绿豆种皮水提取物通过上调抗胰岛素HepG2细胞的抗氧化防御系统和下调炎症来恢复胰岛素敏感性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2023-08-01 DOI:10.1016/j.nfs.2023.100145

Vipawanee Pavasutti , Chomdao Sinthuvanich , Ngampuk Tayana , Sumet Kongkiatpaiboon , Sudathip Sae-tan

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引用次数: 0

摘要

胰岛素抵抗是2型糖尿病的主要原因。绿豆具有许多健康益处，主要与多酚有关，多酚在绿豆种皮中含量丰富。绿豆种皮水提取物（MSWE）中总酚含量为0.62±0.00mg没食子酸当量（GAE）/g提取物，具有抗氧化活性（IC50=0.16±0.01mg/mL）。在胰岛素抵抗的HepG2细胞中，MSWE增加了细胞葡萄糖摄取并减少了细胞内活性氧（ROS）。MSWE上调IRS-1、FGFR1、PI3K和AKT的表达，同时下调FOXO1、PEPCK和GSK3。MSWE调节抗氧化基因的表达，包括NRF2、KEAP1、HO-1和NQO1。MSWE还下调与炎症相关的基因（IL-6、IL-1β、TNF-α、PTP1B和p53）。总之，在胰岛素抵抗的HepG2细胞中，MSWE可能通过调节GSK3/NRF2/KEAP1、下调PTP-1B和p53以及上调IRS-1/FGFR1/PI3K/AKT来减少ROS相关炎症，从而恢复胰岛素敏感性。

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Mung bean seed coat water extract restores insulin sensitivity via upregulation of antioxidant defense system and downregulation of inflammation in insulin-resistant HepG2 cells

Insulin resistance is the main cause of type 2 diabetes. Mung bean possesses many health benefits mainly related to polyphenols, which is abundant in mung bean seed coat. Total phenolic content in mung bean seed coat water extract (MSWE) was 0.62 ± 0.00 mg gallic acid equivalents (GAE)/g extract with antioxidant activity (IC₅₀ = 0.16 ± 0.01 mg/mL). Vitexin and isovitexin were the major flavonoids in MSWE. MSWE increased cellular glucose uptake and reduced intracellular reactive oxygen species (ROS) in insulin-resistant HepG2 cells. MSWE upregulated IRS-1, FGFR1, PI3K, and AKT expression, while downregulated FOXO1, PEPCK, and GSK3. MSWE modulated the expression of antioxidant genes including NRF2, KEAP1, HO-1, and NQO1. MSWE also downregulated genes related to inflammation (IL-6, IL-1β, TNF-α, PTP1B, and p53). In conclusion, MSWE restored insulin sensitivity possibly through the reduction of ROS-associated inflammation by regulating GSK3/NRF2/KEAP1, downregulating PTP-1B and p53, as well as upregulating IRS-1/FGFR1/PI3K/AKT in insulin-resistant HepG2 cells.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production