马齿苋多糖对高脂饮食联合链脲佐菌素诱导的糖尿病小鼠的作用及机制

Effect and Mechanism of Polysaccharides from Portulaca oleracea L. on STZ-Induced Diabetic Mice Fed High-Fat Diet

目的:研究马齿苋多糖对高脂饮食联合链脲佐菌素诱导的糖尿病小鼠模型的作用及其机制。方法:采用高脂饮食联合链脲佐菌素诱导的方法建立Ⅱ型糖尿病模型,考察马齿苋多糖对糖尿病小鼠的血糖水平、葡萄糖耐受、胰岛素水平、胰岛素敏感指数、血脂指标以及超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)活性和丙二醛(malondialdehyde,MDA)含量的影响。结果:马齿苋多糖可明显改善血糖水平,提高对葡萄糖的耐受性,增加胰岛素水平和胰岛素敏感指数,且可以降低模型小鼠血脂的含量,同时能够增加小鼠胰腺中SOD、CAT的活性及降低MDA的含量。结论:马齿苋多糖具有降血糖与降血脂作用,可能与其抗氧化作用有关。

Objective： To study the anti-diabetic effect and mechanism of polysaccharides form Portulaca oleracea L.（POPs） in STZ-induced diabetic mice fed a high-fat diet. Methods： Diabetic mice induced by streptozocin（STZ） and highfat diet were administered with POPs and the effects of POPs on FBG, OGTT, FINS, blood lipid, SOD, CAT and MDA were investigated. Results： POPs could improve the content of FBG and enhance FINS level. Meanwhile, POPs significantly suppressed the increase in blood glucose after 30 min. Blood lipid of diabetic mice also decreased after POPs treatment. Furthermore, POPs showed an obvious antioxidant effect through increasing SOD and CAT activities and decreasing MDA content in pancreas. Conclusion： POPs have obvious anti-diabetic and anti-hyperlipidemia effects on diabetic mice and the antioxidant effect may be a possible reason for the anti-diabetic effect.