The Hypolipidemic Effects of Some Edible Mushrooms on Growing Rats

• Ohtsuki Makoto

  Department of Clinical Nutrition, Faculty of Health Science, Suzuka University of Medical Science Graduate School of Bioresources, Mie University

• Umeshita Kazuhiko

  Graduate School of Bioresources, Mie University

• Kokean Yasushi

  ndustrial Research Division, Mie Prefectural Science and Technology Promotion Center

• Nishii Takafumi

  Forestry Research Division, Mie Prefectural Science and Technology Promotion Center

• Sakakura Hajime

  Forestry Research Division, Mie Prefectural Science and Technology Promotion Center

• Yanagita Teruyoshi

  Laboratory of Nutrition Biochemistry, Department of Applied Biological Science, Saga University

• Furuichi Yukio

  Faculty of Bioresources, Mie University Department of Food Science and Nutrition, Faculty of Human Life and Environmental Sciences, Nagoya Women's University

Bibliographic Information

Other Title

• ラット脂質代謝に及ぼす食用キノコの作用
• ラット シシツ タイシャ ニ オヨボス ショクヨウ キノコ ノ サヨウ

Abstract

The effects of four edible mushrooms (Shiitake, Hiratake, Eringi, Hatakeshimeji) on serum and hepatic lipid levels were investigated in rats. The experimental diets were prepared by adding 10% (w/w) edible mushroom powder to a diet containing 20% fat and 1% cholesterol, and these were made freely available to male Sprague Dauley rats for 3 weeks. Body weight and food intake were recorded every 2 days, and serum and liver levels of triacylglycerols (TG), total cholesterol (TC), and phospholipids (PL) were analyzed at the end of the feeding period.<BR>The results showed that the body weight and food intake of the four mushroom groups were significantly lower than those of the control group (p<0.05). The liver level of triacylglycerols was significantly lower in the Hiratake, Eringi and Hatakeshimeji groups than that in the control group. The serum cholesterol levels of the mushroom groups were also significantly lower than that of the control group (p<0.05). These results show that the four edible mushrooms suppress hepatic triacylglycerols accumulation, and lower blood lipid levels.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 53 (12), 612-618, 2006

  Japanese Society for Food Science and Technology

Keywords

• Food Science

Details

• CRID: 1390282681386297216
• NII Article ID: 10018439094
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.53.612
• COI: 1:CAS:528:DC%2BD2sXhvVert74%3D
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 8571405
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8571405
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed