The Comparison of the Effect of Oat and Shiitake Mushroom Powder to Prevent Body Weight Gain in Rats Fed High Fat Diet

Abstract

Preventing obesity could be done by lowering plasma TAG that inhibits adipogenesis. Oat and mushroom beta-glucans in the diet has been reported to lower plasma lipid; however the data focusing on their effects on TAG and obesity are insufficient. In the present study, lowering plasma triacylglycerol, fat deposition, body weight gain (BWG) in rats fed a high fat diet (HFD) was evaluated. Rats in the control group were given HFD only and rats in the treatment group fed HFD enriched with 0.2%, 0.6% and 1.8% (wt:wt) beta-glucan from oats (LD-O, MD-O, HD-O) or mushroom (LD-M, MD-M, HD-M). After 6 weeks dietary intervention, the rats fed HD-M showed significantly lower plasma TAG, total fat mass, white adipose tissue, inguinal fat and BWG level more than HD-O treated rats (p < 0.05). The underlying mechanism in lowering plasma TAG, fat pad masses and BWG in HD-M was increasing ratio of fat faecal to faecal weight which was significantly higher than HD-O (p < 0.05). This study demonstrated that the preventing obesity via lowering plasma TAG and fat deposition was different depending on beta-glucan origin, either from oats and Shiitake mushroom.

Share and Cite:

D. Handayani, B. Meyer, J. Chen, P. Tang, P. Kwok, H. Chan and X. Huang, "The Comparison of the Effect of Oat and Shiitake Mushroom Powder to Prevent Body Weight Gain in Rats Fed High Fat Diet," Food and Nutrition Sciences, Vol. 3 No. 7, 2012, pp. 1009-1019. doi: 10.4236/fns.2012.37134.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] G. Hotamisligil, “Inflammation and Metabolic Disorders,” Nature, Vol. 444, No. 14, 2006, pp. 860-867. doi:10.1038/nature05485
[2] X.-F. Huang and J.-Z. Chen, “Obesity ComorbiditiesObesity, the PI3K/Akt Signal Pathway and Colon Cancer,” Obesity Reviews, Vol. 10, No. 6, 2009, pp. 610-616. doi:10.1111/j.1467-789X.2009.00607.x
[3] J. Chen, A. Katsifis, C. Hu and X. Huang, “Insulin Decreases Therapeutic Efficacy in Colon Cancer Cell Line HT29 via the Activation of the PI3K/Akt Pathway,” Current Drug Discovery Technologies, Vol. 8, No. 2, 2011, pp. 119-125. doi:10.2174/157016311795563820
[4] E. Novelli, et al., “Anthropometrical Parameters and Markers of Obesity in Rats,” Laboratory Animals, Vol. 41, No. 2007, pp. 111-119.
[5] K. Behall, D. Scholfield and J. Hallfrisch, “Effect of Beta-Glucan Level in Oat Fibre Extracts on Blood Lipids in Men and Women,” Journal of the American College of Nutrition, Vol. 16, No. 1, 1997, pp. 46-51.
[6] N. Reyna-Villasmil, et al., “Oat-Derived b-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals with Mild Hypercholesterolemia,” American Journal of Therapeutics, Vol. 14, 2007, pp. 203-212. doi:10.1097/01.pap.0000249917.96509.e7
[7] D. Kerckhoffs, G. Hornstra and R. Mensink, “Cholesterol-Lowering Effect of Beta-Glucan from Oat Bran in Mildly Hypercholesterolemic Subjects May Decrease When Beta-Glucan is Incorporated into Bread and Cookies,” American Journal of Clinical Nutrition, Vol. 78, No. 4, 2003, pp. 221-227.
[8] K. Maki, et al., “Whole-Grain Ready-to-Eat Oat Cereal, as Part of a Dietary Program for Weight Loss, Reduces Low-Density Lipoprotein Cholesterol in Adults with Overweight and Obesity More than a Dietary Program Including Low-Fiber Control Foods,” Journal of American Diet Association, Vol. 110, 2010, pp. 205-214.
[9] K. Andersson, K. Svedberg, M. Lindholmb, R. Ostec and P. Hellstranda, “Oats (Avena sativa) Reduce Atherogenesis in LDL-Receptor-Deficient Mice,” Atherosclerosis, Vol. 212, No. 1, 2010, pp. 93-99.
