越南黄芩提取物对链脲佐菌素诱导的糖尿病小鼠的降糖活性

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Vu Minh Trang, Bui Van Trung, Phan Minh Giang, Do Thi Viet Huong, Nguyen Tien Son
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引用次数: 0

摘要

黄芩(Scutellariabarbata D. Don,简称 S.barbata)是一种常用于传统中药和韩药的药材,由具有生物活性的新蛇床子素和黄酮类化合物组成。然而,其抗高血糖活性尚未见报道。在这项工作中,我们采用生物测定指导下的分馏方法,找到了 S. barbata 的有效抗高血糖成分。这些馏分的化学成分在结构上也得到了确定,它们分别是黄芩苷(1)、木犀草苷(2)、柚皮苷(3)、三尖杉苷(4)、黄芩素(5)、黄芩苷(6)、芹菜苷(7)和黄芩素(8)。由黄酮类化合物 5、6、7 和 8 组成的最强馏分 SB6 在体外实验中对α-葡萄糖苷酶的抑制率为 89%。在对链脲佐菌素(STZ)诱导的糖尿病小鼠进行的进一步体内实验中,SB6 在治疗 28 天后表现出与二甲双胍相当的显著抗高血糖活性。不过,该馏分在降低受试小鼠体重增加方面并不有效。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Antiglycemic Activity of Vietnamese Scutellaria barbata Extract in Streptozotocin-Induced Diabetic Mice

Antiglycemic Activity of Vietnamese Scutellaria barbata Extract in Streptozotocin-Induced Diabetic Mice

Scutellariabarbata D. Don (S. barbata), a medicinal herb commonly used in traditional Chinese and Korean medicine, consists of bioactive neoclerodanes and flavonoids. However, its anti-hyperglycemic activity has not been reported. In this work, we used bioassay-guided fractionation to find effective anti-hyperglycemic fractions of S. barbata. The chemical components of these fractions were also determined structurally; they are scutellarin (1), luteolin (2), naringenin (3), tricin (4), baicalein (5), baicalin (6), apigenin (7), and wogonin (8). The most potent fraction SB6 consisting of flavonoids 5, 6, 7, and 8 showed 89% inhibition of α-glucosidase in the in vitro experiment. In further in vivo experiments on streptozotocin (STZ)-induced diabetic mice, SB6 exhibited significant anti-hyperglycemic activity comparable to metformin after 28 days of treatment. This fraction, however, did not show efficiency in reducing the weight gain of the treated mice.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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