BASIC NUTRITIONAL INVESTIGATION Nutrition Vol. 14, No.

3, 1998

Dose- and Time-Dependent

Hypocholesterolemic Effect of Oyster
Mushroom (Pleurotus ostreatus) in Rats

PAVEL BOBEK, PHD,* LUBOMÍR OZDÍN, PHD,* AND ŠTEFAN GALBAVÝ, MD†

From the *Research Institute of Nutrition, and the †Faculty of Medicine, University of J.A. Komenský,
Bratislava, Slovak Republic

Date accepted: 30 July 1997

ABSTRACT
The effect of the dose of oyster mushroom in the diet (1.0, 2.5, and 5.0%) and of the period of application (8, 16, 28, and
52 wk) on cholesterol accumulation in blood and body organs was studied in weanling male Wistar rats fed a diet containing
0.3% cholesterol. Reduction of cholesterol in serum and body organs was found to be dependent on the amount of dietary oyster
mushroom administered. A negative correlation between the mushroom dose and cholesterol level was found after 8 and 28 wk
of feeding (r 5 20.9821 and 20.9803, respectively; P , 0.02 for both cases). The dose of 1% oyster mushroom did not affect
cholesterol levels in serum or body organs. A significant reduction of cholesterol levels was observed in serum (31– 46%) and
liver (25–30%) at a dose of 5% of oyster mushroom for all periods. Reduced cholesterol content in very low-density lipoproteins
(VLDL) was also observed at this level. The highest dose of oyster mushroom induced a decrease in conjugated diene levels in
erythrocytes and an increase in the levels of reduced glutathione in the liver and stimulated the activities of catalase and
glutathione peroxidase in the liver in the final period of the experiment. Nutrition 1998;14:282–286. ©Elsevier Science Inc.
1998

Key words: rat, oyster mushroom, cholesterol, lipoperoxidation, dose-dependency, time-dependency

INTRODUCTION
It is generally accepted that lowering of high serum cholesterol
levels plays a significant role in the prevention of atherosclerosis.1
The search for natural substances with hypocholesterolemic ef-
fects is, therefore, desirable particularly in countries with a per-
sistent incidence of hypercholesterolemia and cardiovascular dis-
ease. Higher fungi are an ideal dietary substance for the prevention
and treatment of hypercholesterolemia due to the high content of
dietary fiber, protein and microelements, and the presence of plant
sterols, as well as the low energy content. Oyster mushroom
(Pleurotus ostreatus) is a wood-rotting fungus produced on ligno-
cellulose substrates in a number of countries on a large scale for
the food industry. We have found in a series of experiments that
long-term dietary supplementation with 5% dried oyster mush-
room fruiting bodies can effectively suppress dietary-induced hy-
percholesterolemia in rats.2 A prospective clinical trial using dried
oyster mushroom as a natural hypolipidemic agent prompted this
study of the hypolipidemic effect of oyster mushroom in rats with
dietary hypercholesterolemia as a function of the administration
period and dose. In concert with the proven role of oxidative stress
in the etiology of atherogenesis,3 we also examined the effect of
long-term administration of oyster mushroom on the oxidative-
antioxidative status in the rat.
MATERIAL AND METHODS
Weanling male Wistar rats (n 5 112) with initial body weights
of approximately 60 g were used. Control animals were fed ad
libitum a semisynthetic diet4 of the following composition (g/100
g): starch 60, casein 18, pork fat 10, cellulose 6, mineral and
vitamin mixtures 4 and 1, respectively, Fel tauri (commercial
dried ox bile) 0.55, cholesterol 0.3, and choline chloride 0.15. The
animals in experimental mushroom groups 1–3 were fed the diet
with aliquots of cellulose substituted with 1.0, 2.5, and 5.0%
powdered, dried fruiting bodies of oyster mushroom. Animals
were killed by decapitation (in light ether narcosis after an 18 h
fast) in intervals of 8, 16, 28, and 52 wk.
Cholesterol in serum and lipoproteins (isolated by sequential
flotation5) and serum triacylglycerols were estimated by enzy-

Correspondence to: Pavel Bobek, PhD, Research Institute of Nutrition, Limbová 14, Bratislava 833 37, Slovak Republic.

