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황기 에탄올 추출물의 항 당뇨 효과 KCI 등재

Antidiabetic Effect of Ethanol Extract on Astragali Radix

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한국응용과학기술학회지 (The Korean Society of Applied Science and Technology)
한국응용과학기술학회(구 한국유화학회) (The Korean Society of Applied Science and Technology (KSAST))
초록

Streptozotocin(STZ)을 45mg/kg.b.w의 용량으로 흰쥐의 미정맥에 투여 한 후 당뇨병이 유발된 당뇨 흰쥐에게 1일 1회 7일간 1,000mg/kg의 용량으로 황기에탄올 추출물을 투여 후 glucose함량 과 당대사에 관여하는 효소인 glucose-6-phosphatase(G-6-Pase), glucose-6-phosphate dehydrogenase (G-6-PDH, glucokinase(GK)활성과 glycogen 함량, triglyceride(TG), total cholesterol등의 지질대사에 관여하는 물질들을 측정한 결과 황기 에탄올 추출물 투여군이 glucose, TG, total cholesterol등의 함량과 G-6-Pase 활성의 유의적인 감소를 나타내었으며 glycogen 함량과 G-6-PDH, GK의 활성이 유의적인 증가를 나타내었다. 이와 같이 황기 에탄올 추출물이 항당뇨 개선효과를 갖는 유효성분을 함유하고 있음을 알 수 있었다.

This study was carried to investigate the antidiabetic effect of ethanol extract of Astragali Radix(A.R) in Streptozotocin(STZ) induced diabetic rats. Diabetes was induced by intravenous injection of STZ at a dose of 45㎎/㎏ dissolved in citrate buffer. The ethanol extract of A. R was orally administrated once a day for 7 days at a dose of 1,000㎎/㎏. The contents of serum glucose, triglyceride(TG), total cholesterol were significantly decreased in A.R treated group compared to the those of STZ-control group. The content of hepatic glycogen and activities of glucokinase(GK) and glucose-6-phosphate dehydrogenase(G-6-PDH) were significantly increased, and activity of glucose-6-phoshatase(G-6-Pase) was significantly decreased in A.R treated group compared to the those of STZ-control group, These results indicated that ethanol extract of A.R would have antidiabetic effect in STZ-induced diabetic rats.

목차
요 약
Abstract
1. 서 론
2. 실 험
    2.1. 시료, 시약 및 기기
    2.2. 추출 실험
    2.3. 실험동물사육, 당뇨유발 및 검액의 조제
    2.4. 효소원 조제 및 분석
    2.5. 통계처리
3. 결과 및 고찰
    3.1. Ethanol 추출물의 수율
    3.2. 혈당 저하 효과
    3.3. 지질함량에 미치는 영향
4. 당대사 반응에 미치는 영향
    4.1 간 조직중의 Glycogen 함량
    4.2. Glucose-6-phosphatase(G-6-Pase)
    4.3. Glucose-6-phosphatedehydrogenase(G-6-PDH)
    4.4. 간 조직중의 Glucokinase(GK) 활성
4. 결 론
References
저자
  • 김옥경(대진대학교 과학기술대학 식품영양학과) | Ok-Kyung Kim (Department of Food Science and Nutrition, Dae Jin University) Corresponding author