Caffeic Acid Dimethyl Ether Ameliorates Excessive Glucose and Lipid-Induced Insulin Secretion Dysfunction in Pancreatic Beta-Cells through the miR-378b–PI3K–AKT Pathway
Ermei Zhou, Yanqing Liang, Qi Chen, Jianghui Bi, Junjie Chen, Yongwen Li, Li Li
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引用次数: 0
Abstract
An important factor in the progression of type 2 diabetes mellitus is the malfunctioning insulin production by β-cells in the pancreas. Caffeic acid dimethyl ether (CADE) reduces resistance to insulin in alcoholic fatty liver disease, but both the therapeutic effects of CADE on excessive glucose and lipid-induced insulin secretion disorders and the underlying mechanisms are unknown. The aim of this research was to (i) explore how CADE impacts insulin production issues caused by a surplus of glucose and lipids β-cells and (ii) elucidate the underlying mechanism. The results of our research demonstrated that insulin production was reduced in the pancreas of mice given a high-fat -diet and streptozotocin, as well as in human 1.1B4 pancreatic β-cells treated with high -glucose and high -fat, with increased activity of miR-378b and decreased expression levels of p110α, p-AKT1/2, insulin receptor, p-FoxO1, and PDX-1. However, treatment with CADE ameliorated the insulin secretion impairment by decreasing the miR-378b level and reversing the inhibitory effects on the aforementioned factors. Overexpression of miR-378b exacerbated the insulin secretion disorder and inhibited the PI3K-AKT signaling pathway, whereas miR-378b deficiency relieved the insulin secretion disorder, activating the PI3K-AKT pathway. In addition, CADE ameliorated the impairment of insulin secretion and reversed the miR-378b overexpression-induced PI3K-AKT pathway inhibition. In conclusion, our study demonstrates that CADE ameliorated insulin secretion dysfunction induced by excess lipid and glucose in β-cells by downregulating miR-378b expression, thus promoting PI3K-AKT activation.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality