Ceriello A, Bortolotti N, Motz E, Crescentini A, Lizzio S, Russo A, Tonutti L, Taboga C
Department of Medicine and Pathology, Clinical and Experimental, University of Udine, Italy.
Diabetes Care. 1998 Sep;21(9):1529-33. doi: 10.2337/diacare.21.9.1529.
Free radical production has been reported to be increased in diabetic patients and to be involved in the pathogenesis of diabetic complications. In this study, a standardized meal was administered to 10 type 2 diabetic patients and 10 healthy matched normal subjects to evaluate its effects on plasma oxidative stress generation.
In diabetic patients, at baseline and after the meal, plasma malondialdehyde (MDA), vitamin C, protein SH groups, uric acid, vitamin E, and total plasma radical-trapping parameter, which evaluates plasma antioxidant capacity due to known and unknown antioxidants present in the plasma as well as their mutual cooperation, were measured.
After the meal, plasma MDA and vitamin C increased, while protein SH groups, uric acid, vitamin E, and total plasma radical-trapping parameter decreased more significantly in the diabetic subjects than in control subjects.
This finding shows that in the absorptive phase, free radicals are produced in diabetic patients. Since plasma glucose, but not insulin, rose significantly more in diabetic subjects than in control subjects, hyperglycemia may play an important role in the generation of postprandial oxidative stress in diabetic patients.
据报道，糖尿病患者体内自由基生成增加，且参与糖尿病并发症的发病机制。在本研究中，对10名2型糖尿病患者和10名健康对照受试者给予标准化餐食，以评估其对血浆氧化应激产生的影响。
对糖尿病患者，在基线和餐后测量血浆丙二醛（MDA）、维生素C、蛋白质SH基团、尿酸、维生素E以及总血浆自由基捕获参数，该参数评估血浆中已知和未知抗氧化剂及其相互协作所产生的血浆抗氧化能力。
餐后，糖尿病受试者血浆MDA和维生素C升高，而蛋白质SH基团、尿酸、维生素E以及总血浆自由基捕获参数的下降幅度比对照受试者更为显著。
这一发现表明，在吸收期，糖尿病患者会产生自由基。由于糖尿病受试者血浆葡萄糖显著高于对照受试者，而胰岛素水平无此差异，高血糖可能在糖尿病患者餐后氧化应激的产生中起重要作用。
