Journal
POLYMERS
Volume 10, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/polym10050492
Keywords
lipid-lowering; Pleurotus eryngii (king oyster mushroom); polysaccharide; solid-state fermentation; zebrafish
Categories
Funding
- The Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD) Funding Source: Medline
- The Natural Science Research Programs of Jiangsu Higher Education Institutions [16KJB180016] Funding Source: Medline
Ask authors/readers for more resources
Hyperlipidemia is a key risk factor in inducing fatty liver, hypertension, atherosclerosis and cerebrovascular diseases. Previous studies have verified that polysaccharides from fruiting bodies (PEPE) of Pleurotus eryngii (king oyster mushroom) are capable of decreasing the lipid content. In this study, the P. eryngii polysaccharide is obtained by solid-state fermentation (PESF) using lignocellulosic wastes, corn-cobs and wheat bran. The high-performance liquid chromatography (HPLC) assays indicate that PESF has a similar composition to that of PEPE. Meanwhile, PESF has no detectable toxicity and is able to significantly inhibit foam-cell formation in murine macrophage cells (RAW264.7) induced by oxidized low-density lipoprotein. Further verification indicates that PESF has lipid-lowering effects during the lipid absorption phase in a zebrafish hyperlipidemia model. Our findings suggest that the P. eryngii polysaccharide from solid-state fermentation (PESF) can be used as a valuable lipid-lowering food additive or raw materials for producing lipid-lowering drugs.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available