Effects of Agaricus blazei and its liquid fermentation product on plasma glucose in rats
Date Issued
2007
Date
2007
Author(s)
Huang, Yuh-Ting
DOI
zh-TW
Abstract
Diabetes mellitus (DM) has become a major global health problem. Recent research finding have demonstrated that there is a strong association among metabolic syndrome, DM and cardiovascular disease (CVD). Metabolic syndrome is a cluster of metabolic abnormalities including hypertension, hyperinsulinemia, insulin resistance, dyslipidemia and obesity. Therefore, prevention of metabolic syndrome is an important public health issune in many countries. Agaricus blazei has been shown to possess many beneficial health effects, including antitumor activity, antioxidation, immune enhancement and liver protection. But little is known about its antidiabetic activity. The prime cost of cultivating A.blazei is high and the yield is low with unstable quality. Therefore, using submerged fermentation technology to produce A. Blazei has been considered to be a method worth developing. Its health protection effect, however, needs to be confirmed.
The purpose of this study was to investigate the effects of A. Blazei and its liquid fermentation product on plasma glucose in rats. The study contains two parts, the acute and the long term experiments. At the first stage of the acute experiment, we used hot water extracts of A. Blazei (AB-hw) and its liquid fermentation product (ABFP-hw) in the oral glucose tolerance test (OGTT) to normal rats, metabolic syndrome rats and diabetic rats in order to evaluate the hypoglycemic effects of these two kinds of hot water extracts and find out the more effective one and its dose. At the second stage, the hypoglycemic effect of the chosen one was compared with guar gum which was designed as the positive control group. In the long term experiment, we investigated the effect of the fruiting body of A. Blazei and its liquid fermentation product on the symptoms of metabolic syndrome in rats which were induced by high fructose diet.
Results of the acute experiment showed that plasma glucose levels of the normal Sprague-Dawley rats administered 0.56 g/kg BW of ABFP-hw were lower than the control group after 30 minutes of glucose ingestion (p<0.05) but were higher than the control group after 120 minutes (p<0.01). This indicated that ABFP-hw could effectively delay the rise of plasma glucose. In metabolic syndrome rats and diabetic rats, 0.28 g/kg BW ABFP-hw administration significantly reduced plasma glucose after 90 minutes (p<0.05) and 30 minutes (p<0.05) of glucose ingestion. On the other hand, AB-hw had no effect on plasma glucose changes of OGTT for all these animal models. Therefore, we chose ABFP-hw for further study. In the second stage, ABFP-hw was found again to have hypoglycemic effect which was similar to the effect of gaur gum. Both of them could delay the elevation of plasma glucose on OGTT.
In the long term experiment, we found that rats fed with 10% A.Blazei could ameliorate the hypertension, hypertriglyceridemia, hyperglycemia and hyperinsulinemia induced by high fructose diet. A.Blazei added at 10% level in the deit could also reduce plasma glucose, increase insulin sensitivity in the OGTT test and decrease the concentrations of triglyceride, total cholesterol and TBARS in rat liver. These results indicated that A.Blazei could ameliorate the metabolic syndrome. Liquid fermentation product of A.blazei (ABFP) added at 5% level in the deit also had effects on ameliorating hypertriglyceridemia and hypertention and could also decrease the accumulation of liver triglyceride and total cholesterol. Comparing with the fruiting bodies of A.blazei, the liquid fermentation product had less efficacy in reducing plasma glucose and increasing insulin sensitivity on OGTT.
Subjects
糖尿病
代謝症候群
巴西洋菇
口服葡萄糖耐受性試驗
Diabetes mellitus
metabolic syndrome
Agaricus blazei
oral glucose tolerance test
SDGs
Type
thesis