The role of broad bean albumin 1b on GIP and GLP-1 mediated alterations to glucose metabolism in diabetic mice.

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Feifei Han, Lu Jin, Lulu Zhou, Qi Liu, MengLu Ding, Weilin Liu, Jianzhong Han
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Abstract

The biologically active peptides derived from broad bean protein, including broad bean albumin 1b (BA1b), have anti-oxidation and anti-glycation effects. However, the potential for BA1b to improve glucose metabolism and the underlying mechanisms remain unexplored. We examined the effects of BA1b on glucose metabolism in diabetic mice and further studied the effects of BA1b on intestinal cells based on small intestinal organoids (SIOs). The results showed that BA1b significantly reduced blood glucose and serum insulin levels, promoted secretion of glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide-1 (GLP-1) in diabetic mice. Similarly, BA1b significantly increased the secretion of GIP and GLP-1 levels in SIOs. Mechanistic studies found that BA1b promoted the secretion of incretin (GIP and GLP-1) by up-regulation of VDAC1 gene expression levels. These findings emphasized the important role of BA1b in improving glucose metabolism and provided a new insight into strategies to explore the effects of functional foods.

蚕豆白蛋白1b在糖尿病小鼠GIP和GLP-1介导的糖代谢改变中的作用。
从蚕豆蛋白中提取的生物活性肽,包括蚕豆白蛋白1b (BA1b),具有抗氧化和抗糖基化作用。然而,BA1b改善葡萄糖代谢的潜力及其潜在机制仍未被探索。我们检测了BA1b对糖尿病小鼠葡萄糖代谢的影响,并进一步研究了BA1b对基于小肠类器官(SIOs)的肠细胞的影响。结果表明,BA1b能显著降低糖尿病小鼠的血糖和血清胰岛素水平,促进葡萄糖依赖的促胰岛素多肽(GIP)和胰高血糖素样肽-1 (GLP-1)的分泌。同样,BA1b显著增加SIOs中GIP和GLP-1的分泌水平。机制研究发现BA1b通过上调VDAC1基因表达水平促进肠促胰岛素(GIP和GLP-1)的分泌。这些发现强调了BA1b在改善糖代谢中的重要作用,为探索功能食品的作用策略提供了新的思路。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
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.
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