Hartajanie Laksmi, Fatimah-Muis S, Heri-Nugroho Hs K, Riwanto Ign, Sulchan M
Diponegoro University Faculty of Medicine, Semarang, Indonesia.
Soegijapranata Catholic University Faculty of Food Technology, Semarang, Indonesia.
J Nutr Metab. 2020 Feb 28;2020:6369873. doi: 10.1155/2020/6369873. eCollection 2020.
. Bitter melon (/MC) contains charantin that has antidiabetic properties as an -glucosidase inhibitor and antioxidative properties. Lactic acid fermentation using LLB3 increased its antioxidative properties. The study was aimed to analyse the difference of the treatment that influences blood glucose and SOD level before and after treatment compared to acarbose. . A total of 24 male Sprague-Dawley rats were used. Diabetes type 2 was induced by a single dose (60 mg/kg) of streptozotocin (STZ) and 120 mg/kg of nicotinamide, intraperitoneally. Following three days of STZ induction, the animals were randomly divided into four groups. Groups 1, 2, 3, and 4 were given acarbose 40 mg/100 g feed, MC 10 ml/kg body weight, fermented MC 10 ml/kg body weight, and distilled water, respectively, for 28 days. Glucose and SOD values were measured by spectrophotometer and ELISA, respectively. The difference between pretest and posttest data was analysed using the pair -test. Data were analysed using ANOVA and Tukey HSD for post hoc analysis. Level of significance was set at 0.05.
Fasting glucose and postprandial blood glucose were significantly decreased in groups given MC and fermented MC but not as low as those in the acarbose group ( < 0.001). The value of SOD significantly increased in groups given MC and fermented MC but not as high as those in the acarbose groups ( < 0.001). The value of SOD significantly increased in groups given MC and fermented MC but not as high as those in the acarbose groups (.
Although MC gave significant results in increasing SOD and lowering fasting as well as postprandial blood glucose, fermented MC was better than MC, and acarbose still gave the best results.
苦瓜（/MC）含有苦瓜素，具有作为α-葡萄糖苷酶抑制剂的抗糖尿病特性和抗氧化特性。使用LLB3进行乳酸发酵可增强其抗氧化特性。本研究旨在分析与阿卡波糖相比，治疗前后影响血糖和超氧化物歧化酶（SOD）水平的治疗差异。总共使用了24只雄性Sprague-Dawley大鼠。通过腹腔注射单剂量（60mg/kg）链脲佐菌素（STZ）和120mg/kg烟酰胺诱导2型糖尿病。在STZ诱导三天后，将动物随机分为四组。第1、2、3和4组分别给予40mg/100g饲料的阿卡波糖、10ml/kg体重的苦瓜、发酵苦瓜10ml/kg体重和蒸馏水，持续28天。分别通过分光光度计和酶联免疫吸附测定（ELISA）测量葡萄糖和SOD值。使用配对检验分析测试前和测试后数据之间的差异。使用方差分析（ANOVA）和Tukey HSD进行事后分析。显著性水平设定为0.05。
给予苦瓜和发酵苦瓜的组中空腹血糖和餐后血糖显著降低，但不如阿卡波糖组低（<0.001）。给予苦瓜和发酵苦瓜的组中SOD值显著增加，但不如阿卡波糖组高（<0.001）。给予苦瓜和发酵苦瓜的组中SOD值显著增加，但不如阿卡波糖组高（。
尽管苦瓜在增加SOD以及降低空腹和餐后血糖方面取得了显著效果，但发酵苦瓜比苦瓜更好，而阿卡波糖仍然效果最佳。
