The Effects of -glucan Extract from Oyster Mushroom (Pleurotus ostreatus) on Expression of Serum Malondialdehyde in Sprague dawley Rats Induced by HFHF Diet

The obesity prevalence in the world continues to increase yearly, which further cause clinical problems related to metabolic syndrome and lipid peroxidation. This study aims to determine the effect of ß-glucan extract from oyster mushrooms on lipid peroxidation markers, namely serum MDA levels in rats. Therefore, Sprague dawley rats were divided into four groups, namely the KN group, which was fed with AIN-93M standard diet, the KP group was given the AIN-93M modified HFHF diet, the PI group was fed with AIN-93M modified HFHF + ß-glucan diet 125 mg/kgBW, and the P2 group was given the AIN-93M modified HFHF + ß-glucan diet 375 mg/kgBW. The ß-glucan detection test in oyster mushroom extract used an FTIR spectrophotometer, while the content analysis used the Mega-Calc™ from Megazyme, and also, the MDA levels were determined through the TBARS method. Furthermore, based on FTIR spectrum results, it was proven that oyster mushroom extract contained ß-glucan. The provision of HFHF diet for 14 weeks caused the rats to be pre-obese, resulting in lipid peroxidation due to the free radicals induction. The average Fee index rats at the end of treatment were 294.00 + 6.40 (KN), 292.78 + 6.37 (KP), 291.85 + 9.60 (PI), and 286.88 + 10.60 (P2), with a p value of 0.687. Meanwhile, the average serum MDA level (ng/mF) obtained were 507.833 + 35.95 (KN), 504.184 + 29.17 (KP), 540.397 + 29.80 (PI), and 553.996 + 86.78 (P2), with a p value of 0.001. The values of serum MDA levels that were statistically significant were KN vs P2, KP vs P1, KP vs P2, and P1 vs P2. These results showed that the dose and duration of ß-glucan administered were not sufficient to prevent the lipid peroxidation process.