The Oyster Mushroom (Pleurotus ostreatus) Effectivelly Prevents Development of Athe-rosclerosis in the Rabbit

Overview

The addition of 10 % dried fruiting bodies of the oyster mushroom (Pleurotus ostreatus) to the dietcontaining 1 % of cholesterol reduced serum cholesterol levels by 65 % and cholesterol content inthe liver, heart, long extensor muscle and aorta of male rabbits (Chinchilla) by 60; 47; 25 and 79 %,respectively. Oyster mushroom diet reduced the content of conjugated dienes by 60–70 % in theplasma, erythrocytes and liver. However, it did not significantly affect the activities of antioxidantenzymes. Oyster mushroom diet reduced significantly the incidence of atherosclerotic plaques asestimated by sudanophilia (absence of a positive reaction in 3 of 5 animals) as well as plaque size(26 % vs. 2 % of the area with a positive reaction in control and oyster mushroom-treated animals,respectively). While all animals on control diet showed atherogenic changes in the aorta, oystermushroom diet prevented the development of these changes in three animals. Fatty streaks andfibromatous plaques were found in the remaining two animals from this group. The oyster mushroomprevented the formation of atheroma plaques (found in three cases from the control diet group) andreduced the incidence of segmental injury of the coronary artery and of focal fibrosis of themyocardium. The oyster mushroom caused lower incidence of foam cells in all types of lesions.

Key words:
rabbit – cholesterol diet – oyster mushroom (Pleurotus ostreatus) – atherosclerosis