Edible mushroom composition for improving obesity and metabolic syndrome and application thereof

Abstract

The invention discloses an edible mushroom dietary therapy composition capable of improving obesity and metabolic syndrome and an application method thereof. The dietary therapy composition is composed of dehydrated shiitake mushrooms and dehydrated black fungi, and the daily use amount of each kind of edible mushrooms is 6-12 g. The edible mushroom composition does not need to be used as meal replacement, but can be directly added into daily diet, so that fat or overweight people can easily integrate health management in daily life. Population nutrition intervention test results show that long-term daily eating of the composition can effectively help obese people and people with hypertension, hyperglycemia and hyperlipidemia to reduce body weight, significantly reduce blood sugar, blood fat and uric acid levels, and improve obesity-related metabolic syndromes. The implementation method disclosed by the invention is simple and easy to implement, and has wide market application prospects and popularization values. According to the edible mushroom composition, a new safe, effective and convenient healthy management choice can be provided for consumers, and application and development of'food-feeding and food-therapy 'in prevention and treatment of chronic diseases are promoted.

Description

Technical Field

[0001] The present invention relates to the fields of food science and nutritional health care, and particularly relates to an edible mushroom composition for improving obesity and metabolic syndrome and its application. Background Art

[0002] With the rapid economic development and significant changes in lifestyle, obesity and its related metabolic diseases are showing a high incidence trend globally. Obesity not only increases the risk of chronic diseases such as cardiovascular diseases, type 2 diabetes, hyperlipidemia, and hyperuricemia, but also seriously affects the quality of life of individuals and the socio-economic burden.

[0003] Currently, the treatment methods for obesity and its related metabolic diseases mainly include drug treatment, surgical treatment, and lifestyle intervention. Among them, although drug treatment can control weight and improve metabolic indicators to a certain extent, it is often accompanied by side effects and long-term dependence problems; although surgical treatment has significant effects, it has the disadvantages of strong invasiveness, high risk, long recovery period, etc., and is not suitable for all obese people. Lifestyle intervention, including diet control and increased physical exercise, is the most basic and effective comprehensive management method, but its long-term adherence is poor, and some obese people are difficult to achieve an ideal healthy state through simple diet adjustment. In addition, there are various weight loss and metabolic disease auxiliary products (such as meal replacements) on the current market, but many products have problems such as unstable effects, poor taste, inconvenient use, or poor dependence of obese people, and it is difficult to meet the needs of the majority of consumers.

[0004] In this context, food therapy, as a safe, effective, and convenient adjuvant treatment method, has gradually received wide attention and emphasis. Food therapy regulates the body's metabolic balance and prevents and adjuvantly treats chronic diseases by reasonably matching food ingredients and utilizing the natural functional components of food. In recent years, functional edible mushrooms have become an important direction in food therapy research due to their rich nutritional components and various bioactive substances. Functional edible mushrooms not only have good edible value, but also are rich in various health-beneficial active ingredients such as dietary fiber, polysaccharides, vitamins, and minerals, and have the potential effects of regulating blood sugar, blood lipids, uric acid, and promoting metabolism. These characteristics make functional edible mushrooms show great application potential in weight loss and metabolic disease management. From the perspective of market prospects, with the popularization of the concept of "food nourishment and food therapy" and the improvement of people's health awareness, the market demand for functional foods is increasing day by day. Especially in the field of chronic disease prevention and treatment, food therapy products with multiple health effects are highly favored. Functional edible mushrooms have broad market application prospects due to their natural, safe, and effective characteristics. Consumers have a strong demand for health management products that can be easily incorporated into daily diets, and functional edible mushrooms just meet this demand. Their diversity and adaptability as food ingredients enable them to be widely used in various dietary forms, further enhancing their market acceptance and promotion potential.

[0005] In summary, with the high incidence of obesity and its related metabolic diseases and the continuous improvement of people's health needs, it is particularly necessary to develop a composition based on functional edible fungi for dietary improvement of obesity and metabolic syndrome. Summary of the Invention

[0006] To solve the above problems, the present invention provides an edible fungus composition for improving obesity and metabolic syndrome and its application. The edible fungus composition provided by the present invention can effectively help obese people achieve weight management, while significantly reducing blood glucose, blood lipid and uric acid levels, improving obesity-related metabolic syndrome, and having multiple health benefits.

