RT Journal Article
ID 2ecedf0763688a45
A1 Choi, Jun-Hui 
A1 Kim, Dae-Won 
A1 Kim, Seung
A1 Kim, Sung-Jun 
T1 <i>In Vitro</i> Antioxidant and <i>In Vivo</i> Hypolipidemic Effects of the King Oyster Culinary-Medicinal Mushroom, <i>Pleurotus eryngii</i> var. <i>ferulae</i> DDL01 (Agaricomycetes), in Rats with High-Fat Diet–Induced Fatty Liver and Hyperlipidemia
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2017
FD 2017-04-20
VO 19
IS 2
SP 107
OP 119
K1 hyperlipidemic
K1 lipid peroxidation
K1 medicinal mushroom
K1 <i>Pleurotus eryngii</i> var. <i>ferulae</i> DDL01
AB We investigated the effect of the culinary-medicinal mushroom <i>Pleurotus eryngii</i> var. <i>ferulae</i> DDL01 on oxidative damage in the liver and brain and a high-fat/high-cholesterol–induced hyperlipidemic model. In <i>in vitro</i> studies, the water extracts of the fruiting bodies showed strong scavenging activities of DPPH (139.46 &#177; 3.2 &mu;g) and hydroxyl (139.46 &#177; 3.2 &mu;g) radicals. Moreover, the extracts showed Fe<sup>2+</sup> chelating and reducing abilities, as well as a large amount of polyphenols and an inhibitory effect on lipid peroxidation in the liver and brain tissues. The rats were fed a pellet diet (7.5 g/rat/day) containing <i>P. eryngii</i> var. <i>ferulae </i>DDL01 (PD) for 3 weeks. In the high-fat/high-cholesterol–induced hyperlipidemic rat model, administration of PD caused a significant decrease (<i>P</i> &#60; 0.05) in the levels of serum triacylglycerols, low-density lipoprotein cholesterol, very-low-density lipoprotein cholesterol, aspartate aminotransferase, and alanine aminotransferase and a significant increase (<i>P</i> &#60; 0.05) in the level of high-density lipoprotein cholesterol. PD administration significantly decreased high-fat/high-cholesterol–induced hepatic lipid accumulation. Treatment with the extracts (up to 500 &mu;g/mL) did not significantly affect the viability of HepG2 and 3T3-L1 cells. Our findings suggest that this mushroom has potential as an antiatherogenic dietary source in the development of therapeutic agents and functional foods.

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