Antioxidant and Anti-Ulcer Potentials of Bread Supplemented with Lentinus squarrosulus (Mont.) Mushroom

Abstract

Bread produced from wheat supplemented with Lentinus squarrosulus mushroom was studied for its antioxidant properties and healing  effect against gastric lesions induced by HCl/ethanol. Wheat supplemented with raw, boiled, and fermented Lentinus squarrosulus  mushroom at the levels of 3.75, 7.50, 13.25, and 15.00% were used to produce bread. The antioxidant properties of the bread increased as  the level of supplementation of Lentinus squarrosulus mushroom with wheat increased. The flavonoid content ranged from 0.09 to  0.41 mg/100g, ferric ion reducing antioxidant capacity (FRAP) 4.67 to 22.52 mg/100g, total phenol 5.27 to 15.63 mg/100g and 2,2- Diphenyl-1- picrylhydrazyl (DPPH) 25.96 to 38.76%. The phytochemical content of the samples: saponin, tannin, terpenoid and glycoside  increased as the level of supplementation of Lentinus squarrosulus mushroom increased while the alkaloids reduced as the  supplementation increased. The formulation at the level of 15% supplementation of raw, boiled, and fermented Lentinus squarrosulus  mushroom was tested in Wistar rats for its effect on various gastric areas. The ulcer area ranged from 172.12 to 884.93 mm² and the  percentage protection was from 35.99 to 80.55%. The reduction in ulcer index in the model proved the anti-ulcer activity of the  wheat/Lentinus squarrosulus mushroom bread. Thus, it can be concluded that Lentinus squarrosulus mushroom possesses anti-ulcer  activity, which can be attributed to its antioxidant mechanism of action.