紫苏叶提取物的降血糖活性研究

发布时间：2018-01-03 13:25

  本文关键词：紫苏叶提取物的降血糖活性研究　出处：《浙江大学》2017年硕士论文　论文类型：学位论文

  更多相关文章： 紫苏叶提取物 α-葡萄糖苷酶 降血糖 跨膜转运

【摘要】：近年来,随着社会的发展和人们生活方式的改变,糖尿病的发病率在全球范围内呈上升的趋势,严重威胁着人类的健康。目前主要采用降血糖药物和注射胰岛素的方式治疗,但会引发一些副作用,所以开发利用天然的抗糖尿病药物显得尤为必要。紫苏在我国已有2000多年的栽培历史,主产于贵州、江苏、安徽、湖南等地,具有极为广泛的资源。近些年来,紫苏叶因其特有的活性物质及营养成分,成为一种倍受世界关注的多用途植物,经济价值很高。研究表明,紫苏叶提取物能在糖尿病综合症治疗中起到重要作用,但是目前关于发挥这些功效的活性组分及其作用机理尚无明确的定论。本课题对紫苏叶提取物的降血糖作用和相关机理进行了初步的研究。本文首先探讨了紫苏叶的热水浸提工艺,通过单因素实验和响应面实验来研究浸提温度、浸提时间、料液比、浸提次数等因素对紫苏叶中降血糖活性成分得率的影响,以确定紫苏叶中降血糖活性成分最佳的浸提工艺。结果表明在浸提温度为52℃,浸提时间为60min,料液比为1:25,浸提次数为3次时,紫苏叶中降血糖活性成分的得率最高。其次,比较了紫苏叶提取物和阿卡波糖对不同来源的α-葡萄糖苷酶的抑制作用,结果表明紫苏叶提取物对猪胰肠来源的α-葡萄糖苷酶、大米来源的α-葡萄糖苷酶及酵母来源的α-葡萄糖苷酶有较好的抑制作用,对细菌来源的α-葡萄糖苷酶没有表现出抑制活性。在此基础上,测定了紫苏叶提取物对不同来源的α-葡萄糖苷酶的抑制类型,实验结果反应紫苏叶提取物对猪胰肠来源的α-葡萄糖苷酶、酵母来源的α-葡萄糖苷酶和大米来源的α-葡萄糖苷酶的抑制类型均属于竞争性抑制类型。最后,采用了 Caco-2细胞单层模型来考察样品对小肠中葡萄糖转运的影响,通过考察紫苏叶提取物对Caco-2细胞上双糖酶活力的影响以及紫苏叶提取物对葡萄糖在Caco-2细胞中转运的抑制情况来探讨紫苏叶提取物降血糖机制。结果表明紫苏叶提取物对Caco-2细胞上的麦芽糖酶和蔗糖酶有良好的抑制作用,并且对葡萄糖的转运有一定的抑制作用。
[Abstract]:In recent years, with the development of society and the change of people's life style, the incidence of diabetes is on the rise in the global scope. It is a serious threat to human health. Currently, it is mainly treated with hypoglycemic drugs and insulin injections, but it can cause some side effects. Therefore, the development and utilization of natural anti-diabetic drugs is particularly necessary. Perilla has been cultivated in China for more than 2000 years, mainly produced in Guizhou, Jiangsu, Anhui, Hunan and other places. In recent years, perilla leaf has become a kind of multi-purpose plant which has attracted worldwide attention because of its unique active substances and nutrients, and its economic value is very high. Perilla leaf extract can play an important role in the treatment of diabetic syndrome. However, there is no definite conclusion about the active components and their mechanism. The hypoglycemic effect and related mechanism of perilla leaf extract were studied in this paper. Firstly, the perilla perilla was discussed in this paper. Hot water extraction of leaves. Single factor experiment and response surface experiment were used to study the effects of extraction temperature, extraction time, ratio of material to liquid and times of extraction on the yield of hypoglycemic components in perilla perilla leaves. The results showed that the extraction temperature was 52 鈩，

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