Anti-inflammatory effects of astaxanthin supplementation in the pathogenesis of diabetes mellitus and its complications: Emphasis on the role of inflammation-related microRNAs, lysophosphatidylcholine, and α-hydroxybutyrate in diabetic complications

Abstract

Abstract Background: Astaxanthin is a carotenoid compound that has several beneficial qualities, including antioxidant, anti-inflammatory, anti-apoptotic, and anti-diabetic effects. This study examined the effects of astaxanthin supplementation on inflammation-related microRNAs, lysophosphatidylcholine, and α-hydroxybutyrate in individuals with type 2 diabetes. Methods: Fifty people with type 2 diabetes volunteered in a placebo-controlled, randomized, double-blind clinical trial. Subjects were randomly assigned to consume either 10 mg of astaxanthin (n = 25) or a placebo (n = 25) for 12 weeks. Before and after the intervention, we determined the inflammation-related microRNAs in peripheral blood mononuclear cells, as well as the serum levels of lysophosphatidylcholine and α-hydroxybutyrate. Results: After 12 weeks of supplementation, compared with the placebo, astaxanthin supplementation led to a remarkable reduction (p < 0.05) in hsa-miR-21, hsa-miR-34a, and hsa-miR-155 expression. In addition, astaxanthin supplementation substantially decreased (p < 0.05) the levels of lysophosphatidylcholine and α-hydroxybutyrate compared with the placebo. Furthermore, compared to the placebo, astaxanthin supplementation substantially reduced serum plasma glucose, HbA1c, lipid profile, and albumin-to-creatinine ratio levels. Conclusion: Overall, the present research indicates that daily supplementation with 10 mg/day astaxanthin might be a beneficial approach for improving inflammation-related diabetic complications and insulin resistance in type 2 diabetes patients.