Journal
MOLECULES
Volume 26, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/molecules26051452
Keywords
diabetes; glucose uptake; mungbean; protein tyrosine phosphatase-1B
Funding
- Thailand Research Fund
- Office of the Higher Education Commission [MRG5980111]
- Faculty of Pharmaceutical Sciences at Prince of Songkla University [PHA6204007S]
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The study demonstrated that mungbean water extract increased cellular glucose uptake and improved insulin sensitivity of insulin-resistant HepG2 cells by inhibiting PTP-1B and modulating the expression of genes related to glucose metabolism. This suggests that mungbean water extract has the potential to be a functional ingredient for diabetes.
The present study aimed to investigate the effects of mungbean water extract (MWE) on insulin downstream signaling in insulin-resistant HepG2 cells. Whole seed mungbean was extracted using boiling water, mimicking a traditional cooking method. Vitexin and isovitexin were identified in MWE. The results showed that MWE inhibited protein tyrosine phosphatase (PTP)-1B (IC50 = 10 mu g/mL), a negative regulator of insulin signaling. MWE enhanced cellular glucose uptake and altered expression of genes involved in glucose metabolism, including forkhead box O1 (FOXO1), phosphoenolpyruvate carboxykinase (PEPCK), and glycogen synthase kinase (GSK)-3 beta in the insulin-resistant HepG2 cells. In addition, MWE inhibited both alpha-amylase (IC50 = 36.65 mg/mL) and alpha-glucosidase (IC50 = 3.07 mg/mL). MWE also inhibited the formation of advanced glycation end products (AGEs) (IC50 = 2.28 mg/mL). This is the first study to show that mungbean water extract increased cellular glucose uptake and improved insulin sensitivity of insulin-resistant HepG2 cells through PTP-1B inhibition and modulating the expression of genes related to glucose metabolism. This suggests that mungbean water extract has the potential to be a functional ingredient for diabetes.
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