Work

Persimmon carotenoid extract rich in β‐cryptoxanthin improves glucose homeostasis and reduces liver damage in high‐fat‐diet‐induced type 2 diabetic and metabolic dysfunction‐associated steatotic liver disease mice

Year: 2025

Type: article

Abstract: Background Persimmon ( Diospyros kaki Thunb.) byproducts are a remarkable source of bioactive compounds, particularly carotenoids. Several studies suggest that carotenoids have beneficial effects in prevention of a large number of diseases. This study aims to highlight the effects of a persimmon carotenoid extract (PSCE) rich in β ‐cryptoxanthin ( β ‐CRX, 51%) in ameliorating type 2 diabetes mellitus (T2DM) and metabolic dysfunction‐associated steatotic liver disease (MASLD) in male C57BL6J mice. Animals were fed with a low‐fat diet (LFD, n = 10), a LFD plus PSCE (0.8 mg kg −1 body weight per day; LFD‐PSCE, n = 10), or a high‐fat diet (HFD, n = 20), for 6 months. At the third month, 10 random mice from the HFD group were supplemented with PSCE for the remaining 3 months (HFD‐PSCE, n = 10). Results Changes in body weight, glucose homeostasis, serum lipid profile, pro‐inflammatory cytokine levels, total liver lipid content and extracellular collagen accumulation were determined. PSCE supplementation reduced body weight in 40% ( P < 0.05), improved insulin sensitivity and glucose homeostasis ( P < 0.01) and serum lipid profile ( P < 0.05), decreased plasma pro‐inflammatory cytokine levels in 30% ( P < 0.05) and reduced liver steatosis and fibrosis ( P < 0.05). In vitro , PSCE also reduced oxidative stress and triglyceride accumulation in 40% and 20%, respectively, in 3T3‐L1 adipocytes ( P < 0.001), supporting its in vivo effects. Conclusion PSCE ameliorated HFD‐induced metabolic dysfunction, inflammation and liver injury, suggesting persimmon byproducts represent a promising source of bioactive compounds for managing T2DM and MASLD. Further studies are needed to clarify the mechanistic and molecular role of β ‐CRX, the main persimmon carotenoid, in mediating these protective effects. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70276