Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats
| Autor: | Caimin Xu, Nan Guo, Shuainan Liu, Sujuan Sun, Quan Liu, Caina Li, Miaomiao Yang, Guoliang Bai, Yi Huan, Xing Wang, Zhufang Shen |
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| Rok vydání: | 2018 |
| Předmět: |
Male
0301 basic medicine Necrosis Maltol Apoptosis Pharmacology medicine.disease_cause Antioxidants Streptozocin Diabetes Mellitus Experimental 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Diabetic Neuropathies Diabetes mellitus medicine Animals Humans Peripheral Nerves Viability assay General Medicine medicine.disease Streptozotocin Rats Flavoring Agents Oxidative Stress 030104 developmental biology Peripheral neuropathy chemistry Hyperalgesia Pyrones medicine.symptom 030217 neurology & neurosurgery Oxidative stress Food Science medicine.drug |
| Zdroj: | Food & Function. 9:6287-6297 |
| ISSN: | 2042-650X 2042-6496 |
| DOI: | 10.1039/c8fo01964a |
| Popis: | Scope: Maltol (3-hydroxy-2-methy-4-pyrone), a potent antioxidative agent, typically is used to enhance flavor and preserve food. This study evaluated its effects on preventing diabetic peripheral neuropathy (DPN) in streptozotocin (STZ)-induced diabetic rats and explored its mechanisms. Methods and results: We intraperitoneally injected Sprague-Dawley (SD) rats with STZ (65 mg kg−1, ip) and treated the rats with different doses of maltol after 4 weeks of injection. During treatment, we evaluated motor nerve conduction velocity (MNCV) and thermal and mechanical hyperalgesia and assayed the oxidative stress, Na+–K+-ATPase activity, and apoptosis. Repeated treatment with maltol for 12 weeks significantly improved thermal and mechanical hyperalgesia, increased the MNCV, elevated the Na+–K+-ATPase activity, and ameliorated oxidative stress and apoptosis in STZ-induced diabetic rats. We coincubated RSC96 cells, a Schwann cell line, with maltol and hydrogen peroxide (H2O2, 0.6 mM). Evidently, maltol increased cell viability and inhibited apoptosis after injury by H2O2. Conclusions: Maltol was demonstrated to prevent DPN development and may provide a new alternative for the treatment of DPN. |
| Databáze: | OpenAIRE |
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