Hypoglycemic and hypolipidemic mechanism of organic chromium derived from chelation of Grifola frondosa polysaccharide-chromium (III) and its modulation of intestinal microflora in high fat-diet and STZ-induced diabetic mice - Details

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Abstract：

Polysaccharide　from　Grifola　frondosa　is　an　excellent　metal-ion　chelating　agent　owing　to　its　distinctive　structure　and　outstanding　functional　activities.　Our　previous　research　has　successfully　synthesized　novel　organic　chromium　derived　from　the　chelation　of　G.　frondosa　polysaccharide-chromium　(III)　[GFP-Cr(III)].　The　purpose　of　present　research　was　to　reveal　the　hypoglycemic　and　hypolipidemic　mechanism　of　GFP-Cr(III),　and　its　relationship　with　the　modulation　of　intestinal　microflora.　Successful　fabrication　of　GFP-Cr(III)　was　verified　by　thermogravimetric　analysis　(TGA),　powder　X-ray　diffraction　(XRD)　and　1H　NMR　spectrum.　The　hypoglycemic　and　hypolipidemic　effects　were　examined　using　type　2　diabetic　mice　induced　by　a　high-fat　diet　(HFD)　and　streptozocin　(STZ).　Results　indicated　that　GFP-Cr(III)　intervention　improved　abnormal　serum　biochemical　indicators　(triglyceride　(TG),　cholesterol　(TC),　low-density　lipoprotein　cholesterol　(LDL-C)　and　glucose),　inhibited　lipid　accumulation　and　steatosis　in　the　liver.　Metagenomic　analysis　revealed　that　GFP-Cr(III)　treatment　produced　obvious　changes　on　the　intestinal　microflora　in　T2DM　mice.　The　correlation　network　analysis　further　revealed　that　the　serum　and　hepatic　lipid　profiles　were　positively　correlated　with　Streptococcus　and　Enterococcus,　but　negatively　correlated　with　Enterorhabdus,　Ruminococcaceae-UCG-011,　Coriobacteriaceae　and　Micrococcaceae.　Meanwhile,　oral　administration　with　GFP-Cr(III)　regulated　the　mRNA　expression　related　to　glucose　and　lipid　metabolism.　These　results　of　present　study　suggest　that　GFP-Cr(III)　could　be　used　as　potential　functional　food　ingredients　for　the　amelioration　of　hyperglycemia　and　hyperlipidemia.　©　2019　Elsevier　B.V.

Keyword：

Grifola frondosa polysaccharide; Hepatic mRNA expression; Hypoglycemic and hypolipidemic activities; Intestinal microflora; Organic chromium

Community：

[ 1 ] [Guo, W.-L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 2 ] [Guo, W.-L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 3 ] [Chen, M.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 4 ] [Chen, M.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 5 ] [Pan, W.-L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 6 ] [Zhang, Q.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 7 ] [Xu, J.-X.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 8 ] [Lin, Y.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 9 ] [Li, L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 10 ] [Liu, B.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 11 ] [Liu, B.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 12 ] [Bai, W.-D.]College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
[ 13 ] [Zhang, Y.-Y.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 14 ] [Zhang, Y.-Y.]Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, 70599, Germany
[ 15 ] [Ni, L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 16 ] [Rao, P.-F.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 17 ] [Lv, X.-C.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 18 ] [Lv, X.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
[ 19 ] [Lv, X.-C.]College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
[ 20 ] [Lv, X.-C.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

Reprint 's Address：

[Lv, X.-C.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou UniversityChina

Email：

xucong1154@163.com

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Source ：

International Journal of Biological Macromolecules

ISSN： 0141-8130

Year： 2020

Volume： 145

Page： 1208-1218

6 . 9 5 3

JCR@2020

7 . 7 0 0

JCR@2023

ESI HC Threshold：156

JCR Journal Grade：1

CAS Journal Grade：2

Cited Count：

WoS CC Cited Count： 0

SCOPUS Cited Count： 74

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 2

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