Improvement of Diet-induced Obesity by Ingestion of Mushroom Chitosan Prepared from &lt;i&gt;Flamm&lt;/i&gt;&lt;i&gt;ulina velutipes&lt;/i&gt;

Miyazawa, Noriko; Yoshimoto, Hiroaki; Kurihara, Shoichi; Hamaya, Tadao; Eguchi, Fumio

doi:10.5650/jos.ess17159

Cited by 17 publications

(13 citation statements)

References 8 publications

(4 reference statements)

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“…Therefore, it is reasonable to attribute the body-fat lowering effect of FPs to these dietary fibers. Our results are similar to those of Miyazawa et al (2018) who reported that ICR mice fed a diet supplemented with 1.0% chitosan for 6 weeks showed decreased body weight compared with mice fed high-fat diet. It has been reported that dietary chitosan-suppressed weight gain was apparent from the 5th week onward, wherein chitosan prevented intestinal absorption of lipids (Han et al, 2005; Sumiyoshi & Kimura, 2006).…”

Section: Discussionsupporting

confidence: 91%

“…Besides, our studies indicated that dietary FPs decreased the hepatic and serum TG levels in cholesterol-loaded conditions. This observation is convincing for us because reishi extract, which is rich in 1,3-β-glucan (Meneses et al, 2016) and chitosan (Miyazawa et al, 2018; Liu et al, 2018) reduced hepatic and serum TG levels, and both are representative fibers present in the FPs of our study.…”

Section: Discussionsupporting

confidence: 80%

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Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Kosakai

Kato

Sho³

et al. 2019

PeerJ

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It has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained from the above data regarding health benefits of the FPs, the aim of this study was evaluating the effects of dietary FPs on lipid accumulation and gut microbiota in mice with or without cholesterol-load in the diet. C57BL/6N mice were fed normal (CO) diet, CO with 10% FPs (CO + FPs) diet, cholesterol loaded (HC) diet, or HC with 10% FPs (HC + FPs) diet for 8 weeks. The mice were then euthanized, and blood samples, tissue samples, and feces were collected. The adipose tissue weight and liver triglyceride levels in the HC + FPs diet groups were significantly reduced compared to that in the HC diet groups. However, FPs significantly increased the serum non-high-density lipoprotein cholesterol (HDL-C) levels, the ratio of non-HDL-C to HDL-C and hepatic total cholesterol levels in mice fed cholesterol-loaded diet compared with that of the HC diet group. Since dietary FPs significantly decreased the protein expression levels of cholesterol 7 alpha-hydroxylase 1 in the HC + FPs diet groups, the cholesterol accumulation in FPs group may be explained by insufficient catabolism from cholesterol to bile acid. In addition, the dietary FPs tended to increase Clostridium cluster IV and XIVa, which are butyrate-producing bacteria. Related to the result, n-butyrate was significantly increased in the CO + FPs and the HC + FPs diet groups compared to their respective control groups. These findings suggested that dietary FPs modulated the lipid pool and gut microbiota.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 80%

Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Kosakai

Kato

Sho³

et al. 2019

PeerJ

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“…Moreover, F . velutipes consists of anti‐obesity effect and contributes to the prevention or improvement of dietary obesity (Ganesan & Xu, 2018; Miyazawa et al., 2018). So, if ESH accumulated in the fish muscle, beside the antioxidant properties such as preventing lipid oxidation and color changes during freezing storage, supplementation of F .…”

