• Maltol Attenuates Diabetic Peripheral Neuropathy

    From ironjustice@21:1/5 to All on Sat Aug 28 20:58:17 2021
    Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats
    Nan Guo 1, Caina Li, Quan Liu, Shuainan Liu, Yi Huan, Xing Wang, Guoliang Bai, Miaomiao Yang, Sujuan Sun, Caimin Xu, Zhufang Shen
    Affiliations expand
    PMID: 30411095 DOI: 10.1039/c8fo01964a
    Free article
    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.

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