Gut microbe-derived extracellular vesicles induce insulin resistance, thereby impairing glucose metabolism in skeletal muscle

Youngwoo Choi, Yonghoon Kwon, Dae Kyum Kim, Jinseong Jeon, Su Chul Jang, Taejun Wang, Minjee Ban, Min Hye Kim, Seong Gyu Jeon, Min Sun Kim, Cheol Soo Choi, Young Koo Jee, Yong Song Gho, Sung Ho Ryu, Yoon Keun Kim

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139 Scopus citations

Abstract

Gut microbes might influence host metabolic homeostasis and contribute to the pathogenesis of type 2 diabetes (T2D), which is characterized by insulin resistance. Bacteria-derived extracellular vesicles (EVs) have been suggested to be important in the pathogenesis of diseases once believed to be non-infectious. Here, we hypothesize that gut microbe-derived EVs are important in the pathogenesis of T2D. In vivo administration of stool EVs from high fat diet (HFD)-fed mice induced insulin resistance and glucose intolerance compared to regular diet (RD)-fed mice. Metagenomic profiling of stool EVs by 16S ribosomal DNA sequencing revealed an increased amount of EVs derived from Pseudomonas panacis (phylum Proteobacteria) in HFD mice compared to RD mice. Interestingly, P. panacis EVs blocked the insulin signaling pathway in both skeletal muscle and adipose tissue. Moreover, isolated P. panacis EVs induced typical diabetic phenotypes, such as glucose intolerance after glucose administration or systemic insulin injection. Thus, gut microbe-derived EVs might be key players in the development of insulin resistance and impairment of glucose metabolism promoted by HFD.

Original languageEnglish
Article number15878
JournalScientific Reports
Volume5
DOIs
StatePublished - 29 Oct 2015

Bibliographical note

Funding Information:
This study was supported by grants from the Korea Ministry of Health & Welfare, Republic of Korea (HI 13C 0040-010013), the National Research Foundation of Korea (NRF) grant funded by the Korea government (MEST) (No. NRF-2012R1A2A1A03010110) and “Food Functionality Evaluation program” under the Ministry of Agriculture, Food and Rural Affairs and partly Korea Food Research Institute.

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