West Java, Indonesia — Researchers from Universitas Padjadjaran (Unpad) have identified a natural compound in oyster mushrooms (Pleurotus ostreatus) that may help prevent obesity by reducing the body’s ability to form fat. The study, led by Dr. Eko Fuji Ariyanto from the Department of Biomedical Science, Faculty of Medicine, Unpad, was recently published in the journal Journal of Experimental Pharmacology.

Obesity is a growing public health concern worldwide, including in Indonesia, where changing diets and urban lifestyles have contributed to rising rates of metabolic diseases. One key player in fat cell development is a gene called PPARγ (Peroxisome Proliferator-Activated Receptor Gamma), which plays a central role in turning precursor cells into fat cells.

The Unpad research team explored the potential of ethanolic extract from oyster mushrooms to interfere with this process. Laboratory testing on 3T3-L1 cells, a commonly used model for studying fat accumulation, showed that the mushroom extract significantly suppressed the expression of PPARγ. This suggests that certain bioactive compounds in oyster mushrooms may act as natural inhibitors of fat cell formation.

“This finding offers a promising direction for developing functional foods or supplements from local natural resources that support weight control,” said Dr. Ariyanto. “Oyster mushrooms are widely available and affordable—making them a practical part of a healthy diet.”

Beyond their culinary value, oyster mushrooms contain polysaccharides, proteins, antioxidants, and phenolic compounds that have been associated with immune-boosting and anti-inflammatory effects. This study adds anti-obesity potential to the list of health benefits.

The implications are substantial: if further studies confirm these effects in humans, oyster mushroom-based products could be developed as natural, plant-based interventions for obesity—offering a safer and more accessible alternative to synthetic weight-loss drugs.

This research supports Sustainable Development Goal (SDG) 3: Good Health and Well-being, by addressing non-communicable disease prevention through affordable nutrition solutions. It also aligns with SDG 12: Responsible Consumption and Production, by utilizing sustainable food sources. The innovation underscores Universitas Padjadjaran’s commitment to translational research that bridges traditional foods and modern health—contributing to the university’s standing in the Times Higher Education (THE) Impact Rankings.