Hot melt extrusion enhances the thermogenic marker-modulating effects of Sparassis Crispa in high-fat diet-fed mice

Obesity contributes to a global pandemic of health-related problems and is recognized as a significant societal issue. Strategies that promote thermogenic activation of adipose tissue have attracted attention as potential nutritional interventions for metabolic regulation. This study investigated whether hot-melt extrusion (HME) processing enhances the metabolic effects of Sparassis crispa (SC) by improving its physicochemical properties and bioactive availability. HME-fabricated formulation (FSC) was prepared and characterized using particle size analysis and quantification of contents. The biological effects of SC and FSC were evaluated in high-fat (HFD)-induced obese mice. Although FSC administration did not significantly reduce body-weight gain, it significantly decreased adipocyte hypertrophy and adipose tissue mass. FSC also increased the expression of thermogenic and browning-related markers, suggesting the involvement of metabolic signaling pathways. These findings indicate that HME-based formulation of SC enhances its capacity to modulate adipose tissue thermogenic markers, highlighting its potential as a functional ingredient for metabolic regulation. • FSC is fabricated from SC, one of edible mushroom. • FSC decreased the body weight gain and adipose tissue weight in HFD-induced obese mice. • FSC regulated p-AMPK and browning markers in adipose tissue of HFD-induced obese mice. • FSC down-regulated lipid accumulation in HFD-induced obese mice via activating uncoupling protein-1.