巴库酚通过减少炎症改善糖脂稳态

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zhenhua Liu , Xiaoqing Xu , Zhenhua Liang , Yixiao Chen , Qiuyi Wang , Wenyi Kang , Yan Zhang , Bin Cong
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引用次数: 0

摘要

炎症刺激在胰岛素抵抗型糖尿病的发展和恶化中起着重要作用。因此,寻找能够通过靶向炎症来缓解胰岛素抵抗的治疗药物至关重要。本研究发现,中药补骨脂(Psoralea corylifolia L.)中首次发现的单萜酚类化合物Bakuchiol (BL)可通过抗炎作用有效改善糖尿病小鼠的胰岛素抵抗。我们的研究结果表明,BL通过抑制toll样受体4/核因子κB/丝裂原活化蛋白激酶轴,从而通过c-Jun n末端激酶/细胞因子信号传导3抑制因子/胰岛素受体亚底通路增强胰岛素受体信号传导,改善糖脂稳态,从而减轻炎症。此外,用BL (60 mg/kg)获得的胰岛素回收率与二甲双胍(200 mg/kg)相当。这些结果进一步支持考虑BL作为胰岛素抵抗型糖尿病的潜在治疗选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Bakuchiol ameliorates glycolipid homeostasis by reducing inflammation

Bakuchiol ameliorates glycolipid homeostasis by reducing inflammation
Inflammatory stimulation plays a significant role in the development and worsening of insulin-resistant diabetes. Therefore, it is crucial to identify therapeutic agents that can alleviate insulin resistance by targeting inflammation. Here, we present evidence that Bakuchiol (BL), a monoterpene phenolic compound first discovered from Psoralea corylifolia L. as traditional Chinese medicine, can effectively improve insulin resistance in diabetic mice through anti-inflammation. Our findings demonstrate that BL alleviates inflammation by inhibiting the toll-like receptor 4/nuclear factor κB/mitogen-activated protein kinase axis, consequently enhancing insulin receptor signaling through the c-Jun N-terminal kinase/suppressors of cytokine signaling 3/insulin receptor substrate1 pathway and improving glucolipid homeostasis. Furthermore, the insulin recovery achieved with BL (60 mg/kg) was comparable to that of metformin (200 mg/kg). These results provide further support for considering BL as a potential treatment option for insulin-resistant diabetes mellitus.
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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