Effect of King Oyster Mushroom (Pleurotus eryngii) on Insulin Resistance and Dyslipidemia in db/db Mice
2010
Kim, J.I., Inje University, Gimhae, Republic of Korea | Kang, M.J., Inje University, Gimhae, Republic of Korea | Im, J.E., Inje University, Gimhae, Republic of Korea | Seo, Y.J., Inje University, Gimhae, Republic of Korea | Lee, Y.M., Inje University, Gimhae, Republic of Korea | Song, J.H., Inje University, Gimhae, Republic of Korea | Lee, J.H., Dong-A University, Busan, Republic of Korea | Kim, M.E., Inje University, Gimhae, Republic of Korea
The present study examined the effect of the king oyster mushroom (Pleurotus eryngii) on insulin resistance and dyslipidemia in db/db mice. Four-week-old db/db mice were fed an AIN-93G diet or a diet containing 5% king oyster mushroom for 7 weeks. The blood glycated hemoglobin and serum glucose levels in the mushroom group were significantly. lower than the control group (p less than 0.05). Dietary king oyster mushroom significantly reduced the homeostasis model assessment for insulin resistance (HOMA-IR), total cholesterol, and triglyceride, and increased high density lipoprotein (HDL)-cholesterol. These results indicate that king oyster mushroom improves insulin sensitivity and exerts anti-hyperglycemic and anti-hyperlipidemic effects in db/db mice.
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