摘要
该研究旨在探索罗汉果皂苷改善糖尿病小鼠餐后血糖和基础血糖的作用及可能机制。采用链脲佐菌素联合高脂饮食建立糖尿病模型,将小鼠分为空白组、模型组、吡格列酮组、罗汉果皂苷高、低剂量组,同时设置正常动物服用罗汉果皂苷高、低剂量作为对照组。通过检测动物的肠道α-葡萄糖苷酶活性、口服糖耐量(oral glucose tolerance test,OGTT)、空腹血糖(fasting blood-glucose,FBG)以及血浆胰岛素(insulin,INS)和胰高血糖素样肽-1(glucagon-like peptide-1,GLP-1)水平,研究罗汉果皂苷调节糖尿病动物糖代谢的作用及机制。结果显示,罗汉果皂苷对正常小鼠的肠道α-葡萄糖苷酶活性没有明显影响,但显著降低了糖尿病动物的肠道α-葡萄糖苷酶活力(P<0.05),并能缓解糖尿病动物餐后血糖的过度升高。此外与模型组比较,罗汉果皂苷高、低剂量组GLP-1含量极显著升高(P<0.01),高剂量组INS水平较模型组INS极显著升高(P<0.01)。结果表明罗汉果皂苷通过抑制糖尿病动物肠道α-葡萄糖苷酶活性,促进肠道生成GLP-1,增加INS分泌,起到改善糖尿病机体餐后血糖和基础血糖代谢的作用。
The aim of this study was to explore the effects and mechanism of mogroside on postprandial and fasting blood glucose control in diabetic mice.Male mice were randomly divided into normal,model,pioglitazone,and mogroside(high-dose and low-dose)groups.A high-fat diet combined with low-dose streptozotocin injection was used to induce diabetic model while normal mice fed with high and low doses of mogroside were used as controls.The effects and mechanisms of mogroside on glucose control in diabetic animals were studied by measuring intestinalα-glucosidase activity,detecting plasma insulin(INS)and glucagon-like peptide-1(GLP-1)levels,and performing oral glucose tolerance tests(OGTT)and fasting blood glucose(FBG)tests.The results of this study revealed that mogroside had no effect on intestinalα-glucosidase activity in normal mice but significantly reduced intestinalα-glucosidase activity in diabetic mice(P<0.05),while alleviating excessive increases in postprandial glycemia in diabetic mice.In addition,the GLP-1 levels in the high-and low-dose mogroside groups were higher than those in the model group(P<0.01).Moreover,the plasma insulin levels in the high-dose mogroside group were significantly higher than those in the model group(P<0.01).These results suggest that mogroside may enhance blood glucose control in diabetic mice by inhibiting intestinalα-glucosidase activity and promoting the levels of glucagon-like peptide-1,which in turn increases insulin secretion.
作者
黄盼玲
肖颖梅
李泊村
李和梅
蒋怡萱
夏星
HUANG Pan-ling;XIAO Ying-mei;LI Bo-cun;LI He-mei;JIANG Yi-xuan;XIA Xing(Guangxi University of Chinese Medicine,Nanning 530200,Guangxi,China;Guilin People's Hospital,Guilin 541000,Guangxi,China;Key Laboratory of Traditional Chinese Medicine Pharmacology in Guangxi Universities,Nanning 530200,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第5期8-13,共6页
Food Research and Development
基金
国家自然科学基金(81960728)
广西中医药大学青年创新研究团队项目(2015QT002)
广西一流学科建设项目重点课题(2018XK030)
广西一流学科建设项目(2019XK084)
广西中医药大学研究生教育创新计划项目(YCXJ2021012)
广西第八批特聘专家项目(桂人才通字[2019]13号)。
