A Study On Influences Of Various Flavor Compound On Metabolic And Pathologic Changes Of Type 2 Diabetes Mellitus Rats

Objective: To study theinfluences of various flavor compound on metabolic and pathologic changes of type 2 diabetes mellitus rats, and to judge the therapentic effects of various flavor compound on type 2 diabetes mellitus rats.Methods: One hundred and forty rats were modeled into T2DM rats by high quality of heat feeding and abdominal injection of streptozotocin, and then were randomly divided into 5 groups. The model group was given no treatment; the others were respectively treated by sour flavor compound, sweet flavor compound, bitter flavor compound and dimethyldiguanide. Moreover, a group of 28 normal rats at the same month-age was used as control. The weight, the water intake and the urine volume. were recorded at 4 time points which were before the beginning of the treatment, 4 treatment weeks later, 8 treatment weeks later and 12 treatment weeks later. The pathologic observation on pancreas was made.Cell apoptosis in pancreas, heart and kidney was evaluated . Immunohistochemistry was used to detect the protein of Bcl-2 and Bax.Results: It was proved that the SD rats could be modeled into T2DM rats by high quality of heat feeding and abdominal injection of streptozotocin (45 mg/kg). The sour flavor compound could decrease the fasting blood-glucose, raise the insulin-glucagons ratio, repression the express of apoptotic cell and increase the Bcl-2/Bax ratio.Conclusion: The general therapeutic effectiveness of tne sour flavor compound is better than that of the sweet flavor compound and the bitter flavor compound. It indicates that the effect of the sour flavor compound on the T2DM rat model is probably due to its reducing insulin resistance, lessening apoptosis and adjusting the Bcl-2 Bax gene.