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Development of New Anti-diabetic Food using Ukogi Leaf Activities.

利用 Ukogi 叶活性开发新型抗糖尿病食品。

基本信息

批准号：
17500564
负责人：
YAMADA Noriko
金额：
$ 1.99万
依托单位：
Yonezawa women's junior college
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2005
资助国家：
日本
起止时间：
2005 至 2007
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17500564/
关键词：
ukogi leaf tea anti-diabetic food postprandial blood glucose elevation human intake test sugar digestion enzyme 長期摂取の安全性食後血糖上昇抑制ウコギ糖質酵素阻害糖質消化酵素阻害

项目摘要

The antidiabetic effects of ukogi leaf tea were investigated in animal or healthy volunteer subjects. Firstly, extracting methods of ukogi leaf tea were examined using inhibitory activity of alfa-glucosidase. The alfa-glucosidase inhibitory activity of ukogi leaf tea was strengthened by extracting with hot water, which contains 2% ukogi leaf. In sugar tolerance tests in normal rats, ukogi leaf tea significantly suppressed the increase of blood glucose level after oral administration of maltose or starch. The inhibitory effects of long term intake of ukogi leaf tea on fasting blood glucose and HbAlc level were examined using KKAy mice which develop type2 diabetes spontaneously. Continual intake of ukogi leaf tea suppressed significantly the elevation of fasting blood glucose level during experiment and decreased level of HbAlc markedly. In oral administration of ukogi leaf tea to healthy volunteer subjects, the postprandial blood glucose level after ingestion of boiled rice was measured. Ukogi leaf tea suppressed the increase of blood glucose level at 30 min after the meal ingestion. The suppressive effect of ukogi leaf tea was observed markedly in subjects, whose blood glucose levels at 30 min after the meal ingestion were higher than their mean values. These results suggest that the intake of ukogi leaf tea prevents increases in the blood glucose level after a meal by inhibiting digestion of sugars in gastrointestinal tract. The subjects, whose blood glucose levels after meal ingestion elevate readily, intaked ukogi leaf tea everyday for 12 weeks. After the continual intake of ukogi leaf tea, the postprandial blood glucose elevation in the subjects was suppressed significantly. These results indicate that ukogi leaf tea might be very useful for the prevention of diabetes as well as a supplementary means for dietary therapy.

在动物或健康志愿者中研究了尤科木叶茶的抗糖尿病作用。首先，以α-葡萄糖苷酶抑制活性为指标，考察了乌木叶茶的提取方法。以2%的乌木叶为原料，采用热水浸提的方法对乌木叶茶的α-葡萄糖苷酶抑制活性进行了研究。在正常大鼠的糖耐量试验中，在口服麦芽糖或淀粉后，Ukogi叶茶显着抑制血糖水平的升高。使用自发发展2型糖尿病的KKAy小鼠检查长期摄入乌木叶茶对空腹血糖和HbAlc水平的抑制作用。持续摄入乌木叶茶可显著抑制实验期间空腹血糖水平的升高，并显著降低HbAlc水平。在对健康志愿者口服给药乌木叶茶时，测量了摄入煮米饭后的餐后血糖水平。Ukogi叶茶抑制了餐后30分钟血糖水平的升高。在进食后30分钟血糖水平高于其平均值的受试者中观察到明显的Ukogi叶茶抑制效果。这些结果表明，摄入Ukogi叶茶通过抑制胃肠道中糖的消化来防止餐后血糖水平的增加。受试者，其餐后血糖水平容易升高，每天摄入乌木叶茶12周。在持续摄入乌木叶茶后，受试者的餐后血糖升高被显著抑制。这些结果表明，Ukogi叶茶可能对预防糖尿病非常有用，也是饮食治疗的补充手段。