https://scholars.lib.ntu.edu.tw/handle/123456789/606131
標題: | A novel phenolic formulation for treating hepatic and peripheral insulin resistance by regulating GLUT4-mediated glucose uptake | 作者: | Kang B.B BEEN-HUANG CHIANG |
關鍵字: | Endosome;Glucose uptake;GLUT4;Hepatic glucose production;Insulin resistance;Metabolic syndrome;Phenolic phytochemicals;Type 2 diabetes | 公開日期: | 2021 | 來源出版物: | Journal of Traditional and Complementary Medicine | 摘要: | Chronic insulin resistance suppresses muscle and liver response to insulin, which is partially due to impaired vesicle trafficking. We report here that a formula consisting of resveratrol, ferulic acid and epigallocatechin-3-O-gallate is more effective in ameliorating muscle and hepatic insulin resistance than the anti-diabetic drugs, metformin and AICAR. The formula enhanced glucose transporter-4 (GLUT4) translocation to the plasma membrane in the insulin-resistant muscle cells by regulating both insulin-independent (calcium and AMPK) and insulin-dependent (PI3K) signaling molecules. Particularly, it regulated the subcellular location of GLUT4 through endosomes to increase glucose uptake under insulin-resistant condition. Meanwhile, this phytochemicals combination increased glycogen synthesis and decreased glucose production in the insulin-resistant liver cells. On the other hand, this formula also showed anti-diabetic potential by the reduction of lipid content in the myotubes, hepatocytes, and adipocytes. This study demonstrated that the three phenolic compounds in the formula could work in distinct mechanisms and enhance both insulin-dependent and independent vesicles trafficking and glucose transport mechanisms to improve carbohydrate and lipid metabolism. ? 2021 Center for Food and Biomolecules, National Taiwan University |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85112549688&doi=10.1016%2fj.jtcme.2021.08.004&partnerID=40&md5=e71e2cd0385157e8c28842ad2aff9120 https://scholars.lib.ntu.edu.tw/handle/123456789/606131 |
ISSN: | 22254110 | DOI: | 10.1016/j.jtcme.2021.08.004 |
顯示於: | 食品科技研究所 |
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