Effect of dietary Maitake (Grifola frondosa) mushrooms on plasma cholesterol and hepatic gene expression in cholesterol-fed mice.
Effect of dietary Maitake (Grifola frondosa) mushrooms on plasma cholesterol and hepatic gene expression in cholesterol-fed mice.
复制标题
膳食舞茸（Grifola frondosa）蘑菇对胆固醇喂养小鼠血浆胆固醇和肝脏基因表达的影响。
作者：
Mayumi Sato;Y. Tokuji;Shozo Yoneyama;Kyoko Fujii;M. Kinoshita;H. Chiji;M. Ohnishi
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.
DOI：
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发表时间：
2002
期刊：
The Journal of biological chemistry
影响因子：
--
作者：
J. Repa;K. Berge;Chris Pomajzl;J. Richardson;H. Hobbs;D. Mangelsdorf
通讯作者：
J. Repa;K. Berge;Chris Pomajzl;J. Richardson;H. Hobbs;D. Mangelsdorf
影响因子：
5.3
作者：
Fu, Yuchang;Luo, Liehong;Garvey, W. Timothy
通讯作者：
Garvey, W. Timothy
影响因子：
56.9
作者：
Berge, KE;Tian, H;Hobbs, HH
通讯作者：
Hobbs, HH