Nutrition 14:282–286, 1998

©Elsevier Science Inc. 1998 0899-9007/98/$19.00
Printed in the USA. All rights reserved. PII S0899-9007(97)00471-1
HYPOCHOLESTEROLEMIC EFFECT OF OYSTER MUSHROOM 283

TABLE I.

THE DOSE- AND TIME-DEPENDENT EFFECT OF OYSTER MUSHROOM ON CHOLESTEROL AND TRIACYLGLYCEROL CONTENT IN
RAT SERUM AND ORGANS

Diet

Interval/Parameter Control Mushroom 1 Mushroom 2 Mushroom 3

8 wk
Body weight (g) 337 6 13 300 6 12 314 6 12 315 6 13
Cholesterol
Serum (mmol z L21) 5.60 6 0.60 4.95 6 0.24 3.84 6 0.27C 3.04 6 0.25d
Liver (mmol z kg21) 326 6 19 327 6 19 276 6 15 232 6 12d
Heart (mmol z kg21) 7.60 6 0.62 6.02 6 0.30 6.65 6 0.70 5.11 6 0.11c
Aorta (mmol z kg21) 4.04 6 0.15 3.96 6 0.14 3.58 6 0.10a 3.62 6 0.09d
Triacylglycerols
Serum (mmol z L21) 0.43 6 0.04 0.54 6 0.04 0.37 6 0.02 0.44 6 0.03
Liver (mmol z kg21) 37.33 6 5.99 42.93 6 10.92 32.63 6 5.68 36.96 6 9.95
Heart (mmol z kg21) 3.94 6 0.39 3.89 6 0.98 3.47 6 0.45 4.22 6 0.66
16 wk
Body weight (g) 401 6 12 414 6 14 413 6 20 398 6 10
Cholesterol
Serum (mmol z L21) 5.39 6 0.41 4.60 6 0.59 4.35 6 0.53 3.24 6 0.24e
Liver (mmol z kg21) 540 6 27E 527 6 26E 431 6 29b,E 398 6 27c,E
Heart (mmol z kg21) 7.32 6 0.36 6.29 6 0.27a 6.03 6 0.12c 5.86 6 0.15c
Aorta (mmol z kg21) 5.10 6 0.20D 4.91 6 0.24C 5.18 6 0.22E 5.13 6 0.16E
Triacylglycerols
Serum (mmol z L21) 0.56 6 0.05 0.61 6 0.06 0.67 6 0.05E 0.47 6 0.03
Liver (mmol z kg21) 28.04 6 4.15 35.11 6 7.13 26.03 6 6.05 28.58 6 4.88
Heart (mmol z kg21) 2.54 6 0.50 3.55 6 0.76 2.83 6 0.37 2.21 6 0.30
28 wk
Body weight (g) 446 6 16 463 6 13 457 6 13 448 6 16
Cholesterol
Serum (mmol z L21) 6.81 6 0.43 5.34 6 0.54 5.05 6 0.62a 4.73 6 0.66a,A
Liver (mmol z kg21) 537 6 20E 489 6 14E 479 6 26E 376 6 18e,E
Heart (mmol z kg21) 6.83 6 0.35 6.14 6 0.29 5.96 6 0.18a 5.42 6 0.25c
Aorta (mmol z kg21) 6.03 6 0.23E 6.10 6 0.19E 5.14 6 0.16c,E 5.42 6 0.16a,E
Triacylglycerols
Serum (mmol z L21) 0.34 6 0.06 0.39 6 0.08 0.39 6 0.03 0.46 6 0.05
Liver (mmol z kg21) 70.19 6 5.48D 55.58 6 3.58a 54.36 6 3.65a,C 51.80 6 3.74b
Heart (mmol z kg21) 3.14 6 0.62 2.86 6 0.51 2.56 6 0.42 3.02 6 0.56
52 wk
Body weight (g) 562 6 14 587 6 25 545 6 18 556 6 17
Cholesterol
Serum (mmol z L21) 7.56 6 1.07 5.78 6 0.57 4.40 6 0.37b 4.38 6 0.61a
Liver (mmol z kg21) 474 6 35C 403 6 17C 311 6 32c 355 6 28b,D
Heart (mmol z kg21) 5.53 6 0.32C 5.84 6 0.14 5.40 6 0.88 4.69 6 0.78
Aorta (mmol z kg21) 6.12 6 0.39E 5.98 6 0.28E 6.03 6 0.39E 5.45 6 0.24E
Triacylglycerols
Serum (mmol z L21) 0.60 6 0.06A 0.74 6 0.12 0.61 6 0.03E 0.70 6 0.04E
Liver (mmol z kg21) 54.31 6 4.16A 34.47 6 3.05C 30.50 6 0.82e 32.22 6 3.41d
Heart (mmol z kg21) 3.54 6 0.56 3.24 6 0.85 2.77 6 0.30 2.67 6 0.24A

