ArticleFrontiers in nutrition2025
Sphingomyelin synthase inhibitors from edible mushrooms prevent overweight and improve vitamin D homeostasis in a mouse model of diet-induced obesity.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Sphingomyelin synthase (SMS) is a key enzyme in sphingolipid metabolism that converts phosphatidylcholine and ceramide into sphingomyelin and diacylglycerol, thereby influencing lipid signaling and metabolic regulation. Identifying natural SMS inhibitors is of interest for the prevention and management of obesity and related disorders. Methods: We screened more than 860 extracts from medicinal plants and mushrooms using a cell-based assay for SMS inhibition. Active fractions were purified, and grifolin and grifolic acid were isolated from the edible mushroom Results: Both compounds inhibited SMS activity at low micromolar concentrations. Conclusion: These findings demonstrate, for the first time, that mushroom-derived metabolites can act as dual-substrate SMS inhibitors with beneficial effects on lipid and vitamin D metabolism. Grifolin and grifolic acid thus represent promising candidates for development as functional food components or nutraceuticals to prevent obesity and metabolic syndrome.
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