基于斑马鱼模型评价白茶的降糖作用

Hypoglycemic Effects of White Tea Based on the Zebrafish Model

摘要:

研究以白茶为对象，采用新型斑马鱼实验技术开展了白茶降糖比较研究。基于非胰岛素依赖型糖尿病（NIDDM）斑马鱼研究发现，50和100 μg/mL老白牡丹茶（AWP）孵育24 h葡萄糖（GLU）值水平分别降低了29.68%和20.51%，孵育48 h GLU值分别降低了42.16%和51.54%，差异均显著（P<0.05）；25、50和75 μg/mL白牡丹茶（WP）孵育24 h GLU值分别降低了40.18%、52.57%和62.11%，差异均显著（P<0.05）。另外，基于胰岛素依赖型糖尿病（IDDM）斑马鱼研究，20和30 μg/mL AWP孵育24 h GLU值分别降低了24.92%和23.66%，孵育48 h分别降低了54.35%和38.38%，差异均显著（P<0.05）；40 μg/mL WP孵育24 h GLU值降低了22.58%（P<0.05），20 μg/mL WP孵育48 h降低了26.51%（P<0.05）；30 μg/mL茶多酚（TP）孵育48 h GLU值降低了24.53%（P<0.05）。重要的是，在同等生药量下，20 μg/mL WP和AWP对NIDDM斑马鱼的降糖效果显著优于TP；30 μg/mL AWP对IDDM斑马鱼的降糖效果略优于TP，再明显优于WP。结果表明白茶具有明显的降糖功效，TP也具有明确的降糖作用，但白茶的降糖效应并不仅限于依赖TP，具体何成分起关键作用尚值得关注和研究。

Abstract:

The hypoglycemic effects of white tea were investigated, using a newly developed non-insulin-dependent diabetes mellitus (NIDDM) zebrafish model.. Treatment of the NIDDM zebra fish with 50 and 100 μg/mL of aged white peony tea (AWP), decreased the level of glucose (GLU) by 29.68% and 20.51%, respectively, after 24 h. After 48 h, the GLU values decreased by 42.16% and 51.54%, respectively, and the differences were significant (P<0.05). Moreover, the GLU values in the 25, 50, and 75 μg/mL white peony tea (WP) groups decreased by 40.18%, 52.57%, and 62.11%, respectively, after 24 h of treatment, and the differences were significant (P<0.05). The effect of white tea treatment on GLU levels of insulin-dependent diabetes mellitus (IDDM) zebrafish was also investigated. In this model, the GLU values of the 20 and 30 μg/mL AWP treatment groups (24 h) decreased by 24.92% and 23.66%, respectively, and AWP treatment for 48 h decreased GLU by 54.35% and 38.38%, respectively (P<0.05). The GLU value of the 40 μg/mL WP-treated group decreased by 22.58% (P<0.05) after 24 h, and the corresponding values in the 20 μg/mL WP-treated group, after 48 h of treatment, decreased by 26.51% (P<0.05). After incubation with 30 μg/mL tea polyphenols (TP) for 48 h, the GLU value decreased by 24.53% (P<0.05). Importantly, the hypoglycemic effects of 20 μg/mL of either WP and AWP on NIDDM zebrafish were significantly better than that of 30 μg/mL of tea phenols (TP). The hypoglycemic effect of 30 μg/mL AWP on IDDM zebrafish was slightly better than that of TP, and significantly better than that of WP. Taken together, these results suggest that both white tea and TP have a significant hypoglycemic effect; however, the hypoglycemic effect of white tea was not limited to TP dependence. The identity of the specific active components in white tea warrant further research.