摘要
目的:研究海地瓜酶解液对db/db糖尿病小鼠血糖和血脂的调节作用,为进一步开发海地瓜提供理论依据。方法:以db/db糖尿病小鼠为模型,正常进食10周,分别给予海地瓜酶解液,定期测定各组小鼠的尿糖、空腹血糖、糖化血红蛋白、血清胰岛素以及血脂水平。利用基因芯片技术,比较不同组别间肾脏基因的表达水平。并通过实时荧光定量聚合酶链式反应技术验证基因表达情况。结果:与模型对照组相比,各给药组均能显著降低糖尿病小鼠的尿糖、空腹血糖、糖化血清蛋白、糖化血红蛋白水平(P<0.05),改善糖耐量水平;显著降低总胆固醇、低密度脂蛋白胆固醇水平(P<0.05),升高高密度脂蛋白胆固醇水平。通过基因芯片技术,获得81个差异基因,其中54个上调基因,27个下调基因。实时荧光定量聚合酶链式反应结果显示,选取的基因均与基因芯片表达水平一致。结论:海地瓜酶解液均可显著改善db/db糖尿病小鼠的糖代谢与脂代谢(P<0.05),它的作用效应可能与slc2A4基因的表达水平有关。
Objective： In other to provide a theoretical basis to make better use of Acaudina molpadioides, we studied the regulatory effect of an enzymatic hydrolysate of A. molpadioide on glucose and lipid metabolism in mice with diabetic nephropathy. Methods： db/db diabetic mice were fed normally for 10 weeks and subsequently administered with different doses of the hydrolysate for 12 weeks. Urine glucose （UG）, fasting blood glucose （FBG）, glycosylated hemoglobin （HbA1c）, glycosylated serum protein （GSP）, fasting insulin （FIN） and serum lipid levels were examined at regular intervals during the administration period. Using gene chip technology, the expression levels of related genes in the kidney were measured and compared between different groups and the results were validated using real-time quantitative polymerase chain reaction （qRT-PCR）. Results： Compared with the model group, the hydrolysate at all doses significantly decreased UG, FBG, HbA1c and GSP （P 〈 0.05）, improved oral glucose tolerance, significantly lowered serum total cholesterol （TC） and low density lipoprotein cholesterol （LDL-C） （P 〈 0.05）, and increased high density lipoprotein cholesterol （HDL-C）. In addition, we identified 81 differentially expressed genes, including 54 up-regulated and 27 down-regulated genes. The expression levels measured by qRT-PCR of 11 selected genes were consistent with the results of gene chip test. Conclusion： The enzymatic hydrolysate from Acaudina molpadioide can significantly control glucose and lipid metabolism in db/db diabetic mice （P 〈 0.05）, and the underlying mechanism may be related to slc2A4 expression level.
作者
董丽莎
李妍妍
张红燕
崔晨茜
韩姣姣
王朝阳
司开学
周君
苏秀榕
DONG Lisha1, LI Yanyan2, ZHANG Hongyan1, CUI Chenxi1, HAN Jiaojiao1, WANG Zhaoyang1, SI Kaixue1, ZHOU Jun1, SU Xiurong1(1. School of Marine Sciences, Ningbo University, Ningbo 315211, China; 2. College of Agriculture and Life Sciences, Cornell University, Ithaca 14850, US)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第9期145-153,共9页
Food Science
基金
国家农业科技成果转化项目(2007C22030520)
浙江省重大科技专项重大农业项目(2008C02009-Ⅱ-2)
