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Hypolipidemic effect of the edible mushroom Agaricus blazei in rats subjected to a hypercholesterolemic diet

Journal of Physiology and Biochemistry volume 70, pages 215–224 (2014)Cite this article

Abstract

The effects of Agaricus blazei intake on the lipid profile of animals fed a hypercholesterolemic diet were evaluated. Thirty-two female Fisher rats were divided into four groups and given the standard AIN-93 M diet (C), this diet + 1 % A. blazei (CAb), a hypercholesterolemic diet with 25 % soybean oil and 1 % cholesterol (H) or this diet + 1 % A. blazei (HAb) for 6 weeks. Food intake, weight gain, liver and serum lipid profiles, activity of aminotransferases [alanine aminotransferase (ALT) and aspartate aminotransferase (AST)], and creatinine and urea levels as well as abdominal fat weight were measured. Histological analysis of kidney and liver tissue was also performed. The HAb group had a higher food intake, but a lower weight gain as compared to group H. This resulted in a significant decrease in abdominal fat weight, to values close to those of groups C and CAb. Supplementing the hypercholesterolemic diet with A. blazei promoted a significant reduction in total and non-HDL cholesterol, as well as in the atherogenic index, as compared to group H, and this effect was more pronounced in the serum. There was no hepatotoxic effect caused by the supplementation of the diets with the mushroom. We conclude that in our experimental model and in the concentration used, A. blazei was effective in improving the lipid profile of the animals.

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Acknowledgments

The authors thank the Laboratory of Edible Fungi, Federal University of Lavras, Minas Gerais, Brazil, especially to Dr. Eustáquio Souza Dias who kindly provided the mushrooms, which are fundamental to the realization of this work.

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Affiliations

  1. Research in Biological Sciences/NUPEB, Ouro Preto University, Ouro Preto, Minas Gerais, Brazil

    Aline M. de Miranda & Lorena S. Silva

  2. Department of Medical Sciences, School of Medicine, Ouro Preto University, Ouro Preto, Minas Gerais, Brazil

    Gustavo M. Ribeiro

  3. Department of Foods, School of Nutrition, Ouro Preto University, Ouro Preto, Minas Gerais, Brazil

    Aureliano C. Cunha, Rinaldo C. dos Santos & Marcelo E. Silva

  4. Department of Biological Sciences, Ouro Preto University, Ouro Preto, Minas Gerais, Brazil

    Maria Lúcia Pedrosa

Authors
  1. Aline M. de Miranda
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  2. Gustavo M. Ribeiro
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  3. Aureliano C. Cunha
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  4. Lorena S. Silva
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  5. Rinaldo C. dos Santos
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  6. Maria Lúcia Pedrosa
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  7. Marcelo E. Silva
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Correspondence to Aline M. de Miranda.

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de Miranda, A.M., Ribeiro, G.M., Cunha, A.C. et al. Hypolipidemic effect of the edible mushroom Agaricus blazei in rats subjected to a hypercholesterolemic diet. J Physiol Biochem 70, 215–224 (2014). https://doi.org/10.1007/s13105-013-0295-y

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  • DOI: https://doi.org/10.1007/s13105-013-0295-y

Keywords

  • Agaricus blazei
  • Cholesterol
  • Functional food
  • Hypercholesterolemia