洋蔥紅酒對streptozotocin所誘導糖尿病鼠血糖與氧化壓力之影響

現今有許多探討洋蔥或紅酒單獨攝取對於體內抗氧化酵素系統、氧化壓力或是心血管疾病影響的文獻，但洋蔥紅酒對於心血管疾病相關的研究有限，亦沒有洋蔥紅酒與糖尿病的相關文獻；故本實驗主要以streptozotocin (STZ)誘發糖尿病鼠的模式探討洋蔥紅酒對血糖調節及氧化壓力之影響，並比較洋蔥紅酒與紅酒、洋蔥酒對糖尿病鼠症狀改善效果。實驗分析酒類的總多酚含量以及總抗氧化力；動物實驗選用六十四隻雄性Wistar大鼠，實驗分組如下:正常老鼠給予蒸餾水為正常控制組(Normal-control, N-C)或給予10.5%酒精為正常酒精對照組(Normal-alcohol, N-A)；給予糖尿病鼠蒸餾水為糖尿病控制組(DM-control, DM-C)、給予10.5%酒精為糖尿病酒精對照組(DM-alcohol, DM-A)，或給予紅酒(DM-RW)、洋蔥紅酒(DM-ORW)及洋蔥酒(DM-OW)。經酒類介入(10-15 ml/day)二週後，以腹腔注射STZ誘發糖尿病發生並繼續給予酒類至十週實驗期結束。實驗期紀錄體重、血糖及攝食量變化並進行腹腔注射葡萄糖耐受測試。結果顯示，洋蔥紅酒以及紅酒比洋蔥酒有較高的總多酚以及總抗氧化力。糖尿病鼠比正常老鼠其攝食量有顯著增加然而體重有顯著下降情形，洋蔥酒可回復因糖尿病導致的體重下降。在血糖變化、葡萄糖耐受測試及HOMA-IR (homeostasis model assessment equation-insulin resistance)方面，糖尿 7 病鼠其值均高於正常老鼠，洋蔥酒可降低因糖尿病而升高的數值。糖尿病鼠在腎臟總抗氧化力亦高於正常老鼠；酒類的介入對於腎臟TAS (total antioxidant status)、TBARS(thiobarbituric acid reactive substances)及protein carbonyl有降低的趨勢，其中又以洋蔥酒的效果較好。因此，本研究結果顯示以STZ誘發大鼠產生糖尿病後，其有較高的血糖、攝食量及氧化壓力，然而有較低的體重；洋蔥紅酒及紅酒的介入對於攝食量、血糖、腎臟總抗氧化力、氧化指標及抗氧化酵素方面有降低的趨勢；洋蔥酒相較其他酒類較可調節血糖並改善糖尿病鼠腎臟病理切片的形態，但對於氧化壓力指標的影響有限。

關鍵字

糖尿病、紅酒、洋蔥、洋蔥紅酒、氧化壓力

並列摘要

Many studies report the effects of red wine or onion on antioxidant system, oxidative stress and cardiovascular diseases, but the study on the effects of onion red wine on diabetes is limited. This study was aimed at studying the effects of onion red wine on blood glucose and oxidative stress in diabetic rats, and the effects of onion red wine, red wine and onion wine were also compared. The polyphenol contents from different wines were analysed. Sixty-four male Wistar rats were divided into seven groups: Normal-control (N-C),Normal-alcohol (N-A), DM-control (diabetes-control, DM-C), DM-alcohol (DM-A), DM-red wine (DM-RW), DM-onion red wine (DM-ORW) and DM-onion wine (DM-OW). The animals were orally given different wines for two weeks followed by the induction of DM by a single intraperitoneal injection of nicotinamide (150 mg/kg) and STZ (45 mg/kg). The wines were continually given for another eight weeks. Blood samples were taken from the tail and food intake and body weight were recorded weekly, and intraperitoneal glucose tolerance test (IPGTT) was performed one week before sacrifice. At 10th week, 9 the animals were sacrificed and blood and kidney were collected for analysis. In vitro studies indicated that ORW and RW had higher total polyphenol contents and TAS levels than OW. In vivo study showed that diabetic rats had higher food intake but lower body weight than normal rats, and OW could reverse these effects. OW could also decrease the glucose, IPGTT AUC and HOMA-IR observed in diabetic rats and increase the low TAS and decrease the high TBARS in diabetic rats. OW slightly decrease oxidative stress that induced by diabetes, but RW and ORW had no much effects. Thus, onion wine could help blood glucose control in diabetes and prevent diabetic complications, although it had less effects on oxidative stress in diabetic rats. In conclusion, OW but not ORW or RW, had beneficial effects on improving BS, IPGTT AUC and HOMA-IR in STZ-induced diabetic rats.

並列關鍵字

diabetes, red wine, onion, onion red wine, oxidative stress

參考文獻

Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. (2002)

David M. Goldberg DM, Tsang E, Karumanchiri A, Soleas GJ. (1998b) Catechin and epicatechin concentration of red wines regional and cultivar related differences. Am J Enol Vitic. 49:23-34.

Babu PS and Srinivasan K. (1999) Renal lesions in Streptozotocin-induced diabetic rats maintained on onion and capsaicin containing diets. J. Nutr. Biochem. 10:477-483.

Banerjee SK and Maulik SK.(2002) Effect of garlic on cardiovascular disorders: a review. Nutr J. 1:1-14.

Bang MA, Kim HA, Cho YJ. (2009) Alterations in the blood glucose, serum lipids and renal oxidative stress in diabetic rats by supplementation of onion (Allium cepa. Linn). Nutr Res Pract. 3:242-246.

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洋蔥紅酒對streptozotocin所誘導糖尿病鼠血糖與氧化壓力之影響

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