FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (5): 137-142.doi: 10.7506/spkx1002-6630-20181224-262

• Nutrition & Hygiene • Previous Articles     Next Articles

Preventive and Therapeutic Effect of Total Flavonoid Extract from Vine Tea on Mice with Prediabetes

CHEN Xuan, CHEN Xu, WANG Shaoyun*   

  1. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
  • Online:2019-03-15 Published:2019-04-02

Abstract: In order to explore the feasibility of preventing, delaying or curing prediabetes by drinking vine tea, a mouse model of prediabetes was established by feeding a high-sugar and high-fat diet and injection of streptozocin (STZ). Then the model mice were divided into model group, low-dose (200 mg/kg mb) and high-dose (500 mg/kg mb) groups orally administered with total flavonoid extract from vine tea, acarbose control group and acarbotane-flavonoid extract group. Parameters of interest were detected. The results showed that fasting blood glucose, glucose tolerance, glycosylated serum protein (GSP) and insulin secretion levels in the high-dose treatment group were significantly lower than those in the model group (P < 0.05). In addition, there was a statistical difference in inflammatory factors (interleukin 4, tumor necrosis factor-α and C reactive protein), plasma lipid indices (free fatty acids, triglyceride, low density lipoprotein cholesterol, total cholesterol and high density lipoprotein cholesterol) and cecal short chain fatty acid levels (acetic acid, propionic acid, and butyric acid) between the model and treatment groups (P < 0.05). A certain dose of total flavonoid extract from vine tea could delay or prevent the development of diabetes in mice by exerting anti-inflammatory activity and regulating glycolipid metabolism and the intestinal microflora.

Key words: total flavonoid extract from vine tea, prediabetes, pharmacological mechanism

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