Section: Introductionmentioning

confidence: 99%

Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage

Hiep

Toan

et al. 2021

J. Food Process. Preserv.

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This study aimed to evaluate whether ergothioneine (ESH) accumulated in catfish muscle affected to fillet quality during frozen storage. The fish after fed by feed supplemented 0 to 15% concentrated extract (CE) from Flammulina velutipes for 30 days were filleted and stored at −18 ± 0.2°C for 90 days. The results show that with 10% CE, the highest accumulation of ESH in fish muscle was 21.02 mg/Kg. During preservation, ESH decreased gradually with DPPH. Peroxide and FFA were the lowest value at 1.09 meq/Kg and 0.35% on day 90, respectively. L* achieved lower while a* and b* values were quite stable during the first 60 days. The a* dropped slightly, but the b* and ∆E increased slowest from days 60 to 90. The muscle hardness was more stable during storage. Therefore, high accumulation of ESH in catfish muscle could prevent lipid oxidation, improving color stability, and limit soft structure during frozen storage. Novelty impact statement The Pangasius processing industry in the Mekong Delta depends on the catfish harvest time point and export demand, so it usually needs 1 to 3 months preservation in the freezer in which the quality of the fillet may be changed. The results from this study indicated that the highest ESH accumulation corresponding to 10% CE of F. velutipes supplemented with feed for 30 days feeding showed the most effectiveness during 90 days preservation in terms of limiting lipid oxidation, preventing discoloration, and making the fish structure less soft after thawing from frozen storage. Therefore, the supplementation of F. velutipes during feeding shows a great solution for improving catfish fillet quality during frozen storage.

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“…In past decades, researches on the genus of Flammulina have been carried out on phylogenetic taxonomy [1,14,15], genetic diversity [16,17], nutritional and chemical constituents [18,19], pharmacological bioactivity [20,21] and artificial cultivation [22,23,24]. Most of studies showed that F. velutipes possesses relative high content of carbohydrates, protein, amino acids and low fats or lipids, thus it generally was recognized as low energy delicacy [25].…”

Section: F Filiformis Is One Of the Most Important And Popular Ediblmentioning

confidence: 99%

Genomic-wide analysis and prediction of genes involved in biosynthesis of polysaccharide and bioactive secondary metabolites in high-temperature-tolerance of wild Flammulina filiformis

Chen

Tang

et al. 2019

Preprint

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Background: Flammulina filiformis (=Asian “F.velutipes”) is a popular commercial edible mushroom. Many bioactive compounds such as polysaccharides and sesquiterpenoids with medicinal effects have been isolated and identified, but their biosynthesis and regulation in molecular level is unclear. In this study, we sequenced the genome of the wild strain F. filiformis Liu 355, predicated the biosynthetic gene clusters (BGCs) and profiled these genes expression between wild and cultivar strains and among different development stages of the wild strain of F. filiformis by a comparative transcriptomic analysis. Results: The results revealed that the genome of the F. filiformis was 35.01 M bp in length and annotated with 10396 gene models. 12 putative terpeniod gene clusters were predicted, 12 sesquiterpenes synthase genes belonged to four different groups and two type I PKS (polyketide synthase) gene clusters were identified from F. filiformis genome. The gene number related terpeniod biosynthesis is higher in wild strain (119 genes) than cultivar strain (81 genes) and most of them are up regulated in primodium and fruiting body of the wild strain, while PKS genes are usually up-regulated in the mycelium of wild strain. Moreover, genes encoding UDP-glucose pyrophosphorylase and UDP-glucose dehydrogenase involved in polysaccharide biosynthesis have relative high transcripts both in mycelium and fruiting bodies of F. filiformis. Conclusions: We identified candidate genes involved in the biosynthesis of polysaccharide and terpenoid bioactive compounds and profiled these genes expression during the development of F. filiformis. This study expends our knowledge for understanding the biology of F. filiformis and provides valuable data for elucidating the secondary metabolism regulation of the special strain of F. filiformis.

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Improvement of Diet-induced Obesity by Ingestion of Mushroom Chitosan Prepared from <i>Flamm</i><i>ulina velutipes</i>

Cited by 17 publications

References 8 publications

Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage

Genomic-wide analysis and prediction of genes involved in biosynthesis of polysaccharide and bioactive secondary metabolites in high-temperature-tolerance of wild Flammulina filiformis

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