Influence of water and ethanol extracts of the oyster mushroom (Pleurotus ostreatus) on serum and liver lipids of the Syrian hamsters

✍ Scribed by Bobek, P. ;Ozdin, L. ;Kuniak, L.

• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 289 KB
• Volume: 37
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19930370608

✦ Synopsis

Abstract

Extracts from the dried and ground fungus were prepared with water and with 30%, 60% and 85% ethanol, and thickened in vacuum. The whole fungus and extracts were added to the hyperlipemizing diet in amounts equivalent to 3% of the whole fungus. After 6 weeks the whole fungus, its water as well as 30% and 60% ethanol extracts have significantly reduced the contents of cholesterol (C) and triacylglycerols (TG) in the serum. The C and TG contents of the liver were reduced by 34–48% (in the case of TG insignificantly when applying the water and 60% ethanol extracts). The 85% ethanol extracts reduced the C and TG levels in both serum and liver statistically insignificantly by 18–22%. The reduction of serum C by addition of the whole fungus and its water and 30% ethanol extract was decisively affected by the reduction in the C contents in the very low density fraction of lipoproteins.