The polysaccharides from Hemerocallis citrina Baroni alleviate cognitive impairment in high-fat diet/streptozocin-induced type 2 diabetic mice

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-12 DOI:10.1016/j.jff.2025.106701

Xiaoyu Liu , Yazi Wu , Wenjing Jiang , Kexi Ma , Jinkun Du , Jingming Li

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Abstract

Diabetes is a global health crisis linked to cognitive decline and metabolic dysfunctions. Plant-derived polysaccharides are important components for biological functions. This study investigates the beneficial effects of individual polysaccharide components and whole polysaccharide complex extracted from dried flowers of Hemerocallis citrina Baroni (H. citrina) on type 2 diabetes mellitus (T2DM). Polysaccharides (HCPS-1 and HCPS-2) were isolated from the crude polysaccharides of H. citrina (HCPS), accompanied by a preliminary characterization of the structure. Polysaccharides intervention significantly exerted hypoglycemic effect and alleviated liver damage in high-fat diet (HFD)/streptozotocin-induced T2DM mice. Additionally, polysaccharides intervention significantly increased the number entering correct arm in the Y-maze test, indicating alleviated cognitive impairment. Furthermore, polysaccharides treatment improved peripheral glucose levels, and maintained energy supply to the brain through enhancing brain glucose metabolism and boosting mitochondrial respiratory chain complex activities. These results highlight the potential of H. citrina polysaccharide in managing T2DM and related cognitive impairment.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.