An Li , Xinyue Xu , Yanan Gu , Huiwen Yang , Yuhui Liu , Yan Lan , Mei Zhang , Shuai Ji , Zhongcheng Wang , Ting Lan
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引用次数: 0
Abstract
Licorice (Glycyrrhiza uralensis Fisch) is commonly used as a natural flavoring agent in candies, beverages, and herbal teas. Its active compounds, such as glycyrrhizin and flavonoids, exhibit antioxidant and anti-inflammatory effects. However, its potential effects on type 2 diabetes remain unclear. The present study aimed to investigate the protective effects of glycyrrhiza flavonoids against type 2 diabetes mellitus (T2DM) in mice and explore the underlying molecular mechanisms. STZ injection and high-fat diet (HFD) combined to establish T2DM mouse model. T2DM mice were treated with different concentrations of glycyrrhiza flavonoids for 5 weeks. We observe that Glycyrrhiza flavonoids significantly ameliorated hyperglycemia, hyperlipidemia, insulin resistance, and pathological damage in liver and colonic tissues, activated the PI3K/AKT pathway. Glycyrrhiza flavonoids also increase the level of short chain fatty acids (SCFAs) such as Valeric acid, 4-Methylvaleric acid, Caproic acid in liver. Glycyrrhiza flavonoids also reduced the abundance of Ileibacterium in the gut at the genus level. In addition, glycyrrhiza flavonoids modulates the metabolisms of tryptophan and arginine in gut. In conclude, Glycyrrhiza flavonoids improve metabolic outcomes in T2DM by modulating PI3K/AKT signaling pathway, gut microbiota composition and SCFAs production in liver. These findings amplified the mechanisms of Glycyrrhiza flavonoids and its potential to attenuate insulin resistance.
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.
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