Molecular actions of hypocholesterolaemic compounds from edible mushrooms

Abstract

Cholesterol levels are strictly regulated to maintain its homeostasis; therefore, if it is not absorbed with the diet, the cholesterol biosynthetic pathway is enhanced and vice versa. Nowadays, the commonly prescribed therapeutic treatments for hypocholesterolemic patients are targeted toward the reduction of both cholesterol intestinal absorption and/or its endogenous biosynthesis. But, when hypercholesterolemia is still moderate the consumption of food products with cholesterol-lowering capacities is more desirable than using drugs. Marketed foods supplemented with hypocholesterolemic compounds are only inhibiting mechanisms for cholesterol absorption (i.e. phytosterols and cereal β-glucans). However, certain fungal extracts obtained from edible mushrooms might be able to modulate cholesterol levels by both strategies, pharmaceutical drugs and functional foods. In vitro and in vivo studies indicated that fungal sterols down-regulated genes involved in cholesterol homeostasis (such as Srebf2 and Nr1h4 (FXR)) and other specific mushroom extracts (β-glucans and other water-soluble compounds) also stimulated transcriptional profiles similar to simvastatin or ezetimibe (two hypocholesterolemic drugs). These and other observations suggested that the hypocholesterolemic effect of mushroom extracts could be due to transcriptional and post-transcriptional modulations besides other indirect effects.

Mycoprotein ingredient structure reduces lipolysis and binds bile salts during simulated gastrointestinal digestion

“…2b) or with individual enzymes (only trypsin for the intestinal step). BS binding by plant fibre, 14,33 and edible mushrooms 6 has been reported in the literature. Therefore, a similar effect was expected to be observed with MYC as the mechanism behind the blood lipid-lowering effect reported by in vivo studies.…”

“…2 Some types of meats have been associated with the risk of cardiovascular diseases. 3 In contrast, plant-based products, as well as edible mushrooms, being rich in fibre and low in saturated fat, [4][5][6] could help in the prevention of coronary heart disease and stroke by reducing blood lipid levels. 7,8 There is now accumulating evidence that MYC-based products can elicit similar beneficial effects on blood lipids.…”

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

“…applications in functional foods are related to consumers' acceptability, the authors summarized its three main strategies of development, respectively the use as fortifying agent, as high-cost protein replacer and as prebiotic ingredient too. Consumption of functional foods containing specific extracts from mushrooms should be encouraged among people needed to lower their cholesterol levels in serum [55]. This statement is based on the in vitro and in vivo studies showing that fungal extracts obtained from edible mushrooms (β-glucans and other water-soluble compounds) might be able, as pharmaceutical drugs and functional foods, to modulate cholesterol levels.…”

Bayesian Methods of Representative Values of Variable Actions

“…where z 1−C is a up tantile with 1 − C calibration of the standard normal distribution. The guarantee rate, p, of the characteristic value or frequent value of variable actions is no less than 0.90 [1], such as the wind load and snow load, p = 0.98 (characteristic value) and p = 0.90 (frequent value) [20][21][22][23]. In the next section, we mainly, through contrastive analysis, present the accuracy of the Bayesian inference method in the light of p ≥ 0.90 [24][25][26].…”