Abstract
In Wistar rats fed after weaning a semisynthetic diet containing 0.3% cholesterol (C), the addition of 4% dried whole oyster mushroom ( Pleurotus ostreatus) led to a reduced level of serum and liver C at the end of the 10 th week of the experiment by 25, resp. 33%. The level of serum triacylglycerols was not influenced by the mushroom, but was significantly reduced by 13% in liver. The decrease in serum C level is a consequence of the decreased C concentration in very-low-density lipoproteins (VLDL) and in low-density lipoproteins (LDL). Content of C in high-density lipoproteins (HDL) was not influenced by the mushroom. Dietary Pleurotus ostreatus increased the fractional turnover rate of LDL (by 28%) and HDL (by 31%) as determined by the analysis of decay curves of 125I-labelled lipoproteins. The increase in rate of LDL and HDL catabolism is one of the decisive mechanisms which mediates the hypocholesterolemic effect of mushroom in rat.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have