[0007] To achieve the above object, the present invention provides the following technical solutions: An edible fungus composition for improving obesity and metabolic syndrome, wherein the edible fungus composition is composed of dehydrated shiitake mushrooms and dehydrated black fungus.

[0008] The edible fungus composition is composed of the following raw materials in parts by weight: 40-60 parts of dehydrated shiitake mushrooms and 40-60 parts of dehydrated black fungus.

[0009] The preparation method of the edible fungus composition with the efficacy of improving obesity and metabolic syndrome includes the following steps: S1. Rehydration: Select dry shiitake mushrooms and / or dry black fungus without mildew, peculiar smell and uniform color; pour cold water enough to cover the shiitake mushrooms and black fungus, and soak them at room temperature for 6-8 hours for rehydration; or select fresh shiitake mushrooms and / or fresh black fungus without rehydration, and select fresh shiitake mushrooms and black fungus with natural color, elastic texture, no obvious impurities and peculiar smell. S2. Debris removal: Rinse with running water to remove the sediment and impurities on the surface. S3. Cleaning: Thoroughly clean again with water to ensure the removal of residual impurities and / or debris released during the soaking process. S4. Sterilization: Place the cleaned shiitake mushrooms and black fungus in a high-temperature and high-pressure steam sterilizer for sterilization, and the sterilization conditions are: 121 °C, 1.02 standard atmospheres, 15 minutes. S5. Dehydration: Spread the sterilized shiitake mushrooms and black fungus evenly, and naturally cool them to room temperature in a well-ventilated environment; dry or freeze-dry the shiitake mushrooms and black fungus by hot air drying or freeze drying to make the water content below 10%. S6. Packaging and storage: Keep the shiitake mushrooms and black fungus whole or crush them into fine powder for dry storage; use moisture-proof and antioxidant packaging materials for vacuum packaging or nitrogen filling packaging; finally obtain the edible fungus composition with the efficacy of improving obesity and metabolic syndrome.

[0010] The edible mushroom composition with the efficacy of improving obesity and metabolic syndrome is characterized in that the edible method of the edible mushroom composition is as follows: dried shiitake mushrooms are eaten directly, or after the dried shiitake mushrooms and dried black fungus are rehydrated, they are added to the daily diet.

[0011] Application of the edible mushroom composition with the efficacy of improving obesity and metabolic syndrome in the preparation of weight loss functional foods.

[0012] Application of the edible mushroom composition with the efficacy of improving obesity and metabolic syndrome in the preparation of hypoglycemic functional foods.

[0013] Application of the edible mushroom composition with the efficacy of improving obesity and metabolic syndrome in the preparation of hypolipidemic functional foods.

[0014] Application of the edible mushroom composition with the efficacy of improving obesity and metabolic syndrome in the preparation of hypouricemic functional foods.

[0015] Application of the edible mushroom composition with the efficacy of improving obesity and metabolic syndrome in the preparation of functional foods for improving obesity-related metabolic syndrome.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention provides an edible mushroom composition for improving obesity and metabolic syndrome and its application. The edible mushroom composition is composed of dried shiitake mushrooms and dried black fungus. This composition has the following advantages and effects. (1) Multiple health effects: The edible mushroom composition of the present invention has been verified by strict population nutrition intervention tests. It is found that through the synergistic effect of various functional edible mushrooms, the invention can effectively achieve the comprehensive effects of weight loss, blood sugar reduction, blood lipid reduction and uric acid reduction, meeting the various needs of obese people and those with related metabolic diseases. (2) Convenient to use: There is no need to change the existing eating habits. Just add the edible mushroom composition as an auxiliary material to the daily diet, which greatly facilitates the daily use of obese or overweight people and improves compliance and persistence. (3) High acceptance: Compared with drug treatment and surgical intervention, the diet therapy method is more natural, has no obvious side effects, and the usage method is simple and easy to implement, and is easily accepted by obese people and the general consumers. (4) Good taste and adaptability: The edible mushroom composition has been rationally formulated and dehydrated, maintaining a good taste, suitable for various cooking methods, and adapting to people of different ages and eating habits. (5) Broad market prospects: With the popularization of the concept of "food nourishing and food therapy" and the improvement of people's health awareness, the market demand for functional foods is increasing continuously. The edible mushroom composition of the present invention has broad market application prospects due to its multiple health effects and convenient usage method, and is suitable for promotion and application in families, medical institutions and the health care product market. Description of the Drawings

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the accompanying drawings required in the embodiments.

