PMID- 37430932
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230718
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 20
DP  - 2022 Oct 12
TI  - Phycocyanin Protects against High Glucose High Fat Diet Induced Diabetes in Mice 
      and Participates in AKT and AMPK Signaling.
LID - 10.3390/foods11203183 [doi]
LID - 3183
AB  - Phycocyanin is a type of marine natural product and functional food additive. 
      Studies have demonstrated that phycocyanin has potential regulatory effects on 
      glycometabolism, while its function and mechanism, especially in type 2 diabetes 
      mellitus (T2DM), is still unclear. The aim of this study was to investigate the 
      antidiabetic roles and underlying mechanism of phycocyanin in a high glucose high 
      fat diet induced model of T2MD in C57BL/6N mice and a high-insulin-induced 
      insulin-resistant model of SMMC-7721 cells. The results indicated that 
      phycocyanin reduced high glucose high fat diet induced hyperglycemia as well as 
      ameliorated glucose tolerance and histological changes in the liver and pancreas. 
      Meanwhile, phycocyanin also significantly decreased the diabetes-induced abnormal 
      serum biomarker variations, including triglyceride (TG), total cholesterol (TC), 
      aspartate transaminase (AST), and glutamic-pyruvic transaminase (ALT), and 
      increased the superoxide dismutase (SOD) content. Furthermore, the antidiabetic 
      function of phycocyanin was exerted through activating the AKT and AMPK signaling 
      pathway in the mouse liver, which was also verified in the insulin-resistant 
      SMMC-7721 cells due to increased glucose uptake and activated AKT and AMPKalpha 
      expression. Thus, the present study is the first to indicate that phycocyanin 
      mediates antidiabetic function via activating the AKT and AMPK pathway in high 
      glucose high fat diet induced T2DM mice and insulin-resistant SMMC-7721 cells, 
      which lays a scientific theoretical basis for the potential treatment of diabetes 
      and the utilization of marine natural products.
FAU - Hao, Shuai
AU  - Hao S
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Li, Fannian
AU  - Li F
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Li, Qiancheng
AU  - Li Q
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Yang, Qi
AU  - Yang Q
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Zhang, Wenjing
AU  - Zhang W
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology and Business University, Beijing 100048, China.
LA  - eng
GR  - 32072231/National Natural Science Foundation of China/
PT  - Journal Article
DEP - 20221012
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9601608
OTO - NOTNLM
OT  - AKT and AMPK signaling
OT  - SMMC-7721 cells
OT  - antidiabetic function
OT  - diabetes mellitus
OT  - phycocyanin
COIS- The authors declare no conflict of interest.
EDAT- 2023/07/11 06:41
MHDA- 2023/07/11 06:42
PMCR- 2022/10/12
CRDT- 2023/07/11 01:04
PHST- 2022/09/07 00:00 [received]
PHST- 2022/09/27 00:00 [revised]
PHST- 2022/10/08 00:00 [accepted]
PHST- 2023/07/11 06:42 [medline]
PHST- 2023/07/11 06:41 [pubmed]
PHST- 2023/07/11 01:04 [entrez]
PHST- 2022/10/12 00:00 [pmc-release]
AID - foods11203183 [pii]
AID - foods-11-03183 [pii]
AID - 10.3390/foods11203183 [doi]
PST - epublish
SO  - Foods. 2022 Oct 12;11(20):3183. doi: 10.3390/foods11203183.