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 < .01) suppressed body weight gain and ameliorated lipid accumulation in liver tissues, whereas SC did not exhibit antiobesity effects. We further performed expression analysis of genes related to lipid metabolism in the liver and visceral adipose tissues (VAT) in L-SC-administered fish. In liver tissues, L-SC upregulated (P < .05) expression of genes involved in peroxisome proliferator-activated receptor alpha pathways, suggesting that the lipid-lowering property of L-SC is caused by activation of beta-oxidation. In VAT, L-SC did not show significant changes between the experimental groups. No difference was observed between the β-glucan contents of SC (43.8 g/100 g) and L-SC (44.3 g/100 g); however, β-glucan levels in the hot-water extracts increased 20-fold in L-SC (37.2 g/100 g) compared with those in SC (1.8 g/100 g). In summary, lacto-fermentation of SC enhances its lipid-lowering property and can prevent hepatic steatosis through activation of beta-oxidation. Dietary supplementation of fermented L-SC as a functional food may be suitable for obesity prevention and reduction in the prevalence of obesity-related diseases.

中文翻译：

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乳酸发酵花椰菜真菌（Sparassis crispa）通过激活饮食诱导型肥胖斑马鱼中的β氧化来减轻肝脂肪变性。

Sparassis crispa（SC），被称为花椰菜蘑菇，具有多种促进健康的特性和高含量的β-葡聚糖。发酵可增强其营养特性。在这项研究中，我们使用斑马鱼模型检查了乳酸菌发酵（乳发酵）SC对肥胖的功效。我们首先通过副干酪乳杆菌（称为乳酸发酵SC（L-SC））发酵SC 48小时，然后将SC或L-SC口服给予饮食诱导的肥胖斑马鱼4周。结果表明L-SC组（20μg/ gBW /天）显着（P <.01）抑制了体重增加并改善了肝组织中的脂质蓄积，而SC没有表现出抗肥胖作用。我们进一步进行了L-SC给药鱼的肝脏和内脏脂肪组织（VAT）中与脂质代谢相关的基因的表达分析。在肝脏组织中，L-SC上调 了过氧化物酶体增殖物激活的受体α途径中涉及的基因的表达（P <.05），这表明L-SC的降脂特性是由β-氧化作用引起的。在增值税中，L-SC在实验组之间没有显示出明显的变化。SC（43.8 g / 100 g）和L-SC（44.3 g / 100 g）的β-葡聚糖含量没有差异; 但是，β与SC（1.8 g / 100 g）相比，L-SC（37.2 g / 100 g）中热水提取物中的β-葡聚糖含量增加了20倍。总之，SC的乳酸发酵可增强其降脂性能，并可以通过激活β-氧化来预防肝脂肪变性。膳食补充发酵的L-SC作为功能性食品可能适合预防肥胖和降低肥胖相关疾病的患病率。