Cyanidin-3-O-glucoside enhances GLP-1 secretion via PPARβ/δ-β-catenin-TCF-4 pathway in type 2 diabetes mellitus.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-20 DOI:10.1038/s41538-025-00445-4

Xiang Ye, Wen Chen, Fujie Yan, Xiaodong Zheng, Pengcheng Tu

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引用次数: 0

Abstract

In late-stage type 2 diabetes mellitus (T2DM), impaired islet β cell function leads to absolute insulin deficiency, thereby disrupting blood glucose homeostasis. GLP-1, an incretin hormone, stimulates insulin secretion from islet β cells post-meals. This study investigated the effects of anthocyanin cyanidin-3-O-glucoside (C3G) on GLP-1 secretion using STC-1 (intestinal endocrine L cells) and NIT-1 (islet β cells). In a co-culture system, C3G treatment increased GLP-1 secretion in STC-1 cells, promoting insulin release in NIT-1 cells under high glucose. Mechanistically, C3G activated the PPARβ/δ-β-catenin-TCF-4 pathway in STC-1 cells, enhancing PG precursor transcription and GLP-1 synthesis.Inhibiting PPARβ/δ with GSK0660 blocked this C3G-induced upregulation. Overall, C3G stimulates GLP-1 secretion from intestinal L cells via this pathway, indirectly boosting insulin release from β cells. These findings enhance T2DM mechanism understanding and suggest the potential of C3G in GLP-1-based T2DM therapy.

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花青素-3- o -葡萄糖苷通过PPARβ/δ-β-catenin-TCF-4途径促进2型糖尿病GLP-1分泌

在晚期2型糖尿病（T2DM）中，胰岛β细胞功能受损导致绝对胰岛素缺乏，从而破坏血糖稳态。GLP-1是一种肠促胰岛素激素，可在餐后刺激胰岛β细胞分泌胰岛素。本研究利用STC-1（肠内分泌L细胞）和nit1（胰岛β细胞）研究花青素cyanocyanin -3- o -glucoside （C3G）对GLP-1分泌的影响。在共培养系统中，C3G处理可增加STC-1细胞中GLP-1的分泌，促进高糖条件下nit1细胞中胰岛素的释放。在机制上，C3G激活了STC-1细胞中的PPARβ/δ-β-catenin-TCF-4通路，增强PG前体转录和GLP-1合成。用GSK0660抑制PPARβ/δ可阻断这种c3g诱导的上调。总的来说，C3G通过这一途径刺激肠L细胞分泌GLP-1，间接促进β细胞释放胰岛素。这些发现增强了对T2DM机制的理解，并提示C3G在基于glp -1的T2DM治疗中的潜力。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.