【摘要】 目的:观察豆豉中的多糖类成分对正常小鼠和糖尿病小鼠血糖的影响,探讨其降血糖的活性作用。方法:实验于2006-03/06在华北煤炭医学院药学系实验室完成。选用雄性小白鼠130只,分为3部分进行实验。①治疗性给予豆豉多糖:取30只小鼠制作糖尿病模型。造模成功后随机平均分为模型组、低剂量给药组和高剂量给药组,另取10只作为空白对照组。低剂量和高剂量给药组小鼠分别灌胃豆豉多糖200mg/(kg·d)和400mg/(kg·d),模型组灌胃等体积的生理盐水,空白对照组不采取任何措施。给药4d和7d后测定各组小鼠的血糖水平。②豆豉多糖对正常小鼠血糖的影响:取30只小鼠随机平均分为对照组、低剂量给药组和高剂量给药组。低剂量和高剂量给药组小鼠分别灌胃豆豉多糖200mg/(kg·d)和400mg/(kg·d),对照组灌胃等体积的生理盐水,连续7d。末次给药2h后测定各组小鼠血糖水平。③预防性给予豆豉多糖:取30只小鼠随机平均分为对照组、低剂量给药组和高剂量给药组。低剂量和高剂量给药组小鼠分别灌胃豆豉多糖200mg/(kg·d)和400mg/(kg·d),对照组灌胃等体积的生理盐水,连续4d。灌胃结束后,腹腔注射四氧嘧啶200mg/(kg·d),3d后测定各组小鼠血糖及血清超氧化物歧化酶活性。结果:实验共纳入130只小鼠全部进入结果分析。①治疗性给予豆豉多糖对糖尿病模型小鼠血糖的影响:豆豉多糖灌胃后,模型组小鼠的血糖水平明显高于空白对照组(P<0.01)。给药4d时,高剂量和低剂量给药组与模型组比较,差异有显著性意义(P<0.01,0.05)。在给药7d后,随着多糖浓度的提高,血糖下降越明显,并呈现一定剂量-效应关系。②豆豉多糖对正常小鼠血糖的影响:豆豉多糖可明显降低正常小鼠的血糖水平(P<0.01)。③预防性给予豆豉多糖对糖尿病小鼠血糖及超氧化物歧化酶活性的影响:预防性给予小鼠豆豉多糖有明显的降血糖作用(P<0.01),说明豆豉多糖对糖尿病有一定的预防作用。与对照组比较,豆豉多糖可明显增加小鼠血清超氧化物歧化酶含量,提高超氧化物歧化酶活性。结论:豆豉多糖具有一定的降血糖作用。更多还原

【Abstract】 AIM: To observe the effect of polysaccharides (PS) from the lobster sauce on the blood glucose of normal mice and experimental diabetic mice, and explore the mechanism of anti-hyperglycemic activity. METHODS: The experiment was carried out in the laboratory of Pharmacy Department in North China Coal Medical College from March to June in 2006. A total of 130 male mice were assigned into three parts for experiment.①Remedial treatment of PS: Thirty mice were used to establish the model of diabetes mellitus successfully and randomly divide into three groups (n =10). Mice of low-and high-dosage groups were daily treated with lobster sauce PS 200 mg/kg and 400 mg/kg respectively by intragastric administration, while those of model group were given isovolumic normal saline. Additionally another 10 rats without injection were taken as blank control group. The levels of serum glucose were determined 4 and 7 days later.②Effect of PS on blood glucose of normal mice: Other 30 mice were intragastrically injected with lobster sauce PS (200 mg/kg and 400 mg/kg) and isovolumic normal saline, respectively for 7 days. The levels of blood glucose were detected 2 hours after the last administration.③Preventive administration of PS: Another 30 mice were treated with lobster sauce PS (200 mg/kg and 400 mg/kg) and isovolumic normal saline, respectively for 4 days. Then intraperitoneal injection of alloxan (200 mg/kg) was followed. Three days later, the levels of serum glucose and superoxide dismutase (SOD) in normal mice and diabetic mice were determined. RESULTS: All of 130 mice were involved in the result analysis.①Remedial treatment of PS on blood glucose of diabetic mice: After the intragastric administration of PS, the blood glucose of mice in model group was significantly higher than that of blank control group (P < 0.01). Four days later, there were significant differences between two dosage groups and model group (P < 0.01, 0.05). Seven days later, the level of blood glucose was obviously decreased with the increase of PS concentration, and the hypoglycemic activity presented a dose-effect manner.②The lobster sauce PS could decline remarkably the blood glucose level in normal mice (P < 0.01).③Preventive administration of PS on blood glucose and SOD in diabetic mice: The lobster sauce PS could remarkably decrease the serum glucose in diabetic mice (P < 0.01), indicating its certain preventive effect for diabetes mellitus. Compared with control group, the treatment of lobster sauce PS also increased the level of SOD and improved SOD activity. CONCLUSION: Lobster sauce PS has some hypoglycemic activities.更多还原