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莲藕山药粗提液对链脲菌素诱导的二型糖尿病小鼠的干预作用
史泽夫，黄晓君*，杨辰涵，李甲，闫骄阳，聂少平
(南昌大学食品科学与资源挖掘全国重点实验室，中国-加拿大食品科学与技术联合实验室，江西省生物活性多糖重点实验室，江西 南昌 330047)
Intervention Effects of Crude Extract from Lotus Root and Chinese Yam on Streptozotocin-Induced Type 2 Diabetic Mice
SHI Zefu，HUANG Xiaojun*，YANG Chenhan，LI Jia，YAN Jiaoyang，NIE Shaoping
(State Key Laboratory of Food Science and Resources，China-Canada Joint Laboratory of Food Science and Technology，Jiangxi Province Key Laboratory of Bioactive Polysaccharides，Nanchang University，Nanchang 330047，Jiangxi，China)
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投稿时间：2025-03-15
中文摘要: 基于食药同源相关古籍与现代食品科学，将记录中具有一定缓解消渴症同时具有降糖功效潜力的食物原料莲藕与山药按照一定比例制备为粗提液，并进行功效验证。基于链脲菌素（streptozotocin，STZ）诱导的二型糖尿病小鼠模型实验，通过空腹血糖、胰岛素抵抗和敏感水平、肝脏损伤等主要病理指标验证其干预功效。结果显示，粗提液能显著缓解STZ诱导的二型糖尿病小鼠的空腹血糖升高（P＜0.01）、胰岛素抵抗指数（P＜0.01）、葡萄糖耐量（P＜0.05）等指标。综上，莲藕山药粗提液对STZ诱导下小鼠二型糖尿病有一定的干预作用。
Abstract:Based on the relevant ancient texts related to the concept of food-medicine homology and modern food science，food raw materials lotus root and Chinese yam recorded that have certain effects in alleviating diabetes and potential for hypoglycemic efficacy were prepared in a certain proportion into crude extract，and their efficacy was verified.The intervention effects were evaluated using a streptozotocin（STZ）-induced type 2 diabetic mouse model，with key pathological indicators including fasting blood glucose，insulin resistance/sensitivity，and liver injury.The results showed the crude extract significantly alleviated elevation in fasting blood glucose（P＜0.01），insulin resistance index（P＜0.01），and impaired glucose tolerance（P＜0.05）in STZ-induced type 2 diabetic mice.This study validated that the crude extract from lotus root and Chinese yam has certain intervention effects on STZ-induced type 2 diabetes in mice.
文章编号：202603008 中图分类号： 文献标志码：
基金项目:江西省生物活性多糖重点实验室项目（2021BCD42016）
| 作者 | 单位 |
| 史泽夫 | 南昌大学食品科学与资源挖掘全国重点实验室,中国-加拿大食品科学与技术联合实验室,江西省生物活性多糖重点实验室,江西 南昌 330047 |
| 黄晓君 | 南昌大学食品科学与资源挖掘全国重点实验室,中国-加拿大食品科学与技术联合实验室,江西省生物活性多糖重点实验室,江西 南昌 330047 |
| 杨辰涵 | 南昌大学食品科学与资源挖掘全国重点实验室,中国-加拿大食品科学与技术联合实验室,江西省生物活性多糖重点实验室,江西 南昌 330047 |
| 李甲 | 南昌大学食品科学与资源挖掘全国重点实验室,中国-加拿大食品科学与技术联合实验室,江西省生物活性多糖重点实验室,江西 南昌 330047 |
| 闫骄阳 | 南昌大学食品科学与资源挖掘全国重点实验室,中国-加拿大食品科学与技术联合实验室,江西省生物活性多糖重点实验室,江西 南昌 330047 |
| 聂少平 | 南昌大学食品科学与资源挖掘全国重点实验室,中国-加拿大食品科学与技术联合实验室,江西省生物活性多糖重点实验室,江西 南昌 330047 |
| Author Name | Affiliation |
| SHI Zefu | State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology,Jiangxi Province Key Laboratory of Bioactive Polysaccharides,Nanchang University,Nanchang 330047,Jiangxi,China |
| HUANG Xiaojun | State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology,Jiangxi Province Key Laboratory of Bioactive Polysaccharides,Nanchang University,Nanchang 330047,Jiangxi,China |
| YANG Chenhan | State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology,Jiangxi Province Key Laboratory of Bioactive Polysaccharides,Nanchang University,Nanchang 330047,Jiangxi,China |
| LI Jia | State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology,Jiangxi Province Key Laboratory of Bioactive Polysaccharides,Nanchang University,Nanchang 330047,Jiangxi,China |
| YAN Jiaoyang | State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology,Jiangxi Province Key Laboratory of Bioactive Polysaccharides,Nanchang University,Nanchang 330047,Jiangxi,China |
| NIE Shaoping | State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology,Jiangxi Province Key Laboratory of Bioactive Polysaccharides,Nanchang University,Nanchang 330047,Jiangxi,China |
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