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Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats

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Abstract

Scope: Maltol (3-hydroxy-2-methy-4-pyrone), a potent antioxidative agent, typically is used to enhance flavor and preserve food. This study evaluated its effects on preventing diabetic peripheral neuropathy (DPN) in streptozotocin (STZ)-induced diabetic rats and explored its mechanisms. Methods and results: We intraperitoneally injected Sprague-Dawley (SD) rats with STZ (65 mg kg−1, ip) and treated the rats with different doses of maltol after 4 weeks of injection. During treatment, we evaluated motor nerve conduction velocity (MNCV) and thermal and mechanical hyperalgesia and assayed the oxidative stress, Na+–K+-ATPase activity, and apoptosis. Repeated treatment with maltol for 12 weeks significantly improved thermal and mechanical hyperalgesia, increased the MNCV, elevated the Na+–K+-ATPase activity, and ameliorated oxidative stress and apoptosis in STZ-induced diabetic rats. We coincubated RSC96 cells, a Schwann cell line, with maltol and hydrogen peroxide (H2O2, 0.6 mM). Evidently, maltol increased cell viability and inhibited apoptosis after injury by H2O2. Conclusions: Maltol was demonstrated to prevent DPN development and may provide a new alternative for the treatment of DPN.

Graphical abstract: Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats

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Publication details

The article was received on 09 Oct 2018, accepted on 16 Oct 2018 and first published on 02 Nov 2018


Article type: Paper
DOI: 10.1039/C8FO01964A
Citation: Food Funct., 2018, Advance Article
  • Open access: Creative Commons BY-NC license
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    Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats

    N. Guo, C. Li, Q. Liu, S. Liu, Y. Huan, X. Wang, G. Bai, M. Yang, S. Sun, C. Xu and Z. Shen, Food Funct., 2018, Advance Article , DOI: 10.1039/C8FO01964A

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