Bobek P, Ginter E, Jurcovicová M, Ozdín L, Mekinová D
Institute of Human Nutrition Research, Bratislava.
Physiol Res. 1991;40(3):327-32.
The authors studied the effect of oyster fungus (Pleurotus ostreatus) (2% dried fruiting bodies in a standard diet) on the serum and liver lipids of growing male Syrian hamsters with a chronic alcohol intake (a 15% aqueous solution). After eight weeks' alcohol intake there was an increase in their serum cholesterol, triacylglycerol (TG) and phospholipid (PL) concentration, 40 - 60% of which was accounted for by an increase in the very low density lipoprotein (VLDL) concentration. The proportion of VLDL in the lipoprotein pool rose by almost 15%, whereas the proportion of high density lipoproteins (HDL) fell. The simultaneous administration of the fungus in the diet reduced the cholesterol level below the value in the control animals not given any alcohol. Both the serum TG and the VLDL concentration fell by 30%, but neither the chemical composition and concentration of the HDL nor the cholesterol concentration were affected. The addition of the fungus to the diet completely abolished the increase induced in the liver cholesterol and TG concentration by the chronic intake of alcohol.
作者研究了平菇（糙皮侧耳）（标准饮食中含2%干子实体）对长期摄入酒精（15%水溶液）的生长雄性叙利亚仓鼠血清和肝脏脂质的影响。摄入酒精八周后，它们的血清胆固醇、三酰甘油（TG）和磷脂（PL）浓度增加，其中40 - 60%是由于极低密度脂蛋白（VLDL）浓度增加所致。VLDL在脂蛋白池中所占比例上升了近15%，而高密度脂蛋白（HDL）的比例下降。饮食中同时添加该真菌可使胆固醇水平降至未摄入任何酒精的对照动物的水平以下。血清TG和VLDL浓度均下降了30%，但HDL的化学组成和浓度以及胆固醇浓度均未受影响。在饮食中添加该真菌完全消除了长期摄入酒精引起的肝脏胆固醇和TG浓度的增加。
