Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-10-10 DOI:10.1080/10498850.2022.2133583

Yu Zhang, Shengjun Wu

引用次数: 0

Abstract

ABSTRACT This study investigated the hypoglycaemic activity of Porphyra yezoensis polysaccharides (PPs). Forty eight KKAy mice were randomly assigned to four groups: one control group gavaged once daily with distilled water and three treatment groups gavaged once daily with different doses of PPs (100, 300 and 500 mg/kg) for 6 weeks. PPs administration decreased body weight, serum insulin, glucose, triglycerides, cholesterol, low-density lipoprotein cholesterol and intestinal α-amylase activity, increased high-density lipoprotein cholesterol and oral glucose tolerance. Intestinal α-amylase activities were positively correlated with serum glucose levels. Results indicated that PPs had hypoglycaemic activity and might be used for diabetes mellitus treatment.

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紫菜多糖对糖尿病小鼠肠道α-淀粉酶活性降低的降糖作用

本文研究了条斑藻多糖的降血糖活性。48只KKAy小鼠被随机分为四组：一个对照组每天用蒸馏水灌胃一次，三个治疗组每天用不同剂量的PPs（100、300和500 mg/kg）灌胃6周。PPs给药降低了体重、血清胰岛素、葡萄糖、甘油三酯、胆固醇、低密度脂蛋白胆固醇和肠道α-淀粉酶活性，增加了高密度脂蛋白蛋白胆固醇和口服葡萄糖耐量。肠道α-淀粉酶活性与血糖水平呈正相关。结果表明，PPs具有降血糖活性，可用于糖尿病的治疗。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.