Position: Home > Articles > The Hypoglycemic Effect of Oat Oligopeptides in Diabetic Rats
Food and Nutrition in China
2018
(04)
46-50+55
燕麦低聚肽对糖尿病大鼠血糖的影响
作 者：
刘欣然;刘思奇;侯超;乌兰;毛瑞雪;麻慧娟;李勇;王军波
关键词：
燕麦低聚肽;降血糖作用;口服葡萄糖耐量实验;燕麦β-葡聚糖
摘 要：
目的:研究燕麦低聚肽(Oat oligopeptides,OOPs)对高热能饮食联合链脲佐菌素(streptozotocin,STZ)诱导糖尿病大鼠血糖的影响作用。方法:采用SD大鼠经高热能饲料喂养45d后腹腔注射2次30mg/kg链脲佐菌素(注射间隔为6d),造成2型糖尿病大鼠模型。成模后随机分为燕麦低聚肽组0.50、1.00、2.00g/kg·BW、糖尿病模型对照组、二甲双胍对照组、乳清蛋白对照组和空白对照组。经过为期15w的干预,检测大鼠空腹血糖、血糖曲线下面积及血脂四项(血清总胆固醇、甘油三脂、高密度脂蛋白胆固醇、低密度脂蛋白胆固醇)。结果:燕麦低聚肽可降低糖尿病大鼠空腹血糖水平并改善糖耐量(P<0.05),以2.00g/kg·BW剂量效果最好。结论:长期燕麦低聚肽干预可有效降低糖尿病大鼠的血糖水平,降低血糖曲线下面积,具有辅助降血糖功能。
译 名：
The Hypoglycemic Effect of Oat Oligopeptides in Diabetic Rats
作 者：
LIU Xin-ran;LIU Si-qi;HOU Chao;WU Lan;MAO Rui-xue;MA Hui-juan;LI Yong;WANG Jun-bo;Department of Nutrition and Food Hygiene,School of Public Health,Peking University Health Science Center;
关键词：
oat oligopeptides;;hypoglycemic effect;;oral glucose tolerance test;;oat β-Glucan
摘 要：
Objective To study the hypoglycemic effects of oat oligopeptides in high-calorie diet and streptozotocin induced diabetic rats. Method Type 2 diabetes Sprague Dawley rats model were induced by high-calorie diet for 45 days combined with two times intraperitoneal injection of 30 mg/kg streptozotocin with a 6-day interval between the two injections. Rats with type 2 diabetes were randomly divided into seven groups including three oat oligopeptides groups( 0. 50,1. 00,2. 00 g/kg · BW),diabetic model group,metformin control group,whey protein control group and normal control group. The fasting glucose,the area under the curve of blood glucose and blood lipid( serum total cholesterol,triglyceride,high density lipoprotein cholesterol and low density lipoprotein cholesterol) were measured after 15 weeks-intervention. Result Oat oligopeptides could decrease the fasting blood glucose level and improve the glucose tolerance in diabetic rats( P < 0. 05),and the optimal dose was 2. 00 g/kg ·BW. Conclusion Long-term oat oligopeptides intervention has a hypoglycemic effect by reducing the fasting glucose level and the area under the curve of blood glucose.
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