黑蒜对链脲佐菌素糖尿病大鼠的降血糖研究

Hypoglycemic Effect of Black Garlic in Experimental Diabetic Rats

目的研究"黑蒜"(Black garlic)对链脲佐菌素致实验性糖尿病大鼠体质量与血糖的影响,并初步探讨其作用机理。方法腹腔注射50 mg/kg链脲佐菌素造大鼠糖尿病模型。模型大鼠连续灌胃黑蒜30 d,测定灌胃前及30 d灌胃结束后大鼠体质量与血糖值。结果剂量为10 g/kg的黑蒜对正常大鼠体质量和血糖水平没有显著的影响;对实验性糖尿病大鼠高、中(10 g/kg、5 g/kg)剂量组与模型对照组大鼠比较体质量均持续下降,血糖值持续升高,其差异无统计学意义。低剂量组(2.5 g/kg)与模型对照组大鼠比较体质量下降有所缓解,血糖值升高慢于模型对照组,其差异具有统计学意义。结论适量食用黑蒜有降低血糖值、延缓糖尿病发展的作用,其机制尚需进一步研究。

Objective To investigate the effect and mechanism of the 'black garlic'( Black garlic) on the body weight and the blood glucose in diabetic rats induced by streptozotocin. Method The diabetic rat model was established by intraperitoneal injection of 50 mg / kg streptozotocin. Black garlic was administrated to the rats by oral gavage for 30 days. Body weight and blood glucose level before and after 30-day oral gavage were determined respectively. Result Black garlic at the dose of 10 g / kg has no effect on body weight and blood glucose level of the control rats. At the high( 10 g / kg) and the middle( 5 g / kg) doses,body weight of the black garlic treated group declined,while the blood glucose level increased continuously compared with the untreated group. But there were no significant differences between the two groups. At the low dose( 2. 5g / kg),weight loss of the treated group was relieved and the blood glucose increased slowly compared with those of the untreated group. And the differences were statistical significant. Conclusion This study indicates that proper consumption of black garlic reduces blood glucose level,and delays the development of diabetes. Further studies are expected to explicate the mechanism of the black garlic.