不同炮制方法下北五味子乙醇提取物对糖尿病大鼠血糖、血脂影响及抗氧化应激作用

Effects of ethanol extraction of Fructus Schisandrae by different processed methods on blood glucose,fat and anti-oxidative stress in diabetic rats

目的探讨不同炮制方法下北五味子乙醇提取物对糖尿病大鼠血糖、血脂影响及抗氧化应激作用。方法取SD大鼠110只,随机选取15只作为正常组(标准饲料);其余大鼠给予高脂高糖饲料喂养4周后,腹腔注射STZ(60 mg/kg)制作糖尿病大鼠模型,将造模成功大鼠随机分为6组,阳性药组每天灌胃100 mg/kg二甲双胍,醋蒸炮制组、酒蒸炮制组、蜜炙炮制组及生药组每天分别灌胃180 mg/kg相应的五味子浸膏液,正常组及模型组则灌胃等量的蒸馏水。每10 d检测1次大鼠血糖值;灌胃30 d后,取血及肝肾,检测血清及肝肾匀浆中氧化应激指标超氧化物歧化酶(SOD)、丙二醛(MDA)、谷胱甘肽过氧化物酶(GSHPX)含量和血清三酰甘油(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)及高密度脂蛋白胆固醇(HDL-C)水平。结果与模型组比较,各炮制组及生药组血糖值、氧化应激及血脂指标均得到明显改善(P均<0.05);醋蒸炮制组血糖、MDA、TG、TC及LDL-C水平均明显低于其余炮制组及生药组(P均<0.05),SOD、GSH-PX及HDL-C水平均明显高于其余炮制组及生药组(P均<0.05),上述各指标与阳性药组比较差异均无统计学意义(P均>0.05)。结论醋蒸、酒蒸、蜜炙及生药北五味子乙醇提取物均可降低糖尿病大鼠血糖、血脂水平,有明显抗氧化应激作用,而醋蒸炮制下北五味子乙醇提取物作用更好。

Objective It is to explore the effects of ethanol extraction of Fructus Schisandrae by different processed methods on blood glucose, fat and antioxidant activity in diabetic rats. Methods 110 SD rats were selected, in which 15 rats were picked to normal group fed with normal fodder and others were fed with with high fat and sugar fodder for 4 weeks, then they were given STZ 60 mg/kg to establish diabetic models, the successful models were randomly divided into 5 groups： positive group treated with 10 mg/kg metformin by gavage, vinegar steaming processing group, wine steaming processing group, honey processing group and crude drug group which were treated with 180 mg/kg Fructus Schisandrae extraction by respective processed method, model group and normal group was treated with normal saline. The level of blood glucose of the rats was detected every 10 days. After 30 days＇ treatment, the blood, liver and kidney were obtained to detect the levels of SOD, MDA and GSH-PX in serum, liver and kidney homogenate and the levels of FPG, TC, TG, LDL-C and HDL-C in serum. Results Com- pared with model group, the blood sugar levels, oxidative stress and blood lipid indexes were improved significantly in process- ing groups and drug group （P 〈 0.05 ）. The levels of blood glucose, MDA, TG, TC and LDL-C in vinegar steamed group were significantly lower while the levels of SOD, GSH-PX and HDL-C were significantly higher than the rest processing groups and drug group （P 〈 0.05）. There was no significant difference in these indexes between positive group and vinegar steamed group （P 〉 0.05）. Conclusion The ethanol extraction of Fructus Schisandrae by vinegar steaming processing, wine steaming processing, honey processing and crude drug all could improve the levels of blood glucose and fat, and have antioxidant stress in diabetic rats, and the effect of vinegar processing method was the best.