摘要
目的:红松松仁是珍贵的药食同源植物,本研究旨在明确红松松仁稀碱提取物(KPS-AE)对高糖高脂饮食结合链脲佐菌素(STZ)诱导的2型糖尿病小鼠的降血糖作用。方法:在2型糖尿病小鼠模型建立后,设正常(NC)、高糖高脂(HC)、阴性(DM)、阳性(PC)4个对照组及低、中、高(KPS-AE-L,KPS-AE-M,KPS-AE-H)3个剂量给药组。连续给药2周,在此期间每天观察并记录小鼠摄食量、饮水量,每周测定体质量、空腹血糖值、口服葡萄糖耐量。在试验末期,检测小鼠空腹血清胰岛素含量,计算胰岛素敏感指数(ISI)和胰岛素分泌指数(FBCI)。结果:与NC组及DM组小鼠相比,KPS-AE可以控制糖尿病小鼠的“三多一少”症状,有效降低小鼠空腹血糖值,其中KPS-AE-M组与DM组相比可控制糖尿病小鼠饮水量降低34%,降糖率达25.47%,且KPS-AE-M组可显著改善口服葡萄糖耐量及空腹血清胰岛素水平、敏感指数和分泌指数。结论:红松松仁稀碱提取物具有抗糖尿病作用,具有研制功能性食品药品治疗2型糖尿病的潜力。
Objective:The Korean pine nut is a medicine food homology plant.The present study was designed to investigate the hypoglycemic effect of the alkali extract of Korean pine nut(KPS-AE) in type 2 diabetes mellitus mice induced by high glucose and fat diet combined with streptozotocin(STZ).Methods:After building the type 2 diabetes mellitus model successfully,test in groups with normal(NC),high and fat(HC),negative(DM),positive(PC) four control groups,and low,middle and high(KPS-AE-L,KPS-AE-M,KPS-AE-H) three dose administration groups.Treatment groups were orally administered for 2 weeks,observing and recording mice water intake and food intake every day,and measuring body weight,fasting plasma glucose and oral glucose tolerance one time each week during that time.At the end of the experiment,fasting serum insulin levels were measured and insulin sensitivity index(ISI) and insulin secretion index(FBCI) were calculated.Results:Compared with NC and DM,the KPS-AE controlled "more than three a little" of diabetic mice,reduced the fasting blood glucose values effectively,the water intake in diabetic mice decreased by 34%,the hypoglycemic rate was 25.47%,and the KPS-AE-M group can also significantly improve oral glucose tolerance and serum insulin level,sensitivity index and secretion index.Conclusion:Altogether,these results suggest that KPS-AE with anti-diabetic effects may be a potential therapeutic option for type 2 diabetes.
作者
刘迪迪
邱军强
张华
魏增衍
王振宇
Liu Didi;Qiu Junqiang;Zhang Hua;Wei Zengyan;Wang Zhenyu(Department of Food Science and Engineering,School of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin 150090;Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086;Department of Inorganic Chemistry and Analytical Chemistry,School of Pharmacy,Hainan Medical University,Haikou 570100)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第7期20-28,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2016YFC0500305-02)