Values are means 6 SEM for 7 animals in each group.

a– e
Statistical significance of mushroom groups versus control group; A–E statistical significance of values in 16, 28, and 52 wk versus values in 8 wk:
a,A
P , 0.05; b,B P , 0.02; c,C P , 0.01; d,D P , 0.002; e,E P , 0.001.
Mushroom 1, 1.0%; Mushroom 2, 2.5%; Mushroom 3, 5.0% oyster mushroom.

matic kit (Oxochrom Chol 250 E, Czech Republic). Cholesterol
content in individual tissues (liver, heart, and aorta) was quantified
by Bio-La-Test kit (Lachema, Czech Republic) after chloroform-
methanol (2:1) extraction.6 The content of conjugated dienes in
plasma, erythrocytes and in liver was assayed according to
Recknagel et al.7 The following antioxidative parameters were
estimated in erythrocytes and liver: total antioxidant status (Ran-
dox Lab, Ltd., Crumlin, Northern Ireland, UK); reduced glutathi-
one level (GSH)8; activities of superoxide dismutase (SOD) (Ran-
dox Lab Ltd.), catalase (CAT)9, and glutathione peroxidase (GSH-
284 HYPOCHOLESTEROLEMIC EFFECT OF OYSTER MUSHROOM

TABLE II.

