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研究生:呂孟純
研究生(外文):Meng-Chun Lu
論文名稱:南瓜子與鉻酵母對於高血糖鼠的血糖與血脂之影響
論文名稱(外文):Effects of pumpkin seeds and chromium yeast on plasma glucose and serum lipids in hyperglycemic rats
指導教授:蔡敬民蔡敬民引用關係
指導教授(外文):Chingmin E. Tasi
學位類別:碩士
校院名稱:輔仁大學
系所名稱:食品營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2001
畢業學年度:89
語文別:中文
論文頁數:114
中文關鍵詞:南瓜子鉻酵母血糖血脂
外文關鍵詞:pumpkin seedschromium yeastplasma glucoseserum lipids
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本研究目的探討南瓜子與鉻酵母對於streptozocin (STZ)誘發高血糖鼠血糖、血脂及抗氧化力之影響。並評估二者共同給予是否有加乘之效果?以56隻六週齡Sprague Dawley (SD) 系統之雄性大白鼠為實驗動物,其中48隻由腹腔低劑量持續性的注射STZ ( 20 mg/kg body weight, 2 times a week for 4 weeks),並配合高果糖飲食誘發產生與維持高血糖之動物模式。隨機分為6組每組8隻,分別為高血糖控制組( C )、高血糖正對照組(PC, 500 mg Metformin /kg body weight/day)、低南瓜子組(LPS, 20%)、高南瓜子組(HPS, 40%)、鉻酵母組(Cr, 0.3%)及高南瓜子+鉻酵母組(HPS+Cr)。另8隻正常鼠餵予大白鼠商業飼料(rat chow),飼養四週後,進行口服葡萄糖耐糖試驗,並犧牲動物進行血液與肝臟生化分析。結果顯示,高血糖正對照組、低南瓜子組、高南瓜子組、鉻酵母組及高南瓜子+鉻酵母組非禁食血糖皆明顯低於高血糖控制組(p<0.05),且其耐糖能力亦較高血糖控制組佳(p<0.05),而高血糖正對照組與鉻酵母組並能增加口服耐糖試驗中血漿胰島素的濃度(p<0.05),但果糖胺與糖化血色素各組皆無顯著影響(p>0.05)。在血脂方面,各實驗組與高血糖控制組比較,對血清總膽固醇、三酸甘油酯、低密度脂蛋白膽固醇、高密度脂蛋白膽固醇及游離脂肪酸皆無顯著降低之效果(p>0.05)。此外,各實驗組對於以銅離子誘發低密度脂蛋白氧化遲滯期與紅血球50%溶血時間之實驗結果顯示,各實驗組皆不能顯著延長其氧化時間(p>0.05),但高血糖正對照組與鉻酵母組可降低肝臟脂質過氧化物之生成(p<0.05)。
綜合以上結果發現,南瓜子與鉻酵母皆可降低非禁食血糖並改善葡萄糖耐糖能力,但對脂質代謝則無顯著效果。且鉻酵母另具有增加胰島素濃度與降低肝臟中脂質過氧化物生成之功能。但南瓜子與鉻酵母共同給予,並無加乘之效果。
The objectives of this study were to investigate the effects of pumpkin seeds and chromium yeast on the levels of plasma glucose and serum lipids in hyperglycemic rats induced by streptozotocin (STZ) and to evaluate that whether pumpkin seeds and chromium yeast supplements have synergistic effect. Fifty-six male Sprague Dawley (SD) rats were employed in this study. Forty-eight of them were intraperitoneally injected with STZ (20 mg/kg body weight, 2 times a week for 4 weeks) and fed high fructose diet to induce hyperglycemia. The hyperglycemic rats were randomly divided into six groups, 8 in each, and fed with different experimental diets, including hyperglycemic control (C), hyperglycemic positive control (PC, 500 mg Metformin/kg body weight/day), low pumpkin seeds (LPS, 20%), high pumpkin seeds (HPS, 40%), chromium yeast (Cr, 0.3%), high pumpkin seeds + chromium yeast (HPS+Cr). The other eight normal rats were fed rat chow. Animals were fed for 4 weeks. Our results showed that nonfasting plasma glucose levels were significantly decreased and impaired glucose tolerance in the hyperglycemic positive control, low pumpkin seeds, high pumpkin seeds, chromium yeast, high pumpkin seeds + chromium yeast than in the hyperglycemic control group (p<0.05). Nevertheless, hyperglycemic positive control and chromium yeast had increased plasma insulin levels after