Silkworm pupae extract attenuates diabetic kidney disease through inhibiting apoptosis

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-12 DOI:10.1016/j.jff.2025.106881

Zhixuan Xie , Luping Wang , Binqi Wang , Xueli Man , Yifei Wang , Taian Jin , Jiahui Ma , Eman Shawky , Samah Elsohafy , Tingfang Ma , Jianhua Li , Juan Jin , Qiang He , Jingkui Tian

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Abstract

Diabetic kidney disease (DKD), a prevalent microvascular complication affecting over 40 % of diabetes patients globally, imposes substantial burdens on healthcare systems through its dual impact on renal function deterioration and cardiovascular mortality. Silkworm pupae (SWP) is an ancient functional food documented in Chinese Materia Medica and Southeast Asian dietary practices, has recently emerged as a research focus due to its unique composition of chitin-derived peptides, antioxidant flavonoids, and angiotensin-converting enzyme inhibitory components. Building upon existing evidence of SWP's anti-inflammatory properties, this investigation evaluated the renoprotective effects of SWP in two representative stages—C2 (the fragile and soft stage) and C4 (nearly eclosion). The results indicated that SWP alleviated renal dysfunction and renal fibrosis through inhibiting apoptosis in DM mice. Notably, C2-stage extracts outperformed C4 counterparts in restoring podocyte integrity. These findings position SWP as a nutraceutical intervention for DKD management.

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蚕蛹提取物通过抑制细胞凋亡减轻糖尿病肾病

糖尿病肾病（DKD）是一种流行的微血管并发症，影响全球40%以上的糖尿病患者，通过其对肾功能恶化和心血管疾病死亡率的双重影响，给卫生保健系统带来了沉重的负担。蚕蛹（Silkworm pu蛹，SWP）是一种古老的功能性食品，在中药和东南亚饮食实践中都有记载，由于其独特的甲壳素衍生肽、抗氧化类黄酮和抑制血管紧张素转换酶的成分，近年来成为研究的热点。基于SWP抗炎特性的现有证据，本研究评估了SWP在两个代表性阶段——c2（脆弱和柔软期）和C4（接近羽化期）的肾保护作用。结果表明，SWP通过抑制DM小鼠的细胞凋亡，减轻了小鼠的肾功能障碍和肾纤维化。值得注意的是，c2期提取物在恢复足细胞完整性方面优于C4期提取物。这些发现将SWP定位为DKD管理的营养干预措施。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.