Exploring the in vitro hypolipidemic benefits of bamboo mushrooms: A study on their impact on lipid droplets and adipocytokine levels through metabolome and lipidome profiling

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Sucheewin Krobthong , Yodying Yingchutrakul , Chartchai Chaichana , Pawitrabhorn Samutrtai , Jeeraprapa Siriwaseree , Kiattawee Choowongkomon , Pawin Pongkorpsakol , Arnatchai Maiuthed , Pithi Chanvorachote , Chanat Aonbangkhen
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Abstract

Functional foods from edible mushrooms, like the protein-rich and low-calorie Phallus indusiatus (Bamboo mushroom), are promising for obesity prevention. However, scientific evidence supporting its active compounds' benefits is limited. This study used tandem-mass spectroscopy (LC-MS/MS) to analyze Bamboo mushroom's metabolites and lipids, identifying over 1000 metabolites, with adenosine most abundant. Pathway analysis showed significant activity in amino acid and specific metabolism pathways. Lipidomic analysis revealed 131 molecular lipids across categories such as sphingolipids and glycerolipids. The extracts' cytotoxicity and hypolipidemic efficacy were evaluated using a mouse adipocytes model, demonstrating no cellular toxicity at 6.25–100 μg/mL and effective reduction in lipid droplets. Additionally, the extracts significantly reduced levels of monocyte chemoattractant protein-1 (MCP-1) and plasminogen activator inhibitor-1 (PAI-1), suggesting potential hypolipidemic effects. These findings highlight Bamboo mushroom's capability as a functional food to combat obesity by influencing lipid metabolism.

Abstract Image

竹菇的体外降血脂作用:通过代谢组和脂质组分析研究竹菇对脂滴和脂肪细胞因子水平的影响
从食用菌中提取的功能性食品,如富含蛋白质和低热量的竹菇,有望预防肥胖。然而,支持其活性成分益处的科学证据有限。本研究采用串联质谱(LC-MS/MS)对竹菇代谢产物和脂质进行了分析,鉴定出1000多种代谢产物,其中腺苷含量最高。途径分析显示,氨基酸和特定代谢途径具有显著活性。脂质组学分析揭示了131种分子脂类,包括鞘脂和甘油脂。采用小鼠脂肪细胞模型对其细胞毒性和降血脂效果进行了评价,结果表明,在6.25 ~ 100 μg/mL浓度下无细胞毒性,且能有效降低脂滴。此外,提取物显著降低单核细胞趋化蛋白-1 (MCP-1)和纤溶酶原激活物抑制剂-1 (PAI-1)的水平,提示潜在的降血脂作用。这些发现强调了竹菇作为一种通过影响脂质代谢来对抗肥胖的功能性食品的能力。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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