Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Cholesterol-lowering Effect of Mushrooms Powder in Hyperlipidemic Rats

고지혈증 흰쥐에 있어서 버섯 분말의 콜레스테롤 저하효과

  • 김범규 ((주)바이오허브) ;
  • 신갑균 (경상대학교 농업자원이용연구소) ;
  • 전병삼 (경상대학교 의과대학 미생물연구실) ;
  • 차재영 (동아대학교 생명자원과학부)
  • Published : 2001.06.01
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Abstract

This study was performed to evaluate the effect of mushrooms powder (Lentinus edodes, Ganoderma lucidum, Pleurotus ostreatus; 5:3:2, w/w/w) of on the lipid concentration in female Sprague-Dawley rats for 4 weeks. Experimental groups were divided into two dietary groups, the cholesterol diet (Cholesterol group) and the cholesterol diet supplemented mixed mushrooms powder (Mushroom group). The concentration of total cholesterol in serum was significantly decreased by 57.4% in mushroom group compared to cholesterol group. The concentration of HDL-cholesterol was significantly increased by 230% in mushroom group compared to cholesterol group. At the same time, atherogenic index was also significantly decreased by 68.4% in mushroom group compared to cholesterol group. The concentration of triglyceride in liver was significantly increased by 50% in mushroom group compared to cholesterol group. However, the concentrations of triglyceride and phospholipid in serum and cholesterol and phospholipid in liver had no significant difference both groups. This study suggested that mixed mushroom powders exert a cholesterole-lowering effect in hyperlipidemic female rats.

본 실험에서는 0.5% 콜레스테롤과 0.25% 콜산나트륨을 첨가한 콜레스테롤 식이와 콜레스테롤 식이에 4.0% 수준의 버섯분말(Lentinus edodes, Ganoderma lucidum, Pleurotus ostreatus; 5 3:2, w/w/w) 첨가 식이를 female Sprague-Dawley 흰쥐에 4주동안 섭취시켜 지질농도에 미치는 영향을 조사하였다. 혈청 콜레스테롤 농도는 버섯분말 첨가 식이군에서 57% 감소하고, 혈청 HDL-콜레스테롤 농도는 230% 증가하여 동맥경화 지수가 68.4% 감소함으로써 버섯분말에 항동맥경화 효과가 있는 것으로 사료되었다. 간장 콜레스테롤 농도는 콜레스테롤 식이군에 비해 버섯분말 첨가식에서 24.7% 감소하였으나, 중성지질 농도는 50%의 유의한 증가를 나타내었다. 본 실험의 결과 콜레스테롤 식이에 버섯분말의 첨가에 의해 혈증 콜레스테롤 농도 저하효과와 동시에 항동백경화 효과가 인정되어 버섯분말을 소재로 새로운 생리활성을 가지는 기능성식품개발의 가능성이 시사되었다.

Keywords

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