Hypoglycaemic effect of capsaicinoids via elevation of insulin level and inhibition of glucose absorption in streptozotocin-induced diabetic rats

Journal of Functional Foods

Yuming You¹  Shiqi Zhang²  Xiong Liu²  Jia Liu³  Xiaoli Qin⁴ 

[1] School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang 524048, People’s Republic of China;College of Food Science, Southwest University, Tiansheng Road 2, Chongqing 400715, People’s Republic of China;College of Forestry and Life Science, Chongqing University of Arts and Sciences, Chongqing 401331, People’s Republic of China;Institute of Food Processing Technology, Guizhou Academy of Agricultural Science, Guiyang 550006, People’s Republic of China;

关键词: Capsaicinoids;    Hypoglycemic effect;    Glycometabolism;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study investigated the hypoglycemic effect and mechanism of capsaicinoids in streptozotocin-induced diabetic rats. Diabetic rats were orally treated with 3, 6, and 9 mg/kg·bw of capsaicinoids daily for 28 days. Capsaicinoids treatment significantly increased the body weight, serum insulin level, glycogen content, and fecal sugar excretion of diabetic rats. More importantly, significant upregulation of liver X receptor, pancreatic duodenal homeobox-1, glucose-6-phosphatase, glucokinase and transient receptor potential vanilloid 1 expression was observed in the liver and pancreas of diabetic rats. Meanwhile, the protein levels of sodium/glucose cotransporter 1, glucose transport protein 2, and glucose transport protein 5 were significantly down-regulated in the ileum. Results showed that the hypoglycemic mechanism of capsaicinoids may be associated with these changes occurred in different gene and protein expression, and suggested that capsaicinoids significantly reduced the blood glucose level via elevation of the insulin level and inhibition of glucose absorption in the ileum.

【 授权许可】

Unknown