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Capsaicin Improves Glucose Tolerance and Insulin Sensitivity Through Modulation of the Gut Microbiota‐Bile Acid‐FXR Axis in Type 2 Diabetic db/db Mice
Capsaicin improves blood sugar control and insulin response by changing gut bacteria and bile acid signals in diabetic mice
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Abstract
Capsaicin (CAP) treatment for 8 weeks markedly improves glucose tolerance and insulin sensitivity in type 2 diabetic db/db mice.
- CAP decreases gluconeogenesis and increases glycogen synthesis in the liver.
- The treatment inhibits the growth of the Lactobacillus genus and its bile salt hydrolase activity.
- This inhibition leads to an accumulation of tauro-β-muricholic acid, which antagonizes the farnesoid X receptor.
- Suppression of enterohepatic FXR-fibroblast growth factor 15 signaling may increase the bile acid pool size.
- Increased expression of cholesterol 7α-hydroxylase is associated with enhanced hepatic bile acid synthesis.
- Depleting gut microbiota with antibiotics negates the benefits of CAP on bile acid metabolism and glucose homeostasis.
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