文献类型：期刊文献

中文题名：壳三糖胍盐酸盐对胰岛素抵抗细胞模型的改善作用

英文题名：Improving Effect of Chitotriose Guanidine Hydrochloride on Insulin Resistance Cell Model

作者：郑安娜[1];赵梦瑶[1];游江珊[1];潘小旭[1];赵黎明[1]

机构：[1]华东理工大学生物工程学院,发酵工业分离提取技术研发中心,生物反应器工程国家重点实验室,上海200237

年份：2021

卷号：42

期号：19

起止页码：350

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：国家重点研发计划课题(2019YFD0901805,2017YFB0309302)。

语种：中文

中文关键词：2;型糖尿病;改善作用;壳三糖胍盐酸盐;胰岛素抵抗

外文关键词：type 2 diabetes;improving effect;chitotriose guanidine hydrochloride;insulin resistance

摘要：为探究壳三糖胍盐酸盐对胰岛素抵抗的改善能力,本研究通过高糖高脂诱导HepG2细胞建立胰岛素抵抗细胞模型,以不同浓度和胍基取代的壳三糖胍盐酸盐干预该细胞模型并检测葡萄糖吸收量等指标。结果表明:300μg/mL和600μg/mL的壳三糖胍盐酸能显著提高模型细胞的葡萄糖吸收量(P<0.05),其中600μg/mL效果较佳;不同胍基取代度的壳三糖胍盐酸盐均能显著提高模型细胞的葡萄糖吸收量(P<0.05),其中胍基取代度为78%的壳三糖胍效果较佳;600μg/mL、胍基取代度78%的壳三糖胍盐酸盐能显著提升模型细胞的葡萄糖吸收量、糖原含量(P<0.05),并显著降低模型细胞中iNOS活力(P<0.05),且作用效果优于原料壳三糖,说明壳三糖胍盐酸盐对胰岛素抵抗细胞模型具有一定的改善作用,这为开发具有糖尿病干预作用的新型功能性食品提供理论参考。
In order to evaluate the ability of chitotriose guanidine hydrochloride to improve insulin resistance,this study used high-sugar and high-fat to induce HepG2 cells to establish an insulin resistance cell model,and intervened the cell model with different concentrations and guanidine substituted chitotriose guanidine hydrochloride.Then,indicators such as glucose uptake of model cells were detected.The results showed that 300μg/mL and 600μg/mL chitotriose guanidine hydrochloride could significantly increase the glucose uptake of the model cells(P<0.05),while 600μg/mL displayed a superior effect.Chitotriose guanidine hydrochloride with different guanidine substitution degrees could significantly increase the glucose uptake of model cells(P<0.05),while 78%guanidine substitution had the best effect.Chitotriose guanidine hydrochloride with 600μg/mL and 78%guanidine substitution degree significantly increased the glucose uptake of the model cells and glycogen content(P<0.05),while reducing the iNOS activity in the cells(P<0.05),and exhibiting a beneficial effect on the insulin-resistant cell model,which provides a theoretical basis for the development of new functional foods that have a good effect in type 2 diabetes intervention.