oral glucose ingestion (p<0.05). But fructosamine and total glycerated hemoglobin were not significantly affected. On serum lipid aspect, serum total cholesterol, triacylglycerol, LDL-cholesterol, HDL-cholesterol and free fatty acids had no significantly differences between hyperglycemic control and experimental groups (p>0.05). Besides, the antioxidant capacity to inhibit Cu2+-induced LDL oxidation and 50% hemolysis of red blood cells did not significantly delay oxidation times (p>0.05). But liver TBARS were significantly reduced in the hyperglycemic positive control and chromium yeast groups than in the hyperglycemic control group (p<0.05). In conclusion, pumpkin seeds and chromium yeast significantly decreased nonfasting plasma glucose and improved oral glucose tolerance test, but not influenced serum lipids and antioxidant capacity. It was also observed that chromium yeast had another benefits of increasing plasma insulin and reducing liver TBARS. Supplementation of pumpkin seeds and chromium yeast together didn’t show synergistic effect.
目錄
頁數
中文摘要………………………………………………………Ⅰ
英文摘要………………………………………………………Ⅲ
目錄……………………………………………………………Ⅶ
表目錄…………………………………………………………Ⅹ
圖目錄…………………………………………………………ⅩⅠ
第一章前言…………………………………………………1
第二章文獻回顧……………………………………………3
壹、糖尿病的定義及分類………………………………………3
貳、高血糖患者之脂質代謝特質………………………………5
一. 游離脂肪酸…………………………………………………5
2. 極低密度脂蛋白……………………………………6
3. 低密度脂蛋白………………………………………7
4. 高密度脂蛋白………………………………………8
參、糖尿病與血管病變…………………………………………9
肆、糖尿病與氧化壓力…………………………………………13
一. 一些重要之活性氧化物質…………………………………17
伍、動物模式……………………………………………………19
一. Streptozotocin (STZ) 引發高血糖的可能機轉………19
二. Syndrome X與高果糖飲食…………………………………23
陸、南瓜子………………………………………………………24
一. 基本組成……………………………………………………24
二. 生理功用……………………………………………………25
柒、鉻……………………………………………………………27
捌、Metformin…………………………………………………30
第三章 材料與方法……………………………………………32
1.實驗設計……………………………………………………32
2.實驗動物的飼養條件………………………………………38
3.誘發產生高血糖之模式……………………………………38
4.飼料來源……………………………………………………39
5.飼料分析……………………………………………………40
6.飼料混合……………………………………………………41
七.動物犧牲及檢體收集……………………………………42
八.生化分析與測定…………………………………………43
九.統計方法…………………………………………………56
第四章 結果…………………………………………………57
一. 南瓜子基本成分分析……………………………………57
二. 攝食量、飲水量及排尿量之變化………………………57
三. 體重的變化………………………………………………58
四. 肝臟重量的變化…………………………………………58
五. 血漿葡萄糖含量的變化…………………………………58
六. 耐糖變化…………………………………………………59
七. 血漿胰島素之變化………………………………………60
八. 血清果糖胺與糖化血色素含量之變化…………………60
九. 血脂之變化………………………………………………61
1. 三酸甘油酯濃度變化……………………………………61
2. 總膽固醇的濃度變化……………………………………61
3. 低密度脂蛋白膽固醇濃度變化…………………………61
4. 高密度脂蛋白膽固醇濃度變化…………………………62
5. 血清中游離脂肪酸濃度變化……………………………62
十. 以銅離子誘導低密度脂蛋白氧化遲滯期之變化……63
十一. 50%紅血球溶血時間之變化…………………………63
十二. 肝臟中脂質過氧化物含量之變化…………………63
十三. 尿液分析……………………………………………64
第五章 討論…………………………………………………78
第六章 總結…………………………………………………94
第七章 參考文獻……………………………………………95
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