抗性淀粉对饮食诱发葡萄糖耐量异常的预防

目的 :　研究抗性淀粉对长期高蔗糖饮食诱发大鼠葡萄糖耐量异常的预防作用。方法 :　将 3 0只健康成年雄性 Wistar大鼠随机分成 3组 ,分别给予基础饲料、高蔗糖 (5 0 % )普通淀粉饲料 (HDS) ,高蔗糖抗性淀粉饲料 (HRS,含抗性淀粉 1 4% )。从第 4w开始每 2 w进行 1次口服葡萄糖耐量实验 ,至第 1 2 w为止。处死大鼠并收集血样、肝脏、肌肉等组织 ,测定血糖、胰岛素、糖化血红蛋白、血脂、血浆淀粉酶、肝糖原、肌糖原、红细胞膜 Na+ ,K+ - ATP酶活性等生化指标。结果 :　从第 1 0 w起 ,HDS组大鼠开始出现餐后血糖升高的现象 ,1 2 w时 HDS组大鼠餐后血糖和糖化血红蛋白明显高于对照组和 HRS组 (P<0 .0 5 ) ;肝糖原升高 ,而肌糖原降低 ,血浆淀粉酶和红细胞膜 Na+ ,K+ - ATP酶活性明显降低 ,与对照组相比 (P<0 .0 5 )。 HRS组大鼠除血浆淀粉酶活性低于对照组外 (P<0 .0 5 ) ,其他指标均与对照组没有显著性差别。结论 :　抗性淀粉可部分阻止高蔗糖饮食诱发的大鼠葡萄糖耐量异常的发生 ,这可能与降低餐后葡萄糖吸收 ,改善葡萄糖转运有关。

THE PREVENTIVE EFFECTS OF RESISTANT STARCH ON DIET INDUCED GLUCOSE INTOLERANCE

Objective: To study the effects of resistant starch (RS) on impaired glucose tolerance in rats induced by high sucrose diet. Methods: Thirty health matured Wistar rats were randomly divided into 3 groups, respectively, given basal diet, high sucrose diet (50%) with digestible starch (HDS) or resistant starch (HRS, containing 14% RS). From the fourth week, oral glucose tolerance test (OGTT) was conducted every two weeks up to 12w. Blood, liver and muscle samples were collected for measurement of plasma glucose, insulin, glycosylated hemoglobin, lipid, amylase, and erythrocyte membrane Na +,K +-ATPase activity. Results: At 10w, increased plasma glucose level was noted in HDS group. Both glucose level at 120 min and HbA 1c content in HDS were both shown to be elevated at 12w, in comparison with that in control and HRS group. Hepatic glycogen exhibited a significant increase, as muscle glycogen exhibited a decrease in HDS group. Activity of amylase and erythrocyte membrane Na +,K +-ATPase decreased too in the same group (P<0.05, compared with control). No significant change, except depressed amylase activity was found in HRS group. Conclusion: The results show that resistant starch may partly prevent the occurrence of glucose intolerance induced by high sucrose diet. The effects may be attributed to delayed absorption of exogenous glucose and improvement of glucose transfer after consumption of resistant starch.