Evaluation of Edible Mushroom Cantharellus lutescens as Potential Cholinesterase Inhibitors

Abstract

ABSTRACTObjectiveAlzheimer’s disease is one of the most common forms of dementia which affects the cognitive, physical, psychological, and social functions of individuals. Cholinesterase enzymes are known to play a pivotal role in the occurrence and progression of Alzheimer’s disease. This study aims to evaluate the anticholinesterase and butyrylcholinesterase inhibitory activities of the mushroom Cantharellus lutescens, which can be found in İstanbul and its surrounding regions.MethodsExtracts of Cantharellus lutescens mushroom were prepared by maceration with hexane, ethyl acetate, and methanol at room temperature. Acetylcholinesterase and butyrylcholinesterase inhibitory activities of these three extracts were determined using the Ellman method.ResultsWhile Cantharellus lutescens hexane extract was determined as the most active extract with 48.07±0.51% acetylcholinesterase inhibition at a concentration of 800 μg/mL, ethyl acetate extract showed the highest activity against butyrylcholinesterase with 29.20±0.80% inhibition at the same concentration.ConclusionThis study evaluates the anticholinesterase activity of an edible mushroom that could be a potential therapeutic agent in the future.Keywords:Cantharellus lutescens, yellow foot, anticholinesterase, Alzheimer’s disease