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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #327655

Research Project: USDA National Nutrient Databank for Food Composition

Location: Nutrient Data Laboratory

Title: Dietary exposure to shiitake mushroom confers reductions in serum glucose, lipids, leptin and antioxidant capacity in rats

Author
item Yu, Shanggong - Arkansas Children'S Nutrition Research Center (ACNC)
item Wu, Xianli
item Ferguson, Matthew - Arkansas Children'S Nutrition Research Center (ACNC)
item Simmen, Rosalia - University Arkansas For Medical Sciences (UAMS)
item Simmen, Frank - University Arkansas For Medical Sciences (UAMS)
item Fang, Nianbai - Arkansas Children'S Nutrition Research Center (ACNC)

Submitted to: Journal of Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/15/2016
Publication Date: 3/15/2016
Citation: Yu, S., Wu, X., Ferguson, M., Simmen, R.C., Simmen, F.A., Fang, N. 2016. Dietary exposure to shiitake mushroom confers reductions in serum glucose, lipids, leptin and antioxidant capacity in rats. Journal of Nutrition. 23:542-555.

Interpretive Summary: Shiitake mushroom was previously shown to decrease serum lipids in rats. In this study, Rat dams and their offspring were fed diets containing 0, 1%, 4% or 10% shiitake mushroom powder throughout the life cycle. Somatic growth in male and female offspring exposed to diets containing shiitake (0, 1%, 4% 10%) beginning at conception and throughout adulthood (postnatal day (PND) 126) were identical within genders but were higher for males than for females. When measured at PND 50, serum levels of total cholesterol and HDL cholesterol levels in shiitake-fed groups at all dietary inputs were significantly lower than those of the control groups. Similarly, shiitake diets resulted in decreased serum triglyceride levels, with rats fed the 4 and 10% shiitake diets showing 50% reduction relative to the control group. Moreover, the diet containing 4% shiitake reduced serum leptin, insulin and glucose levels when compared to the control group. Diets with added shiitake decreased serum lipophilic antioxidant capacity. In conclusion, lifetime exposure to shiitake mushrooms exhibited hypolipidemic, hypoglycemic and lipophilic antioxidant effects.

Technical Abstract: Previously, we showed that dietary intake of shiitake mushroom (Lentinus edodes) decreased serum levels of polar lipids in rats. This study evaluated the effects of lifelong consumption of shiitake on body composition and serum cholesterol-related- and anti-oxidant indices in rats. Rat dams and their offspring were fed diets containing 0, 1%, 4% or 10% shiitake mushroom powder throughout the life cycle. Somatic growth in male and female offspring exposed to diets containing shiitake (0, 1%, 4% 10%) beginning at conception and throughout adulthood (postnatal day (PND) 126) were identical within genders but were higher for males than for females. When measured at PND 50, serum levels of total cholesterol and HDL cholesterol levels in shiitake-fed groups at all dietary inputs were significantly lower than those of the control groups. Similarly, shiitake diets resulted in decreased serum triglyceride levels, with rats fed the 4 and 10% shiitake diets showing 50% reduction relative to the control group. Moreover, the diet containing 4% shiitake reduced serum leptin, insulin and glucose levels when compared to the control group. Diets with added shiitake decreased serum lipophilic antioxidant capacity. Lifetime exposure to shiitake mushrooms elicited hypolipidemic, hypoglycemic and lipophilic antioxidant effects.