Effects of dietary intake of japanese mushrooms on visceral fat accumulation and gut microbiota in mice

Takamitsu Shimizu, Koichiro Mori, Kenji Ouchi, Mamoru Kushida, Tsuyoshi Tsuduki

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)


A lot of Japanese people are generally known for having a healthy diet, and consume a variety of mushrooms daily. Many studies have reported anti-obesity effects of mushrooms, but few have investigated the effects of consuming a variety of edible mushroom types together in realistic quantities. In this study, we investigated whether supplementation with a variety of mushroom types affects visceral fat accumulation and gut microbiota in mice. The most popular mushroom varieties in Japan were lyophilized and mixed according to their local production ratios. C57BL/6J mice were fed a normal diet, high-fat (HF) diet, HF with 0.5% mushroom mixture (equivalent to 100 g mushrooms/day in humans) or HF with 3% mushroom mixture (equivalent to 600 g mushrooms/day in humans) for 4 weeks. The mice were then sacrificed, and blood samples, tissue samples and feces were collected. Our results show that mushroom intake suppressed visceral fat accumulation and increased the relative abundance of some short chain fatty acid- and lactic acid-producing gut bacteria. These findings suggest that mushroom intake is an effective strategy for obesity prevention.

Original languageEnglish
Article number610
Issue number5
Publication statusPublished - 2018 May 14


  • Dietary fiber
  • Dietary habits
  • Gut microbiota
  • Japanese mushroom
  • Obesity

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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