Abelmoschus esculentus Improves Hippocampal Function Associated with Dipeptidyl Peptidase-4 in High Fat Diet-Fed db/db Mice

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Chiung-Huei Peng, Chau-Jong Wang, Yen-Yu Yang, Chien-Ning Huang, Huei-Jane Lee
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Abstract

Hippocampal function can be impaired by diabetes mellitus (DM) and obesity. Abelmoschus esculentus (AE) fractions reportedly mitigate the symptoms of Alzheimer’s disease (AD) by downregulating dipeptidyl peptidase-4 (DPP-4)-mediated insulin resistance. AE extracted by alcohol (fraction 1, F1) and water (fraction 2, F2) contained quercetin glycosides and polysaccharides, respectively. In this study, we investigated whether AE affects hippocampal function in in vitro and in vivo systems. Our results indicate that F1 or F2 enhanced neurogenesis and synapse formation in palmitate-treated hippocampal neural cells, presumably by downregulating DPP-4. In db/db mice fed with high fat diet, the hippocampal insulin resistance correlated spatial recognition, with fraction F2 improving hippocampal function. Of note, the alteration of neurogenesis seems interconnecting with changes in gut microbiota. In summary, AE can improve hippocampal function, attenuate insulin resistance, and promote neurogenesis by regulating DPP-4. AE, particularly F2, has the potential to serve as an adjuvant in preventing DM-associated AD.

Abstract Image

阿贝摩斯能改善高脂饮食 db/db 小鼠与二肽基肽酶-4 有关的海马功能
糖尿病(DM)和肥胖会损害海马功能。据报道,Abelmoschus esculentus(AE)馏分可通过下调二肽基肽酶-4(DPP-4)介导的胰岛素抵抗,减轻阿尔茨海默病(AD)的症状。用酒精(馏分 1,F1)和水(馏分 2,F2)提取的 AE 分别含有槲皮素苷和多糖。本研究在体外和体内系统中研究了 AE 是否会影响海马功能。我们的结果表明,F1 或 F2 可增强棕榈酸酯处理的海马神经细胞的神经发生和突触形成,这可能是通过下调 DPP-4 实现的。在以高脂饮食喂养的db/db小鼠中,海马胰岛素抵抗与空间识别相关,而F2组分可改善海马功能。值得注意的是,神经发生的改变似乎与肠道微生物群的变化相互关联。总之,AE 可以通过调节 DPP-4 改善海马功能,减轻胰岛素抵抗,促进神经发生。AE,尤其是F2,有可能成为预防DM相关性AD的辅助剂。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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