Fermented mushroom milk-supplemented dietary fibre prevents the onset of obesity and hypertriglyceridaemia in Otsuka Long-Evans Tokushima fatty rats

Aim: Fermented milk product containing edible mushroom water extracts (mushroom yogurt; MY) has been reported to have glycaemic control and triglyceride‐lowering effects in streptozotocin (STZ)‐induced diabetic rats and Zucker diabetic fatty (ZDF) rats. Here, we investigated how MY‐supplemented dietary fibre (10 and 20%, v/w) influences the onset of obesity and hypertriglyceridaemia in Otsuka Long‐Evans Tokushima fatty (OLETF) rats. Methods: The OLETF rats were fed a powdered chow diet supplemented with MY at the levels of 10 (v/w) and 20% for 6 weeks from 10 weeks of age, but the OLETF control rats were not supplemented. Their weight, fat distribution and lipid profile have been determined. Results: The body weights in MY‐fed rats were reduced compared with the control rats. The perirenal fat was decreased in both MY groups, but the visceral and epididymal fats reduced only in the MY 20% group. The concentrations of serum triglyceride and non‐esterified fatty acid in MY‐fed rats were decreased in a dose‐dependent manner. However, the levels of other serum lipid profiles [total cholesterol, low‐density lipoprotein cholesterol, and high‐density lipoprotein cholesterol] were comparable among all rats. Conclusion: Antiobesity and triglyceride lowering by MY‐supplemented dietary fibre in OLETF rats might have resulted from the synergistic effect of components in the fermented mushroom‐milk product.