Table2_The Antioxidant Properties of Mushroom Polysaccharides can Potentially Mitigate Oxidative Stress, Beta-Cell Dysfunction and Insulin Resistance.docx

Diabetes mellitus is a prevalent metabolic and endocrine illness affecting people all over the world and is of serious health and financial concern. Antidiabetic medicine delivered through pharmacotherapy, including synthetic antidiabetic drugs, are known to have several negative effects. Fortunately, several natural polysaccharides have antidiabetic properties, and the use of these polysaccharides as adjuncts to conventional therapy is becoming more common, particularly in underdeveloped nations. Oxidative stress has a critical role in the development of diabetes mellitus (DM). The review of current literature presented here focusses, therefore, on the antioxidant properties of mushroom polysaccharides used in the management of diabetic complications, and discusses whether these antioxidant properties contribute to the deactivation of the oxidative stress-related signalling pathways, and to the amelioration of β-cell dysfunction and insulin resistance. In this study, we conducted a systematic review of the relevant information concerning the antioxidant and antidiabetic effects of mushrooms from electronic databases, such as PubMed, Scopus or Google Scholar, for the period 1994 to 2021. In total, 104 different polysaccharides from mushrooms have been found to have antidiabetic effects. Most of the literature on mushroom polysaccharides has demonstrated the beneficial effects of these polysaccharides on reactive oxygen and nitrogen species (RONS) levels. This review discuss the effects of these polysaccharides on hyperglycemia and other alternative antioxidant therapies for diabetic complications through their applications and limits, in order to gain a better understanding of how they can be used to treat DM. Preclinical and phytochemical investigations have found that most of the active polysaccharides extracted from mushrooms have antioxidant activity, reducing oxidative stress and preventing the development of DM. Further research is necessary to confirm whether mushroom polysaccharides can effectively alleviate hyperglycemia, and the mechanisms by which they do this, and to investigate whether these polysaccharides might be utilized as a complementary therapy for the prevention and management of DM in the future.

糖尿病是一种全球范围内高发的代谢内分泌疾病，严重危害人类健康并带来沉重的经济负担。经药物疗法给药的降糖药物（含合成降糖药）常被报道存在多种不良反应。幸运的是，多种天然多糖具备降糖活性，将这类多糖作为常规治疗的辅助手段的应用正愈发广泛，在欠发达国家中尤为如此。氧化应激在糖尿病（DM）的发病进程中发挥关键作用。因此，本文对现有文献进行的综述聚焦于菇类多糖在糖尿病并发症管理中的抗氧化活性，并探讨这类抗氧化活性是否可通过阻断氧化应激相关信号通路的激活、改善β细胞功能障碍与胰岛素抵抗来发挥作用。本研究针对1994年至2021年间PubMed、Scopus、Google Scholar等电子数据库中收录的与菇类抗氧化及降糖活性相关的文献开展了系统综述。经检索统计，共计104种不同的菇类多糖被证实具备降糖活性。多数相关研究均证实，菇类多糖可对活性氧与活性氮物种（RONS）水平产生有益调节作用。本文综述了这类多糖对高血糖症的作用，以及其作为糖尿病并发症替代抗氧化疗法的应用场景与局限性，以期更清晰地阐明其用于治疗糖尿病的可行路径。临床前研究与植物化学分析均表明，多数从菇类中提取的活性多糖具备抗氧化活性，可减轻氧化应激并延缓糖尿病的发生发展。未来仍需开展更多研究，以验证菇类多糖能否有效缓解高血糖症并阐明其作用机制，同时探讨这类多糖是否可作为辅助疗法，用于糖尿病的预防与临床管理。