Effect of Mushroom on the Lipid Profile, Lipid Peroxidation and Liver Functions of Aging Swiss Albino Rats

Abstract

Abstract:Introduction: Mushrooms are a manifestation of a common saying, 'Medicines and foods have a common origin', in constituting both a nutritionally functional food and a source of physiologically beneficial medicine. The present studies were undertaken to investigate the effects of dried mushroom and mushroom extract on the lipid profile, lipid peroxidation and liver function of aging Swiss albino rats as compared with L-carnitine. Materials & Methods:Male Swiss albino rats of Wister strain of the age of 45 days weighing approximately 320 ± 8 g were used. The animals were fed a basal diet for one week as an adaptation period. The basal diet was formulated including essential ingredients. Water was available ad libitum. The animals were divided to five groups. The first group (control) fed the basal diet. The second and the third groups fed L-carnitine (400 and 800 mg/kg body weight/day, respectively) in 0.9% saline at physiological pH. The fifth and sixth groups were fed 15% dried mushroom and 450 mg/kg body weight/day mushroom extract, respectively. Blood samples were taken at the beginning of the experiment and at the end of experiment (4 weeks) from orbital plexus versus by means of fine capillary glass tubes, sera were separated, and lipid profile, lipid peroxidation stage and liver function profile were determined according to the well established methodology after slight modifications. Results & Conclusion:Mushroom and their extracts were comparable to L-carnitine in controlling lipid peroxidation. Dried mushroom and their extract can improve the antioxidant status during aging and minimize the occurrence of ageassociated disorders as a consequence of the involvement of free radicals. The results obtained from the present studies provide new insights into work to be carried out on histological examination of liver tissues of rats fed basal diet, and may project the congestion of the central vein and infiltration with chronic inflammatory cells. These examinations may also show slight hydropic degeneration of hepatocytes and vacuolations of some hepatocytes and small focal hepatic necrosis.

Effect of Feeding on Beef Patties Fortifited With Mushroom on Serum Lipids Profile and Liver Enzymes of Hypercholesterolemic Rats

“…By continuing feeding the reduction was continuing in hypercholesterolemic rats comparing to rats fed on basal diet. Furthermore, the present results are in agreement with those of Mishra and Singh (2010), who found that total lipids content significantly (P< 0.05) was reduced about 7.06% in albino rats fed on diets supplemented with 15% mushroom. In addition, these results are in harmony with those of Effraim, et al (2000) who indicated that garlic (raw or extracted oil) possess possible cholesterol, triglycerides, blood glucose level, lowering activity.…”

Hepatoprotective Effects of Mushrooms

“…As food the mushrooms are world-wide appreciated for their taste and flavour and are consumed both in fresh and processed form. They are poor in calories and rich in proteins, fibers, carbohydrates, and important vitamins such as thiamin, riboflavin, ascorbic acid and minerals [1][2][3][4][5]. Studies have demonstrated that the regular consumption of mushrooms or the consumption of isolated bioactive constituents present in mushrooms is beneficial to health.…”

Biotechnological Significance of Mushroom: An Overview

“…According to Jayakumar et al 42 L-carnitine has been reported to cause a significant increase in the liver and blood serum GSH level by more than 20%. An increase in the levels of GSHPx in aged rats treated with mushroom extract as a source of antioxidant has also been recently reported [43][44][45] . Further, the effect of dried mushroom, mushroom extract and L-carnitine on food intake and body weight of Swiss albino rats has been well documented by Mishra and Singh 45 .…”

“…An increase in the levels of GSHPx in aged rats treated with mushroom extract as a source of antioxidant has also been recently reported [43][44][45] . Further, the effect of dried mushroom, mushroom extract and L-carnitine on food intake and body weight of Swiss albino rats has been well documented by Mishra and Singh 45 . Either L-carnitine or mushroom significantly (p#0.05) increased food intake and reduced body weight in rats.…”

“…The rationale for L-carnitine supplementation as a weightloss agent is based on the assumption that regular oral ingestion of the substance increases its intracellular concentration. This would trigger increased fat oxidation and gradual reduction of the body's fat reserves 45 .…”