PMID- 36424928
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20221126
IS  - 2296-861X (Print)
IS  - 2296-861X (Electronic)
IS  - 2296-861X (Linking)
VI  - 9
DP  - 2022
TI  - Eugenol improves high-fat diet/streptomycin-induced type 2 diabetes mellitus 
      (T2DM) mice muscle dysfunction by alleviating inflammation and increasing muscle 
      glucose uptake.
PG  - 1039753
LID - 10.3389/fnut.2022.1039753 [doi]
LID - 1039753
AB  - Eugenol has been used in dietary interventions for metabolic diseases such as 
      diabetes and obesity. However, the protective effect of eugenol on muscle 
      function in diabetes is unclear. In this study, a high-fat diet (HFD) with a 
      streptozocin (STZ) injection induced type II diabetes mellitus in a mouse model. 
      Oral eugenol lowered blood glucose and insulin resistance of HFD/STZ-treated 
      mice. Eugenol reduced HFD/STZ-induced muscle inflammation and prevented muscle 
      weakness and atrophy. Eugenol administration significantly increased GLUT4 
      translocation and AMPK phosphorylation in skeletal muscle, thereby enhancing 
      glucose uptake. By silencing the transient receptor potential vanilloid channel 1 
      (TRPV1) gene in C2C12 myotube cells, eugenol was found to increase intracellular 
      Ca(2+) levels through TRPV1, which then activated calmodulin-dependent protein 
      kinase-2 (CaMKK2) and affected AMPK protein phosphorylation. In conclusion, 
      eugenol is a potential nutraceutical for preventing high-glucose-induced muscle 
      impairments, which could be explained by its mediating effects on glucose 
      absorption and inflammatory responses in the muscle.
CI  - Copyright (c) 2022 Jiang, Feng, Shi, Kou and Le.
FAU - Jiang, Yuge
AU  - Jiang Y
AD  - Center for Food Nutrition and Functional Food Engineering, School of Food Science 
      and Technology, Jiangnan University, Wuxi, China.
AD  - The State Key Laboratory of Food Science and Technology, Jiangnan University, 
      Wuxi, China.
FAU - Feng, Chuanxing
AU  - Feng C
AD  - Center for Food Nutrition and Functional Food Engineering, School of Food Science 
      and Technology, Jiangnan University, Wuxi, China.
AD  - The State Key Laboratory of Food Science and Technology, Jiangnan University, 
      Wuxi, China.
FAU - Shi, Yonghui
AU  - Shi Y
AD  - Center for Food Nutrition and Functional Food Engineering, School of Food Science 
      and Technology, Jiangnan University, Wuxi, China.
AD  - The State Key Laboratory of Food Science and Technology, Jiangnan University, 
      Wuxi, China.
FAU - Kou, Xingran
AU  - Kou X
AD  - School of Perfume and Aroma Technology, Shanghai Institute of Technology, 
      Shanghai, China.
FAU - Le, Guowei
AU  - Le G
AD  - Center for Food Nutrition and Functional Food Engineering, School of Food Science 
      and Technology, Jiangnan University, Wuxi, China.
AD  - The State Key Laboratory of Food Science and Technology, Jiangnan University, 
      Wuxi, China.
LA  - eng
PT  - Journal Article
DEP - 20221108
PL  - Switzerland
TA  - Front Nutr
JT  - Frontiers in nutrition
JID - 101642264
PMC - PMC9681568
OTO - NOTNLM
OT  - diabetes
OT  - eugenol
OT  - glucose
OT  - muscle
OT  - spices
COIS- The authors declare that the research was conducted in the absence of any 
      commercial or financial relationships that could be construed as a potential 
      conflict of interest.
EDAT- 2022/11/26 06:00
MHDA- 2022/11/26 06:01
PMCR- 2022/01/01
CRDT- 2022/11/25 02:34
PHST- 2022/09/08 00:00 [received]
PHST- 2022/10/03 00:00 [accepted]
PHST- 2022/11/25 02:34 [entrez]
PHST- 2022/11/26 06:00 [pubmed]
PHST- 2022/11/26 06:01 [medline]
PHST- 2022/01/01 00:00 [pmc-release]
AID - 10.3389/fnut.2022.1039753 [doi]
PST - epublish
SO  - Front Nutr. 2022 Nov 8;9:1039753. doi: 10.3389/fnut.2022.1039753. eCollection 
      2022.