富铬灵芝发酵米谷粉之抗氧化和降血糖研究
Antioxidant and Hypoglycemic Effect of Chromium Enriched Ganoderma lucidum Fermented Rice Flour

作者: 林伯勋 , 陈淑德 , 陈辉煌 :国立宜兰大学食品科学系,宜兰市;

关键词: 灵芝抗氧化降血糖Chromium Ganoderma lucidum Antioxidant Hypoglycemic

摘要:
灵芝是华人重要的药用和食用菇蕈类,灵芝最主要的活性成分为多醣和三萜,具有抗氧化、抗肝炎、降血糖、抗发炎和降胆固醇的活性;三价铬对于糖尿病有血糖控制与葡萄糖耐受性有改善的作用。添加不同三价铬浓度(0, 100 and 200 ppm)于水分含量为50%的糙米基质中,并在30℃下,灵芝发酵14天,进一步分析抗氧化成分和微波萃取物的降血糖效果。添加200 ppm的三价铬会有较佳的多醣和总多酚含量、螯合亚铁能力及还原力。分别以0%25%50%75%95%酒精以300 W微波萃取富铬灵芝发酵糙米产物10 min,其中25%酒精比例可以获得较多的有效成分,其中粗多醣含量19.75%,粗三萜0.34%,总铬0.0026%。在以小鼠动物模式分别以正常组、糖尿病(STZ)对照组、糖尿病管喂50 ppm灵芝萃取物四周,记录采水量及采食量,并每周测量空腹血糖,在饮食及饮水部分则是在第二周及第三周开始即有显著降低,在四周后可以发现空腹血糖值有显著降低。
>Ganoderma lucidum is one of the most important Chinese medicinal and edible mushrooms. The most im- portant active components of G. lucidum were polysaccharides and triterpenoids. They have been proven to possess many pharmacological functions such as antioxidant, anti-hepatitis, hypoglycemic activity, anti-inflammation and hy- pocholesterolemia. Trivalent chromium for diabetes can improve blood sugar control and glucose tolerance. Therefore, the different chromium concentrations (0, 100 and 200 ppm) were added in brown rice medium with 50% moisture content for 14-day solid-state fermentation of Ganoderma lucidum at 30. Further the Ganoderma lucidum fermented brown rice products were extracted by microwave to analyze the antioxidant activities and hypoglycemic effects. The 200 ppm chromium addition level in Ganoderma lucidum fermented brown rice product had higher polysaccharides, total phenol, ferrous ions and reducing power. The different ethanol concentrations (0%, 25%, 50%, 75% and 95%) were used for extracting chromium enriched Ganoderma lucidum fermented rice products by 300 W microwave for 10 min, and 25% ethanol obtained more active compounds, such as 19.75% crude polysaccharides, 0.34% crude triterpe- noids, and 0.0026% total chromium. The mice were divided to normal group, Streptozotocin (STZ)-induced mice groups containing control group and 50 ppm Ganoderma lucidum (GL) extracts group. After 4-week feeding, water intake, feed intake and plasma glucose of mice were analyzed. The feed intake and water intake significantly decreased at STZ-induced mice groups with 50 ppm GL extracts by 25% ethanol after 2-week and 3-week, respectively; and the hypoglycemic effects were appeared after 4-week feeding.

文章引用: 林伯勋 , 陈淑德 , 陈辉煌 (2013) 富铬灵芝发酵米谷粉之抗氧化和降血糖研究。 食品与营养科学, 2, 56-62. doi: 10.12677/HJFNS.2013.24011

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