中文摘要：

研究富铬啤酒酵母和普通啤酒酵母以及醋酸铬对链脲佐霉素（STZ）诱导的糖尿病大鼠的生物效应．富铬酵母的制备是以普通啤酒酵母作为微量元素载体，酵母细胞在含铬（Cr）的介质中驯化生长，吸收并同化无机铬化合物，使之转化成富集铬元素的啤酒酵母，普通啤酒酵母和富铬啤酒酵母均来自于相同的单克隆细胞系．以普通酵母为对照，分别每天灌胃给予链脲佐霉素诱导的糖尿病大鼠含铬量为300μg／kg．bw的富铬酵母和醋酸铬，实验周期为32d．结果表明，富铬酵母组和普通酵母组大鼠的体重明显高于糖尿病大鼠（P〈0．01），醋酸铬对糖尿病大鼠的体重影响不显著．与普通酵母和醋酸铬相比，富铬酵母明显改善糖尿病大鼠的口服糖耐量（OGTT）水平．与糖尿病组相比，富铬酵母组大鼠的血清甘油三酯（TG）、肌苷、血清谷丙转氨酶（ALT）和谷草转氨酶（AST）水平下降．结果提示富铬酵母能够改善糖尿病大鼠的糖尿病症状及其肝肾功能．

英文摘要：

Chromium （Cr） is an essential element for carbohydrate and lipid metabolism. However, inorganic chromium is poorly absorbed by the gastrointestinal tract of both human beings 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 300μg Cr/kg. bw.d, and N-Y 0.5μg 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 （OGTY） in Cr-Y group was markedly elevated as compared with 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 change compared with the controls. The results suggested that the supplementation of Cr-rich yeast can lower blood glucose levels and improve the lipid profile in diabetic rats.