Bakuchiol ameliorates glycolipid homeostasis by reducing inflammation

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-11-01 DOI:10.26599/FSHW.2023.9250052
Zhenhua Liu , Xiaoqing Xu , Zhenhua Liang , Yixiao Chen , Qiuyi Wang , Wenyi Kang , Yan Zhang , Bin Cong
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Abstract

Inflammatory stimulation plays a significant role in the development and worsening of insulin-resistant diabetes. Therefore, it is crucial to identify therapeutic agents that can alleviate insulin resistance by targeting inflammation. Here, we present evidence that Bakuchiol (BL), a monoterpene phenolic compound first discovered from Psoralea corylifolia L. as traditional Chinese medicine, can effectively improve insulin resistance in diabetic mice through anti-inflammation. Our findings demonstrate that BL alleviates inflammation by inhibiting the toll-like receptor 4/nuclear factor κB/mitogen-activated protein kinase axis, consequently enhancing insulin receptor signaling through the c-Jun N-terminal kinase/suppressors of cytokine signaling 3/insulin receptor substrate1 pathway and improving glucolipid homeostasis. Furthermore, the insulin recovery achieved with BL (60 mg/kg) was comparable to that of metformin (200 mg/kg). These results provide further support for considering BL as a potential treatment option for insulin-resistant diabetes mellitus.

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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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