CHOLESTEROL DISTRIBUTION IN LIPOPROTEINS OF RATS

Diet

Interval/Lipoprotein Control Mushroom 1 Mushroom 2 Mushroom 3

8 wk
VLDL (mmol z L21) 3.14 6 0.43 2.75 6 0.17 1.88 6 0.22a 1.06 6 0.12e
(%)* 55.0 6 3.2 59.0 6 2.0 51.5 6 2.2 34.5 6 1.2
LDL (mmol z L21) 1.69 6 0.33 1.11 6 0.17 0.85 6 0.12a 0.75 6 0.18a
(%) 29.5 6 3.2 23.2 6 2.4 23.3 6 1.5 24.3 6 2.1
HDL (mmol z L21) 0.86 6 0.09 0.83 6 0.04 0.88 6 0.10 1.27 6 0.12b
(%) 15.6 6 5.0 17.9 6 0.6 25.3 6 3.6 41.2 6 3.2d
16 wk
VLDL (mmol z L21) 2.82 6 0.29 2.40 6 0.35 2.22 6 0.34 1.73 6 0.14c,C
(%) 55.7 6 1.3 49.3 6 2.0C 48.5 6 3.4 48.3 6 3.2D
LDL (mmol z L21) 1.44 6 0.09 1.52 6 0.20 1.23 6 0.19 0.62 6 0.10e
(%) 28.3 6 0.7 30.4 6 2.6 27.3 6 2.3 17.0 6 1.9e,A
HDL (mmol z L21) 0.79 6 0.07 0.91 6 0.02 1.05 6 0.05 1.23 6 0.14b
(%) 16.0 6 1.0 20.2 6 3.1 24.2 6 2.2c 34.7 6 4.2e
28 wk
VLDL (mmol z L21) 3.78 6 0.34 2.42 6 0.15c 2.50 6 0.31a 2.0 6 0.43c
(%) 55.3 6 2.8 46.7 6 3.0C 50.6 6 1.3 43.0 6 0.8d,E
LDL (mmol z L21) 1.76 6 0.17 1.48 6 0.28 1.63 6 0.44 1.76 6 0.38A
(%) 28.8 6 2.2 29.8 6 4.5 29.7 6 3.3 37.8 6 3.99C
HDL (mmol z L21) 1.23 6 0.23 1.38 6 0.22 0.96 6 0.16 0.89 6 0.13
(%) 18.2 6 3.1 26.2 6 3.7A 19.7 6 3.0 19.1 6 2.8D
52 wk
VLDL (mmol z L21) 3.63 6 0.68 2.12 6 0.65 2.32 6 0.36 1.58 6 0.18b,A
(%) 47.8 6 4.5 43.2 6 3.5C 49.0 6 3.1 37.4 6 3.8
LDL (mmol z L21) 1.90 6 0.26 2.65 6 0.86 1.26 6 0.16 1.29 6 0.14A
(%) 26.7 6 1.0 43.2 6 3.9d,E 27.0 6 1.1 30.5 6 4.2
HDL (mmol z L21) 1.68 6 0.1A 1.37 6 0.06 1.10 6 0.14 1.36 6 0.16
(%) 25.6 6 3.9 22.3 6 5.4 24.0 6 2.5 32.2 6 6.9

Values are means 6 SEM for 7 animals in each group.

a– e, A–E
Statistical significance as in Table I.
* Percent of total serum cholesterol.
Mushroom 1, 1.0%; Mushroom 2, 2.5%; Mushroom 3, 5% oyster mushroom.

Px).10 Protein content in liver homogenates was determined
according to Lowry et al.11 Samples from heart and liver were
taken for histological examination. The results were statistically
evaluated by Student’s t test.
RESULTS
The body weight of experimental animals was not affected by
the presence of oyster mushroom in the diet for all doses and time
periods tested. A time-dependent increase of cholesterol levels in
serum, liver, and aorta was observed in cholesterol diet-fed ani-
mals. Analogous changes in triacylglycerol levels were less pro-
nounced and showed no clear trend. The diet supplemented with
1% oyster mushroom did not significantly affect the levels of
serum cholesterol or triacylglycerols in any of the investigated
intervals. A significant reduction of cholesterol levels could be
confirmed only in heart in week 16, and reduction of triacylglyc-
erol levels in liver in weeks 28 and 52. The diet with 2.5% oyster
mushroom significantly reduced cholesterol levels in serum after
8, 28, and 52 wk, in liver after 16 and 52 wk, in heart after 16 and
28 wk, and in aorta after 8 and 28 wk. Diets supplemented with
5% oyster mushroom significantly reduced cholesterol levels in
serum (31– 46%) and in liver (25–30%) in all examined periods.
The cholesterol content in heart was also significantly reduced for
all intervals, with the exception of the last one, while in aorta it
decreased after 8 and 28 wk. Triacylglycerol levels in serum and
body organs were not affected at any dose or time period tested
(with the exception of the reduced content in liver for all oyster
mushroom doses after 28 and 52 wk) (Table I).
The cholesterol diet modified the cholesterol distribution in
lipoproteins in all tested time periods. This was observed as a shift
from high-density lipoproteins (HDL) (which are dominant under
physiologic conditions containing 60 –70% of cholesterol) to very
low-density lipoproteins (VLDL) (which are dominant under feed-
ing a cholesterol-rich diet and carrying 40 – 60% of total choles-
terol). The lowest oyster mushroom dose did not significantly alter
cholesterol content in any lipoprotein class. The dose of 2.5% of
oyster mushroom in the diet caused a significant reduction of
cholesterol in VLDL after 8 and 28 wk, in low-density lipopro-
teins (LDL) after 8 wk only, and HDL cholesterol level was
increased after 16 wk only. The diet supplemented with 5% oyster
mushroom reduced VLDL cholesterol levels (40 – 60%) in all
tested periods. LDL cholesterol was reduced (nearly 60%) after 8
and 16 wk of treatment with a simultaneous increase of HDL
cholesterol concentration (48 and 56%, respectively) in the same
HYPOCHOLESTEROLEMIC EFFECT OF OYSTER MUSHROOM 285

