桑葚汁的制备工艺和对糖尿病作用效果研究  

Study on the Preparation Technology of Mulberry Juice and its Effect on Diabetes

作　　者：周碧兰 彭电 李海刚 Zhou Bilan;Peng Dian;Li Haigang(School of Pharmacy Changsha Health Vocational College,Changsha 410600;School of Pharmacy Changsha Medical College,Changsha 410219,China)

机构地区：[1]长沙卫生职业学院药学院,湖南长沙410600 [2]长沙医学院药学院,湖南长沙410219

出　　处：《广东化工》2022年第1期74-76,共3页Guangdong Chemical Industry

基　　金：长沙市自然科学基金(kq2014030)。

摘　　要：目的:对桑葚汁的制备条件进行优化后研究其对糖尿病的影响。方法:通过测定桑葚汁的褐变度和出汁率确定桑葚汁制备过程中护色剂和离心时间的选择,再给予链脲佐菌素建立糖尿病模型小鼠后随机分组如下:糖尿病组、二甲双胍组、低剂量桑葚汁组和高剂量桑葚汁组,此外设置正常小鼠组作为对照,在第0、2、4和6周定时测量每组小鼠的空腹血糖水平,第6周末进行口服糖耐量实验。另复苏并传代培养小鼠胰岛素瘤beta-TC-6细胞,分为正常组、高糖组、高糖+二甲双胍组、高糖+低剂量桑葚汁和高糖+高剂量桑葚汁组,采用CCK-8试剂盒检测不同组细胞在给药后的存活率。结果:桑葚汁制备过程中联用两种护色剂和离心时间采用10min时得到的桑葚汁褐变度最低和出汁率最高。动物实验结果表明高剂量的桑葚汁可明显改善糖尿病小鼠的空腹血糖和糖耐量水平,但桑葚汁对高糖诱导beta-TC-6损伤并无改善作用。结论:选择合适的护色剂和离心时间可优化桑葚的制备工艺,此外,桑葚汁对糖尿病有一定的缓解作用。Objective: This project is mainly to study the effect of mulberry juice on diabetes after optimizing the preparation conditions of mulberry juice.Method: The color retention agent and centrifugation time in the preparation process of mulberry juice were determined by measuring the degree of browning and juice yield of mulberry juice. Then diabetic model were established by intraperitoneal injection of streptozotocin(STZ, 20 mg/kg) in mice, then the animals were randomly divided into 4 groups as follows: diabetes model control group, metformin group( positive group), low-dose mulberry juice group and high-dose mulberry juice group. Some normal mice were also included in experiment as control group. The mice in the drug group were given corresponding drugs such as metformin or high and low doses of mulberry juice at 9:00 am every day for 6 weeks. Fasting blood glucose(FBG) were detected at the 0, 2,4, 6 weeks, and an oral glucose tolerance was performed at the end of 6 weeks after drug intervention. In addition, the beta-TC-6 cells were recovered and divided into normal group, high glucose group, metformin group, low-dose mulberry juice and high-dose mulberry juice group. The survival rate of different cells groups was observed by CCK-8 kit. Results:In the preparation process of mulberry juice, the browning degree of mulberry juice is the lowest and the juice yield is the highest when the two color preservatives are combined and the centrifugation time is 10 min. Compared with non-administered diabetic model mice, high-dose mulberry juice can significantly improve the fasting blood glucose and glucose tolerance levels of diabetic mice, but neither low-dose mulberry juice nor high-dose mulberry juice can ameliorate beta-TC-6 injury induced by high glucose. Conclusions: Choosing the right color retention agent and centrifugation time can optimize the preparation process of mulberries. In addition, the mulberry juice showed a certain alleviating effect on diabetes.

关 键 词：桑葚汁 制备工艺 糖尿病 Beta-TC-6细胞 作用 

分 类 号：TQ[化学工程]