Effects of a Hot-Water Extract of Porcini (<i>Boletus aestivalis</i>) Mushrooms on the Blood Pressure and Heart Rate of Spontaneously Hypertensive Rats

Midoh, Naoki; Miyazawa, Noriko; Eguchi, Fumio

doi:10.1271/bbb.130085

Cited by 13 publications

(8 citation statements)

References 18 publications

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“…Porcini mushrooms (Boletus edulis) are a very popular food item with a unique and elegant aroma and have also been used as a major ingredient in traditional Chinese medicines (Midoh et al, 2013). Previous studies have reported that these mushrooms have beneficial effects on health by improving blood flow and relieving tension in muscles and joints, as well as having antihypertensive, antihypercholesterolaemia, anticancer, antitumour and antioxidative effects (Wuilloud et al, 2004;Midoh et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Brennan

Serventi

et al. 2016

Int J of Food Sci Tech

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Summary In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom powder increased the cooking loss, as well as firmness and resistance of the uniaxial tension of the pasta. Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta, while, for the white button and shiitake mushrooms, there was no noticeable effect on either index compared with the control sample (containing exclusively durum wheat semolina). The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.

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Section: Introductionmentioning

confidence: 99%

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Brennan

Serventi

et al. 2016

Int J of Food Sci Tech

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“…In this study, BUN levels in all the groups which were given P. hepiali hot water extract were significantly lower than the value in the control group. Midoh et al [11] found that administration of hot water extract of Boletus aestivalis brought about reductions of BUN and creatinine (Cre) in SHR, which are indictors of renal clearance, suggesting that the mushroom may act to improve the renal function. The lower BUN values in the groups which were given P. hepiali extract in this study may also be suggesting that this fungus has ability to improve the renal function in SHR.…”

Section: Systolic Blood Pressure (Sbp)mentioning

confidence: 99%

“…As reported by Miyazawa et al [8], the strength of antihypertensive actions varies with species. Midoh et al [11] established that repeated once-daily doses of Porcini (Boletus aestivalis) mushrooms have a stronger blood pressure-lowering effect than that of Agaricus blazei, Lentinula edodes, Lyophyllum decastes and Pleourotus eryngii in SHR.…”

Section: Introductionmentioning

confidence: 99%

Effects of hot-water extract of <i>Paecilomyces hepiali</i> on hypertension parameters in Spontaneously Hypertensive Rats

Chioza¹,

Ohga

2014

AiM

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In this study, effects of hot water extract of Paecilomyces hepiali mycelia on hypertension parameters in spontaneously hypertensive rats (SHR) were investigated. The tested parameters included blood pressure, blood and urine biochemical composition, renin and angiotensin II levels in the blood. Prior to these tests, the extract was examined for toxicity. The fungus was cultivated in a solid medium composed of 40 g brown rice, 0.32 g glucose, 0.65 g sucrose, 2 g peptone and 65 ml corn steep liquor. No abnormality or harmful effects were observed in the toxicity test. Administration of a continuous-dose, once daily, to SHR for 27 weeks (from 13 weeks of age) decreased the systolic blood pressure (SBP) significantly. Levels of blood urea nitrogen, β-lipoprotein lipid peroxides and low density lipoprotein were significantly lower in the treated groups when compared to the control group. Urinary protein was significantly reduced in the middle and high dose groups. In comparison with the control group (0 mg/kg/10ml/day), significantly higher values were obtained for total cholesterol in groups that were given middle (170 mg/kg/10ml/day) and high (250 mg/kg/10ml/day) dosages. In all dosages (low, middle and high) the values for triglyceride were significantly higher than value found in the control group. In terms of angiotensin II levels, the value in the control group was markedly higher than values in the other groups. The results suggest that oral administration of hot water extract of P. hepiali mycelia has ability to control hypertension in rats.

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“…What's more, it has become a superfood for high levels of antioxidants such as phenols, vitamins, flavonoids, amino acid, anthocyanin, polysaccharides, and so forth (Kalaras, Richie, Calcagnotto, & Beelman, 2017;Sarikurkcu, Tepe, & Yamac, 2008;Tsai, Tsai, & Mau, 2007;Vamanu & Nita, 2013;Vidović et al, 2010;Zhang, Xiao, He, & Sun, 2011). In addition to the anti-aging properties, porcini could protect human body from various maladies including hypertension, cancers, and so on (Bovi et al, 2011;Lovy, Knowles, Labbe, & Nolan, 2000;Midoh, Miyazawa, & Eguchi, 2013). Their essential elements, including potassium (K), zinc (Zn), copper (Cu), phosphorus (P), and so on, are important nutrients to keep the body healthy (Falandysz & Borovička, 2013).…”

Section: Introductionmentioning

confidence: 99%

Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT‐IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square‐Discriminant Analysis

Wang

Liu

et al. 2019

Journal of Food Science

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Misrecognition and toxic elements are two of several reasons responsible for food poisoning even death in the summer, a time when a great deal of edible mushrooms is celebrated in Southwestern China featured as complex environment conditions. It is highly important to identify the difference of chemical constituents in edible mushrooms at the regional‐scale. In this study, Fourier transform infrared (FT‐IR) spectroscopy and inductively coupled plasma mass spectrometry were applied to investigate organic matters and 18 mineral elements in porcini mushrooms of six species collected from 17 sampling sites in nine Yunnan cities. Classification models on the species, regions, and part levels were established using sparse partial least square‐discriminant analysis and principal component analysis. At the species level and region level accuracies of greater than 92.1% and 92.8% was achieved, respectively, whereas on the part level caps and stipes were classified with 96.7% accuracy. One of the most popular mushrooms is Boletus edulis characterized by polysaccharide, lipid, and ribonucleic acid as well as several phenolic compounds. Temperature and precipitation show possible influences on accumulations of polysaccharides and ribonucleic acid. Furthermore, the most important elements of caps contributed the difference between two parts are copper (Cu), zinc (Zn), and phosphorus (P), whereas stipes instead by manganese (Mn) and cobalt (Co). These results demonstrated that FT‐IR spectroscopy and elements contents provide information sufficient for classifying different porcini mushroom samples, which might be helpful for controlling food security and quality assessment of edible mushrooms.

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Effects of a Hot-Water Extract of Porcini (Boletus aestivalis) Mushrooms on the Blood Pressure and Heart Rate of Spontaneously Hypertensive Rats

Cited by 13 publications

References 18 publications

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Effects of hot-water extract of <i>Paecilomyces hepiali</i> on hypertension parameters in Spontaneously Hypertensive Rats

Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT‐IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square‐Discriminant Analysis

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Effects of a Hot-Water Extract of Porcini (Boletus aestivalis) Mushrooms on the Blood Pressure and Heart Rate of Spontaneously Hypertensive Rats

Cited by 13 publications

References 18 publications

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Effects of hot-water extract of &lt;i&gt;Paecilomyces hepiali&lt;/i&gt; on hypertension parameters in Spontaneously Hypertensive Rats

Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT‐IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square‐Discriminant Analysis

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Effects of hot-water extract of <i>Paecilomyces hepiali</i> on hypertension parameters in Spontaneously Hypertensive Rats