[10] I. Bae, S. Lee, S. Kim and H. Lee, “Effect of Partially Hydrolyzed Oat b-Glucan on the Weight Gain and Lipid Profile of Mice,” Food Hydrocolloids, Vol. 23, No. 7, 2009, pp. 2016-2021.
[11] W. Karmally, et al., “Cholesterol-Lowering Benefits of Oat-Containing Cereal in Hispanic Americans,” Journal of American Dietetic Association, Vol. 105, No. 6, 2005, pp. 967-970.
[12] J. Lovegrove, A. Clohessy, H. Milon and C. Williams, “Modest Doses of b-glucan Do Not Reduce Concentrations of Potentially Atherogenic Lipoproteins 1 3,” American Journal of Clinical Nutrition, Vol. 72, No. 1, 2000, pp. 49-55.
[13] K. Queenan, et al., “Concentrated Oat β-Glucan, a Fermentable Fiber, Lowers Serum Cholesterol in Hypercholesterolemic Adults in a Randomized Controlled Trial,” Nutrition Journal, Vol. 6, No. 6, 2007, pp. 1-8.
[14] K. Maki, et al., “Lipid Responses to Consumption of a Beta-Glucan Containing Ready-to-Eat Cereal in Children and Adolescents with Mild-to-Moderate Primary Hypercholesterolemia,” Nutrition Research, Vol. 23, 2003, pp. 1527-1535.
[15] I. Schneider, et al., “Lipid Lowering Effects of Oyster Mushroom (Pleurotus ostreatus) in Humans,” Journal of Functional Foods, Vol. 3, 2011, pp. 17-27.
[16] M. U. Beer, E. Arrigoni and R. Amado, “Effects of Oat Gum on Blood Cholesterol Levels in Healthy Young Men,” European Journal of Clinical Nutrition, Vol. 49, No. 7, 1995, p. 517.
[17] A. Lia, et al., “Oat Beta-Giucan Increases Bile Acid Excretion and a Fiber-Rich Barley Fraction Increases Cholesterol Excretion in Ileostomy Subjects 1 3,” American Journal of Clinical Nutrition, Vol. 62, 1995, pp. 1245-1251.
[18] K. Sugiyama, T. Akachi and A. Yamakawa, “EritadenineInduced Alteration of Hepatic Phospholipid Metabolism in Relation to Its Hypocholesterolemic Action in Rats,” The Journal of Nutritional Biochemistry, Vol. 6, No. 2, 1995, pp. 80-87. doi:10.1016/0955-2863(94)00017-G
[19] K. Sugiyama, A. Yamakawa, H. Kawagishi and S. Saeki, “Dietary Eritadenine Modifies Plasma Phosphatidylcholine Molecular Species Profile in Rats Fed Different Types of Fat,” The Journal of Nutrition, Vol. 127, No. 4, 1997, pp. 593-599.
[20] Y. Shimada, T. Morita and K. Sugiyama, “Eritadenineinduced Alterations of Plasma Lipoprotein Lipid Concentrations and Phosphatidylcholine Molecular Species Profile in Rats Fed Cholesterol-Free and Cholesterol-Enriched Diets,” Bioscience, Biotechnology and Biochemistry, Vol. 67, No. 5, 2003, pp. 996-1006. doi:10.1271/bbb.67.996
[21] J. J. Volman, J. D. Ramakers and J. Plat, “Dietary Modulation of Immune Function by Beta-Glucans,” Physiology & Behavior, Vol. 94, No. 2, 2008, pp. 276-284. doi:10.1016/j.physbeh.2007.11.045
[22] C. Xu, H. Y. Zhong, J. H. Zeng and G. Jing, “The Pharmacological Effect of Polysaccharides from Lentinus Edodes on the Oxidative Status and Expression of VCAM1mRNA of Thoracic Aorta Endothelial Cell in HighFat-Diet Rats,” Carbohydrate Polymers, Vol. 74, No. 3, 2008, pp. 445-450. doi:10.1016/j.carbpol.2008.03.018
[23] K. Takashima, C. Sato, Y. Sasaki, T. Morita and S. Takeyama, “Efect of Ertadenine on Cholesterol Meatbolisme in the Rat,” Biochemical Pharmachology, Vol. 23, No. 2, 1974, pp. 433-438.
