Effect of Burdock Ferment Liquid on Streptozotocin-Induced Diabetic Rats and the Safety Evaluation

• Main Authors: Feng-chi Tsai, 蔡豐吉
• Other Authors: Fu-an Chen
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/08867257358572664072

碩士 === 大仁科技大學 === 製藥科技研究所 === 97 === In Taiwan, diabetes mellitus has become the top ten causes of death since 1987. Diabetes mellitus could induce some complications such as cardiovascular and kidney diseases. The root of burdock (Arctium lappa L.) has long been cultivated as a popular vegetable in Taiwan and Japan for dietary use and folk medicine. The present study is to investigate the effects of burdock ferment liquid (BFL) on diabetic rats and the evaluation of safety. Streptozotocin (STZ) was applied to induce diabetic rats for assessing the influences of BFL on blood parameters (blood glucose, blood lipids and blood pressure), index of kidney function and antioxidant enzyme activities. Significant decreases in blood glucose, triglyceride (TG), serum creatinine (Scr), blood urea nitrogen (BUN) and creatinine clearance (Ccr) were found in a dose-dependent manner after treatment of BFL. In addition, the results showed the reduction of hyperactivity in antioxidants including superoxide diamutase (SOD) and glutathione peroxidase (GSH-Px) in plasma of diabetic rats. Thus, BFL is able to alleviate the hyperglycemia-associated kidney complications and oxidative stress in STZ-diabetic rats. In acute toxicity evaluation, no any dead rats were found after oral administration of BFL with a single dose of 5 g/kg bw and observation for 2 consecutive weeks. Besides, there were no significant changes on blood analysis and pathological diagnosis. The overall results indicate that BFL with safety should be beneficial for amelioration of diabetes-induced complications.