论文部分内容阅读
研究了鸡腿菇转化桑叶发酵液的降血糖作用,测定了糖尿病小鼠喂养鸡腿菇转化桑叶发酵液后血糖、血脂及肝脏、肾脏组织中的超氧化物岐化酶酶活等指标,并分析了发酵液中的成分。结果表明,鸡腿菇转化桑叶发酵液可以降低血清中血糖、果糖胺、甘油三酯、丙二醛含量,提高脏器中超氧化物岐化酶活性;同时,与未转化桑叶的发酵液相比,鸡腿菇转化桑叶发酵液中具有降血糖作用的黄酮和多酚含量显著增加高,进一步分离得到的4,5-二羟基,2-甲氧基-苯甲醛含量也显著提高。无论从功效还是发酵液成分变化都已说明鸡腿菇转化桑叶发酵液具有很好的降血糖作用,为药用真菌转化中药提高降血糖作用提供了参考。
The hypoglycemic effect of Coprinus comatus transformed with mulberry leaf ferment liquid was studied. The indexes of superoxide dismutase (SOD) activity in blood glucose, blood lipid and liver and kidney tissues of diabetic mice fed with Coprinus comatus were determined. The composition of the fermentation broth was analyzed. The results showed that the Coprinus comatus transformation of mulberry leaf fermentation broth can reduce blood glucose, fructosamine, triglyceride, malondialdehyde content, improve the activity of superoxide dismutase; at the same time, with non-transformed mulberry leaf broth The content of flavone and polyphenol in the fermentation broth of mulberry leaf transformed with Coprinus comatus increased significantly, and the contents of 4,5-dihydroxy and 2-methoxy-benzaldehyde were also significantly increased. Whether from the efficacy or the composition of the fermentation broth has been demonstrated that Coprinus comatus transformed mulberry leaf fermentation has a good hypoglycemic effect for the conversion of medicinal fungi to improve the hypoglycemic effect of traditional Chinese medicine provides a reference.