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KMID : 0613820040140030514
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Journal of Life Science
2004 Volume.14 No. 3 p.514 ~ p.521
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Antioxidative Effects of Mushroom Extract and Fermented Milk Containing Its Extract on in vivo and in vitro Lipid Peroxidation
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Cha Jae-Young
Jeon Beong-Sam
Park Jeong-Won
Shin Gab-Gyun
Kim Beom-Kyu
Bae Dong-Won
Yoo Ji-Hyun
Jun Bang-Sil
Cho Young-Su
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Abstract
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The antioxidative effects of fermented milk, mushroom extract and fermented milk containing its extract (Lentinus edodes, Ganoderma lucidum, and Pleurotus ostreatus) on the lipid peroxidation in the tissues of female Sprague-Dawley rats and on the DPPH (α,α‘-diphenyl-β-picrylhydrazyl) radical donating ability were studied. The total concentrations of polyphenolic compound in Lentinus edodes, Ganoderma lucidum and Pleurotus ostreatus were 0.34, 0.20 and 0.34%, respectively. The DPPH donating abilities of mushroom extract, fermented milk, fermented milk containing its extract and BHT (butylated hydroxytoluene) as standard were 33.9, 34.9, 51.9 and 95.6%, respectively. Experimental diet groups were divided into five groups: the normal diet (ND), the cholesterol diet (CD), and cholesterol＋fermented milk diet (CDFM), cholesterol＋mushroom extract diet (CDME) and cholesterol＋fermented milk containing mushroom extract diet (CDFMME). The concentrations of lipid peroxide in liver and its microsome were significantly lower in both CDFM and CDFMME groups than in the other groups. The kidney concentration of lipid peroxide was significantly higher in the CD group than in the ND group, but this rise were significantly decreased in the CDFM and CDFMME groups. Meanwhile, the concentrations of heart and spleen and their fractions were not significantly different among dietary groups. This study was suggested that the fermented milk diet containing mushroom extract effectively reduced the lipid peroxidation in liver and kidney of cholesterol-fed female rats.
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KEYWORD
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fermented milk, lipid peroxidation, mushroom, DPPH
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