Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
Biochemistry and Biotechnology
Effect of Dietary Maitake (Grifola frondosa) Mushrooms on Plasma Cholesterol and Hepatic Gene Expression in Cholesterol-Fed Mice
Mayumi SatoYoshihiko TokujiShozo YoneyamaKyoko Fujii-AkiyamaMikio KinoshitaHideyuki ChijiMasao Ohnishi
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2013 Volume 62 Issue 12 Pages 1049-1058

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Abstract

To investigate the effects of dietary Grifola frondosa on cholesterol, normal mice were fed a diet containing 1% cholesterol (HC group) or 1% cholesterol and 10% freeze-dried G. frondosa powder (HC+G group) for 4 weeks and hepatic and plasma lipid levels were compared with those of a cholesterol-free diet-fed mice (N group). Hepatic total cholesterol (TC), triacylglycerol contents were considerably increased and plasma TC / phospholipid (PL) was also increased significantly in the HC group compared with the N group. However, plasma TC content decreased in the HC+G group compared with the HC group. To characterize the mechanisms responsible for lowered plasma cholesterol in G. frondosa-supplemented mice, hepatic gene expression was profiled using DNA microarray and gene ontology. Genome analyses revealed that de novo cholesterol synthesis genes were suppressed following cholesterol intake. However, expression of bile acid biosynthesis and low-density lipoprotein receptor genes showed little change. Scarb1, Abcg5, and Abcg8, involved in cholesterol transport and excretion, were slightly upregulated in the HC+G group compared with the HC group. These data indicate the plasma cholesterol-lowering effect of G. frondosa. Moreover, fatty acid (FA) β-oxidation was promoted via adipocytokine signaling pathways, and Saa, encodes serum amyloid A related to arteriosclerosis, was suppressed in the HC+G group.

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© 2013 by Japan Oil Chemists' Society
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