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Hypolipidemic and antioxidant properties of Ganoderma lucidum (Leyss:Fr) Karst used as a dietary supplement

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In this study, the hypolipidemic and antioxidant properties of Ganoderma lucidum CG 144, a medicinal mushroom cultivated on wet wheat grains by solid-state fermentation, were investigated followed dietary supplementation. Basal chow was supplemented with 85, 50, or 10% of G. lucidum CG 144 dried spawn, resulting in G85, G50, and G10 diets, respectively, and fed to normocholesterolemic and induced-hypercholesterolemic mice. The G85 diet triggered significant loss of body weight compared with the G50 and G10 diets (P < 0.01). In the normocholesterolemic mice, regular consumption of high concentrations (G85 and G50 diets) of dried spawn led to significant changes in the plasma lipid concentrations (P < 0.05). Although there were no significant changes in the plasma cholesterol concentrations, the G85 and G50 diets decreased the low-density-lipoprotein (LDL) cholesterol levels by 71 and 98%, respectively, and increased the high-density-lipoprotein (HDL) cholesterol levels by 80 and 86%, respectively. Further, the plasma triacylglycerol levels decreased by 32.5 and 42% with the G85 and G50 diets, respectively. The G10 diet did not alter the plasma lipid profile in the normocholesterolemic mice (P > 0.05) but significantly decreased the cholesterol concentrations (P < 0.001) in the induced-hypercholesterolemic mice. Peritoneal macrophages from the induced-hypercholesterolemic mice fed the G10 diet produced lower nitric oxide than the controls (P < 0.05).

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The authors thank the National Research Council (CNPq–Brazil) for their financial support, Paraná Tecnologia for their technical support, and Dr. Arailde Fontes Urben (Embrapa-Brazil, Brazilian Agency for Farming and Cattle Raising Research Center), who kindly provided the G. lucidum strain.

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Correspondence to Carlos Ricardo Soccol.

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Rubel, R., Dalla Santa, H.S., Fernandes, L.C. et al. Hypolipidemic and antioxidant properties of Ganoderma lucidum (Leyss:Fr) Karst used as a dietary supplement. World J Microbiol Biotechnol 27, 1083–1089 (2011).

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