摘要
目的:评价桦褐孔菌体内降血糖作用,挖掘其有效干预高血糖的物质基础。方法:采用高脂饮食联合腹腔注射链脲佐菌素(STZ)建立糖尿病小鼠模型,比较干预前、后小鼠体质量及空腹血糖值的变化,并对不同处理组小鼠进行葡萄糖耐受试验。通过测定血清中总胆固醇、甘油三酯、高密度脂蛋白、低密度脂蛋白、糖化血清蛋白,肝组织中丙二醛、过氧化氢酶、超氧化物歧化酶的含量变化,探究桦褐孔菌不同提取物对糖尿病小鼠糖脂代谢和氧化应激水平的影响。在此基础上,开展桦褐孔菌水提物体外α-葡萄糖苷酶的抑制作用研究。结果:体内试验结果表明桦褐孔菌水提物和醇提物均有一定的降血糖效果,水提物效果优于醇提物;体外酶活抑制试验显示水提物对α-葡萄糖苷酶的抑制率远高于阳性药阿卡波糖。结论:桦褐孔菌水提物可作为一种有效干预高血糖的功能因子,多糖组分是其发挥降血糖作用的物质基础,其降血糖的可能机制是对α-葡萄糖苷酶的良好抑制效果。
To evaluate the hypoglycemic effect of Inonotus obliquus in vivo and to explore its material basis for effective intervention in hyperglycemia.The diabetic mice model was established by high-fat diet combined with intraperitoneal injection of STZ.The changes of body mass and fasting blood glucose were compared before and after intervention.Glucose tolerance experiments were performed on mice in different treatment groups.In order to explore the effects of different extracts of Inonotus obliquus on glucose and lipid metabolism and oxidative stress in diabetic mice,changes in the content of serum total cholesterol,triglycerides,high-density lipoprotein,low-density lipoprotein,glycated serum protein,malondialdehyde,catalase,and superoxide dismutase in liver tissue were determined.On this basis,the inhibition ofα-glucosidase by the water extracts of Inonotus obliquus was carried out in vitro.The results showed that both water extracts and alcohol extracts of Inonotus obliquus had certain hypoglycemic effects in vivo,and the effect of water extracts was better than that of alcohol extracts.In vitro enzyme inhibition experiments showed that the water extracts had a much higher inhibition rate ofα-glucosidase than that of the positive drug acarbose.The water extracts of Inonotus obliquus can be used as a functional factor to effectively interfere with hyperglycemia and the polysaccharide component is the material basis for exerting hypoglycemic effect,and its possible mechanism of hypoglycemia is a good inhibitory effect onα-glucosidase.
作者
夏晴
王箴言
王玉
杨扬
张久亮
Xia Qing;Wang Zhenyan;Wang Yu;Yang Yang;Zhang Jiuliang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第3期71-78,共8页
Journal of Chinese Institute Of Food Science and Technology
