Dose-dependent hypocholesterolaemic effect of oyster mushroom (Pleurotus ostreatus) in rats

A highly significant negative correlation (r = -0.981, p< 0.001), between the amount of oyster mushroom (Pleurotus ostreatus) in the diet and cholesterol levels in the serum has been found in male Wistar rats fed shortly after weaning by a a diet with 0.3 % cholesterol. The addition of 1.0, 2.5 and 5.0 % of oyster mushroom to the diet reduced the levels of serum cholesterol by 11, 31 and 46 %, respectively. The diet containing 5 % of oyster mushroom suppressed cholesterol accumulation in the liver and increased the fraction of cholesterol carried by high-density lipoproteins.