Dietary Sparassis crispa reduces body fat mass and hepatic lipid levels by enhancing energy expenditure and suppressing lipogenesis in rats

Ai Takeyama, Yasuo Nagata, Bungo Shirouchi, Chika Nonaka, Hiromu Aoki, Tsubasa Haraguchi, Masao Sato, Kei Tamaya, Hideto Yamamoto, Kazunari Tanaka

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Abstract

Accumulation of abdominal fat triggers metabolic syndrome, which is a cluster of metabolic abnormalities, such as dyslipidemia, glucose intolerance, insulin resistance or hyperinsulinemia, and hypertension, that leads to the development of diabetes and cardiovascular disease. Mushrooms have been used as a foodstuff and folk medicine worldwide. Among these mushrooms, Sparassis crispa (SC) is a relatively newly cultivated edible and medicinal mushroom, which has been reported to have anti-diabetic and anti-hypertensive properties. However, little is known about the anti-obesity and anti-hyperlipidemic properties of SC. In the present study, we investigated the effects of dietary SC on lipid metabolism and energy expenditure in Sprague-Dawley rats with diet-induced obesity and diabetes, and conducted respiratory gas analysis to determine how energy metabolism is altered by SC. After feeding periods of 3 and 7 weeks, dietary SC had significantly reduced hepatic triacylglycerol and cholesterol contents in a dose-dependent manner. These changes were attributable to suppression of fatty acid and cholesterol synthesis in the liver and increased insulin sensitivity in the body. In addition, after a feeding period of 6 weeks, dietary SC significantly increased energy expenditure through carbohydrate oxidation, reducing abdominal fat mass after 7 weeks. In conclusion, our results indicate that in addition to the previously reported anti-diabetic and anti-hypertensive activities, dietary SC exhibits anti-obesity and anti-hyperlipidemic activities that help protect against metabolic syndrome.

Original languageEnglish
Pages (from-to)1137-1147
Number of pages11
JournalJournal of oleo science
Volume67
Issue number9
DOIs
Publication statusPublished - 2018

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

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    Takeyama, A., Nagata, Y., Shirouchi, B., Nonaka, C., Aoki, H., Haraguchi, T., Sato, M., Tamaya, K., Yamamoto, H., & Tanaka, K. (2018). Dietary Sparassis crispa reduces body fat mass and hepatic lipid levels by enhancing energy expenditure and suppressing lipogenesis in rats. Journal of oleo science, 67(9), 1137-1147. https://doi.org/10.5650/jos.ess18043