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KMID : 0903520090520030207
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2009 Volume.52 No. 3 p.207 ~ p.212
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Cholesterol Lowering Action and Antioxidant Status Improving Efficacy of Noodles Made from Unmarketable Oak Mushroom (Lentinus edodes) in High Cholesterol Fed Rats
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Kim Se-Young
Chung Soo-Im
Nam Seok-Hyun
Kang Mi-Young
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Abstract
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The influence of noodles made from oak mushroom (Lentinus edodes) with unmarketable quality on the lipid metabolism and antioxidant system in high cholesterol fed rats was investigated. The rats were given a diet containing 1% cholesterol for 7 weeks. The control group received a high cholesterol diet only, while two other groups received high cholesterol diet supplemented with either general noodle (GN) or oak mushroom noodle (OMN) powders. At the end of the experimental period, rats fed with OMN exhibited lower plasma total cholesterol and triglycerides and higher HDL-cholesterol concentrations than that of the control and GN-fed rats. Consequently, the lowest atherogenic index was obtained in the OMN group. The hepatic antioxidant enzyme activities were highest in OMN group, with glutathione peroxidase as the most actively induced enzyme, thereby decreasing the lipid peroxidation in OMN fed rats. Results of this study indicate that consumption of unmarketable oak mushroom could be effective in lowering atherosclerosis cardiovascular disease risk.
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KEYWORD
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antioxidant status, cholesterol, high cholesterol fed rats, lipid peroxidation, unmarketable oak mushroom
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