2. Academic Validation
  3. Polyphenol-rich extract of Zhenjiang aromatic vinegar ameliorates high glucose-induced insulin resistance by regulating JNK-IRS-1 and PI3K/Akt signaling pathways

Polyphenol-rich extract of Zhenjiang aromatic vinegar ameliorates high glucose-induced insulin resistance by regulating JNK-IRS-1 and PI3K/Akt signaling pathways

  • Food Chem. 2021 Jan 15;335:127513. doi: 10.1016/j.foodchem.2020.127513.
Ting Xia 1,  Wenhui Duan 1,  Zhujun Zhang 1,  Bin Fang 1,  Bo Zhang 1,  Bicheng Xu 1,  Celia Bertha Vargas de la Cruz 2,  Hesham El-Seedi 3,  Jesus Simal-Gandara 4,  Shaoyun Wang 5,  Min Wang 6,  Jianbo Xiao 7
Affiliations

Affiliations

  • 1 State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
  • 2 Faculty of Pharmacy and Biochemistry, Centro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria (CLEIBA), National University of San Marcos, Lima, Peru. Electronic address: cvargasd@unmsm.edu.pe.
  • 3 Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-75 123 Uppsala, Sweden; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China. Electronic address: hesham.el-seedi@ilk.uu.se.
  • 4 Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.
  • 5 College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 355300, China. Electronic address: shywang@fzu.edu.cn.
  • 6 State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: minw@tust.endu.cn.
  • 7 Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China; International Research Centre for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China. Electronic address: jianboxiao@jnu.edu.cn.
PMID: 32745838 DOI: 10.1016/j.foodchem.2020.127513
Abstract

Zhenjiang aromatic vinegar is a famous traditional fermented cooking ingredient in China, with multiple nutritional and medicinal applications. Zhenjiang aromatic vinegar extract (100-400 μg/mL) is rich in Polyphenols increased the glucose uptake and glucose consumption in high glucose-induced Insulin resistant HepG2 (IR-HepG2) cells. Zhenjiang aromatic vinegar extract enhanced glycogen synthesis and attenuated gluconeogenesis by regulating key Enzymes in IR-HepG2 cells. In addition, Zhenjiang aromatic vinegar extract ameliorated high glucose-induced IR by inhibiting phosphorylated Insulin Receptor substrate-1 (IRS-1) expression and activating phosphatidylinositol 3-kinase (PI3K)/protein kinase B (Akt) pathway in IR-HepG2 cells. Moreover, Zhenjiang aromatic vinegar extract reduced Reactive Oxygen Species generation and phosphorylated c-Jun NH2 terminal kinase (JNK) expression in IR-HepG2 cells. The attenuation of the high glucose is owned to the PI3K/Akt pathway activation, glycogen synthesis induction and gluconeogenesis suppression in IR-HepG2 cells.

Keywords

HepG2 cells; Insulin resistance; JNK-IRS-1; PI3K/Akt; Polyphenols; Vinegar extract.

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