【摘要】 为了探究青稞酒糟对db/db糖尿病小鼠体重和血糖的影响，以期为青稞酒糟在糖尿病治疗中的潜在应用提供初步的实验依据，本研究选用7～8周龄雄性db/db小鼠10只，根据空腹血糖随机分为模型组和青稞酒糟组（56.79 g/kg），每组5只，两组分别连续喂以AIN-93G饲料和含青稞酒糟的饲料4周，定期记录各组小鼠的体重、饮食饮水量以及空腹血糖水平，干预4周后检测随机血糖水平。结果表明，与模型组相比，青稞酒糟组小鼠体重在第1周显著增加（P<0.01），平均增加14.84%，第4周更为显著（P<0.001），平均增加31.21%；青稞酒糟组小鼠的饮食量、饮水量及排尿量均显著多于模型组；青稞酒糟组空腹血糖水平在1周时低于模型组，3周时差异有统计学意义（P<0.05）；在随机血糖检测实验中，青稞酒糟组各时间点的随机血糖水平均低于模型组，其中10 h时的差异有统计学意义（P<0.01）。青稞酒糟显著增加了db/db小鼠的体重却不升高血糖，反而具有降低血糖水平的潜力，本研究为将来开发针对糖尿病患者的功能性食品提供了初步的实验依据。更多还原

【Abstract】 To investigate the effect of distillers grains of highland barley Baijiu on the body weight and blood glucose of db/db diabetic mice, 10 male db/db mice aged 7 to 8 weeks were randomly divided into the model group and the distillers grains group according to their fasting blood glucose(56.79 g/kg), with 5 mice in each group. The two groups were fed with AIN-93G diet and diet containing distillers grains for 4 weeks, respectively.The body weight, diet and water intake and fasting blood glucose levels of the mice in each group were recorded regularly, and their random blood glucose levels were measured after 4 weeks of intervention. Compared with the model group, the body weight of the mice in the distillers grains group increased significantly in the first week(P<0.01), with an average increase of 14.84 %; the increase was more significant in the fourth week(P<0.001),with an average increase of 31.21 %. The diet and water intake and urine volume of the mice in the distillers grains group were significantly higher than those in the model group. The fasting blood glucose level of the mice in the distillers grains group was lower than that of the model group in the first week, and the difference was statistically significant at in the third week(P<0.05). The random blood glucose level of the mice in the distillers grains group was lower than that of the model group at each time point, and the difference at 10 h was statistically significant(P<0.01). In conclusion,the distillers grains of highland barley Baijiu significantly increased the body weight of db/db mice without increasing their blood glucose level, showing the potential of reducing the blood glucose level. This study provides a preliminary experimental basis for the development of functional food for diabetic patients in the future.更多还原