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.
Faculty of Pharmacy and Biochemistry, Centro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria (CLEIBA), National University of San Marcos, Lima, Peru.
Food Chem. 2021 Jan 15;335:127513. doi: 10.1016/j.foodchem.2020.127513. Epub 2020 Jul 10.
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 NH 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.
镇江香醋是中国著名的传统发酵烹饪调料，具有多种营养和药用价值。镇江香醋提取物（100-400μg/mL）富含多酚，可增加高糖诱导的胰岛素抵抗 HepG2（IR-HepG2）细胞中的葡萄糖摄取和消耗。镇江香醋提取物通过调节 IR-HepG2 细胞中的关键酶来增强糖原合成并减弱糖异生。此外，镇江香醋提取物通过抑制磷酸化胰岛素受体底物-1（IRS-1）的表达和激活磷脂酰肌醇 3-激酶（PI3K）/蛋白激酶 B（Akt）途径来改善高糖诱导的 IR。此外，镇江香醋提取物可减少 IR-HepG2 细胞中活性氧的产生和磷酸化 c-Jun NH 末端激酶（JNK）的表达。PI3K/Akt 途径的激活、糖原合成的诱导和糖异生的抑制导致了 IR-HepG2 细胞中高葡萄糖的衰减。
