Red ginseng powder fermented with probiotics exerts antidiabetic effects in the streptozotocin-induced mouse diabetes model.
Red ginseng powder fermented with probiotics exerts antidiabetic effects in the streptozotocin-induced mouse diabetes model.
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DOI：
10.1080/13880209.2016.1237978
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发表时间：
2017-12
影响因子：
3.8
通讯作者：
Jang YS
中科院分区：
文献类型：
--
作者：
Jang SH;Park J;Kim SH;Choi KM;Ko ES;Cha JD;Lee YR;Jang H;Jang YS
背景：红参（热处理的人参）是一种著名的替代药物，具有药理抗糖尿病活性。它通过肠道菌群将皂苷转化为代谢物来发挥药理作用。鉴于个体之间的肠道状况和肠道微生物群存在差异，口服红参的药理作用可能会因个体而异。目的：为了克服这种差异并生产出均质有效的红参，我们在小鼠模型中评估了益生菌发酵红参的抗糖尿病作用。材料和方法：在使用链脲佐菌素（170mg/kg体重）诱导糖尿病后，在ICR小鼠中评估口服益生菌发酵红参的抗糖尿病功效。口服样品8周，测定体重变化、饮水量、血糖、糖耐量和各种生化参数等与糖尿病相关的指标。结果：与对照糖尿病小鼠相比，口服益生菌发酵红参可显着降低空腹状态下的血糖水平约 62.5%，并诱导糖耐量显着增加约 10.2%。此外，糖尿病的各项指标和生化数据（例如血液糖化血红蛋白水平、血清胰岛素浓度和α-淀粉酶活性）显示，与对照糖尿病小鼠相比，用益生菌发酵红参治疗的小鼠的糖尿病状况有显着改善。讨论和结论：我们的结果证明了益生菌发酵红参在链脲佐菌素诱导的小鼠糖尿病模型中的抗糖尿病作用，并表明益生菌发酵红参可能是一种均一有效的红参产品。
Context: Red ginseng (heat-processed Panax ginseng) is a well-known alternative medicine with pharmacological antidiabetic activity. It exerts pharmacological effects through the transformation of saponin into metabolites by the intestinal microbiota. Given that intestinal conditions and intestinal microflora vary among individuals, the pharmacological effects of orally administered red ginseng likely may vary among individuals. Objective: To overcome this variation and produce homogeneously effective red ginseng, we evaluated the antidiabetic effects of probiotic-fermented red ginseng in a mouse model. Materials and methods: The antidiabetic efficacy of orally administered probiotic-fermented red ginseng was assessed in ICR mice after induction of diabetes using streptozotocin (170 mg/kg body weight). Samples were given orally for 8 weeks, and indicators involved in diabetic disorders such as body weight change, water intake, blood glucose, glucose tolerance and various biochemical parameters were determined. Results: Oral administration of probiotic-fermented red ginseng significantly decreased the level of blood glucose of about 62.5% in the fasting state and induced a significant increase in glucose tolerance of about 10.2% compared to the control diabetic mice. Additionally, various indicators of diabetes and biochemical data (e.g., blood glycosylated haemoglobin level, serum concentrations of insulin, and α-amylase activity) showed a significant improvement in the diabetic conditions of the mice treated with probiotic-fermented red ginseng in comparison with those of control diabetic mice. Discussion and conclusion: Our results demonstrate the antidiabetic effects of probiotic-fermented red ginseng in the streptozotocin-induced mouse diabetes model and suggest that probiotic-fermented red ginseng may be a uniformly effective red ginseng product.
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影响因子：
6.1
作者：
Feng, Q;Torii, Y;Osawa, T
通讯作者：
Osawa, T
影响因子：
105.7
作者：
Stratton, IM;Adler, AI;Holman, RR
通讯作者：
Holman, RR
DOI：
10.1080/07315724.2006.10719519
发表时间：
2006-04-01
影响因子：
3.5
作者：
Sievenpiper, JL;Sung, MK;Vuksan, V
通讯作者：
Vuksan, V
DOI：
10.1016/s1043-4526(08)00401-4
发表时间：
2009-01-01
期刊：
ADVANCES IN FOOD AND NUTRITION RESEARCH, VOL 55
影响因子：
--
作者：
Christensen, Lars P.
通讯作者：
Christensen, Lars P.
影响因子：
6.1
作者：
Kuo, KL;Weng, MS;Lin, JK
通讯作者：
Lin, JK