全黑麦粉对实验型糖尿病小鼠降血糖的作用

doi:10.6040/j.issn.1671-7554.0.2017.900

摘要/Abstract

摘要： 目的探讨全黑麦粉(WRF)对四氧嘧啶致实验型糖尿病(DM)小鼠降血糖的作用。方法腹腔注射四氧嘧啶行DM小鼠造模后,分为空白对照组,模型对照组,普通全黑麦粉(OWRF)低、中、高剂量组,超精细化全黑麦粉(UFWRF)低、中、高剂量组。受试样品干预6周后,检测小鼠空腹血糖并行口服葡萄糖耐量实验;测定小鼠血清肝糖原、果糖胺、胰岛素及C肽含量。结果干预6周后OWRF中、高剂量组和UFWRF各剂量组血糖明显低于干预前,UFWRF高剂量组血糖低于模型对照组;与模型对照组相比,各组肝糖原的含量较高,OWRF高剂量组、UFWRF各剂量组的果糖胺含量较低,OWRF和UFWRF的中、高剂量组的胰岛素含量较高,差异均有统计学意义(P<0.05)。结论一定剂量的全黑麦粉对DM小鼠的血糖具有正向调节作用,UFWRF高剂量组降血糖效果明显。

关键词: 普通全黑麦粉, 超精细化全黑麦粉, 糖尿病, 小鼠, 降血糖

Abstract: Objective To explore the hypoglycemic effects of whole rye flour(WRF)on alloxan-induced diabetic mice. Methods The diabetic mice models were established by intraperitoneal injection with alloxan, and then divided into 8 groups: blank control group, diabetic model group, low dose ordinary whole rye flour(low OWRF group), medium OWRF group, high OWRF group, low dose ultra fine whole rye flour group(low UFWRF group), medium UFWRF group, and high UFWRF group. After 6 weeks of intervention, the fasting blood glucose(FBG), oral glucose tolerance test(OGTT), serum glycogen, fructosamine, insulin and C-peptide were determined. Results After 6 weeks of the intervention, FGB was significantly lower in the medium and high OWRF groups and all three UFWRF groups than before intervention. FBG was significantly lower in high UFWRF group than in the diabetic model group. Compared with the diabetic model group, the other groups had higher serum glycogen; the high OWRF group and the three UFWRF groups had lower fructosamine; the medium and high OWRF and UFWRF groups had higher insulin level; the differences were statistically significant(all P<0.05). Conclusion Certain dose of WRF diet has a positive effect in regulating blood glucose. The high UFWRF group shows the most obvious hypoglycemic effect.

Key words: Ordinary whole rye flour, Ultra fine whole rye flour, Diabetes Mellitus, Mice, Hypoglycemic effect

中图分类号:

R151.4

马晓,王淑娥,蔡云汐,刘厚福,何天玉,赵长峰. 全黑麦粉对实验型糖尿病小鼠降血糖的作用[J]. 山东大学学报 (医学版), 2018, 56(2): 88-92.

MA Xiao, WANG Shue, CAI Yunxi, LIU Houfu, HE Tianyu, ZHAO Changfeng. Hypoglycemic effects of whole rye flour on experimental diabetic mice[J]. Journal of Shandong University (Health Sciences), 2018, 56(2): 88-92.

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