Effects of Clitocybe clavipes extract on the components and enzymes related to ethanol metabolism in mice

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 27; no. 5; pp. 522 - 527_1
• Main Authors: Yamaura, Y. (Nagano-ken. Research Inst. for Health and Pollution (Japan)), Fukuhara, M, Kawamata, S, Satsumabayashi, H, Takabatake, E, Hashimoto, T
• Format: Journal Article
• Language: Japanese; English
• Published: Japanese Society for Food Hygiene and Safety 01.01.1986
• Subjects: acetaldehyde; ALCOHOLES; ALCOHOLS; ALCOOL; aldehyde dehydrogenase; blood glucose; CHAMPIGNON; Clitocybe clavipes; ENZIMAS; ENZYME; ENZYMES; ethanol metabolism; EXTRACTOS; EXTRACTS; EXTRAIT; free fatty acid; FUNGI; METABOLISM; METABOLISME; METABOLISMO; MICE; mouse; RATON; SOURIS
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.27.522

The effects of an extract of mushroom, Clitocybe clavipes, on ethanol metabolism were studied. An aqueous extract of the mushroom at a dose equivalent to 5g of fruit body/kg of body weight was injected intraperitoneally into male DBA/2Cr mice, then ethanol (4g/kg) was administered orally, and components and enzymes related to ethanol metabolism were assayed in the blood and liver. The acetaldehyde level in the blood of the mushroom-ethanol-treated mice was twice that of the ethanol-treated mice at 30min after ethanol administration, while the ethanol level in the blood was approximately the same in both groups. Blood glucose level and the activities of serum transaminases in the mushroom-ethanol-treated mice were increased markedly at 1hr after administration when compared to the ethanol-treated mice. The contents of free fatty acids and triglyceride in the serum of the mushroom-treated mice were increased significantly at 1hr after mushroom treatment when compared to the control (saline). In the liver of the mushroom-treated mice, the activity of aldehyde dehydrogenase was inhibited significantly at 1hr after mushroom treatment when compared to the control (saline). These results indicate that the extract of the mushroom inhibits the activity of hepatic aldehyde dehydrogenase, which leads to an increase of acetaldehyde level in the blood, thus enhancing the toxicity of ethanol.