牛蒡子中的绿原酸和总木质素组成的配方对Kkay小鼠的降血糖作用比单独使用时更强

T. Jin, Hua-fang Zhang, Jingyun Zhang, Haiying Wang, Zhaohui Xu
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引用次数: 0

摘要

牛蒡子是牛蒡的成熟干果,在中国自古以来就被用于治疗糖尿病。牛蒡子总木脂素(TLFA)和绿原酸(3-O咖啡酰奎宁酸,CA)是其主要成分,已分别被报道具有降血糖活性。在本研究中,为了获得更强的降血糖效果,将它们按照与牛蒡子中存在的比例不同的几种含量比例进行组合。KKAy小鼠是一种自发的2型糖尿病模型,每天用实验药物灌胃一次,持续6周。结果表明,单独使用CA和TLFA时,其降血糖作用低于二甲双胍。然而,当它们联合使用时,它们的降血糖作用已经大大增强,而且配方的效果并不是简单地将两种物质的活性相加。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Formula Composed of Chlorogenic Acid and Total Lignans From Fructus Arctii has Stronger Hypoglycemic Effect on Kkay Mice Than When They are Used Alone
Fructus Arctii, the dried ripe fruit of Arctium lappa L. has been used to treat diabetes since ancient times in China. Total lignans from Fructus Arctii (TLFA) and chlorogenic acid (3-O caffeoylquinic acid, CA) are the main components of it, which have been reported to have hypoglycemic activity respectively. In this study, they were combined according to several content ratios that different from the ratio they exist in Fructus Arctii, for obtaining stronger hypoglycemic effect. KKAy mice, a spontaneous Type 2 diabetic model were gavaged once daily with the experimentaldrugs for 6 weeks. The result indicates that when CA and TLFA were used alone, their hypoglycemic effect were lower than that of metformin. However, when they are used in combination, their hypoglycemic effect has been greatly strengthened, and the effect of the formula is not a simple addition of the activities of the two substances.
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