Study of the effect and mechanisms of Zhi-Zi-Chi-Tang on the cognitive dysfunction in db/db mice

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

Journal of Functional Foods Pub Date : 2025-05-13 DOI:10.1016/j.jff.2025.106886

Jinsong Deng , Jianguang Sun , Chang Peng , Ming Yang , Zhenchao Wang , Yonghong Liang , Haiyan Zhang

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Abstract

Type 2 diabetes mellitus (T2DM) accompanied by cognitive dysfunction poses a significant burden to public health and social economic. Zhi-Zi-Chi-Tang (ZZCT), a traditional Chinese medicine formula, which consists of two edible herbs, Fructus gardenia and fermented soybean, has been reported to exhibit benefits on glucolipid disorders and neuro disorders. However, its effect and mechanisms on T2DM-related cognitive dysfunction remain to be illustrated. To this purpose, the present study utilized T2DM model (db/db) mice. Homeostasis model assessment for insulin resistance (HOMA-IR) indices, oral glucose tolerance test, and blood lipid levels were determined. Morris water maze (MWM) test, histological stanning, mRNA sequencing, qRT-PCR, Western blotting, and immunohistochemistry et al. assays were conducted. Results showed that ZZCT improved HOMA-IR, OGTT, spatial learning and memory, reduced lipid levels, mitigated tissue lesions, activated proteins, reduced neuroinflammation, and enhanced neuroplasticity in db/db mice. In conclusion, ZZCT alleviates cognitive dysfunction in db/db mice through multiple mechanisms.

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益智益智汤对db/db小鼠认知功能障碍的影响及机制研究

2型糖尿病（T2DM）伴认知功能障碍对公共卫生和社会经济造成了重大负担。栀子栀汤（ZZCT）是一种中药配方，由栀子和发酵大豆两种可食用草药组成，据报道对糖脂紊乱和神经紊乱有好处。然而，其对t2dm相关认知功能障碍的影响和机制仍有待阐明。为此，本研究采用T2DM模型（db/db）小鼠。测定胰岛素抵抗（HOMA-IR）指数、口服糖耐量试验和血脂水平的稳态模型评估。Morris水迷宫（MWM）试验、组织学染色、mRNA测序、qRT-PCR、Western blotting、免疫组织化学等检测。结果表明，ZZCT改善了db/db小鼠的HOMA-IR、OGTT、空间学习和记忆，降低了脂质水平，减轻了组织病变，激活了蛋白质，减少了神经炎症，增强了神经可塑性。综上所述，ZZCT可通过多种机制减轻db/db小鼠的认知功能障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.