玉米副产物发酵饮料对链脲佐菌素诱导的糖尿病小鼠糖脂代谢的改善作用

王佳瑶; 李源; 李一鸣; 刘娇; 许云贺; 张莉力

doi:10.13386/j.issn1002-0306.2022030381

玉米副产物发酵饮料对链脲佐菌素诱导的糖尿病小鼠糖脂代谢的改善作用

Effect of Corn By-product Fermented Beverage on Glucolipid Metabolism in Streptozotocin Induced Diabetes Mice

摘要

摘要: 目的：本实验研究玉米副产物发酵饮料（corn by-product fermented beverage，CPFB）对糖尿病小鼠糖脂代谢的改善作用。方法：采用高脂饲料联合链脲佐菌素（STZ）建立糖尿病小鼠模型，分为正常对照组（NC），模型对照组（MC）、高剂量组（H-CPFB，0.1 mL/10 g·bw）、中剂量组（M-CPFB，0.05 mL/10 g·bw）、低剂量组（L-CPFB，0.025 mL/10 g·bw）、自由饮用组（F-CPFB）和阳性对照组（PC，150 mg/kg盐酸二甲双胍）。实验期间每7 d测定空腹血糖水平（FBG）、体重。连续28 d灌胃不同剂量的发酵饮料后测定口服糖耐量（OGTT）、血清中总胆固醇（TG）、总甘油三酯（TC）、高密度脂蛋白胆固醇（HDL-C）、低密度脂蛋白胆固醇（LDL-C）、游离脂肪酸（NEFA）、超氧化物歧化酶（SOD）、丙二醛（MDA）及肝脏中谷丙转氨酶（ALT）、谷草转氨酶（AST）水平。结果：玉米副产物发酵饮料能够极显著降低模型小鼠空腹血糖水平（P<0.01），其中F-CPFB组效果最优，血糖值下降了44.6%；能够减缓糖尿病带来的体重负增长；使口服糖耐量得到缓解（P<0.01）；能够极显著降低血清中脂质水平（P<0.01），其中H-CPFB组降低TC水平至6.00±1.13 nmol/L，与NC组无明显差异；极显著降低血清中丙二醛含量并极显著提高超氧化物歧化酶活力（P<0.01）；极显著降低肝脏中谷草转氨酶水平（P<0.01），其中H-CPFB组的效果优于其余组，下降了约21.89%，并缓解糖尿病引起的肝损伤。结论：玉米副产物发酵饮料对高脂饲料联合链脲佐菌素建立的糖尿病小鼠模型具有显著降低空腹血糖水平，调节糖脂代谢及缓解肝损伤能力。

Abstract: Objective: To study the effect of corn by-product fermented beverage (CPFB) on glucolipid metabolism in diabetes mice. Methods: Diabetes mice model was established by high fat diet combined with streptozocin (STZ). The mice were divided into normal control group (NC), model control group (MC), high dose group (H-CPFB, 0.1 mL/10 g·bw), mid dose group (M-CPFB, 0.05 mL/10 g·bw), low dose group (L-CPFB, 0.025 mL/10 g·bw), free drinking product group (F-CPFB) and positive control group (PC, 150 mg/kg metformin hydrochloride). During the experiment, the fasting blood-glucose level (FBG) and body weight were measured every 7 days. Oral glucose tolerance test (OGTT), total cholesterol (TG), total triglycerides (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), non-esterified fatty acid (NEFA), superoxide dismutase (SOD) and malondialdehyde (MDA) and the levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in liver were measured after treatment with different doses of fermented beverages for 28 consecutive days. Results: Corn by-product fermented beverage could significantly reduce the fasting blood glucose level of model mice (P<0.01). The effect of F-CPFB group was the best, and the blood glucose value decreased by 44.6%. It could slow down the negative weight gain caused by diabetes. The oral glucose tolerance was relieved (P<0.01). It could significantly reduce the serum lipid level (P<0.01), and the TC level in H-CPFB group was reduced to 6.00±1.13 nmol/L, which was not significantly different from that in NC group. The content of MDA in serum was significantly decreased and the activity of SOD was significantly increased (P<0.01). The level of AST in liver was significantly reduced (P<0.01). The effect of H-CPFB group was better than of other groups, decreased by about 21.89% and relieved the liver injury caused by diabetes. Conclusion: Corn by-product fermented beverage can significantly reduce fasting blood glucose level, regulate glucose and lipid metabolism and alleviate liver injury in diabetes mice model established by high-fat diet combined with streptozotocin.