Antioxidant and Anti-glycation Properties of a Combination of Seaweed and Mushroom and its Isolated Flavonoid over the Individual Extracts

Abstract

Onset and progression of type 2 diabetes occurs due to oxidative stress and the formation of advanced glycation end products (AGEs). Dietary sources which contain natural antioxidants are being explored for their ability to combat these processes. In the current study, Sargassum wightii, a brown seaweed which is edible in nature and Pleurotus djamor, the pink oyster mushroom, were investigated individually and in combination for their antioxidant and anti-glycation activities. Water and ethanol extracts of the seaweed (SW) and mushroom (MS), as well as their mixtures (SW+MS), were prepared and evaluated using phosphomolybdate assay, reducing power assay, hydroxyl radical scavenging assay, and BSA-glucose antiglycation assay. The SW+MS water extract showed the highest total antioxidant activity (4.389 mg AAE/mg extract/ml) and a very high reducing power and hydroxyl radical scavenging capacity in comparison to individual extracts. Further, the flavonoid fraction isolated from the SW+MS combination showed the highest hydroxyl radical scavenging activity (IC₅₀ = 0.8 µg/ml), which was much higher than that of standard antioxidant. Moreover, the SW+MS ethanol extract showed the strongest anti-glycation potential among all tested samples. Our results show a synergistic interaction between S. wightii and P. djamor, thus providing a source of natural, antioxidant-rich food supplement with a therapeutic potential against diabetes.