茶多酚通过减少肝脏铁沉积改善铜蓝蛋白敲除小鼠的葡萄糖代谢

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-09-12 DOI:10.1080/19476337.2022.2112299

Lei Ying, Liu Yan, Zhou Huimin, Li Min, Zhang Xiaojuan, Wang Zhanjian, Zhou Yaru

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引用次数: 0

摘要

本研究旨在探讨茶多酚(TP)在铜蓝蛋白敲除雄性小鼠(CP−/−)中葡萄糖代谢中的作用。与野生型CP +/+小鼠相比，CP−/−小鼠表现出高血糖、胰岛素抵抗和肝组织中过量的铁沉积。CP−/−小鼠肝脏氧化应激增加(P<0.05)，细胞凋亡，胰岛素受体底物2 (IRS2)和葡萄糖转运蛋白2 (GLUT2)基因表达降低(P<0.05)。TP治疗可能通过上调IRS2和GLUT2表达改善肝铁超载、氧化应激和细胞凋亡，改善胰岛素敏感性。TP可通过减轻肝铁超载、氧化应激、肝细胞凋亡、恢复胰岛素信号通路等途径改善CP−/−小鼠的葡萄糖稳态。图形抽象

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Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition

ABSTRACT The present study aimed to investigate the role of tea polyphenols (TP) playing in glucose metabolism in male ceruloplasmin knockout mice (CP −/− ), an iron-overloaded model. Compared to wild-type CP +/+ mice, CP −/− mice exhibited hyperglycemia, insulin resistance and excess iron deposition in liver tissue. Increased hepatic oxidative stress (P＜0.05), apoptosis, and reduced gene expression of insulin receptor substrate 2 (IRS2) and glucose transporter 2 (GLUT2) were found in CP −/− mice (P＜0.05). TP treatment may ameliorate hepatic iron overload, oxidative stress and apoptosis, improve insulin sensitivity by upregulating IRS2 and GLUT2 expressions. TP administration could improve glucose homeostasis in CP −/− mice by alleviating hepatic iron-overload, oxidative stress, hepatocyte apoptosis, and restoring insulin signaling pathway. GRAPHICAL ABSTRACT

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.