Dietary mushroom (Pleurotus ostreatus) ameliorates atherogenic lipid in hypercholesterolaemic rats

Hossain, Shahdat; Hashimoto, Michio; Choudhury, Emran Kabir; Alam, Nuhu; Shahjalal, Hussain Md.; Hasan, Moynul; Choudhury, Shahabuddin Kabir; Mahmud, Ishtiaq

doi:10.1046/j.1440-1681.2003.03857.x

Cited by 102 publications

(78 citation statements)

References 33 publications

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“…The observation of reduced levels of total cholesterol, LDL-cholesterol and triglycerides in rats fed diets containing mushrooms is in agreement with results from other studies [21,22] that revealed that some edible mushrooms and their waterextract fraction have the capacity to lower the serum triglyceride concentration in spontaneously hypertensive rats and hyperlipidaemic rats. The results of this study also suggest that an increase in dietary cholesterol by even fairly low levels may be a pre-disposing factor for coronary heart problems.…”

Section: Discussionsupporting

confidence: 92%

Nutritional and hypocholesterolemic properties of termitomyces microcarpus mushrooms.

Nabubuya¹,

Muyonga²,

Kabasa³

2010

African Journal of Food, Agriculture, Nutrition and Development

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Wild edible mushrooms, Termitomyces microcarpus are widely consumed in Uganda, partly because of their taste, flavour and because they are believed to have medicinal benefits. This study investigated the nutrient composition of the Termitomyces microcarpus mushrooms and the effect of the mushroom on feed intake, weight gain, serum cholesterol and triglycerides of male albino rats. Semi-dried mushrooms collected from Kyenjojo District in western Uganda were analyzed for nutrient composition using standard procedures. To determine the effect of dietary intake of mushrooms, a completely randomized study design was used with experimental treatments having diets containing 25, 45 and 60% air -dried mushroom flour mixed with the basal feed and 0.5% cholesterol. These were compared to a control diet consisting of only commercial (basal) feed and to a diet containing basal feed and 0.5% cholesterol. The rats were fed on the five diets for ten weeks and were monitored for changes in feed intake and weight at weekly intervals for six weeks and in serum total cholesterol, High Density Lipoprotein (HDL)-cholesterol, Low Density Lipoprotein (LDL)-cholesterol and triglycerides at two weeks intervals for ten weeks. Proximate analysis revealed that the mushrooms contained 25.5% protein, 2.3% fat, 11.2% dietary fibre, 48.37% available carbohydrates and 12.67% water. The mushrooms were also found to contain 61 mg/100g of iron, 156 mg/100g of calcium and a number of other dietary minerals. Dietary inclusion of Termitomyces microcarpus mushrooms significantly reduced the feed intake and weight gain of the rats by up to 36.8 and 29.5%, respectively. The reduction increased with the proportion of dietary mushroom. Inclusion of mushrooms in the diets of rats also lowered their total serum cholesterol, LDL-cholesterol and triglycerides by up to 15.6, 28.3 and 29.9%, respectively. Reduction in serum lipids did not, however, show a clear relation to the quantity of mushrooms in the diet. The reduction in the total serum cholesterol, LDL-cholesterol and triglycerides may be attributed to the high quantities of fibre in the mushrooms. These results suggest that consumption of T. microcarpus mushrooms could contribute to reducing the prevalence of diseases linked to high blood lipids.

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Section: Discussionsupporting

confidence: 92%

Nutritional and hypocholesterolemic properties of termitomyces microcarpus mushrooms.

Nabubuya¹,

Muyonga²,

Kabasa³

2010

African Journal of Food, Agriculture, Nutrition and Development

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“…However, these were not significantly different between C, T1 and T2. Some researchers have reported that cholesterol in serum decreased by additional levels of oyster mushroom in the diet (Bobek et al, 1998;Cheung, 1998;Hossain et al, 2003). Bobek et al (1991) also reported that whole mushroom retarded the increase in cholesterol in serum.…”

Section: Resultsmentioning

confidence: 99%

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Song

Lee²,

Chowdappa

et al. 2007

Animal

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The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( P , 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( P , 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( P , 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( P , 0.05). Dressing (%) was higher in C than in T3 ( P , 0.05). Crude protein was lower in T3 than in other treatments ( P , 0.05). Crude fat was higher in T2 and T3 than in C ( P , 0.05). pH 24 was higher in C than in other treatments ( P , 0.05). Cooking loss (%) was higher in T1 than T2 ( P , 0.05). Water-holding capacity (%) was higher in C than in T1 ( P , 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( P , 0.05). CIE b* was higher in C than in other treatments ( P , 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( P , 0.05). CIE b* was lower by addition of FOMP ( P , 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( P , 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( P , 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.Keywords: carcass composition, growth, meat quality, oyster mushroom by-production, pigs. IntroductionOyster mushrooms are macroscopic fungi, which are traditionally used as Chinese medicines or functional food in Asian countries (Kawagishi et al., 2000). Oyster mushrooms have a high quantity of proteins, carbohydrates, minerals and vitamins as well as low fat (Manzi et al., 1999). Edible mushrooms have several beneficial effects on health such as hypoglycaemic activities (Wang and Ng, 1999), and produce. Mushrooms also produce proteins such as lectins, ribosome-inactivating proteins, antifungal proteins and ribonucleases (Kobayashi et al., 1992;Lam and Ng, 2001;Ye and Ng, 2002;Wang et al., 2002). Many researchers have reported that mushrooms are an ideal food for the dietetic prevention of atherosclerosis due to their high content of fibre, protein and low fat content (Kurasawa et al., 1982;Wong et al., 2003;Cheung and Lee, 2000). In their work, Sun et al. (1984) used mushrooms as natural hypocholesterolemic and antisclerotic diet in oriental medicine. Mushrooms have also be found to be medically active in several therapies such as antitumour, antiviral, and immunomodulating treatments (Wasser ...

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“…Feeding of mushroom powder increases the excretion of total lipids and cholesterol through fecal matter. Mevinolin (a statin: Present in fruiting bodies of P. ostreatus and P. citrinopileatus) exhibited antihypocholesterolemic activities [54,55]. P. pulmonarius exhibited potent.…”

Section: Antilipidemic Activitymentioning

confidence: 99%

Oyster Mushroom : Answer to Human Ailments:a Review

Jandaik¹,

Sharma²

2017

Asian J Pharm Clin Res

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Oyster mushroom is consumed all over the world due to its taste, flavor, high nutritional value, and some medicinal properties. Many species of this genus are rich in proteins with essential amino acids, polysaccharides, essential amino acids, dietary fibers, important minerals, and some vitamins. Because of this nutritional composition and presence of bioactive molecules, oyster mushroom has been reported to have anticancer, antihypertensive, antihypercholestromic, antidiabetic, antiobesity, antiaging, antimicrobial, and antioxidant activities. The high nutritional value and potent medicinal uses suggest that Pleurotus mushrooms are important functional foods or nutraceuticals.

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Dietary mushroom (Pleurotus ostreatus) ameliorates atherogenic lipid in hypercholesterolaemic rats

Cited by 102 publications

References 33 publications

Nutritional and hypocholesterolemic properties of <i>termitomyces microcarpus</i> mushrooms.

Nutritional and hypocholesterolemic properties of <i>termitomyces microcarpus</i> mushrooms.

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Oyster Mushroom : Answer to Human Ailments:a Review

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