[0018] Figure 1 : The effect of the edible mushroom composition on the physical measurement parameters of overweight or obese people.

[0019] Figure 2A : The effect of the edible mushroom composition on the Chao1 index of the intestinal flora of overweight or obese people.

[0020] Figure 2B : The PcoA analysis of the intestinal flora of overweight or obese people by the edible mushroom composition.

[0021] Figure 2C : The effect of the edible mushroom composition on the relative abundance of Firmicutes in the intestinal flora of overweight or obese people.

[0022] Figure 2D : The effect of the edible mushroom composition on the relative abundance of Bacteroidetes in the intestinal flora of overweight or obese people.

[0023] Figure 2E : The effect of the edible mushroom composition on the ratio of Firmicutes to Bacteroidetes in the intestinal flora of overweight or obese people. Detailed implementation manners

[0024] The following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention. Embodiment

[0025] The present invention provides an edible mushroom composition with the efficacy of improving obesity and metabolic syndrome. Calculated by weight, it is composed of the following raw materials: 40 - 60 parts of dehydrated shiitake mushrooms and 40 - 60 parts of dehydrated black fungus.

[0026] Among them, the dehydrated shiitake mushrooms and dehydrated black fungus are prepared by a method including the following steps: S1. Rehydration: Select dry shiitake mushrooms and / or dry black fungus without mildew, odor, and uniform color; pour cold water sufficient to cover the shiitake mushrooms and black fungus, and soak them at room temperature for 6 - 8 hours for rehydration; or select fresh shiitake mushrooms and / or fresh black fungus without rehydration, and select fresh shiitake mushrooms and black fungus with natural color, elastic texture, no obvious impurities and odor; S2. Debris removal: Rinse with running water to remove the sediment and impurities on the surface; S3. Cleaning: Thoroughly clean again with water to ensure the removal of residual impurities and / or debris released during the soaking process; S4. Sterilization: Place the cleaned shiitake mushrooms and black fungus in a high-temperature and high-pressure steam sterilizer for sterilization. The sterilization conditions are: 121 °C, 1.02 standard atmospheres, for 15 minutes; S5. Dehydration: Evenly spread out the sterilized shiitake mushrooms and black fungus, and naturally cool them to room temperature in a well-ventilated environment; Dry or freeze-dry the shiitake mushrooms and black fungus through hot air drying or freeze drying to make the water content below 10%; S6. Packaging and storage: Store the shiitake mushrooms and black fungus as a whole or crushed into fine powder in a dry state; Use moisture-proof and antioxidant packaging materials for vacuum packaging or nitrogen filling packaging; Finally, obtain the edible mushroom composition with the effect of improving obesity and metabolic syndrome.

[0027] Among them, the eating method of the edible mushroom composition with the effect of improving obesity and metabolic syndrome is as follows: The dehydrated shiitake mushrooms can be eaten immediately. After rehydrating the dehydrated shiitake mushrooms and dehydrated black fungus, they can be directly added to the daily diet, such as soups, stir-fries, or salads.

[0028] Among them, the recommended daily consumption amount of the edible mushroom composition with the effect of improving obesity and metabolic syndrome is: 6 - 12 grams each of dehydrated shiitake mushrooms and dehydrated black fungus per day.

[0029] Application Example 1: Efficacy population nutrition intervention trial of the present invention for improving obesity and metabolic syndrome 1. Design of population nutrition intervention trial A total of 23 overweight or obese volunteers (body mass index BMI ≥ 24 kg / m 2 ) were included in the population nutrition intervention trial of the present invention, with ages ranging from 30 to 78 years old, including 14 males and 9 females. The exclusion criteria were: allergic to shiitake mushrooms or black fungus; taking antibiotics or antifungal drugs in the past month; alcoholism and irregular diet; suffering from major diseases, severe chronic diseases, intestinal diseases, and bleeding. This study obtained the approval of the ethics committee and complied with the Declaration of Helsinki. All participants signed the informed consent form.

