实验研究光果甘草提取甘草酸后废渣的萃取物(WEG)对链脲佐菌素(STZ)诱导糖尿病小鼠的降血糖活性,探讨WEG对糖尿病小鼠的血糖、血脂、抗氧化能力的影响以及对肾脏、肝脏的保护作用;采用高效液相色谱-二极管阵列检测-质谱联用检测技术(HPLC-DAD-MS),结合与标准品相对照的方法,初步鉴定萃取物中主要色谱峰的化学结构,并采用HPLC法测定主要成分的含量。WEG高剂量组(150 mg/kg)能够恢复糖尿病小鼠的血糖、肝糖原、甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)水平以及超氧化物歧化酶(SOD)活力至正常水平,显著降低丙氨酸氨基转移酶(ALT)、天门冬氨酸氨基转移酶(AST)水平,提高总蛋白(TP)、白蛋白(ALB)水平,并能显著降低肌酐(Cre)和尿素氮(UREA)水平,降血糖效果与阳性高剂量组(盐酸二甲双胍300 mg/kg)无显著差异。WEG中主要色谱峰成分为光甘草定,含量为6.46%。上述研究结果表明:WEG能够显著改善糖尿病小鼠的糖代谢紊乱,有效调节机体氧化应激水平,减轻高脂血症,修复肝、肾损伤,具有成为治疗糖尿病的新型保健品或功能食品的潜在应用价值。
The hypoglycemic activity effects of glycyrrhizic acid waste extracts from hypoglycemic activity(WEG) on streptozotocin(STZ)-induced diabetic mices, blood sugar, blood fat, antioxidative function, liver and kidney protection were inviestigated. Combined with the standard comparation method, the chemical structure of the main components of WEG were determined by high performance liquid chromatographydiode array detection-mass spectrometry(HPLC-DAD-MS), and contents of major components were determined by HPLC method. The antidiabetic activity of WEG(especially high dose) was mediated through significantly decreased blood glucose level, increased liver glycogen level, decreased levels of cholesterol and triglyceride and enhanced high-density lipoprotein cholesterol level to respective normal values. Oxidative stress parameters, namely, serum superoxide dismutase in diabetic mice was also reverted to normal values after administration. ALT and AST levels as well as decreased, and TP and ALB level were pronounced in diabetes. The WEG treatment significantly decreased levels of Cre and UREA in diabetic mice. The hypoglycemic activity effects of WEG group had no significantly differences to metformin hydrochloride treatments group. Glabridin with content of 6.46% was the major component of WEG. These results demonstrated that WEG was quite effective against hyperglycaemia and associated oxidative stress, reduce diabetes-induced abnormalities of liver and kidney tissues, and might be a potential therapeutic agent for diabetes treatment.
Food Science and Technology