Type 2 diabetes mellitus (T2DM) remains the most prevalent form of diabetes worldwide and is characterized by chronic hyperglycemia and insulin resistance. As global cases continue to rise, there is growing interest in natural bioactive compounds that may support metabolic health. A recent study published in Food Science & Nutrition reported that polyphenol extract from wild cherry plum (Prunus cerasifera Ehrh.) can significantly improve insulin resistance and glycemic control in T2DM mice. The findings suggest that this effect is mediated through modulation of gut microbiota, increased production of short-chain fatty acids (SCFAs), and activation of the PI3K/Akt/TBC1D4 signaling pathway in the liver. These results highlight the potential of cherry plum polyphenols as functional ingredients for metabolic health applications.
WPPE Improves Type 2 Diabetes Through the “Gut–Liver Axis”
According to data released by the International Diabetes Federation, 589 million adults worldwide are currently living with diabetes, and this number is expected to reach 853 million by 2050. Among them, Type 2 diabetes (T2DM) is the most common form, accounting for more than 90% of all diabetes cases. This type of diabetes is characterized by persistent hyperglycemia and insulin resistance and is considered a chronic metabolic disorder.
Recently, a study published in the journal Food Science & Nutrition reported that polyphenol extract from wild cherry plum (Prunus cerasifera Ehrh., WPPE) can significantly improve insulin resistance and blood glucose levels by regulating the gut microbiota–short-chain fatty acid–PI3K/Akt/TBC1D4 signaling axis.
Food Science & Nutrition
Researchers established a T2DM mouse model induced by a high-fat diet combined with Streptozotocin administration. Successfully modeled mice were divided into a model group (Mod), a Metformin group (Met), and a WPPE intervention group. The WPPE group received oral gavage of WPPE at 200 mg/kg daily for nine weeks, while the model group received an equal volume of saline as a control. A normal control group (Con) was also included.
The results showed that compared with the Mod group, WPPE intervention significantly reduced fasting blood glucose, glycated serum protein, and glycated hemoglobin levels in T2DM mice, and improved both oral glucose tolerance and insulin tolerance. At the same time, WPPE reduced serum insulin levels and the insulin resistance index while correcting lipid metabolism disorders. Specifically, it reduced serum total cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C). These findings indicate that WPPE exhibits beneficial effects in lowering blood glucose, improving insulin resistance, and regulating lipid metabolism.
Further analysis revealed that WPPE effectively alleviated liver injury caused by T2DM. It significantly reduced the activities of serum alkaline phosphatase (AKP), alanine aminotransferase (ALT), and aspartate aminotransferase (AST), while reducing hepatic lipid vacuoles and inflammatory cell infiltration. Biochemical and histological analyses also showed that WPPE increased the activities of antioxidant enzymes such as catalase (CAT) and superoxide dismutase (SOD), reduced malondialdehyde (MDA) levels, downregulated pro-inflammatory cytokines including TNF-α and IL-6, and upregulated the anti-inflammatory cytokine IL-4. These changes helped relieve oxidative stress and inflammatory status in the liver.
So how does WPPE exert its glucose-lowering, lipid-regulating, and hepatoprotective effects? Mechanistic studies suggest that its core function is closely related to regulation of the “gut–liver axis.” WPPE can modulate the structure of gut microbiota, increasing the relative abundance of beneficial bacteria such as Muribaculaceae and Odoribacter, while reducing harmful bacteria. It also promotes the production of short-chain fatty acids (SCFAs), including propionate and butyrate.
More importantly, WPPE activates the PI3K/AKT/TBC1D4 insulin signaling pathway in the liver, thereby reducing hepatic glucose production while enhancing glycogen synthesis and glucose transport. Through these coordinated mechanisms, WPPE contributes to improved glycemic control and reduced insulin resistance.
Cherry Plum — The “Snowland Treasure Fruit”
Cherry plum (Prunus cerasifera Ehrh.), also known as wild sour plum, is a deciduous small tree or shrub belonging to the genus Prunus in the Rosaceae family. It is listed as a Class II nationally protected plant in China and represents a valuable and rare wild fruit tree resource. The species originates from Asia as well as Eastern and Central Europe.
Cherry plum fruits are rich in nutrients and can be consumed fresh or processed into products such as jams, juices, fruit wines, and distilled spirits.
Modern studies indicate that the fruits, branches, and leaves of cherry plum contain abundant nutrients including polysaccharides, amino acids, pectin, and vitamins. Particularly notable are its phenolic compounds, which mainly include anthocyanins (such as cyanidin-3-galactoside, cyanidin-3-glucoside, and cyanidin-3-rutinoside), flavonoids (such as apigenin, rutin, and quercetin-3-O-hexoside), organic acids (including quinic acid, malic acid, and citric acid), and phenolic acids (such as gallic acid, vanillic acid, and protocatechuic acid).
Thanks to these clearly identified bioactive components and diverse health benefits, cherry plum has considerable development potential. In addition to its applications in the juice beverage industry, it also shows promising prospects in edible enzyme products, cosmetics, and dietary supplements.
Additional Health Benefits of Cherry Plum
1. Antibacterial Activity
The antibacterial activity of cherry plum mainly originates from secondary metabolites in its fruits, including flavonoids, phenolics, and alkaloids. These compounds exhibit inhibitory effects against both Gram-positive and Gram-negative bacteria. In vitro experiments confirmed that ethanol extracts of cherry plum fruit are effective against Staphylococcus aureus, Bacillus subtilis, Proteus vulgaris, and Escherichia coli. Among these, the inhibitory effect against Bacillus subtilis is the most significant, with an inhibition zone diameter reaching 20 mm at a concentration of 500 μg/mL. The mechanism is believed to involve interference with microbial growth and metabolism, as flavonoids can bind to bacterial cell walls and extracellular soluble proteins.
2. Anti-Aging Effects
Studies have shown that anthocyanins derived from cherry plum peel can be purified using DA201-C macroporous resin, increasing purity from 26.41% to 59.36%. The purified anthocyanins can significantly scavenge DPPH radical scavenging assay and ABTS radical scavenging assay free radicals. Their antioxidant activity is greatly enhanced compared with crude extracts and approaches that of Vitamin C, while also effectively inhibiting tyrosinase activity.
Furthermore, their strong antioxidant capacity contributes to anti-aging effects and provides excellent skin-whitening activity. These findings offer a theoretical basis for the development of antioxidant and skin-whitening cosmetic products based on cherry plum extracts.
3. Anti-Obesity Effects
Cherry plum fruit extracts play an important role in preventing obesity induced by high-fat diets. Studies show that they can significantly reduce body weight in mice fed a high-fat diet, while also lowering triglyceride and total cholesterol levels in both serum and liver tissue.
In addition, cherry plum fruit extracts increase serum SOD levels in mice, enhance antioxidant activity, and reduce serum AKP, ALT, and AST levels, thereby protecting against liver damage caused by high-fat diets. The extracts also significantly downregulate the expression of lipid metabolism-related genes in the liver, including peroxisome proliferator-activated receptor gamma (PPARγ), CCAAT/enhancer-binding protein alpha (C/EBPα), and fatty acid synthase.
These findings demonstrate that cherry plum fruit extracts can inhibit hepatic fat formation and accumulation, thereby exerting anti-obesity effects.