L-cysteine supplementation lowers blood glucose, glycated hemoglobin, CRP, MCP-1, and oxidative stress and inhibits NF-kappaB activation in the livers of Zucker diabetic rats.
L-cysteine supplementation lowers blood glucose, glycated hemoglobin, CRP, MCP-1, and oxidative stress and inhibits NF-kappaB activation in the livers of Zucker diabetic rats.
复制标题
DOI：
10.1016/j.freeradbiomed.2009.03.014
复制
发表时间：
2009-06-15
影响因子：
7.4
通讯作者：
Bull, Rebeca
中科院分区：
文献类型：
--
作者：
Jain, Sushil K.;Velusamy, Thirunavukkarasu;Croad, Jennifer L.;Rains, Justin L.;Bull, Rebeca
This study examined the hypothesis that L-cysteine supplementation can lower insulin resistance, glycemia, oxidative stress and markers of vascular inflammation in type 2 diabetes using zucker diabetic rats (ZDF) rats as a model. Starting at age of 6 wks, ZDF rats were supplemented orally (daily gavage, 8 wks) with saline-placebo (D) or L-cysteine (LC, 1mg/KgBW) and fed a high calorie diet. 6 weeks age rats without any supplementation were considered baseline (BL) rats. D rats showed elevated fasting blood glucose, GHb, CRP, and MCP-1 when compared with BL in which there was no onset of diabetes. LC supplementation significantly lowered blood levels of glucose (18%, p=0.05), GHb (8%, p=0.02), CRP (23%, p=0.02), MCP-1 (32%, p=0.01) and insulin resistance (25%) compared with levels seen in saline-supplemented D. There was a decrease in plasma protein oxidation levels (p<0.01); however, GSH levels were similar in LC and D groups. While LC did not change blood hematocrit or levels of transaminases, it did lower alkaline phosphatase (29%, p=0.01) levels in comparison to D. Western blotting analyses of liver showed increased activation of NFkB and Akt (50% pNFkB and 20% pAkt) in D compared with BL. LC supplementation inhibited these effects (17% pAkt, 18% pNFkB). This is the first report showing L-cysteine supplementation can lower glycemia and markers of vascular inflammation in diabetes apparently mediated by preventing NFkB activation in a diabetic animal model.
登录
查看更多内容
影响因子：
7.4
作者：
Lenzen, S;Drinkgern, J;Tiedge, M
通讯作者：
Tiedge, M
影响因子：
5
作者：
Ismael, Mahmoud Ali;Talbot, Sebastien;Couture, Rejean
通讯作者：
Couture, Rejean
影响因子：
9.8
作者：
Godsland, Ian F.;Johnston, Desmond G.
通讯作者：
Johnston, Desmond G.
影响因子：
2.9
作者：
Hsiao, Jeng-Yueh;Wang, Chiao-Ling;Shin, Shyi-Jang
通讯作者：
Shin, Shyi-Jang
影响因子：
7.1
作者：
Elshorbagy, Amany K.;Nurk, Eha;Refsum, Helga
通讯作者：
Refsum, Helga