| 食用菌多糖降血糖机理研究 |
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| 引用本文： | 杜梅,张松.食用菌多糖降血糖机理研究[J].微生物学杂志,2007,27(2):83-87. |
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| 作者姓名： | 杜梅 张松 |
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| 作者单位： | 华南师范大学,生命科学学院,广东,广州,510631 |
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| 摘 要： | 国内外对食用菌多糖的降血糖作用及其机制进行了研究。研究发现许多食用菌多糖具有良好的降血糖功效,并可通过不同途径发挥降血糖作用。即可通过促进胰岛素的分泌、改善胰岛素抵抗、加速肝葡萄糖代谢及外周组织对葡萄糖的利用、减少对葡萄糖的吸收等途径发挥降血糖作用。
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| 关 键 词： | 食用菌 多糖 降血糖作用 机理 |
| 文章编号： | 1005-7021(2007)02-0083-05 |
| 修稿时间： | 2006年7月20日 |
Mechanism of Edible Fungal Polysaccharide on Reducing Blood Sugar |
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| DU Mei,ZHANG Song.Mechanism of Edible Fungal Polysaccharide on Reducing Blood Sugar[J].Journal of Microbiology,2007,27(2):83-87. |
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| Authors: | DU Mei ZHANG Song |
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| Institution: | Coll. of Life Sci. S. Chn. Normal Univ. Guangzhou 510631 |
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| Abstract: | Activity and mechanism of edible fungal polysaccharide on reducing blood sugar were studied both home and abroad. It was found in the studies that many edible fungal polysaccharides have good effect on reducing blood sugar, i.e. it could reduce blood sugar through the promotion of the secretion of insulin, improvement of the insulin resistance, acceleration of the metabolism of liver glucose and the utilization of glucose on peripheral tissue, and the reduction of the absorption of glucose and other channels. |
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| Keywords: | edible fungi polysaccharide blood sugar reducing activity mechanism |
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