A study has found that an extract from Sparassis crispa mushrooms can inhibit fat accumulation by approximately 70%.
The National Institute of Forest Science announced on July 31 that, through joint research with Professor Jung Jinbu's team from the Department of Forest Science at Kyungpook National University, it has confirmed the anti-obesity effects of the 'Summer Queen' Sparassis crispa mushroom. These effects include inhibition of body fat accumulation, promotion of fat breakdown, and induction of thermogenesis.
The joint research team observed that when Sparassis crispa extract (SL30E) was administered to 3T3-L1 adipocytes at varying concentrations, triglyceride accumulation decreased in a concentration-dependent manner.
In particular, when compared to Cissus extract (CQR-300), which is currently used as a diet supplement, Sparassis crispa extract demonstrated more than three times the fat accumulation inhibition effect at the same concentration (100μg/ml).
Sparassis crispa extract blocked the formation of adipocytes by suppressing the expression of key transcription factors that promote adipocyte differentiation.
This process is mediated by the β-catenin protein. When β-catenin is removed, the fat inhibition effect disappears, proving that this pathway is the key mechanism of action.
The joint research team also confirmed that Sparassis crispa extract increases the expression of proteins related to fat breakdown and decreases the expression of perilipin-1, which regulates intracellular fat storage and breakdown.
This research is significant because it has identified a triple mechanism: blocking fat formation, promoting fat breakdown, and promoting thermogenesis. The findings have also been published in the international journal 'Journal of Microbiology and Biotechnology.'
Lee Kyungtae, Ph.D., of the Forest Microbial Utilization Research Division at the National Institute of Forest Science, stated, "This study has confirmed the potential of Sparassis crispa as a material for diet products. We plan to conduct further research on safety, functionality, and identification of active ingredients so that Sparassis crispa can be developed into a functional food or pharmaceutical product."
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