苦荞醋对糖尿病模型小鼠血糖的影响  

Effects of Tartary Buckwheat Vinegar on Blood Glucose of Diabetic Mice

作　　者：马挺军[1] 陕方[2] 贾昌喜[1] 

机构地区：[1]北京农学院食品科学系,北京102206 [2]山西省农业科学院农产品综合利用研究所,太原030031

出　　处：《中国粮油学报》2010年第5期42-44,48,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD02B06);北京市科技新星项目(2007B030)

摘　　要：研究了3种不同含量D-手性肌醇的苦荞醋给予STZ(链脲佐菌素)造成糖尿病模型小鼠血糖、口服糖耐量及血脂生化指标的影响。将健康的昆明雄小鼠随机分为对照组、模型组和苦荞醋2号低、中、高3个剂量组与苦荞醋1、3号高剂量组。饲养4周后,测定不同剂量苦荞醋对小鼠血糖、口服糖耐量的影响。结果表明在4周的血糖测量中,与模型组比较苦荞醋2号中剂量组均有显著性差异(P<0.05),血糖比模型组下降了17.2%。对小鼠口服糖耐量试验,苦荞醋2号可辅助抑制糖负荷引起的血糖升高。苦荞醋2号具有降血糖活性。Three types of tartary buckwheat vinegar with relatively high contents of D-chiro-inositol were used to feed diabetic mice.Eighty male KM mice were divided into seven groups and were fed with normal diet（for control and model groups） and diets added with tartary buckwheat vinegar（for test groups） respectively for four weeks.Results： The middle dosage of tartary buckwheat vinegar（sample #2） lowers the diabetic index of the diabetic animals by 17.2%,significantly contrasting with the model mice（P0.05）.The tartary buckwheat vinegar has positive effect for decreasing blood glucose level.

关 键 词：苦荞醋 糖尿病模型小鼠 血糖 

分 类 号：R587.1[医药卫生—内分泌]