{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T11:55:22Z","timestamp":1790769322743,"version":"4.1.0"},"reference-count":68,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T00:00:00Z","timestamp":1790380800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Int. J. Mol. Sci.","IJMS"],"abstract":"<jats:p>A high-fat diet is associated with metabolic disorder, including obesity, insulin resistance, dyslipidemia, and hypertension. Polysaccharides derived from mushrooms have attracted interest for their potential metabolic and anti-inflammatory effects. Nevertheless, the impact of crude polysaccharides derived from the Lentinula edodes (Berk.) Pegler (PSC) on metabolic conditions linked to high-fat diets remains insufficiently studied. This study aimed to evaluate the bioactivity of PSC obtained using ultrasound-water extraction (UW) on metabolic parameters, hepatic function, and inflammation in rats fed a high-fat diet (HFD). Male Wistar rats (5 weeks old, 180\u2013200 g; n = 6 per group) were assigned to normal-diet (ND) or high-fat-diet (HFD) groups, with or without PSC administration. PSC was administered by oral gavage at 400 mg\/kg body weight\/day for 4 weeks. Compared with the HFD group at week 20, the HFD+PSC group showed 30.44% lower body-weight gain, while LDL-C, AST, ALT, and IL-6 levels were 42.31%, 35.77%, 55.15%, and 41.78% lower. Histopathological examination showed reduced hepatic steatosis and inflammatory alterations following PSC extract administration, with the NAS decreasing from 5.60 \u00b1 0.51 in the HFD group to 2.00 \u00b1 0.32 in the PSC extract administration. The findings indicate that a PSC extract decreased various metabolic, hepatic, and inflammatory changes correlated with HFD. This study supports the potential of PSC extract as a mushrooms-derived functional ingredient to improve metabolic function.<\/jats:p>","DOI":"10.3390\/ijms27198631","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T16:50:54Z","timestamp":1790614254000},"page":"8631","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Crude Polysaccharides from Lentinula edodes Obtained by Ultrasound-Assisted Water Extraction on Metabolic and Hepatic Parameters in Obese Rats"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-5825-7851","authenticated-orcid":false,"given":"Nannapat","family":"Phosarith","sequence":"first","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9060-3662","authenticated-orcid":false,"given":"Thanyaporn","family":"Siriwoharn","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"software","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6059-024X","authenticated-orcid":false,"given":"Wachira","family":"Jirarattanarangsri","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Yang, C., Jia, X., Wang, Y., Fan, J., Zhao, C., Yang, Y., and Shi, X. 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