Tea polyphenols ameliorates insulin resistance and inflammation by modulating macrophage polarization via JAK2/STAT3 pathway in aged T2DM combined with NAFLD rats

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-18 DOI:10.1016/j.jff.2025.106727

Xi Wang , Shuangzhi Chen , Chengyang Li , Le Cheng , Chenhui Lv , Lushan Xue , Cheng Zhang , Xuemin Li , Ruolin Yan , Mingkai Li , Qinfei Guo , Haifeng Zhao

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Abstract

Macrophages are the key cells of liver inflammation-immune regulation in a dynamic polarized state, which can differentiate into pro-inflammatory M1-like and anti-inflammatory M2-like in response to different micro-environmental signals. Insulin resistance (IR) and inflammation induced by the increased M1-like macrophages and decreased M2-like macrophages is a key component in the progression of aged type 2 diabetes mellitus (T2DM) combined with nonalcoholic fatty liver disease (NAFLD) and have become a new target for regulating glycolipid metabolism in recent years. In this study, we found that tea polyphenols (TP) can improve aged T2DM combined with NAFLD by modulating macrophage polarization in liver. More specifically, we have further demonstrated that TP promotes M2-like macrophages by activating the JAK2/STAT3 signaling pathway, and then protects the liver injury exacerbated by IR and inflammation. The results of this study can provide new ideas for the prevention and treatment of aged T2DM combined with NAFLD.

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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.