摘要
目的:研究新型保健蔬菜黄秋葵的降糖作用。方法:除正常对照组,其余实验组腹部单次注射1%STZ-枸橼酸钠溶液建立糖尿病模型小鼠。正常对照组和模型对照组小鼠给予等量的蒸馏水,阳性对照组给予盐酸二甲双胍0.25 g·kg^(-1),黄秋葵低、中、高剂量组(0.2 g·kg^(-1)、0.4 g·kg^(-1)、0.6 g·kg^(-1))给予不同浓度黄秋葵^(-1)%羧甲基纤维钠溶液,每天1次,连续4周。以FBG、FINS、IAI、糖耐量水平、AUC及HbA1c、GSP为评价指标,研究黄秋葵的降血糖作用。结果:实验结束后,模型对照组小鼠FBG远高于正常对照组,FINS低于正常对照组,差异均具有统计学意义(P<0.01)。连续灌胃4周后,相较于模型对照组,黄秋葵各剂量组小鼠的FBG降低,FINS含量增加、IAI增强、糖耐量水平提升,HbA1c、GSP含量降低,均有统计学意义(P<0.05,P<0.01)。结论:黄秋葵能有效控制空腹血糖值和胰岛素水平,增强胰岛素敏感指数,并抑制机体非酶促反应,减少糖化血清蛋白和糖化血红蛋白的生成,具有明显的降糖作用。
Objective:To study the hypoglycemic effect of a novel health vegetable okra on diabetic mice.Method:Except the normal control group,the other experimental groups were successful diabetes model mice established by a single abdominal injection of 1%STZ-sodium citrate solution.The mice in the normal control group and the model control group were given the same amount of distilled water,the positive control group was given 0.25 g·kg^(-1) metformin hydrochloride,and the low,medium and high dose groups(0.2 g·kg^(-1)、0.4 g·kg^(-1)、0.6 g·kg^(-1))of okra were given different concentrations of okra^(-1)%carboxymethyl cellulose sodium solution,once a day for 4 weeks.FBG,FINS,IAI,glucose tolerance level,AUC,HbA1c and GSP were used as evaluation indexes to investigate the hypoglycemic effect of okra.Result:After the experiment,the FBG of the model control group was much higher than that of normal control group,and the FINS was lower than that of the normal control group.The difference was statistically significant(P<0.01).After 4 weeks of continuous gavage,compared with the model control group,the FBG in each dose group of okra were decreased,the FINS content and IAI were increased,the glucose tolerance level increased,and the HbA1c and GSP content were decreased,all of which were statistically significant(P<0.05,P<0.01).Conclusion:Okra can effectively control fasting blood glucose and insulin level,enhance insulin sensitivity index,inhibit non enzymatic reaction,reduce the production of glycosylated serum protein and glycosylated hemoglobin,and have obvious hypoglycemic effect.
作者
石贞香
SHI Zhenxiang(Sinopharm Xingsha Pharmaceuticals(Xiamen)Co.,Ltd.,Xiamen 361026,China)
出处
《现代食品》
2022年第19期96-98,105,共4页
Modern Food
作者简介
石贞香(1987-),女,硕士,工程师,研究方向为医药保健食品研发。