TABLE III.

CONCENTRATION OF CONJUGATED DIENES, TOTAL ANTIOXIDANT CAPACITY, REDUCED GLUTATHIONE LEVELS

AND OF ANTIOXIDANT ENZYME ACTIVITY IN PLASMA ERYTHROCYTES AND LIVER OF RATS
AFTER 52 WEEKS

Diet

Parameter Control Mushroom 1 Mushroom 2 Mushroom 3

Conjugated dienes*
Erythrocytes (d z mL21) 15.64 6 1.16 13.75 6 2.28 7.71 6 1.43d 10.80 6 1.33
Plasma (d z mL21) 0.62 6 0.09 0.66 6 0.11 0.69 6 0.13 0.73 6 0.04
Liver (d z g21) 26.23 6 1.75 26.76 6 1.16 23.43 6 1.60 32.78 6 3.49
TAS*
Plasma (mmol z L21) 2.69 6 0.11 2.54 6 0.07 3.17 6 0.22 3.11 6 0.18
Liver (mmol z g21) 0.099 6 0.013 0.047 6 0.013b 0.081 6 0.007 0.076 6 0.01
SOD**
Erythrocytes (U z mL21) 229 6 11 234 6 10 239 6 7 228 6 19
Liver (U z mg21) 20.03 6 3.54 11.31 6 1.69a 25.69 6 5.11 30.37 6 5.93
CAT**
Erythrocytes (U z mL21) 7410 6 867 7298 6 859 4910 6 607a 5676 6 353
Liver (U z mg21) 19.34 6 0.36 21.49 6 0.47C 19.85 6 1.21 23.37 6 1.64
GSH-Px**
Erythrocytes (U z mL21) 13.13 6 1.32 13.61 6 1.22 17.62 6 1.10 22.26 6 0.82
Liver (U z mg21) 0.099 6 0.006 0.098 6 0.011 0.135 6 0.020 0.222 6 0.01
GSH**
Erythrocytes (mmol z mL21) 0.26 6 0.011 0.25 6 0.010 0.25 6 0.006 0.28 6 0.02
Liver (mmol z mg21) 2.71 6 0.13 2.66 6 0.24 2.93 6 0.12 3.41 6 0.28

Values are means 6 SEM for 7 animals in each group.