[24] A. M. Neyrinck, et al., “Dietary Supplementation with Chitosan Derived from Mushrooms Changes Adipocytokine Profile in Diet-Induced Obese Mice, a Phenomenon Linked to Its Lipid-Lowering Action,” International Immunopharmacology, Vol. 9, No. 6, 2009, pp. 767-773. doi:10.1016/j.intimp.2009.02.015
[25] L. Sjoblom and A. Eklund, “Determination of HDL2 Cholesterol by Precipitation with Dextran Sulfate and Magnesium Chloride: Establishing Optimal Conditions for Rat Plasma,” Lipids, Vol. 24, 1989, pp. 532-534.
[26] P. Mattila, et al., “Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 5, 2001, pp. 2343-2348.
[27] A. Beck, S. Tosh, M. Batterham, L. Tapsel and X. Huang, “Oat Beta-Glucan Increases Postprandial Cholecystokinin Levels, Decrease Insulin Response and Extends Subjective Satiety in Overweight Subjects,” Molecular Nutrtion & Food Research, Vol. 53, No. 10, 2009, pp. 1-9.
[28] C. Dikeman, L. Bauer, A. Flickinger and G. Fahey, “Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 4, 2005, pp. 1130-1138.
[29] J. Enman, U. Rova and K. Berglund, “Quantification of the Bioactive Compound Eritadenine in Selected Strains of Shiitake Mushroom (Lentinus edodes),” Journal of Agricultural and Food Chemistry, Vol. 55, No. 4, 2007, pp. 1177-1180.
[30] P. G. Reeves, “Component of the AIN-93 Diets as Improvements in the AIN-76A Diet,” The Journal of Nutrition, Vol. 127, No. 5, 1997, pp. 838S-841S.
[31] D. Kritchevsky and S. A. Tepper, “Influence of a Fiber Mixture on Serum and Liver Lipids and on Fecal Fat Excretion in Rats,” Nutrition Research, Vol. 25, No. 5, 2005, pp. 485-489. doi:10.1016/j.nutres.2005.02.001
[32] J.-R. Noh, et al., “A Phellinus baumii Extract Reduces Obesity in High-Fat Diet-Fed Mice and Absorption of Triglyceride in Lipid-Loaded Mice,” Journal of Medicinal Food, Vol. 14, No. 3, 2011, pp. 209-218. doi:10.1089/jmf.2010.1152
[33] W.-W. Kim, K.-H. Kim, H.-J. Choi and D.-S. Lee, “AntiDiabetic Activity of b-Glucans and Their Enzymatically Hydrolyzed Oligosaccharides from Agaricus blazei,” Biotechnology Letters, Vol. 27, No. 7, 2005, pp. 483-487.
[34] K. Kubo and H. Nanba, “The Effect of Maitake Mushroom on Liver and Serum Lipids,” Alternative Therapies in Health and Medicine, Vol. 2, No. 5, 1996, pp. 62-66.
[35] N. Talpur, et al., “Antihypertensive and Metabolic Effects of Whole Maitake Mushroom Powder and Its Fractions in Two Rat Strains,” Molecular and Cellular Biochemistry, Vol. 237, No. 1, 2002, pp. 129-136.
[36] P. Cheung, “Plasma and Hepatic Cholesterol Levels and Fecal Neutral Sterol Excretion Are Altered in Hamsters Fed Straw Mushroom Diets,” The Journal of Nutrition, Vol. 128, No. 9, 1998, pp. 1512-1516.
[37] K. Mori, C. Kobayashi, T. Tomita, S. Inatomi and M. Ikeda, “Antiatherosclerotic Effect of the Edible Mushroom Pleurotus eryngii (Eringi), Grifola frondosa (Maitake), and Hypsizygus marmoreus (Bunashimeji) in Apolipoprotein E-Mice Deficiency Mice,” Nutrition Research, Vol. 28, No. 5, 2008, pp. 335-342.
[38] M. Fukushima, T. Ohashi, Y. Fujiwara, K. Sonoyama and M. Nakano, “Cholesterol-Lowering Effects of Maitake (Grifola frondosa) Fiber, Shiitake (Lentinus edodes) Fiber, and Enokitake (Flammulina velutipes) Fiber in Rats,” Society for Experimental Biology and Medicine, Vol. 226, No. 8, 2001, pp. 758-765.
[39] B. Delaney, et al., “Beta Glucan Fraction from Barley and Oats Are Similarly Antiatherogenic in Hypercholesterolemic Syrian Golden hamster,” The Journal of Nutrition, Vol. 133, 2003, pp. 468-475.
