Curcumin-supplemented yoghurt improves physiological and biochemical markers of experimental diabetes
Curcumin-supplemented yoghurt improves physiological and biochemical markers of experimental diabetes
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DOI：
10.1017/s0007114511005769
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发表时间：
2012-08-14
影响因子：
3.6
通讯作者：
Brunetti, Iguatemy L.
中科院分区：
文献类型：
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作者：
Gutierres, Vania O.;Pinheiro, Clara M.;Brunetti, Iguatemy L.
我们研究了长期使用补充姜黄素的酸奶治疗糖尿病大鼠对与糖尿病相关的生理和生化变化的影响。使用建立的代谢笼模型来评估三组链脲佐菌素糖尿病大鼠的这些变化，这些大鼠通过强饲法将姜黄素混合到酸奶中，剂量为每天 30、60 和 90 mg/kg 体重 (BW)（DC30、DC60、DC90 组），持续 31 天。一组非糖尿病大鼠也接受每天 90 毫克/千克体重的姜黄素 (NDC90) 治疗。三个对照组的糖尿病动物通过皮下注射（DI）接受水（DW）、酸奶（DY）和27.78μmol/天的胰岛素。此外，两组非糖尿病动物接受水（NDW）和酸奶（NDY）。相对于 DW 和 DY，DI 组和 DC90 组的食物和水摄入量、尿量、血糖、尿素和葡萄糖、蛋白尿、血清 TAG 以及天冬氨酸和丙氨酸转氨酶活性以及较高的肝糖原和 BW 均表现出显着下降。这些改进在 DI 中比在 DC90 中更大。 DC90 与 DW 或 DY 之间，未观察到总胆固醇或 HDL 胆固醇的血清水平或脂肪和肌肉组织质量存在差异。此外，相对于 DW 和 DY，姜黄素治疗的大鼠的改善是显着的且呈剂量依赖性。 NDC90 组在任何糖尿病标志物方面也与 NDW 或 NDY 组没有差异。总之，以最高测试剂量混合到酸奶中的姜黄素表现出抗糖尿病活性，显着改善了本研究中评估的大多数标志物。
We investigated the effects of prolonged treatment of diabetic rats with curcumin-supplemented yoghurt on the physiological and biochemical changes associated with diabetes mellitus. An established metabolic cage model was used to assess these changes in three groups of streptozotocin-diabetic rats which had been administered, by gavage, curcumin blended into yoghurt in the doses of 30, 60 and 90 mg/kg body weight (BW) per d (groups DC30, DC60, DC90) for 31 d. One group of non-diabetic rats was also treated with 90 mg/kg BW per d curcumin (NDC90). Three control groups of diabetic animals received water (DW), yoghurt (DY) and insulin at 27.78 mu mol/d by subcutaneous injection (DI). Also, two groups of non-diabetic animals received water (NDW) and yoghurt (NDY). Groups DI and DC90 exhibited significant falls, relative to DW and DY, in food and water intake, urine volume, glycaemia, urinary urea and glucose, proteinuria, serum TAG and activities of aspartate and alanine aminotransferases, and higher hepatic glycogen and BW. These improvements were greater in DI than in DC90. No difference was observed in the serum levels of total cholesterol or HDL-cholesterol, or in the masses of adipose and muscular tissues, between DC90 and DW or DY. Moreover, the improvements in curcumin-treated rats, relative to DW and DY, were significant and dose-dependent. The NDC90 group also showed no difference from the NDW or NDY groups, in any of the markers for diabetes. In conclusion, curcumin mixed into yoghurt at the highest dose tested exhibited anti-diabetic activity, improving significantly most of the markers assessed in this study.