Fecal fatty acid profile reveals the therapeutic effect of red ginseng acidic polysaccharide on type 2 diabetes mellitus in rats

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-01-20 DOI:10.1111/1750-3841.70015

Jingxuan Yang, Yi Wu, Ziye Jiang, Lili Jiao, Yang Wang

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Abstract

This study aimed to investigate the potential hypoglycemic mechanism of red ginseng acidic polysaccharides (RGAP) from the perspective of fatty acid (FA) regulation. A high-glucose/high-fat diet in conjunction with streptozotocin administration was employed to establish type 2 diabetes mellitus (T2DM) rat models, and their fecal FAs were detected using the liquid chromatography-mass spectrometry (LC-MS) method. RGAP treatment alleviated the polyphagia, polydipsia, weight loss, and hyperglycemia observed in T2DM rats. FA profile was disturbed by T2DM modeling, and 11 marker FAs were selected from statistical analysis, whose intensities were reversely changed by RGAP administration. Among these marker FAs, short-chain FAs were negatively correlated with the fasting blood glucose (FBG) level, while positive correlations were observed between long-chain FA and the FBG level. Combined with the metabolite-enzyme-gene network analysis, we inferred that the mechanistic mechanism RGAP on T2DM may be associated with the regulation of FA metabolism and inflammation-related signaling pathways. This study confirmed the regulatory effect of RGAP on fecal FA, which can provide a scientific basis and new ideas for developing red ginseng as a functional food for supplementary treatment of T2DM.

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粪便脂肪酸谱显示红参酸性多糖对2型糖尿病大鼠的治疗作用。

本研究旨在从脂肪酸调节的角度探讨红参酸性多糖（RGAP）的潜在降糖机制。采用高糖/高脂饮食联合链脲佐菌素建立2型糖尿病（T2DM）大鼠模型，采用液相色谱-质谱法（LC-MS）检测其粪便FAs。RGAP治疗可减轻T2DM大鼠的多食、多饮、体重减轻和高血糖。T2DM模型对FA谱进行干扰，从统计分析中选择11个标志物FA， RGAP给药后其强度呈相反变化。在这些标志物FAs中，短链FAs与空腹血糖（FBG）水平呈负相关，而长链FA与FBG水平呈正相关。结合代谢-酶-基因网络分析，我们推测RGAP对T2DM的作用机制可能与调节FA代谢和炎症相关信号通路有关。本研究证实了RGAP对粪便FA的调节作用，可为开发红参作为补充治疗T2DM的功能食品提供科学依据和新思路。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.