委陵菜降血糖成分的机理研究

食品科学 ›› 2008, Vol. 29 ›› Issue (6): 387-391.

委陵菜降血糖成分的机理研究

陆璐, 李素君, 刘宗林, 于博, 郭寰, 何计国

中国农业大学食品科学与营养工程学院；北京科技大学校医院；中国农业大学食品科学与营养工程学院北京100083；北京100083；

出版日期:2008-06-15 发布日期:2011-08-26

Study on Hypoglycemic Mechanism of Potentilla chinensis Ser Extracts to Diabetic Mice

LU Lu, LI Su-Jun, LIU Zong-Lin, YU Bo, GUO Huan, HE Ji-Guo

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2008-06-15 Published:2011-08-26

摘要/Abstract

摘要： 目的:探讨委陵菜各组分对糖尿病小鼠血糖水平以及血清抵抗素、脂联素的影响。方法:采用高脂饲料加小剂量多次链脲佐菌素注射,同时配以烟酰胺保护胰岛细胞从而建立新型糖尿病小鼠模型。将委陵菜粗黄酮组分、粗生物碱组分以及水提液组分按生药剂量30g/kgbw分别灌胃糖尿病模型小鼠5周,测定小鼠空腹血糖、血清胰岛素、抵抗素及脂联素含量。结果:粗黄酮组分及生物碱组分能降低糖尿病小鼠空腹血糖(p<0.01),生物碱组分可提高血清胰岛素水平(p<0.01),各组分能够降低小鼠血清抵抗素水平(p<0.01),提高血清脂联素水平(p<0.01)。结论:委陵菜各组分均具有一定的控制糖尿病小鼠血糖作用,且各自通过不同的途径发挥作用。

关键词: 委陵菜, 抵抗素, 脂联素

Abstract: Objective: To investigate the effect of Potentilla chinensis Ser on blood glucose , resistin and adiponectin of diabetic mice. Methods: A new model of diabetic mouse was founded by a high fat diet plus repeated small-dose STZ injection with nicotinamide protecting the islet cells. The mice were randomly divided into six groups of normal control, model control, positive control and then rough flavonoids component, rough alkaloid component, water extract were given to the mice. After 5 weeks, the fasting blood glucose , serum insulin, resistin and adiponectin were determined. Results: Compared with control group, the rough falconoids and alkaloid components can reduce the fasting blood glucose of the diabetic mice (p<0.01). The serum insulin is reduced by rough alkaloid component (p<0.01). The serum resistin is reduced by all the components of Potentilla chinensis Ser (p<0.01) and the serum adiponectin is increased by all the components of Potentilla chinensis Ser (p<0.01). Conclusion: The three components of Potentilla chinensis Ser are all can control blood glucose in diabetic mice through different channels.

Key words: Potentilla chinensis Ser, resistin, adipon

陆璐, 李素君, 刘宗林, 于博, 郭寰, 何计国. 委陵菜降血糖成分的机理研究[J]. 食品科学, 2008, 29(6): 387-391.

LU Lu, LI Su-Jun, LIU Zong-Lin, YU Bo, GUO Huan, HE Ji-Guo. Study on Hypoglycemic Mechanism of Potentilla chinensis Ser Extracts to Diabetic Mice[J]. FOOD SCIENCE, 2008, 29(6): 387-391.

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