[0030] The dehydrated shiitake mushrooms and dehydrated black fungus were provided to the volunteers in the form of 6-gram single-serving small bags for immediate use, and they were instructed to mix the edible mushroom composition into their regular diet in the form of immediate consumption, soups, stir-fries, or salads. The volunteers consumed 6 - 12 grams each of dehydrated shiitake mushrooms and dehydrated black fungus per day for 8 weeks. During the intervention period, basic physiological and biochemical indicators such as the body weight, body composition, blood routine, four lipid indices, and uric acid of the overweight or obese population were regularly detected; at the same time, serum and fecal samples of the volunteers were collected for other biochemical index and metabolite detection and intestinal microbiota analysis.

[0031] 2. Detection Indicators and Methods 2.1. Detection of Body Weight and Body Composition During the entire experimental period, record the height and weight of the volunteers at three time points: before edible mushroom intervention, four weeks after edible mushroom intervention, and eight weeks after edible mushroom intervention; use the Huawei intelligent body fat scale to detect indicators such as the volunteers' body weight, BMI, and body fat percentage; at the same time, measure the waist circumference and hip circumference of the volunteers.

[0032] 2.2. Blood Pressure, Blood Routine, and Blood Biochemical Analysis Use an Omron sphygmomanometer (U724) to detect the blood pressure of the volunteers; use a Beckman AU5811 automatic biochemical analyzer to detect biochemical indicators such as the volunteers' fasting blood glucose, total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, triglyceride, alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, serum creatinine, urea nitrogen, and uric acid; use a Roche cobas C513 automatic glycated hemoglobin analyzer to detect glycated hemoglobin; use a Mindray BC5600 hematology analyzer for blood routine detection.

[0033] 2.3. Detection of Inflammatory Factors Use the enzyme-linked immunosorbent assay (ELISA) method to determine the contents of interleukin-1β (EUBIAs, product number: U96-1492E), interleukin-6 (U96-1510E), and tumor necrosis factor-α (EUBIAs, product number: U96-3716E) in the serum of the volunteers. The specific determination method refers to the instructions of each kit.

[0034] 2.4. Detection of Fecal Short-chain Fatty Acids Quantitatively detect 6 short-chain fatty acids (acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, and isovaleric acid) in feces by high performance liquid chromatography-tandem mass spectrometry (LC-MS / MS).

[0035] 2.4.1 Sample Processing 1) Preparation of standard solution: Take a mixed standard of short-chain fatty acids at 1 mg / mL and perform gradient dilution to prepare standard solutions at 2, 5, 10, 50, 100, 200, and 500 μg / mL; 2) Add saturated sodium chloride solution to the samples and standard solutions respectively and mix well, then add saturated sodium chloride solution acidified with 3 mmol hydrochloric acid and shake well to dissolve; 3) Add 500 μL of ice-cold diethyl ether and shake well for 10 minutes for extraction; 4) Centrifuge at 12,000 rpm at 4 °C for 10 minutes, then take the supernatant; add 0.25 g of anhydrous sodium sulfate and shake well for 3 minutes; 5) Centrifuge at 4,500 rpm at 4 °C for 5 minutes, take the supernatant and analyze it on the machine.

[0036] 2.4.2 LC-MS / MS Detection and Analysis 1) Liquid Chromatography Parameters The chromatographic column is Agilent HP-FFAP (25 m - 0.32 μm - 0.50 mm); the split ratio is 30:1; the inlet temperature is 250 °C; the flow rate is 1.5 mL / min.

[0037] 2) Mass Spectrometry Parameters The ion source is AEI+; the detection mode is positive ion mode; the ion source temperature is 280 °C; the transfer line temperature is 250 °C; the solvent delay is 3.5 minutes.

[0038] 2.4.3 Calculation of Short-chain Fatty Acid Concentration The concentration value obtained by substituting the integrated peak area of the target index in the sample into the standard curve is used to calculate the content of short-chain fatty acids in feces.

[0039] 2.5. Intestinal Microbiota Analysis In this study, the third-generation full-length sequencing experiment of 16S rRNA amplicons was commissioned to Shanghai Personal Biotechnology Co., Ltd. Primers were designed based on the conserved regions of bacterial ribosomal RNA (rRNA) to amplify the variable regions of rRNA. In this experiment, the highly variable V1-V9 regions of 16S rRNA were selected for sequencing, and the sequencing primers were: F (5′-AGRGTTYGATYMTGGCTCAG - 3′) and R (5′ -RGYTACCTTGTTACGACTT - 3′).

