Evaluation of Anti-oxidant Activity and Anti-diabetic Nephropathy Activity of Wine Lees Fermented with Monascus pilosus
| Autor: | Chuan-wang Lin, 林傳旺 |
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| Rok vydání: | 2011 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 99 Currently there are over 150 million people in the world who are suffering with diabetes. The World Health Organization projections to AD 2025, the number of people with diabetes worldwide will exceed 300 million people. According to the Department of Health, Executive Yuan, R.O.C ( 99 ) published statistics, diabetes and nephritis, nephrotic syndrome and nephrosis rank at fifth and tenth among the top ten causes of death. Diabetes and nephropathy show a serious threat to citizens'' health. Most of the diabetic patients belong to the second type of diabetes. The factors cause obesity may due to eat a lot but move less, static sedentary lifestyle and Westernization of dietary patterns. Although diabetes can be divided into insulin-dependent and non-insulin-dependent, they may induce of diabetic nephropathy. Therefore, it is worth studying for regulating blood glucose concentrations and developing diabetic nephropathy health products. In this study, mulberry and grape wine lees were co-fermented with Monascus respectively. pilosus. The water extract was used for the ICR strains of mice, and streptozotocin (STZ)-induced diabetic mice model. Blood glucose, blood urea nitrogen (BUN) and creatinine biochemical markers of renal function tests were examined for the regulation of blood glucose concentrations and kidney function. Results showed that the dry weight and pH of M. pilosus were most stable in potato dextrose medium after 9 days of submerged culture. In the animal experiment, diabetic rats of induced group and the control group, their body weight, food intake and water intake were significant differences. Regarding to the blood glucose value, Anka group and two different wine lees by M. pilosus co-fermented groups, could well regulate blood glucose concentration. G*A-H ( 500.0 mg/kg ) group and glybenclamide group showed the same effect at regulating blood concentration in statistical analysis. In the serum biochemical tests, Anka group and two different wine lees by M. pilosus co-fermented groups could reduce the GOT, GPT and they were statistically different among diabetic rats. Urea nitrogen test results showed that Anka group and two different wine lees fermented could reduce blood urea nitrogen levels, which was similar with the control group. In the creatinine analysis, only G*A-H group with the induced group statistically reduced the effect of creatinine levels. In the blood fat test, Anka-H、M*A-H and G*A-H had lower serum triglycerides and total cholesterol compared to STZ group. Although the GLB group had low glybenclamide than the control and STZ, there was not statistically different. In vivo antioxidant test, the experimental determination of liver lipid peroxidation showed the sample group and the STZ-induced experimental group inhibited lipid peroxide with a statistically significant difference especially at the inhibitory effect of M*A-H group and G*A-H group. Superoxide dismutase activity in the liver analysis showed only Anka-L had a statistical difference. These results demonstrated that GLB group and Anka group did not have a good superoxide anion. Glutathione peroxidase ( GPx ) activity in liver analysis showed that all experimental sample groups were able to enhance the GPx activity, and the STZ-induced group showed a statistically significant difference. M*A-H especially enhanced the GPx activity. The data showed that Anka and two different wine lees co-fermented with M. pilosus could enhance the GPx activity and avoid liver damaged by free radicals.Catalase activity analysis showed that M*A-H, G*A-H, G*A-H, had no statistical difference comparing with STZ-induced group. The renal biopsy observation showed the glomerular volume of Anka and two different wine lees fermented with M. pilosus and GLB group were similar. There was no swelling or inflammation appearance. Anka and two different wine lees by M. pilosus co-fermented groups could protect diabetic mice from renal disease. G*A group was normal human kidney cells (HK-2) which had the lowest inhibition growth, and it could reduce the pattern of changes and inhibition of cell growth caused by AGE ( advanced glycation end products ). Also, it had the best inhibitory effect on inflammatory factors P-ERK. In summary, these results showed Anka and two different wine Lees fermented with M. pilosus were significant effect on hypoglycemia, antioxidant and diabetic nephropathy. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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