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Consumption of capsaicin and capsiate potentiate glucose‐stimulated insulin secretion in 90% pancreatectomized diabetic rats
Author(s) -
Park Sunmin,
Kwon Dae Young,
Kim Min Jung,
Yang Hye Jeong
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.363.8
Subject(s) - capsaicin , medicine , endocrinology , insulin , diabetes mellitus , leptin , glucose homeostasis , trpv1 , insulin resistance , obesity , receptor , transient receptor potential channel
Red peppers and red pepper paste have anti‐obesity and anti‐inflammatory effects in animals and humans. These actions are related to the capsaicin in red pepper. We investigated whether the oral consumption of capsaicin and capsiate, a nonpungent capsaicin analogue, altered glucose homeostasis in 90% pancreatectomized (Px) diabetic rats. Diabetic rats were divided into 3 groups: 1) capsaicin, 2) capsiate or 3) dextrose (control). Rats were provided with a high fat diet (40 energy % fat) containing assigned components (0.03% capsaicin, capsiate, or dextrose) for 8 weeks. CPA and CPI reduced body weight, visceral fat, and serum leptin levels without modulating caloric intake in diabetic rats, compared to the control. CPA and CPI improved glucose tolerance. In comparison to the control, CPA and CPI potentiated first and second phase insulin secretion at hyperglycemic clamp. Both also increased β‐cell mass by increasing proliferation and decreasing apoptosis of β‐cells through potentiating insulin/IGF‐1 signaling. However, only CPI, not CPA, enhanced hepatic insulin sensitivity during euglycemic hyperinuslinemic clamp. This was related to enhanced pAkt→PEPCK and pAMPK signaling. CPA alone reduced triglyceride storage through activating pAMPK. In conclusion, CPA and CPI improve glucose homeostasis in different manners in diabetic rats, however, CPI may be better for alleviating diabetic symptoms.