[0040] 3. Experimental Results 3.1. Effects of Edible Mushroom Composition on Obesity-related Indicators in Overweight or Obese People The results are shown in Table 1 and Figure 1 as follows. Twenty-three overweight or obese individuals completed an 8-week intervention trial with the edible mushroom composition. During the trial, no gastrointestinal side effects such as nausea, vomiting, abdominal distension, or changes in bowel frequency occurred. In addition, long-term dietary intake of the edible mushroom composition had no significant effect on related indicators such as the blood pressure and liver and kidney functions of the volunteers, demonstrating that the edible mushroom composition has good safety and tolerance and can be a safe choice for daily dietary supplements. Moreover, compared with before the intervention, the edible mushroom composition significantly reduced the obesity-related body composition indicators of the volunteers, such as body weight, BMI, body fat percentage, waist circumference, hip circumference, and waist-to-hip ratio. In addition, the edible mushroom composition also significantly reduced the contents of total cholesterol and triglycerides in the serum of the volunteers.

[0041] Table 1. Summary of Physiological Indicators of Overweight or Obese Volunteers before and after Intervention with Edible Mushroom Composition

[0042] p A value less than 0.05 indicates a difference; a Before intervention compared with four weeks after intervention; b Before intervention compared with eight weeks after intervention; c Four weeks after intervention compared with eight weeks after intervention 3.2. Effects of the edible mushroom composition on blood glucose and uric acid in overweight or obese people As shown in Table 2, after 8 weeks of intervention with the edible mushroom composition, the contents of fasting blood glucose, glycated hemoglobin, and uric acid in the serum of overweight or obese people can be significantly reduced.

[0043] Table 2. Effects of the edible mushroom composition on blood glucose and uric acid in overweight or obese people before and after intervention

[0044] * indicates between two sets of data p <0.05; *** indicates between two sets of data p <0.001. 3.3. Effects of the edible mushroom composition on the levels of inflammatory factors in the serum of overweight or obese people As shown in Table 3, after 8 weeks of intervention with the edible mushroom composition, the levels of pro-inflammatory factors such as interleukin-1β and tumor necrosis factor-α in the serum of overweight or obese people can be significantly reduced, but there is no significant effect on interleukin-6.

[0045] Table 3. Effects of the edible mushroom composition on the levels of inflammatory factors in the serum of overweight or obese people before and after intervention

[0046] * indicates between two sets of data p <0.05; ** indicates between two sets of data p <0.01. 3.4. Effects of the edible mushroom composition on the levels of short-chain fatty acids in the feces of overweight or obese people As shown in Table 4, after 8 weeks of intervention with the edible mushroom composition, Lentinula edodes and Auricularia auricula can significantly increase the contents of butyric acid, isobutyric acid, and isovaleric acid in the feces of overweight or obese people, but there is no significant effect on the levels of acetic acid, propionic acid, and valeric acid.

[0047] Table 4. Effects of the edible mushroom composition on the levels of short-chain fatty acids in the feces of overweight or obese people before and after intervention

[0048] * indicates between two sets of data p <0.05; *** indicates between two sets of data p <0.001. 3.4. Edible Fungi Composition Remodels the Intestinal Flora of Overweight or Obese People The intestinal flora of overweight or obese people before and after the intervention of the edible fungi composition was detected by using the third-generation full-length 16S rRNA sequencing. The results are as Figure 2A shown. After the intervention of the edible fungi composition, the Chao1 index of the intestinal flora of overweight or obese people showed an upward trend, indicating that the edible fungi composition can increase the abundance of the intestinal flora of obese people. The PCoA results showed that the intestinal flora of obese people before and after the intervention showed obvious clustering, and the two groups were significantly separated, indicating that the edible fungi composition significantly changed the composition of the intestinal flora of obese people ( Figure 2B ). At the phylum level, compared with before the intervention, after the intervention of the edible fungi composition, the relative abundance of Bacteroidetes in the intestinal flora of obese people increased significantly ( Figure 2C ), and the relative abundance of Firmicutes decreased significantly ( Figure 2D ). Among them, the ratio of Firmicutes to Bacteroidetes is usually used as an important indicator to evaluate intestinal flora dysbiosis, and a higher ratio is often associated with metabolic disorders such as obesity and insulin resistance. In this study, compared with before the intervention, the ratio of Firmicutes / Bacteroidetes decreased significantly ( Figure 2E ), indicating that the intervention of the edible fungi composition helps to improve the state of intestinal flora dysbiosis and transform the flora composition towards a healthy level.

