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KMID : 1161420200230080803
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Journal of Medicinal Food
2020 Volume.23 No. 8 p.803 ~ p.810
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Lacto-Fermented Cauliflower Fungus (Sparassis crispa) Ameliorates Hepatic Steatosis by Activating Beta-Oxidation in Diet-Induced Obese Zebrafish
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Matsuura Nobuo
Zang Liqing
Nishimura Norihiro
Shimada Yasuhito
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Abstract
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Sparassis crispa (SC), known as cauliflower mushroom, possesses a wide variety of health-promoting properties and a high content of β-glucans. Its nutritional properties are enhanced by fermentation. In this study, we examined the efficacy of Lactobacillus-fermented (lacto-fermented) SC against obesity using a zebrafish model. We first fermented SC by Lactobacillus paracasei, denoted as lacto-fermented SC (L-SC), for 48?h and then orally administered SC or L-SC to diet-induced obese zebrafish for 4 weeks. Results demonstrated that the L-SC group (20?μg/gBW/day) significantly (P?
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KEYWORD
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fatty liver, hanabiratake, hepatosteatosis, visceral adiposity, yogurt
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