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Abstract
The rising number of individuals diagnosed with type 2 diabetes is a global health concern. This chronic disease can lead to a diverse range of complications. In this study, we assessed the extracorporeal hypoglycemic mechanism as determined by the inhibitory activity of TGE (Fagopyrum tataricum grain crude extract) and TBE (Fagopyrum tataricum bran crude extract) on elevated blood glucose, oxidative stress and inflammatory response. In addition, to characterize hypoglycemic activity in vivo, we investigated the anti-diabetic effects of water—ethanol extracts of Fagopyrum tataricum grain and bran with flavonoid-rich and D-CI fractions in type 2 diabetic mice induced by streptozotocin and a high-fat/high-sugar diet. Moreover, compared with the TBE group through kit detection and in vitro test analysis, treatment of mice with TGE has a better ability of antioxidant activity, Reduce inflammatory overreaction, hypoglycemia, improving symptoms of type 2 diabetic mice and reducing organ damage. In conclusion, these findings yet indicate that TGE could be used to manage the disease, for the improvement of blood glucose level and exhibits antioxidant properties for type 2 diabetes. By providing a comprehensive review of the molecular mechanisms underlying glucose metabolism, oxidative stress, inflammation, organ structural damage, and insulin resistance in individuals with type 2 diabetes mellitus. Our findings not only offer a deeper understanding of these processes but also provide novel insights and theoretical guidance for the treatment of diabetes mellitus.
Abbreviations
| AMPK | = | AMP-activated protein kinase |
| AKR | = | aldehyde ketone reductase |
| AKT | = | Protein kinase B |
| aPKC | = | Atypical protein kinase C |
| CaMKK β | = | Ca2+/Calmodulin-dependentβ protein kinase |
| c-AMP | = | Cyclic adenosine phosphate |
| CRP | = | C-reactive protein; |
| DNS | = | A Reagent for determination of reducing sugar content |
| DPP-4 | = | Dipeptidyl peptidase IV |
| DPPH | = | 1,1-diphenyl-2-picrylhydrazyl |
| ELSD | = | an evaporative light scattering detector |
| ERK | = | Extracellular signal-regulated kinase |
| E-selectin | = | adhesion molecules |
| FBPase | = | Fructose-1,6-bisphosphatase |
| FFAR1 | = | Free fatty acid receptor 1 |
| G-6-Pase | = | glucose-6-phosphatase |
| GCGr | = | glucagon receptor |
| GC-MS | = | gas chromatography—mass spectroscopy |
| GIP | = | Insulin stimulating polypeptide |
| GLP-1 | = | Glucagon like peptide-1 |
| GLUT4 | = | glucose transporter |
| GP | = | Glycogen phosphorylase |
| GPCR | = | the protein-coupled receptor |
| GPR119 | = | G protein coupled receptor 119 |
| Gα | = | A subunit of G protein |
| HPLC | = | The high-performance liquid chromatography |
| HRBC | = | human erythrocyte |
| IL-1β | = | interleukin-1β |
| IL −6 | = | interleukin −6 |
| IL-8 | = | interleukin-8 |
| ICAM-1 | = | intercellular adhesion molecule-1 |
| IP3 | = | inositol triphosphate |
| mTOR | = | mammalian target of rapamycin |
| NADPH | = | the cofactor nicotinamide adenine dinucleotide phosphate |
| PBS | = | Phosphate buffer |
| PEPCK | = | phosphorene Alcohol pyruvate carboxykinase |
| plc | = | phospholipase-C |
| PNPG | = | 4-Nitrophenyl-α-D-Glucopyranoside |
| PPAR-γ | = | Peroxisome proliferator activated receptor |
| PTP1B | = | ProteinTyrosinePhosphatase1B |
| ROCK1 | = | Rho-associated coiled-coil containing protein kinase 1 |
| ROS | = | reactive oxygen species |
| S6K1 | = | Ribosomal S6 protein kinase 1 |
| SGLT2 | = | sodium-glucose transporter |
| SIK2 | = | Salt-inducible kinase 2 |
| STZ | = | Streptozotocin |
| T2D | = | type 2 diabetes |
| TGE | = | Tartary buckwheat grain crude extract |
| TBB | = | Tartary buckwheat bran |
| TBE | = | Tartary buckwheat bran crude extract |
| TBG | = | Tartary buckwheat grain |
| TCA | = | Tricarboxylic acid cycle |
| TNF-α | = | tumor necrosis factor |
| VCAM-1 | = | vascular adhesion molecule-1. |
Acknowledgments
The authors gratefully thank Ying Ma and Haitian Zhao from the School of Food Science and Engineering, Harbin Institute of Technology, for their helpful suggestions and assistance. We also thank thirteen five national key research the thirteen five national key research and development projects and development projects (No. 2016YFC0500307-07) in providing key management information and funding.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Additional information
Funding
Notes on contributors
Xinxin Si
Xinxin Si is an assistant experimenter, Department of Food Science, Zhaoqing University, Zhaoqing, China.
Yanyan Si
Yanyan Si, master, is a pharmacist-in-charge, The 966th Hospital of the Joint Logistic Support Force of PLA, Dandong city, Liaoning province, China. Her research field is the quality standards of traditional Chinese medicine.
Shuai Zhang
Shuai Zhang, Professor, Department of Food Science, Zhaoqing University, Zhaoqing, China. Mainly engaged in scientific research on food fermentation.
Yong Liu
Yong Liu, Associate professor, Department of Food Science, Zhaoqing University, Zhaoqing, China. His research focusses on food processing and preservation, design and delivery of nutritional factors.
Yanqing Liu
Yanqing Liu, Professor, Department of Food Science, Zhaoqing University, Zhaoqing, China. Her main research interests include extraction, isolation and structural identification of active ingredients of natural drugs.
Hongwu Wang
Hongwu Wang, Professor, Department of Food Science, Zhaoqing University, Zhaoqing, China. He is currently engaged in the research of food nutrition and health, food safety and other aspects.
Zhenyu Wang
Zhenyu Wang, Professor, School of Chemistry and Chemical Engineering, Harbin Institute of Technology. His research interests include new resource food and intelligent equipment research.