发酵技术改善中药降血糖作用的研究进展  

Research progress of fermentation technology on improving the hypoglycemic activity of traditional Chinese medicine

作　　者：于婷[1] 李雪[1] 韩春姬[1] 朴松山[2] 崔承弼[3] 

机构地区：[1]延边大学医学院 [2]延边大学附属医院 [3]延边大学农学院,吉林延吉133000

出　　处：《延边大学农学学报》2015年第1期80-84,共5页Agricultural Science Journal of Yanbian University

基　　金：科技部国际科技合作专项(2011DFA33470)

摘　　要：传统中药类植物具有无毒、副作用小等特点,近年来常被用于辅助治疗糖尿病。此外,随着新兴的益生菌发酵技术在中药研究中的广泛应用,使发酵中药逐渐成为医药保健研究行业的热点。本文对利用微生物发酵技术引起的中药主要成分的变化和发酵技术对中药类植物降血糖作用的影响进行了综述,以期为发酵中药在降血糖研究中奠定理论基础。Traditional Chinese medicine have been used on adjuvant therapy of diabetes in recent years beacause of non-toxic and small side effects. In addition, as new probiotics fermentation technology has been widely applied to the research of traditional Chinese medicine, the fermented Chinese medicine have gradually become a hot topic in medicine and health industry. In this paper,we summarized the use of probiotics fermentation technology to change the main ingredients in traditional Chinese medicine and the influence of probiotics fermentation technology on hypoglycemic effect of Chinese herbs. It will provide a new way for the treatment of diabetes of fermented Chinese medicine.

关 键 词：发酵 改善 中药 降血糖 

分 类 号：R284.1[医药卫生—中药学]