Distinct Effects of Carrageenan and High-Fat Consumption on the Mechanisms of Insulin Resistance in Nonobese and Obese Models of Type 2 Diabetes

الملخص EN

Exposure to low concentration of the common food additive carrageenan (10 mg/L) for only six days led to glucose intolerance and insulin resistance in the C57BL/6J mouse.

Longer exposure produced fasting hyperglycemia but with no increase in weight, in contrast to the HFD.

Glucose intolerance was attributable to carrageenan-induced inflammation and to increased expression of GRB10.

Both HFD and carrageenan increased p(Ser32)-IκBα and p(Ser307)-IRS1, and the increases were greater following the combined exposure.

The effects of carrageenan were inhibited by the combination of the free radical inhibitor Tempol and BCL10 siRNA, which had no impact on the HFD-mediated increase.

In contrast, the PKC inhibitor sotrastaurin blocked the HFD-induced increases, without an effect on the carrageenan-mediated effects.

HFD had no impact on the expression of GRB10.

Both carrageenan and high fat increased hepatic infiltration by F4/80-positive macrophages.

Serum galectin-3 and galectin-3 binding to the insulin receptor increased by carrageenan and by HFD.

Tyrosine phosphorylation of the insulin receptor declined following either exposure and was further reduced by their combination.

Carrageenan reduced the activity of the enzyme N-acetylgalactosamine-4-sulfatase (ARSB; arylsulfatase B), which was unchanged following HFD.

Dietary exposure to both high fat and carrageenan can impair insulin signaling through both similar and distinct mechanisms.