Effects of theasaponin E1 on the regulationglucose uptake of C2C12 myoblasts PI3K/Akt/mTOR signaling pathway

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2023-11-13 DOI:10.1080/19476337.2023.2276834
Ming Zhang, Zhiyun Chen, Di Tian, Zaiqiao Li, Shaning Wang, Yujie Huo, Ling Song, Juan Lu, Jun Sheng, Xu Ji, Xiao Ma
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Abstract

Targeting disorders of glucose metabolism and the occurrence of hyperglycemia provides a potential therapeutic strategy for balancing energy to reduce insulin resistance such as type 2 diabetes. The present study investigated whether theasaponin E1 regulate energy metabolism in skeletal muscle cells. C2C12 mouse myoblasts were differentiated into myotubes . An MTT colorimetric assay verified cell viability. Theasaponin E1 (30, 45 or 60 mg/ ml), or metformin (2.5 mM), insulin (150 nM) for reference were used to treat the C2C12 myotubes. The expressions of energy metabolism were measured by western blotting in C2C12 myotubes. 2-NBDG kit to detect the glucose uptake capacity. Theasaponin E1 Treatment increases glucose uptake,GSK 3 β, as well as increases to the glycogen synthesis through the PI3K/AKT/mTOR signaling pathway, while reducing AMPK and ACC activities, and reducing the adipose synthesis pathway. These results suggest that theasaponin E1 may be increases glucose uptake by improving muscle energy metabolism.
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皂苷E1对C2C12成肌细胞PI3K/Akt/mTOR信号通路葡萄糖摄取的调控作用
针对糖代谢紊乱和高血糖的发生,为平衡能量以减少胰岛素抵抗(如2型糖尿病)提供了一种潜在的治疗策略。本研究探讨了茶皂苷E1是否调节骨骼肌细胞的能量代谢。C2C12小鼠成肌细胞分化为肌管。MTT比色法验证细胞活力。用茶皂素E1(30、45或60 mg/ ml)或二甲双胍(2.5 mM)、胰岛素(150 nM)作为对照治疗C2C12肌管。western blotting检测C2C12肌管中能量代谢的表达。2-NBDG试剂盒检测葡萄糖摄取能力。茶皂苷E1处理增加葡萄糖摄取,GSK 3 β,并通过PI3K/AKT/mTOR信号通路增加糖原合成,同时降低AMPK和ACC活性,并减少脂肪合成途径。这些结果表明,茶皂素E1可能通过改善肌肉能量代谢而增加葡萄糖摄取。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
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.
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