[0049] In summary, the edible fungi composition for improving obesity and metabolic syndrome of the present invention can significantly reduce obesity-related body composition indexes such as the weight, BMI, body fat rate, waist circumference, and hip circumference of overweight or obese people. In addition, the edible fungi composition has the effects of significantly improving glucose and lipid metabolism, regulating the intestinal flora, promoting fat decomposition, and reducing blood glucose, blood lipids (triglyceride and total cholesterol), and uric acid levels.

[0050] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, not all embodiments. People can also obtain other embodiments based on this embodiment without creative efforts, and these embodiments all belong to the protection scope of the present invention.

Claims

1. An edible fungus composition for improving obesity and metabolic syndrome, characterized in that: The edible fungus composition consists of dehydrated shiitake mushrooms and dehydrated black fungus.

2. The edible fungus composition according to claim 1, characterized in that The invention is composed of the following raw materials in parts by weight: 40-60 parts of dehydrated shiitake mushrooms and 40-60 parts of dehydrated black fungus.

3. The method for preparing the edible fungus composition having the effect of improving obesity and metabolic syndrome according to claim 1, characterized in that: The following steps are involved: S1. Rehydration: Select dried shiitake mushrooms and / or dried black fungus that are free of mold, odor, and uniform in color; Pour enough cold water to cover the mushrooms and black fungus, and soak them at room temperature for 6-8 hours to rehydrate; or choose fresh mushrooms and / or fresh black fungus without rehydration, and choose fresh mushrooms and black fungus with natural color, elastic texture, and no obvious impurities and odor; S2. Decontamination: Rinse with running water to remove sand and impurities on the surface; S3. Washing: Wash thoroughly with water again to ensure that any remaining impurities and / or debris released during the soaking process are removed; S4. Sterilization: Sterilize the cleaned mushrooms and black fungus in a high-temperature and high-pressure steam cooker at 121°C and 1.02 standard atmospheric pressure for 15 minutes. S5. Dehydration: Spread the sterilized mushrooms and black fungus evenly and cool them naturally to room temperature in a well-ventilated environment; dry or freeze-dry the mushrooms and black fungus to a moisture content of less than 10% by hot air drying or freeze drying; S6. Packaging and storage: storing shiitake mushrooms and black fungus as a whole or crushing them into fine powder and drying them; using moisture-proof and oxidation-proof packaging materials for vacuum packaging or nitrogen-filled packaging; finally obtaining the edible fungus composition having the effect of improving obesity and metabolic syndrome.

4. The edible fungus composition having the effect of improving obesity and metabolic syndrome according to any one of claims 1 to 3, characterized in that: The edible fungus composition is eaten as follows: the dehydrated shiitake mushrooms are eaten immediately, or the dehydrated shiitake mushrooms and dehydrated black fungus are rehydrated and then added to daily diet.

5. Use of the edible fungus composition having the efficacy of improving obesity and metabolic syndrome according to any one of claims 1 to 3 in the preparation of weight loss functional foods.

6. Use of the edible fungus composition having the efficacy of improving obesity and metabolic syndrome according to any one of claims 1 to 3 in the preparation of functional foods for lowering blood sugar.

7. Use of the edible fungus composition having the efficacy of improving obesity and metabolic syndrome according to any one of claims 1 to 3 in the preparation of functional foods for lowering blood lipids.

8. Use of the edible fungus composition having the efficacy of improving obesity and metabolic syndrome according to any one of claims 1 to 3 in the preparation of uric acid-lowering functional foods.

9. Use of the edible fungus composition having the efficacy of improving obesity and metabolic syndrome according to any one of claims 1 to 3 in the preparation of functional food for improving obesity-related metabolic syndrome.

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