Samarji Rima, Balbaa Mahmoud
Department of Biological & Environmental Sciences, Faculty of Science, Beirut Arab University, Beirut, Lebanon.
Department of Biochemistry, Faculty of Science, Alexandria University, Alexandria, Egypt.
J Diabetes Metab Disord. 2014 Dec 9;13(1):116. doi: 10.1186/s40200-014-0116-z. eCollection 2014.
Diabetes mellitus (DM) is characterized by the overproduction of the reactive oxygen species which affects the integrity of the lysosomal membrane affecting lysosomal enzymes. The effect of these species is blocked by some natural products as antioxidants. In the current study, groups of normal and streptozotocin (STZ)-induced diabetic rats were treated by Nigella sativa (NS), olive and canola oils and subjected to the study of arylsulfatases as a model of lysosomal enzymes. The aim of the present study is to investigate the effect of STZ-induced diabetes on arylsulfatases in presence and absence of NS, olive and canola oils.
Different groups of rats were induced by STZ, treated with different oils and compared to their corresponding control group. All groups were subjected for the assays of blood glucose, insulin, catalase and arylsulfatases. A comparative kinetic study of arylsulfatses was performed to detect the alteration of catalytic characterization.
The results demonstrated that diabetes causes a significant elevation in the level of hepatic arylsulfatase B and a significant reduction of hepatic catalase as an antioxidant enzyme. NS and olive oils returned catalase and arylsulfatase B activities back near to normal by fixing their catalytic properties. Furthermore, the maximum velocity of arylsulfatases A and B was significantly elevated in the induced diabetes, whereas their Km values were significantly changed. The treatment of diabetic rats by NS and olive oils reduced the degree of significance.
Diabetes induces significant alterations of the catalytic characters of arylsulfatases and some oils decrease this alteration through an antioxidant-mediated effect.
糖尿病（DM）的特征是活性氧过度产生，这会影响溶酶体膜的完整性，进而影响溶酶体酶。某些天然产物作为抗氧化剂可阻断这些物质的作用。在本研究中，将正常大鼠和链脲佐菌素（STZ）诱导的糖尿病大鼠分组，用黑种草（NS）、橄榄油和菜籽油进行处理，并以芳基硫酸酯酶作为溶酶体酶的模型进行研究。本研究的目的是调查在有和没有NS、橄榄油和菜籽油的情况下，STZ诱导的糖尿病对芳基硫酸酯酶的影响。
用STZ诱导不同组的大鼠，用不同的油进行处理，并与相应的对照组进行比较。所有组均进行血糖、胰岛素、过氧化氢酶和芳基硫酸酯酶的测定。对芳基硫酸酯酶进行比较动力学研究，以检测催化特性的改变。
结果表明，糖尿病导致肝脏芳基硫酸酯酶B水平显著升高，而作为抗氧化酶的肝脏过氧化氢酶显著降低。NS和橄榄油通过固定其催化特性，使过氧化氢酶和芳基硫酸酯酶B的活性恢复到接近正常水平。此外，在诱导的糖尿病中，芳基硫酸酯酶A和B的最大速度显著升高，而其米氏常数（Km值）显著改变。用NS和橄榄油治疗糖尿病大鼠可降低显著程度。
糖尿病诱导芳基硫酸酯酶的催化特性发生显著改变，一些油通过抗氧化介导的作用减少这种改变。
