辅助降血糖作用乳杆菌的筛选与评价  

Screening of Lactobacillus with Hypoglycemic Activity and Evaluation of Assistant Hypoglycemic Effects

作　　者：李天敏 赵玉娟[2] 毕云枫[1] 赵子健 段翠翠[2] 高磊[2] 王超[2] 牛春华[2] 李盛钰[2] LI Tianmin;ZHAO Yujuan;BI Yunfeng;ZHAO Zijian;DUAN Cuicui;GAO Lei;WANG Chao;NIU Chunhua;LI Shengyu(Colloge of Food Science and Engineering,Jilin Agricultural University, Changchun 130118;Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences,Changchun 130033, China)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]吉林省农业科学院农产品加工研究所,长春130033

出　　处：《东北农业科学》2019年第1期91-96,共6页Journal of Northeast Agricultural Sciences

基　　金：吉林省农业科技创新工程重大项目(CXGC2017ZD011);长春市产学研协同创新示范点建设专项(16CX20);现代农业产业技术体系专项资金(CARS-36)

摘　　要：为了筛选具有辅助降血糖功能的益生菌,本研究以高脂饮食结合链脲佐菌素诱导2型糖尿病模型,以自主分离鉴定的乳杆菌连续4周灌胃2型糖尿病小鼠,检测小鼠体重和空腹血糖含量,测定血清中脂质、胰岛素和炎症因子水平等相关生化指标,筛选具有辅助降糖作用的新菌株。结果表明:植物乳杆菌S2能够显著降低模型小鼠的空腹血糖含量,降低小鼠血清中血脂相关指标(总胆固醇、甘油三酯、游离脂肪酸、低密度脂蛋白胆固醇)、炎症细胞因子(肿瘤坏死因子-α、白细胞介素-6)及超敏C反应蛋白水平,明显提升血清中高密度脂蛋白胆固醇、胰岛素水平。以上结果均表明植物乳杆菌S2具有辅助降血糖的功效。In order to screen probiotics with assistant hypoglycemic function, a type 2 diabetes mouse model induced by streptozotocin combined with high-fat diet was built. The lactobacilli independently isolated and identified by us were given to type 2 diabetes mice by gavage for continuous 4 weeks. The body weight and fasting blood glucose levels were measured and the lipide, insulin, and inflammatory factors levels in serum were also measured so as to screen new strains with assistant hypoglycemic effects. The results showed that Lactobacillus plantarum S2(L.plantarum S2) could significantly reduce blood lipid-related indexes(including, fasting blood glucose, total serum cholesterol, triglycerides, free fatty acids, low-density lipoprotein cholesterol), and inflammatory cytokines levels(including tumor necrosis factor-α, interleukin-6 C-reactive protein), but significantly increased serum high-density lipoprotein cholesterol and insulin levels. Above results indicated that L. plantarum S2 plays an assistant hypoglycemic effect.

关 键 词：植物乳杆菌S2 2型糖尿病 降血糖功能 

分 类 号：TS201.3[轻工技术与工程—食品科学]