Strawberry fermentation with Cordyceps militaris has anti-adipogenesis activity

The fermented products of various materials with the mushroom Cordyceps militaris mycelia and silkworm pupa changed the bioactive compounds and increased the biological activity. Fermentation of strawberry (Fragaria x ananassa Duch. cv Sulhyang) mixed with silkworm pupa (Bombyx mori) using the mushroom Cordyceps militaris mycelia was undertaken using a solid culture. Previously frozen strawberries were fermented with 0, 25 and 50% of silkworm pupa (FS, FSP25, FSP50, respectively) or silkworm pupa (FP) using Cordyceps militaris, then the fermented products and non-fermented strawberry (NS) were extracted with 50 or 70% EtOH, or distilled water to determine the optimal fermentation conditions with regards to its anti-adipogenesis effect. The high-performance liquid chromatograph (HPLC) analysis showed that the levels of 7 bioactive compounds were changed after fermentation. Additionally, extracts of FSP25, FSP50 and FP showed different amounts of inhibition of adipogenesis in the 3T3-L1 cell line. FSP25 and FSP50 were most effective. FSP25E50, the 50% EtOH extract of FSP25, inhibited expression of the PPAR-γ pathway signaling. These results indicated that fermented strawberry might be used as a nutraceutical and functional food to give anti-adipogenesis activity. [Display omitted] •A solid state fermentation with Cordyceps militaris was used to produce fermented strawberry.•Levels of 7 bioactive compounds were changed after strawberries fermentation with Cordyceps militaris.•Fermented strawberry anti-adipogenesis in 3T3-L1 cell was due to inhibition of the PPAR-γ pathway.