The hypolipidemic effects of some edible mushrooms on growing rats

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. 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.