关键词: 富铬啤酒酵母, STZ诱导的糖尿病大鼠, 生物效应

Abstract: Chromium (Cr) is an essential element for carbohydrate and lipid metabolism. However, inorganic chromium is poorly absorbed by the gastrointestinal tract of both humans and animals. The chromium-rich yeast (Cr-Y) with its better bioavailability can enhance the intestinal absorption of Cr in the body. The aim of this study is to evaluate the effects of chromium-rich yeast, normal brewer yeast (N-Y) and chromium acetate (CrAc) on STZ-induced diabetic rats. Diabetic rats were continuously gavaged with Cr-Y and chromium acetate 300 μg Cr/kg.bw.d, and N-Y 0.5 μg Cr/kg.bw.d for 32 days. The diet consumption, water drinking and body weight were recorded daily. The result showed that body weight in Cr-Y, N-Y, and chromium acetate groups were significantly increased than that in diabetic group (P < 0.01). The level of oral glucose tolerance test (OGTT) in Cr-Y group was markedly elevated as compared to N-Y, Cr-Ac and diabetes groups. Moreover, the levels of serum triglyceride (TG) and creatine in Cr-Y group were significantly decreased. But serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels did not show any changes compared to the controls. The results suggested that the supplementation of Cr-rich yeast can lower blood glucose levels and improve lipid profile in diabetic rats.

Key words: chromium-rich yeast, STZ-induced diabetic rats, biological effects