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Research Article | Open Access | Just Accepted

Sinapic acid regulated the cardiometabolic and intestinal flora disorders to attenuate the myocardial fibrosis in HFD and STZ-induced diabetic mice

Chun-Xiang Huanga,Ke-Ying Wanga,Zhi-Zhu Kea,Ming-Yu ZhangaQiu-Ping HuangaChen-Xi TongaChuang-Zhi YanaZi-Chun SongaJie-Jing XuaTie-Ming JiangbJia-Le Songa,b,c ( )

a Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin Medical University,

Guilin, 541199, China

b South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health,

Guilin University of Technology, Guilin, 541004, China

c Department of Clinical Nutrition, Second Hospital Affiliated to Guilin Medical University, Guilin, 541100, China

These authors attributed equally to this work

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Abstract

Myocardial fibrosis is a critical stage in the progression of diabetic cardiomyopathy (DCM). Sinapic acid (SA) is a plant phenolic acid compound with antimicrobial, antioxidant and anti-inflammatory activities. To observe the effects of SA intervention on the development of myocardial fibrosis in diabetes mellitus (DM) model mice, we successfully established a DM mouse model via a high-fat diet (HFD) and streptozotocin (STZ) injection. After SA intervention for 4 weeks, we found that SA intervention significantly reduced oxidative damage, lipid metabolism disorders and inflammatory stimuli. Furthermore, SA may decrease myocardial fibrosis in DM mice by inhibiting the activation of the TGF-β1/Smad pathway, promoting riboflavin, nicotinate and nicotinamide metabolism, inhibiting arachidonic acid metabolism and restoring the disruption of the intestinal flora. Our research supports the use of SA as a potential supplementary treatment option in the management of DCM.

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Food Science and Human Wellness

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Cite this article:
Huang C-X, Wang K-Y, Ke Z-Z, et al. Sinapic acid regulated the cardiometabolic and intestinal flora disorders to attenuate the myocardial fibrosis in HFD and STZ-induced diabetic mice. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250466

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Received: 02 October 2024
Revised: 18 October 2024
Accepted: 13 November 2024
Available online: 18 February 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).