β-hydroxybutyrate attenuates diabetic renal and muscular pathologies in a streptozotocin-induced diabetic model

IF 3.2 3区 医学 Q2 NUTRITION & DIETETICS
Rahmawati Aisyah Ph.D. , Shohei Katsuya M.Sc. , Kenshu Miyata M.Sc. , Zhenhgyu Chen M.Sc. , Mayu Horii M.Sc. , Ayane Kudo M.Sc. , Thanutchaporn Kumrungsee Ph.D. , Jun Tsubota Ph.D. , Noriyuki Yanaka Ph.D.
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Abstract

Diabetes and its associated complications are the leading cause of mortality worldwide. Strategies have been rapidly developed to reduce diabetic complications and the overall quality of life of patients with diabetes. β-hydroxybutyrate (BHB), the most abundant ketone body generated from fatty acids in the liver, provides energy sources under nutrient deprivation and has various potential health benefits as a functional food. However, its role in diabetic pathologies is unclear. In this study, we examined the effect of BHB on the kidney and muscle functions in streptozotocin (STZ)-induced diabetic mice. BHB supplementation exerted anti-inflammatory effects on the kidneys and improved renal tubule injury and fibrosis in STZ-induced mice. Furthermore, BHB alleviated diabetes-induced muscle atrophy, indicated by the increased fiber area and normalized fiber area distribution in BHB-supplemented STZ-treated mice. Our study demonstrates the beneficial effects of BHB in improving diabetic complications, particularly diabetic nephropathy and myopathy, and highlights the potential of BHB as a functional food for the treatment of diabetes.
在链脲佐菌素诱导的糖尿病模型中,β-羟基丁酸减轻糖尿病肾脏和肌肉病变
糖尿病及其相关并发症是全世界死亡的主要原因。减少糖尿病并发症和糖尿病患者整体生活质量的策略已经迅速发展。β-羟基丁酸酯(BHB)是肝脏中由脂肪酸产生的最丰富的酮体,在营养剥夺的情况下提供能量来源,作为一种功能食品具有多种潜在的健康益处。然而,其在糖尿病病理中的作用尚不清楚。在本研究中,我们观察了BHB对链脲佐菌素(STZ)诱导的糖尿病小鼠肾脏和肌肉功能的影响。补充BHB对stz诱导小鼠肾脏具有抗炎作用,改善肾小管损伤和纤维化。此外,BHB还能减轻糖尿病引起的肌肉萎缩,这表现在补充BHB的stz处理小鼠纤维面积增加,纤维面积分布正常化。我们的研究证明了BHB在改善糖尿病并发症,特别是糖尿病肾病和肌病方面的有益作用,并强调了BHB作为治疗糖尿病的功能性食品的潜力。
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来源期刊
Nutrition
Nutrition 医学-营养学
CiteScore
7.80
自引率
2.30%
发文量
300
审稿时长
60 days
期刊介绍: Nutrition has an open access mirror journal Nutrition: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review. Founded by Michael M. Meguid in the early 1980''s, Nutrition presents advances in nutrition research and science, informs its readers on new and advancing technologies and data in clinical nutrition practice, encourages the application of outcomes research and meta-analyses to problems in patient-related nutrition; and seeks to help clarify and set the research, policy and practice agenda for nutrition science to enhance human well-being in the years ahead.
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