Preventive Effect of Royal Jelly and 10-HDA on Skin Damage in Diabetic Mice through Regulating Keratinocyte Wnt/β-Catenin and Pyroptosis Pathway

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xinqi Huang, Lu Xiu, Yumei An, Yuan Gong, Sunao Li, Xueshi Chen, Chao Liu, Jianghuiwen Lu, Haiyan Shan, Jie Chang, Mingyang Zhang
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Abstract

The objective of this study is to elucidate how Royal jelly (RJ) and 10-hydroxy-2-decanoic acid (10-HDA) prevents diabetic skin dysfunction by modulating the pyroptosis pathway. Type 2 diabetes models are induced by fat diet consumption and low dose of streptozotocin (STZ) in C57BL/6J mice and treated with RJ (100 mg kg–1 day–1) and 10-HDA, the major lipid component of royal jelly (100 mg kg−1 day−1) for 28 weeks. The results show that serum concentrations of glucose and triglyceride are significantly lower in the RJ group or 10-HDA than diabetes mellitus (DM) group. Compared to the control group, pyroptosis proteins, GSDMD, ASC, Caspase-1, and IL-1β are increased in the skin of the diabetic model, accompanied by the activation of the Wnt/β-catenin signal pathway. Further evaluations by RJ exhibit superior improvement of skin damage, repress activation of the Wnt/β-catenin pathway, and attenuate keratinocyte pyroptosis, but 10-HDA cannot completely suppress the activation of Wnt/β-catenin pathway and pyroptosis, which shows a relatively weak protective effect on skin damage which shows that RJ is a better effect on skin injury after DM.

蜂王浆和 10-HDA 通过调节角质细胞 Wnt/β-Catenin 和 Pyroptosis 通路对糖尿病小鼠皮肤损伤的预防作用
本研究旨在阐明蜂王浆(RJ)和10-羟基-2-癸酸(10-HDA)如何通过调节热蛋白沉积途径预防糖尿病皮肤功能障碍。通过脂肪饮食和低剂量链脲佐菌素(STZ)诱导C57BL/6J小鼠建立2型糖尿病模型,并用RJ(100毫克/公斤-1天-1)和蜂王浆的主要脂质成分10-HDA(100毫克/公斤-1天-1)治疗28周。结果显示,RJ组或10-HDA组小鼠血清中葡萄糖和甘油三酯的浓度明显低于糖尿病(DM)组。与对照组相比,糖尿病模型皮肤中的热蛋白、GSDMD、ASC、Caspase-1 和 IL-1β 增加,同时 Wnt/β-catenin 信号通路被激活。RJ的进一步评估结果显示,RJ对皮肤损伤有较好的改善作用,能抑制Wnt/β-catenin通路的激活,并减轻角质细胞的脓毒症,但10-HDA不能完全抑制Wnt/β-catenin通路的激活和脓毒症,对皮肤损伤的保护作用相对较弱,这表明RJ对DM后的皮肤损伤有较好的疗效。
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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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