[40] Y. Kabir and S. Kimura, “Dietary Mushrooms Reduce Blood Pressure in Spontaneously Hypertensive Rats (SHR),” Journal of Nutritional Science and Vitaminology (Tokyo), Vol. 35, No. 1, 1989, pp. 91-94. doi:10.3177/jnsv.35.91
[41] P. J. Voshol, P. C. N. Rensen, K. W. van Dijk, J. A. Romijn and L. M. Havekes, “Effect of Plasma Triglyceride Metabolism on Lipid Storage in Adipose Tissue: Studies Using Genetically Engineered Mouse Models,” Biochimica et Biophysica Acta (BBA)—Molecular and Cell Biology of Lipids, Vol. 1791, No. 6, 2009, pp. 479485.
[42] H.-L. Chen, V. Haack, C. Janecky, N. Vollendorf and J. Marlett, “Mechanisms by Which Wheat Bran and Oat Bran Increase Stool Weight in Humans,” American Journal of Clinical Nutrition, Vol. 68, No. 1998, pp. 711-719.
[43] E. Lund, J. Gee, J. Brown, P. Wood and I. Johnson, “Effect of oat Gum on the Physical Properties of the Gastrointestinal Contents and on the Uptake of D-Galactose and Cholesterol by Rat Small Intestine in Vitro,” British Journal of Nutrition, Vol. 62, 1989, pp. 91-101.
[44] F. Manthey, G. Hareland and D. Ghuseby, “Soluble and Insoluble Fibre Content and Composition in Oat,” Cereal Chemistry, Vol. 76, No. 3, 1999, pp. 417-420. doi:10.1094/CCHEM.1999.76.3.417
[45] F. Guo, et al., “Effects of Mushroom and Herb Polysaccharides, as Alternatives for an Antibiotic, on the Cecal Microbial Ecosystem in Broiler Chickens,” Poultry Science, Vol. 83, No. 2, 2004, pp. 175-182.
[46] Y. Brummer, P. Wood, S. Tosh, X. Lan-Pidhainy and T. Wolever, “Modification of Molecular Weight and Solubility of Beta Glucan in Oat Bran Muffins, and Effect on the Glycemic Response,” Proceedings of AACC Meeting; World Grains Summit: Foods and Beverages, San Francisco, 2006.
[47] S. M. Tosh, Y. Brummer, T. M. S. Wolever and P. J. Wood, “Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of Beta-Glucan,” Cereal Chemistry, Vol. 85, No. 2, 2008, pp. 211-217.
[48] Z. Yao and D. Vance, “The Active Synthesis of Phosphatidylcholine Is Required for Very Low Density Lipoprotein Secretion from Rat Hepatocy,” The Journal of Biological Chemistry, Vol. 263, No. 6, 1988, pp. 2998-3004.
[49] R. Jacobs, C. Devlin, I. Tabas and D. Vance, “Targeted Deletion of Hepatic CTP: Phosphocholine Cytidylyltransferase in Mice Decreases Plasma High Density and Very Low Density Lipoproteins,” The Journal of Biological Chemistry, Vol. 279, No. 45, 2004, pp. 47402-47410. doi:10.1074/jbc.M404027200
[50] J. Van Der Kamp, N.-G. Asp, J. Jones and G. Schaafsma, “Dietary Fibre, Bio-Active Carbohydrates for Food and Feed,” In: N.-G. Asp, Ed., Definition and Analysis of Dietary Fibre in the Context of Food Carbohydrate, Wageningen Academic Publisher, Wageningen, 2003, p. ill.
[51] N. Nwe and W. Stevens, “Chitosan Isolation from the Chitosan-Glucan Complex of Fungal Cell Wall Using Amylolytic Enzymes,” Biotechnology Letters, Vol. 24, No. 18, 2002, pp. 1461-1464.
[52] S. S. Koide, “Chitin-Chitosan: Properties, Benefits and Risks,” Nutrition Research, Vol. 18, No. 6, 1998, pp. 1091-1101. doi:10.1016/S0271-5317(98)00091-8
[53] L.-K. Han, Y. Kimura and H. Okuda, “Reduction in fat Storage during Chitin-Chitosan Teratment in Mice and High Fat Diet,” International Journal of Obesity, Vol. 23, 1999, pp. 174-179.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.