Using animal and cell model to investigate the effect of ethanol extract of liquid cultured mycelia of Antrodia camphorata on the prevention and treatment to diabetes

• Main Authors: Siou-Jyun Ding, 丁秀君
• Other Authors: 謝淑貞
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/06869697229928727585

碩士 === 國立臺灣大學 === 食品科技研究所 === 104 === According to International Diabetes Federation Diabetes Atlas (IDF) in 2014, the worldwide prevalence of diabetes is 8.3% and there are about 4 billion people troubled by the disease. In Taiwan, diabetes ranks the fifth in the top ten causes of death and morbidity in the population is gradually rising. Among three types of diabetes, type II diabetes is the most encountered form, accounting for more than 90% of the total cases of diabetes. The major clinical outcome of type II diabetes is insulin resistance. Insulin resistance refers to the inability of the organism to respond to normal levels of circulating insulin, resulting in high blood glucose. There are various causes of insulin resistance, but the main reasons are the lack of exercise and over-nutrition. Many literature indicate that these two phenomena elicit inflammation and enhance oxidative stress, which cause insulin resistance leading to type II diabetes. The leading hypothesized mechanisms to explain insulin resistance in type II diabetes have been strongly linked to tissue inflammation. However, current antidiabetic therapy is based on synthetic drugs that very often produce side effects. For this reason, natural hypoglycaemic compounds may be attractive alternatives to interfere diabetes. Studies have shown Antrodia cinnamomea endemic to Taiwan exhibits potent antioxidant and anti-inflammatory function, but is not readily available because the wild species is rare and therefore expensive. There have been efforts to develop culture methods for A. cinnamomea in three different ways, of which liquid fermentation costs the least, although the active ingredients are quite different from that of wild species. Nonetheless, still an abundance of evidence reports that mycelia from liquid fermentation of A. cinnamomea shows antioxidant and anti-inflammatory ability. In lieu of the few numbers of studies about A. cinnamomea and diabetes, this present study attempts to discover whether alcohol crude extracts from A. cinnamomea liquid fermentation added to diet can prevent or delay the progression of diabetes in rats, and to reveal the underlying mechanism using cell model. The current results showed that A. cinnamomea liquid fermentation ethanol crude extracts can effectively delay and prevent the rise of blood sugar, promote the content of TNF-α and decrease inflammatory substances in vivo. In vitro, A. cinnamomea liquid fermentation ethanol crude extracts was able to stimulate glucose uptake in insulin resistant L6 muscle cell. Further research is needed to elucidate the precise mechanism behind A. cinnamomea’s anti-diabetic effects. The results of this study provide an insight into potential therapeutics for the prevention and amelioration of diabetes.