Exploration of Hypolipidemic Effects of Sterols from Pleurotus tuber-regium(Fr.) Sing Sclerotium.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-07-16 DOI:10.3390/foods14142498
Chao Wang, Yuan Liu, Yuting Duan, Haiping Lin
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引用次数: 0

Abstract

The extraction technology of sterol was confirmed by ethanol reflux and saponification in this study. The orthogonal test was employed to assess the impact of extraction time, solid-liquid ratio, ethanol concentration and extraction temperature on the yield of sterol extraction. Hyperlipidemia model mice were established by feeding a high-fat and -sugar diet, and different doses of sterol extracts were given to the mice by gavages. The optimal extraction conditions were identified as an extraction time of 80 min, a solid-liquid ratio of 1:10, an ethanol concentration of 95%, and an extraction temperature of 90 °C, resulting in a sterol concentration of 1.16 mg/g. Compared with the high-fat model group, the high-dose group significantly reduced body weight by 17.2%, liver weight by 30.9%, and serum low density lipoprotein cholesterol by 20.0% (p < 0.05), while serum total cholesterol (5.59 ± 0.48 vs. 5.68 ± 0.64 mmol/L) and high-density lipoprotein cholesterol (0.98 ± 0.05 vs. 0.93 ± 0.03 mmol/L) showed no significant changes compared to the model group.

杏鲍菇甾醇降血脂作用的研究唱菌核。
本研究确定了乙醇回流和皂化提取甾醇的工艺。采用正交试验考察提取时间、料液比、乙醇浓度和提取温度对甾醇提取率的影响。采用高脂高糖饮食法建立高脂血症模型小鼠,并灌胃给予不同剂量的甾醇提取物。最佳提取条件为提取时间80 min,料液比1:10,乙醇浓度95%,提取温度90℃,得到的甾醇浓度为1.16 mg/g。与高脂模型组相比,高剂量组大鼠体重降低17.2%,肝质量降低30.9%,血清低密度脂蛋白胆固醇降低20.0% (p < 0.05),血清总胆固醇(5.59±0.48 vs. 5.68±0.64 mmol/L)和高密度脂蛋白胆固醇(0.98±0.05 vs. 0.93±0.03 mmol/L)与模型组相比无显著变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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