The combination of cinnamaldehyde and kaempferol ameliorates glucose and lipid metabolism disorders by enhancing lipid metabolism via AMPK activation

• Main Authors: Jie Gao, Manqian Zhang, Ruixue Niu, Xue Gu, Erwei Hao, Xiaotao Hou, Jiagang Deng, Gang Bai
• Format: Article
• Language: English
• Published: Elsevier 2021-08-01
• Series: Journal of Functional Foods
• Subjects: Cinnamaldehyde; Kaempferol; Synergistic; Diabetes; Metabolomics; AMPK
• Online Access: http://www.sciencedirect.com/science/article/pii/S175646462100205X

Nutrients in diets, especially functional foods, are beneficial in metabolism-related diseases, such as diabetes. Cinnamaldehyde (CA), a natural flavorant, inhibits glycolysis while enhancing glucose storage. Kaempferol (KP), a flavonol in edible plants, inhibits amino acid metabolism and gluconeogenesis. Whether the combination of CA and KP exerts stronger effects in diabetes needs further investigation. In this work, nontargeted metabolomics results confirmed the simultaneous obstruction of glucose and amino acid metabolism by CA and KP. The falling status of the energy supply, demonstrated by the increased ratio of adenosine monophosphate (AMP) /adenosine triphosphate (ATP), was sensed by AMP-activated protein kinase (AMPK). The activation of AMPK in turn enhanced lipolysis and inhibited fatty acid synthesis both in vivo and in vitro. In conclusion, this study indicated that the CA and KP combination ameliorated glucose and lipid metabolism disorders by enhancing lipid metabolism via the activation of AMPK.