Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats.
Guo N1, Li C1, Liu Q1, Liu S1, Huan Y1, Wang X1, Bai G1, Yang M1, Sun S1, Xu C2, Shen Z1.
Food Funct. 2018 Nov 9. doi: 10.1039/c8fo01964a.
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.

PMID: 30411095 DOI: 10.1039/c8fo01964a

Who loves ya.
Tom

Jesus Was A Vegetarian!
http://tinyurl.com/634q5a

Man Is A Herbivore!
http://tinyurl.com/4rq595

DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)