Application of ergosterol as a maitake mushroom intake biomarker

Abstract

Background

Dyslipidemia is a lifestyle-related disease; therefore, cholesterol biosynthesis inhibitors in foods can be easily ingested on a daily basis and are effective in aiding treatment and prevention. To assess the impact of this diet on health, it is of the essential thing that food intake can be properly measured, and it is important to find biomarkers of food intake. Previously, we reported that ergosterol, which is present in mushrooms, inhibits cholesterol biosynthesis. In this study, we measured serum ergosterol levels in healthy participants who consumed maitake mushroom bread to confirm actual ingestion of maitake mushrooms.

Methods

Serum samples from healthy participants who consumed maitake mushroom bread (n = 24) or normal bread without maitake mushroom (placebo, n = 26) were analysed for ergosterol levels using liquid chromatography-tandem mass spectrometry with diene derivatization.

Results

In the placebo group, there was no significant difference in ergosterol concentrations between baseline (before consumption) and 18 weeks. In contrast, the ergosterol concentration was 5-fold higher at 18 weeks than at baseline in the maitake mushroom bread-intake group.

Conclusion

Maitake mushroom bread intake for 18 weeks significantly increased serum ergosterol levels in healthy participants, suggesting that ergosterol is useful as a biomarker of mushroom intake.