【摘要】 考察了鹰嘴豆酸奶(CY)和鹰嘴豆粗黄酮(CCFE)对链脲佐菌素(STZ)诱导的糖尿病小鼠降血糖活性。结果表明,与STZ糖尿病模型小鼠相比,灌胃鹰嘴豆酸奶(CY)和鹰嘴豆粗黄酮(CCFE)的STZ糖尿病小鼠血糖分别降低了56.6%和94.3%。同时,灌胃鹰嘴豆酸奶(CY)的STZ糖尿病小鼠肝糖原含量显著升高(P<0.05),说明鹰嘴豆酸奶(CY)降低STZ糖尿病小鼠血糖可能与增强肝糖原合成能力有关。灌胃鹰嘴豆酸奶(CY)和鹰嘴豆粗黄酮(CCFE)的STZ糖尿病小鼠血清中的SOD活性增强,同时,灌胃鹰嘴豆粗黄酮(CCFE)的STZ糖尿病小鼠血清中的MDA含量降低。灌胃鹰嘴豆酸奶(CY)和鹰嘴豆粗黄酮(CCFE)的STZ糖尿病小鼠血清胆固醇分别降低了13.9%和21.7%。更多还原

【Abstract】 The antidiabetic effects of the chickpea yoghurt(CY)and crude chickpea flavones extract(CCFE)in streptozotocin(STZ)-induced diabetic mice were investigated.The plasma glucose level in STZ mice was substantially reduced by 56.6 %,94.3 % in chickpea yoghurt and crude chickpea flavones extract(CCFE)groups respectively as compared to the diabetic model control(DM).Meanwhile,significant increase in glycogen of STZ mice was found after treatment with chickpea yoghurt(P<0.05).We also observed a significant reduction in MDA level when CCFE was administered to diabetic mice and activities of SOD were elevated when chickpea yoghurt and CCFE were given.In addition,experimental groups with chickpea yoghurt and CCFE for diabetic mice were associated with reduction in serum cholesterol levels by 13.9 % and 21.7 % separately.更多还原