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首页> 外文期刊>Nutrition & Food Science >Olive cake reduces glycaemia and lipemia and increases antioxidant enzymes in STZ-induced diabetes in rat erythrocytes and tissues
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Olive cake reduces glycaemia and lipemia and increases antioxidant enzymes in STZ-induced diabetes in rat erythrocytes and tissues

机译：橄榄蛋糕可减少糖类症和脂质血症，并在大鼠红细胞和组织中增加STZ诱导的糖尿病中的抗氧化酶

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Purpose - The purpose of this study is to determine the effect of olive cake (CO) on glycaemia and lipemia and lipid peroxidation and antioxidant enzymes activities in erythrocytes and tissues, in streptozotocin (STZ)-induced diabetic rats.Design/methodology/approach - Diabetes was induced by a single intraperitoneal injection of STZ (55mg/kg BW). In total, 12 diabetic D rats, weighing 260 ± 20 g, were divided into two groups fed a casein diet supplemented (D-OC) or not (D) with DC (7.5 per cent), for four weeks.Findings - In D-OC compared with D, glycaemia, total cholesterol and triglycerides values (-40 per cent; p = 0.007,27 per cent; p = 0.007 and -27 per cent; p = 0.0019). In erythrocyte, liver, kidney, heart, muscle and brain, thiobarbituric acid reactivesubstances contents were respectively, (-19 per cent; p = 0.03, -32 per cent; p = 0.002, -20 per cent; p = 0.04, -68 per cent; p = 0.003, -74 per cent; p = 0.0003 and -38 per cent; p - 0.04). In erythrocyte, SOD, GSH-Px and CAT activities were respectively, (+14 per cent; p = 0.01, +74 per cent; p = 0.012 and +34 per cent; p = 0.0009). In the liver, kidney, heart and muscle, SOD activity was respectively, (+31 per cent; p = 0.004, +12 per cent; p = 0.038, +43 per cent; p = 0.001 and +23 per cent; p = 0.18). GSH-Px activity was respectively, (+121 per cent; p = 0.0009,89 per cent; p = 0.0006, + 95 per cent; p = 0.008, +71 per cent; p = 0.02 and +26 per cent; p = 0.01), in the liver, kidney, heart, muscle and brain. Catalase activity was (+21 per cent; p= 0.008) in the liver, (+88 per cent; p = 0.0002 in the kidney, +53 per cent; p = 0,002 in the heart and 83 per cent; p = 0.00004 in the muscle).Originality/value - In diabetic rats, DC reduces hyperglycaemia induced by STZ and attenuates triglyceridemia and cholesterolemia. This residue is able to decrease the oxidative stress by increasing the antioxidant enzymes activity in erythrocytes and tissues. The high contents of phytoconstituents present in DC are considered to be responsible for this effect.
机译：目的 - 本研究的目的是确定橄榄蛋糕（CO）对糖尿病和组织中的糖血和脂质血症和脂质过氧化和抗氧化酶活性的影响，在链霉佐菌素（STZ）诱导的糖尿病大鼠.Design/methodology/approach - 通过单一的腹膜内注射STZ（55mg / kg bw）诱导糖尿病。总共12只称重260±20g的糖尿病D大鼠分为两组喂食酪蛋白饮食的两组，或者在DC（7.5％），四周内喂食酪蛋白饮食.Findings - 在D中-oc与D，糖血症，总胆固醇和甘油三酯值（-40％; p = 0.007,27％; p = 0.007和-27％; p = 0.0019）。在红细胞，肝脏，肾，心脏，肌肉和脑，硫氨基吡咯酸反应物含量分别为（-19％; P = 0.03，-32％; P = 0.002，-20％; P = 0.04，-68 ％; p = 0.003，-74％; p = 0.0003和-38％; p - 0.04）。在红细胞，SOD，GSH-PX和猫活动分别是（+14％; P = 0.01，+ 74％; P = 0.012和+ 34％; P = 0.0009）。在肝脏，肾，心脏和肌肉中，SOD活性分别是（+ 31％; p = 0.004，+12％; P = 0.038，+ 43％; P = 0.001和+ 23％; P = 0.18）。 GSH-PX活性分别为（+121％; P = 0.0009,89％; P = 0.0006，+ 95％; P = 0.008，+ 71％; P = 0.02和+ 26％; P = 0.01），在肝脏，肾，心脏，肌肉和脑中。在肝脏中（+ 21％）（+21％; p = 0.008）在肝脏中（+88％; p = 0.0002在肾脏中，心脏+ 53％; p = 0,002，83％; p = 0.00004肌肉）。患有糖尿病大鼠的肌肉），DC减少了STZ诱导的高血糖和衰减甘氨酸血症和胆固醇血症。该残余物能够通过增加红细胞和组织中的抗氧化酶活性来降低氧化应激。在DC中存在的植物植物植物的高含量被认为是对这种效果的负责。

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