifies 4 types of diabetes: type 1 diabetes is characterized by inadequate production of insulin in the human body, type 2 is characterized by insulin resistance, impaired glucose tolerance and impaired fasting glycemia and gestational diabetes. The following criteria are important in studies of antidiabetic action: the level of glucose in the blood plasma, the level of various types of lipoproteins, the effect on immunity, the antioxidant effect, the level of insulin in the blood plasma, the effect on the intestinal microbiota, structural changes in β-cells of the pancreas glands. Many cultures of fungi are demonstrated high activity against hypoglycaemia, insulin resistance and dyslipidemia. The glucan part is often found in the composition of the investigated mushroom preparations. The β-glucans of fungi are known for their wide and varied biological activities. There is a hypothesis that it is these substances that are responsible for the antidiabetic effect of fungi. According to researchers, it is possible to identify how many possible key mechanisms of action of natural polysaccharides on diabetes mellitus: - an increase in plasma insulin levels and a decrease in the activity of pancreatic glucagon; - an increase in the sensitivity of the insulin receptor and a decrease in insulin resistance; - increased synthesis of glycogen in the liver; - improving the use of glucose by peripheral tissues; - anti-inflammatory effect.
© The Authors, published by EDP Sciences, 2020
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