* Values are expressed per milliliter of blood and plasma, or per gram of tissue.
** Values are expressed per milliliter of blood or per milligram of tissue.
a– e
Statistical significance of mushroom groups versus control group as in Table I.
Mushroom 1, 1.0%; Mushroom 2, 2.5%; Mushroom 3, 5.0% oyster mushroom.
TAS, total antioxidant capacity; SOD, superoxide dimutase; CAT, catalase; GSH-Px, glutathione peroxidase; GSH, glutathione.

intervals. The amount of cholesterol carried by VLDL and LDL DISCUSSION

(percentage of total cholesterol) was significantly reduced only in
the animals fed a diet containing 5% oyster mushroom (for VLDL
in week 8 and 28, for LDL only in week 16). The contribution of
HDL to cholesterol distribution was significantly higher only for
5% oyster mushroom in the diet and just for weeks 8 and 16
(Table II).
Upon analysis, conjugated diene content was found signif-
icantly reduced in erythrocytes of animals fed the diet with 2.5
and 5.0% oyster mushroom in the last period of the experiment.
However, no changes in conjugated dienes in plasma or liver
were observed. The diet with 1% oyster mushroom reduced the
activity of SOD and the total antioxidative capacity in liver;
higher doses of oyster mushroom returned these parameters to
values found in the control animals. The lowest dose of oyster
mushroom stimulated CAT activity in liver. However, the
activity of this enzyme in erythrocytes was reduced by the 2.5%
oyster mushroom diet. A significant increase in the activity of
CAT in liver, GSH-Px in erythrocytes and liver, and the level
of reduced glutathione in liver was observed at the dose of 5%
oyster mushroom (Table III).
The histologic examination did not reveal any effect of dietary
oyster mushroom on the histology of myocardium, irrespective of
the mushroom dose. Steatosis was the dominant finding in the
liver. However, it was less pronounced in groups with lower
cholesterol and triacylglycerol levels in liver, i.e., in groups with
higher oyster mushroom content in the diet.
The results of the study clearly proved that the capacity of oyster
mushroom to reduce cholesterol levels in serum and in tissues is
dose-dependent. We have found a negative correlation between se-
rum cholesterol level and the dose of oyster mushroom after 8 and 28
wks of treatment (r 5 20.9821 and 20.9803; P , 0.02 for both
cases). In spite of progressive hypercholesterolemia, the reduction of
serum cholesterol was less significant after 28 and 52 wk on inclusion
of 5% oyster mushroom in the diet. A less significant reduction of
cholesterol content was also observed in the organs (especially in
aorta and heart) in the final phases of the experiment. This less
efficient reduction of cholesterolemia by oyster mushroom is related
to a retarded decrease in VLDL cholesterol and to the absence of a
decrease in LDL-cholesterol in this phase of the experiment. Our data
do not provide any rational explanation for this phenomenon. The
fact that rat liver LDL receptor function is not affected by a choles-
terol diet12 can certainly contribute to an effective control of choles-
terolemia in rat. However, this effect results in a massive accumula-
tion of cholesterol in liver. It can be hypothesized that a limiting
saturation of the receptor system is reached near the end of the
experiment, which results in the failure of the mechanisms controlling
LDL cholesterol and cholesterolemia. In addition, the liver plays a
key role in the regulation of cholesterol metabolism and a serious
steatosis can result in the loss of its functions. Liver steatosis is
accompanied by a massive accumulation of cholesterol leading to a
nearly 40-fold enhancement of cholesterol content in the liver com-
286
pared to the control animals on a cholesterol-free diet while triacyl-
glycerol accumulation is less than two-fold. The aforementioned
arguments may indicate that cholesterol removal from the liver is
progressively restricted near the end of the experiment resulting in
at least a 25- to 28-fold enhancement of its liver content. This is
in contrast to the return of triacylglycerol content to physiological
levels.
Our earlier results from a shorter 8-wk experiment showed that
oyster mushroom in the diet was able to reduce the formation of
cholesterol-enriched VLDL13 (which are quantitatively the most
significant lipoprotein class in the control of serum cholesterol
