摘要
以人肝癌HepG2细胞为研究载体,建立最佳胰岛素抵抗模型,探究柠檬皮多酚(Limon Peel Polyphenols LPP)对胰岛素抵抗(Insulin Resistance,IR)的HepG2细胞葡萄糖消耗量的影响。利用含有1×10^(-5),1×10^(-6),1×10^(-7)和1×10^(-8)和1×10^(-9)mol/L胰岛素的培养基培养HepG2细胞12,24,36和48小时,从胰岛素作用浓度和作用时间两方面探究HepG2细胞产生胰岛素抵抗的最适条件;分别设立空白对照组、胰岛素抵抗模型组、0.05 mg/m L二甲双胍阳性对照组以及柠檬皮多酚样品组(2.5,2,1.5,1,0.5和0.1 mg/m L),利用葡萄糖检测试剂盒测定葡萄糖含量,同时采用MTT法评价柠檬皮多酚对IR-HepG2细胞存活率的影响。研究表明用1×10^(-6)mol/L的胰岛素诱导HepG2细胞24 h是产生胰岛素抵抗的最佳方案。与IR模型组相比,0.1~2 mg/m L的柠檬皮多酚可以显著(P<0.05)提高IR-HepG2细胞的葡萄糖消耗量,当0.5 mg/m L的LPP作用于IR-HepG2细胞24 h时,葡萄糖消耗量达到峰值(4.78±0.13 mmol/L),比模型组的葡萄糖消耗率高了15.1%。在最佳建模条件下,柠檬皮多酚可以显著提高IR-HepG2细胞的葡萄糖消耗量,为后续深入探究其降血糖作用机制奠定了试验基础。
Human hepatocellular carcinoma HepG2 cells were used as the research carrier to establish the optimal Insulin Resistance model and explore the influence of Limon Peel Polyphenols (LPP) on glucose consumption in Insulin Resistance(IR) resistant HepG2 cells.HepG2 cells were cultured in medium containing 1×10^(-5),1×10^(-6),1×10^(-7),1×10^(-8),1×10^(-9)mol/L insulin for 12,24,36 and 48 h to explore the optimal conditions for insulin resistance in HepG2 cells from two aspects of insulin concentration and time.Blank control group,insulin resistance model group,0.05 mg/m L metformin positive control group and lemon peel polyphenol sample group (2.5,2,1.5,1,0.5 and 0.1 mg/m L) were set respectively.Glucose content was determined by glucose detection kit.MTT assay was used to evaluate the effect of lemon peel polyphenols on survival rate of IR-HepG2 cells.The study showed that insulin induction of HepG2 cells with 1×10^(-6)mol/L for 24 h was the best method to induce insulin resistance.Compared with IR model group,0.1-2 mg/m L lemon peel polyphenols could significantly increase the glucose consumption of IR-HepG2 cells (P<0.05).When 0.5 mg/m L LPP was treated with IR-HepG2 cells for 24 h,Glucose consumption reached the peak (4.78±0.13 mmol/L),15.1%higher than that of the model group.Under the optimal modeling conditions,lemon peel polyphenols can significantly increase the glucose consumption of IR-HepG2 cells,which lays the experimental foundation for further investigation of its hypoglycemic mechanism.
作者
王瑞雪
房一明
郭娜
姚晶
张筠
初众
WANG Ruixue;FANG Yiming;GUO Na;YAO Jing;ZHANG Yun;CHU Zhong(College of Food Engineering,East University of Heilongjiang College,Harbin 150066;Chinese Academy of Tropical Agricultural Sciences,Spice and Beverage Research Institute,Wanning 571533)
出处
《食品工业》
CAS
2022年第9期161-165,共5页
The Food Industry
基金
黑龙江东方学院科研创新团队建设项目(HDFKYTD202104)
农业农村部香辛饮料作物遗传资源利用重点实验室
海南省香料饮料作物工程技术研究中心开放课题资助(2019xys003)。
作者简介
通信作者:张筠;通信作者:初众。
