Effects of Sclerotium and Solid Fermentation Products of Inonotus obliquus on Inflammation and Oxidative Stress in Diabetic Rats

Objective: To evaluate the effects of sclerotium and solid fermentation products of Inonotus obliquus on inflammation and oxidative stress in diabetic rats. Methods: The type 2 diabetic rat model were induced by high-glucose-fat diet together with STZ in this study, body weight, oral glucose tolerance test was performed, serum IL-6, IL-1β, TNF-α, SOD and MDA levels were measured using the enzyme-linked immunosorbent assay (ELISA). Results: Compared with the model group, body weight was significantly improved by I. obliquus group (IO 3.08 g/kg, IO 6.16 g/kg), the water extract of I. obliquus group (WIO 0.4 g/kg), the water extract of solid fermentation products of I. obliquus group (WSFIO 0.8 g/kg). Glucose tolerance were significantly improved by solid fermentation products of I. obliquus group (SFIO 1.3 g/kg, SFIO 2.6 g/kg). The IL-1β level were significantly reduced by WIO (0.4, 0.8 g/kg) and WSFIO (0.4 g/kg). The TNF-α level were significantly reduced by IO (3.08, 6.16 g/kg), WIO (0.4 g/kg), SFIO (1.3, 2.6 g/kg) and WSFIO (0.8 g/kg). The level of SOD and MDA were significantly advanced and decreased respectively by all the medicated group. Conclusion: Solid fermentation products of I. obliquus showed antioxidative and anti-inflammatory effects in diabetic rats. The direct administration of I. obliquus powder, solid fermentation products or water extract of both two had different effects on various indicators. In general, it was feasible to replace solid fermentation products with feral I. obliquus to ameliorate inflammation and oxidative stress in type 2 diabetes.