levels) through the inhibition of cholesterol absorption14 and bio-
synthesis,15 VLDL production,13 and acceleration of their frac-
tional turnover.2 Because oyster mushroom evidently affects sev-
eral steps in the regulation of cholesterol metabolism, it would be
of interest to investigate whether preventive administration of
oyster mushroom could stimulate the ability of the rat to cope with
a high cholesterol diet. Powdered oyster mushroom contains:
polysaccharides (65–70%), proteins (20 –25%), lipids (2.2%), ash
(4.8%), and water (up to 5%). Oyster mushroom contains a num-
ber of substances with a potential effect on the regulation of
cholesterol metabolism. One of these substances is mevinolin16
(lovastatin, the first from a series of highly active hypocholester-
olemic drugs-statins), which inhibits HMG-CoA reductase, the
key enzyme of cholesterol biosynthesis in liver, and increases the
activity of liver LDL receptors.17 The fibrous matter in oyster
mushroom, particularly its water-soluble components (beta-1,3-D-
glucan with low degree of polymerization) and pectin (15–20 and
6% of dry matter, respectively) are able to bind bile acids, there-
fore, reducing the formation of micelles18 and cholesterol absorp-
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HYPOCHOLESTEROLEMIC EFFECT OF OYSTER MUSHROOM
tion. Higher excretion of bile acids17 induces a decrease of their
enterohepatic circulation and, by a feedback mechanism, the stim-
ulation of 7 alpha-hydroxylase,19 the rate-limiting enzyme in the
catabolism of cholesterol to bile acids.
Oxidative stress, as the disturbed balance between oxidative and
antioxidative processes in favor of the former, plays a significant role in
the etiology of atherosclerosis.3 In addition to proatherogenic redistribu-
tion of the lipoprotein profile (enrichment of VLDL and LDL at the
expense of HDL, which are the dominant cholesterol carriers under
physiological conditions), a cholesterol-rich diet resulted in increased
lipid peroxidation with simultaneous reduced activity of glutathione-
dependent antioxidant defense enzymes GSH-Px and glutathione trans-
ferase.20 Particularly important with respect to atherogenesis is the find-
ing that a cholesterol diet increases the sensitivity of LDL to
peroxidation21 and induces higher production of toxic superoxide radi-
cals in the arterial endothelium in rabbits.22 It can be supposed that
reduced content of conjugated dienes (primary products of lipid peroxi-
dation) in erythrocytes and increased activities of antioxidant enzymes
CAT and GSH-Px (together with increased content of GSH as cofactor)
in liver are favorable antiatherogenic effects of a diet supplemented with
5% oyster mushroom. We do not have data explaining the mechanisms
of antioxidant effects of oyster mushroom. It has been found that low-
polymerized water-soluble beta-glucans are able to quench free radi-
cals.23 It is interesting in this respect that hypocholesterolemic drugs (that
actually work analogously to oyster mushroom either by sequestration of
bile acids or by inhibition of HMG-CoA reductase) reduced the level of
lipid peroxides in serum and liver, and increased the resistance of LDL
and liver lipids to peroxidation.24 The results obtained so far in our
laboratory show a potential for the use of oyster mushroom as a com-
ponent in the prevention of dietary-induced hypercholesterolemia.
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effect of oyster mushroom (Pleurotus ostreatus) in rats: reduction of
cholesterol absorption and increase of plasma cholesterol removal. Z
Ernahrungswiss 1994;33:44
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Microbiol Lett 1993;111:203
17. Fidge NH. Fighting high cholesterol levels-lipid lowering drugs. Med
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18. Vahouny GV, Tombes R, Cassidy MM, Kritchevsky D, Gallo L.
Dietary fibers. V. Binding of bile salts, phospholipids and cholesterol
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1980;15:1012
19. Bobek P, Ondreička R, Klvanová J, Ozdı́n Ľ. Oyster mushroom
(Pleurotus ostreatus) decreases serum and liver cholesterol and in-
creases cholesterol 7 alpha-hydroxylase activity and fecal excretion of
neutral sterols and bile acids in hyper cholesterolemic rats. Nutr Res
1994;14:1683
20. Uysal M, Kutalp G, Seckin S. The effect of cholesterol feeding on
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