Issue 2, 2016
From the journal:

Food & Function

Pepino polyphenolic extract improved oxidative, inflammatory and glycative stress in the sciatic nerves of diabetic mice

Chin-Tsu Ma,†ab   Charng-Cherng Chyau,†c   Cheng-Chin Hsu,d   Shyh-Ming Kuo,b   Chin-Wen Chuang,a   Hui-Hsuan Lin‡*ef  and  Jing-Hsien Chen‡*df  

* Corresponding authors

a Department of Electric Engineering, I-Shou University, Kaohsiung City, Taiwan

b Department of Biomedical Engineering, I-Shou University, Kaohsiung City, Taiwan

c Research Institute of Biotechnology, Hung Kuang University, Taichung City, Taiwan

d Department of Nutrition, Chung Shan Medical University, Taichung City, Taiwan

e Department of Medical Laboratory and Biotechnology, Chung Shan Medical University, Taichung City, Taiwan

f Clinical Laboratory, Chung Shan Medical University Hospital, Taichung City, Taiwan
E-mail: cjh0828@csmu.edu.tw
Fax: +(886) 4-23248175
Tel: +(886) 4-24730022, ext. 12195

Abstract

The effect of pepino polyphenolic extract (PPE) on diabetic neuropathy was examined. Using HPLC/ESI-MS-MS analysis, PPE was demonstrated to contain coumaroyl and caffeoyl derivatives among polyphenols. PPE at 0.5 or 1% was supplied to diabetic mice for 12 weeks. The PPE intake at two doses significantly improved glycaemic control. These treatments reserved the glutathione (GSH) level, and decreased the thiobarbituric acid reactive substances (TBARS) level, reactive oxygen species (ROS), interleukin (IL)-6, tumour necrosis factor (TNF)-alpha, fructose, and glycation intermediates and precursors of advanced glycation end products (AGEs), such as methylglyoxal (MG) and N-(carboxymethyl)lysine (CML), in the sciatic nerves of diabetic mice. In a histological study of sciatic nerves, PPE had the effects in improving the nerves of diabetic mice, showing disorganization of the fascicle with numerous small myelinated fibers. The PPE intake at two doses retained the activity, and the protein and mRNA levels of glutathione peroxidase (GPX), and decreased protein expressions of aldose reductase (AR) and the receptor for the advanced glycation end product (RAGE) in sciatic nerves. These findings support that pepino polyphenolic extract could attenuate oxidative, inflammatory and glycative stress in diabetic peripheral nerves.

Graphical abstract: Pepino polyphenolic extract improved oxidative, inflammatory and glycative stress in the sciatic nerves of diabetic mice

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Article information

DOI
https://doi.org/10.1039/C5FO01358E
Article type
Paper
Submitted
10 Nov 2015
Accepted
09 Jan 2016
First published
11 Jan 2016

Food Funct., 2016,7, 1111-1121

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Pepino polyphenolic extract improved oxidative, inflammatory and glycative stress in the sciatic nerves of diabetic mice

C. Ma, C. Chyau, C. Hsu, S. Kuo, C. Chuang, H. Lin and J. Chen, Food Funct., 2016, 7, 1111 DOI: 10.1039/C5FO01358E

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