Yamabushitake Mushroom (Hericium erinaceus) Improved Lipid Metabolism in Mice Fed a High-Fat Diet

Kazuyuki HIWATASHI; Yasuyuki KOSAKA; Nao SUZUKI; Keishi HATA; Toshiyuki MUKAIYAMA; Kenji SAKAMOTO; Hitoshi SHIRAKAWA; Michio KOMAI

doi:10.1271/bbb.100130

Food & Nutrition Science Regular Papers

Yamabushitake Mushroom (Hericium erinaceus) Improved Lipid Metabolism in Mice Fed a High-Fat Diet

Kazuyuki HIWATASHI, Yasuyuki KOSAKA, Nao SUZUKI, Keishi HATA, Toshiyuki MUKAIYAMA, Kenji SAKAMOTO, Hitoshi SHIRAKAWA, Michio KOMAI

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Keywords: Yamabushitake mushroom, Hericium erinaceus, lipid metabolism, peroxisome proliferator-activated receptor α (PPARα)

JOURNAL FREE ACCESS

2010 Volume 74 Issue 7 Pages 1447-1451

DOI https://doi.org/10.1271/bbb.100130

View "Advance Publication" version (July 7, 2010).

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Abstract

The effects of dietary Yamabushitake mushroom (Hericium erinaceus) on lipid metabolism were examined. C57BL/6J mice were fed a high-fat diet containing hot-water extract (HW-E) and an ethanol extract (EtOH-E) of Yamabushitake mushroom. Administration of HW-E or EtOH-E with a high-fat diet for 28 d resulted in a significant decrease in body weight gain, fat weight, and serum and hepatic triacylglycerol levels. Our in vitro experiments indicated that EtOH-E acts as an agonist of peroxisome proliferator-activated receptor α (PPARα). Quantitative analyses of hepatic mRNA levels revealed that EtOH-E administration resulted in up-regulation of mRNA for a number of PPARα-regulating genes in spite of the fact that the gene expression of PPARα did not change. These results suggest that EtOH-E improves lipid metabolism in mice fed a high-fat diet, and that these effects were mediated by modulation of lipid metabolic gene expression, at least in part via activation of PPARα.

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