Study on the Hypoglycemic Effect of Flavonoids from Moso Bamboo Leaves(FMBL)

Abstract

Abstract: To study the hypoglycemic effect of flavonoids from moso bamboo leaves (FMBL) on normal and diabetic mice induced by alloxane, the mice were respectively divided into three groups:high-dose-group, middle-dose-group and low-dose-group, 0.9% saline group was choosed modle control and the anti-diabetic activity of the standard drug group(glibenclamide)was electropositive control. The results from pre-and post-treatment analysis of blood glucose showed that the concentration of blood glucose in the three groups was obviously decreased and symptom of diabetic symptoms such as, weight loss, polydipsia and polyphagia was also relieved, and the middle group(400mg/kg bw·d) was the bes. Further study showed blood glucose of the middle-dose-normal mice did not change significantly.

Key words: leaves of moso bamboo, flavonoids, diabetes, hypoglycemic effect

DING Hong-xiu1,2,GAO Yin-yu,ZHENG Yuan-yue1,CHAO Hong-juan1,XIA Dong-hua. Study on the Hypoglycemic Effect of Flavonoids from Moso Bamboo Leaves(FMBL)[J]. FOOD SCIENCE, 2006, 27(12): 742-744.

[1]	LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang. Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin [J]. FOOD SCIENCE, 2021, 42(9): 115-122.
[2]	NIU Bo, PANG Guangchang, LU Dingqiang. Progress in the Biological Functions of Sanshool [J]. FOOD SCIENCE, 2021, 42(9): 248-253.
[3]	HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.
[4]	LI Yang, SU Yanyu, LI Guohao, LI Qi, WANG Yuxiang, DING Yusong. Antagonistic Effect of Quercetin against Oxidative Pancreatic Injury in Diabetic Rats via Nrf2 Pathway [J]. FOOD SCIENCE, 2021, 42(5): 208-214.
[5]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.
[6]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[7]	MA Yongqiang, HAN Ye, ZHANG Kai, WANG Xin, WANG Zhili. Effect of Sweet Corncob Polysaccharide on Glucose Metabolism in Insulin Resistant HepG2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 170-176.
[8]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[9]	SHEN Meng, WANG Weihao, KANG Lijun, GE Yunfei, KANG Ziyue, XIAO Jinling, QUAN Zhigang, WANG Juan, LIU Dezhi, ZHAO Shuting, WANG Jinman, CAO Longkui. Effect of Soluble Dietary Fiber from Black Soybean Hull on the Regulation of Anti-inflammatory Factors in Diabetic Mice [J]. FOOD SCIENCE, 2020, 41(9): 81-85.
[10]	RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling. Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation [J]. FOOD SCIENCE, 2020, 41(6): 222-230.
[11]	ZHENG Mengfei, LIU Jian, QU Wei. Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages [J]. FOOD SCIENCE, 2020, 41(5): 152-158.
[12]	GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou. Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(5): 159-165.
[13]	LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin. A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.) [J]. FOOD SCIENCE, 2020, 41(5): 306-314.
[14]	WU Shangyi, LI Rushu, SHI Jiaxin, LI Lanxin, CAO Xueyan, YANG Mei, TAO Dongbing, YUE Xiqing. The Role of Whey Protein and Whey Protein-Derived Bioactive Peptides in Blood Glucose Regulation: A Review [J]. FOOD SCIENCE, 2020, 41(3): 266-271.
[15]	WANG Lefei, GU Shaobin, WU Ying. Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics [J]. FOOD SCIENCE, 2020, 41(24): 155-161.

Study on the Hypoglycemic Effect of Flavonoids from Moso Bamboo Leaves(FMBL)

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments