Liu Cheng-Tzu, Hse Hunry, Lii Chong-Kuei, Chen Phi-Sam, Sheen Lee-Yan
Department of Nutrition, Chung Shan Medical University, No. 110, Sec. 1, Chien Kuo N. Road, Taichung 402, Taiwan, Republic of China.
Eur J Pharmacol. 2005 Jun 1;516(2):165-73. doi: 10.1016/j.ejphar.2005.04.031.
We investigated the effects of garlic oil and diallyl trisulfide on glycemic control in rats with streptozotocin-induced diabetes. Diabetic rats received by gavage garlic oil (100 mg/kg body weight), diallyl trisulfide (40 mg/kg body weight), or corn oil every other day for 3 weeks. Control rats received corn oil only. Both garlic compounds significantly raised the basal insulin concentration. The insulin resistance index as assessed by homeostasis model assessment and the first-order rate constant for glucose disappearance were significantly improved by both garlic compounds (P<0.05). Oral glucose tolerance was also improved by both garlic compounds and was accompanied by a significantly increased rate of insulin secretion (P<0.05). Glycogen formation (but not that of lactate or carbon dioxide) from glucose by the soleus muscle in the presence of 10 or 100 microU/ml of insulin was significantly better after treatment with both garlic compounds. Both garlic oil and diallyl trisulfide improve glycemic control in diabetic rats through increased insulin secretion and increased insulin sensitivity.
我们研究了大蒜油和二烯丙基三硫化物对链脲佐菌素诱导的糖尿病大鼠血糖控制的影响。糖尿病大鼠每隔一天经口灌胃给予大蒜油（100毫克/千克体重）、二烯丙基三硫化物（40毫克/千克体重）或玉米油，持续3周。对照大鼠仅给予玉米油。两种大蒜化合物均显著提高基础胰岛素浓度。通过稳态模型评估法评估的胰岛素抵抗指数以及葡萄糖消失的一级速率常数均因两种大蒜化合物而显著改善（P<0.05）。两种大蒜化合物均改善了口服葡萄糖耐量，并伴有胰岛素分泌速率显著增加（P<0.05）。在用10或100微单位/毫升胰岛素处理后，比目鱼肌由葡萄糖生成糖原（而非乳酸或二氧化碳）的情况在经两种大蒜化合物处理后显著改善。大蒜油和二烯丙基三硫化物均通过增加胰岛素分泌和提高胰岛素敏感性来改善糖尿病大鼠的血糖控制。
