Investigating the effects of different ratios of Citrus limon, Citrus sinensis, and Vitis vinifera extracts on insulin resistance in HepG2 cells

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

Journal of Functional Foods Pub Date : 2025-08-16 DOI:10.1016/j.jff.2025.106984

M. Pierdomenico , M. Telesca , C. Riccioni , E. Tordi , I. Sagrafena , B. Benassi

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Abstract

This study aimed to investigate the molecular mechanisms by which Lemotrin™, a nutraceutical formulation based on Citrus limon (L.) Osbeck, Citrus sinensis (L.) Osbeck, and Vitis vinifera L. extracts, improves insulin resistance in an in vitro model of insulin-resistant human liver cells (HepG2/IR). Three different blends of these plant extracts (Mix1, Mix2 and Mix3) were tested to evaluate their efficacy. The cellular cytotoxicity of each formulation was first assessed. The hypoglycemic effect of each blend was analyzed by measuring glucose uptake, intracellular glycogen content, and the modulation of IRS1 and pro-inflammatory cytokines expression. Mix 1 and Mix 2 of Lemotrin™ significantly increased glucose uptake and intracellular glycogen content, enhanced IRS1 expression and reduced its inhibitory phosphorylated form at Serine 307. TNF-α and IL6 were reduced following treatment with Lemotrin™. Our findings suggest that Lemotrin™ is a promising nutraceutical candidate for the prevention and management of insulin resistance-related conditions.

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研究柠檬、柑橘和葡萄提取物不同配比对HepG2细胞胰岛素抵抗的影响

本研究旨在探讨以柑橘柠檬为基础的营养保健品Lemotrin™的分子机制。奥斯贝克，柑桔（L.）Osbeck和葡萄提取物在胰岛素抵抗的人肝细胞（HepG2/IR）的体外模型中改善胰岛素抵抗。对三种不同的植物提取物混合物（Mix1、Mix2和Mix3）进行了药效评价。首先评估每种制剂的细胞毒性。通过测量葡萄糖摄取、细胞内糖原含量、IRS1和促炎细胞因子表达的调节来分析每种混合物的降糖作用。Lemotrin™的Mix 1和Mix 2显著增加葡萄糖摄取和细胞内糖原含量，增强IRS1表达并降低其丝氨酸307的抑制磷酸化形式。来莫精™治疗后TNF-α和il - 6降低。我们的研究结果表明，Lemotrin™是预防和管理胰岛素抵抗相关疾病的有前途的营养候选药物。

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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.