辣椒素剂量对大鼠肠道发酵产物的影响

doi:10.7506/spkx1002-6630-201307054

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 258-261.doi: 10.7506/spkx1002-6630-201307054

辣椒素剂量对大鼠肠道发酵产物的影响

李明泽，苏昕峰，彭林，吕娇，刘雄*

西南大学食品科学学院，重庆 400715

收稿日期:2012-06-13 修回日期:2013-02-24 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 刘雄 E-mail:liuxiong848@hotmail.com
基金资助:
中央高校基本科研业务费专项(XDJK2009B004)；国家自然科学基金项目(2011GA31071529)

Effect of Capsaicin Dose on Intestinal Fermentation in Rats

LI Ming-ze，SU Xin-feng，PENG Lin，Lü Jiao，LIU Xiong*

College of Food Science, Southwest University, Chongqing 400715, China

Received:2012-06-13 Revised:2013-02-24 Online:2013-04-15 Published:2013-03-20
Contact: LIU Xiong E-mail:liuxiong848@hotmail.com

摘要/Abstract

摘要： 目的：研究不同辣椒素灌喂剂量对大鼠肠道发酵产物的影响。方法：将48只SD大鼠按体质量随机分为4组，每组雌雄各6只。按大鼠体质量，分别灌喂辣椒素剂量为0、2.5、5、7.5mg/(kg·d)的辣椒素大豆油溶液。自由采食基础饲料和饮水，喂养4周后解剖，测定各组体质量、盲肠内容物、盲肠组织质量、盲肠内容物游离氨以及盲肠中短链脂肪酸(SCFAs)等指标。结果：随着灌喂辣椒素剂量的增加，大鼠采食量增加，体质量增加量却降低；雌雄大鼠盲肠内容物中游离氨浓度和pH值逐渐增加，盲肠中乙酸、丙酸、丁酸浓度和总SCFAs浓度降低。结论：辣椒素对大鼠肠道发酵产生明显抑制作用，并且表现剂量效应关系。

关键词: 辣椒素, 肠道发酵, 短链脂肪酸, 游离氨

Abstract: Objective: To study the effect of capsaicin dose on intestinal fermentation in rats. Methods: A total of 48 Sprague- Dawley rats were randomly divided into 4 groups (six male and six female rats in each group) by body weight. The groups were given 0, 2.5, 5 or 7.5 mg/(kg·d) for 28 days, respectively and had free access to a basal diet and water during the experimental period. Body weight gain, cecal tissue weight, and the amounts of free ammonia and short-chain fatty acids (SCFAs) in cecal contents were determined. Results: Capsaicin administration increased the amount of food intake, and free ammonia (FA) concentration and pH in cecal contents in a dose-dependent manner while the body weight gain and SCFAs concentration in cecal contents were decreased. Conclusion: Capsaicin has an apparent inhibitory effect on fermentation in SD rats in a dosedependent manner.

Key words: capsaicin, intestinal fermentation, short chain fatty acids, free ammonia

中图分类号:

TS201.4

李明泽，苏昕峰，彭林，吕娇，刘雄*. 辣椒素剂量对大鼠肠道发酵产物的影响[J]. 食品科学, 2013, 34(7): 258-261.

LI Ming-ze，SU Xin-feng，PENG Lin，Lü Jiao，LIU Xiong*. Effect of Capsaicin Dose on Intestinal Fermentation in Rats[J]. FOOD SCIENCE, 2013, 34(7): 258-261.

参考文献

参考文献：
[1] 徐小万, 李颖, 王恒明. 中国辣椒工业的现状、发展趋势及对策[J]. 中国农学通报, 2008(11): 332-338.
[2] 张莉莉. 辣椒素及其受体TRPV1预防肥胖的机制研究[D]. 第三军医大学, 2006.:10
[3] 苏昕峰,文红丽，刘雄。辣椒素对胃肠道健康的影响[J]. 食品工业科技,2011，32（6）443-446
[4] SCHMIDT B, HAMMER J, HOLZER P, et.al. Chemical nociception in the jejunum induced by capsaicin [J]. Gut, 2004, 53: 1109-116
[5] HAMMER J, HAMMER HF, EHERER AJ, et al. Intraluminal capsaicin does not affect fluid and electrolyte absorption in the human jejunum but does cause pain [J]. Gut, 1998, 43: 252-255.
[6] PRAKASH UN, SRINIVASAN K. Beneficial influence of dietary spices on the ultrastructure and fluidity of the intestinal brush border in rats [J]. Br J Nutr, 2010, 2: 1-9.
[7] 钟金凤,何华西, 许美解, 等. 辣椒素对湘黄鸡肠道绒毛长度及微生态的研究[J]. 饲料研究, 2010, 7: 37-39.
[8] CUMMINGS JH, MACFARLANE GT. The control and consequences of bacterial fermentation in the human colon[J]. J Appl Bacteriol. 1991; 70:443-459
[9] BUGAUT M, BENTEJAC M. Biological effects of short-chain fatty acids in nonruminant mammals[J]. Annu Rev Nutr. 1993;13:217-241
[10] KISHIDA T, NAKAI Y, EBIHARA K. Hydroxypropyl-distarch phosphate from tapioca starch reduces zinc and iron absorption, but not calcium and magnesium absorption, in rats [J]. J Nutr, 2001, 131: 294-300
[11] CHANEY A L, MARBACH E P. Modified reagents for determination of urea and ammonia [J]. Clinical Chemistry, 1962, 8: 130-132
[12] FAJARDO O, NAIM H Y, LACEY S W. The polymorphic expression of lactase in adults is regulated at the messenger RNA level [J]. Gastroenterology, 1994, 106 (5): 1233-1241
[13] RICHARD K L L, IAN L B, YING H, et al. Effect of resistant starch on genotoxin-induced apoptosis, colonic epithelium, and lumenal contents in rats [J]. Carcinogenesis, 2003, 24(8): 1347-1352
[14] 小桥恭一. 从消化道微生态学说起[J]. 中国微生态学杂志, 1995, 7: 36-42.
[15] KUDA T, IWAI A, YANO T. Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow. Food and Chemical Toxicology, 2004,42( 10):, 1695-1700

辣椒素剂量对大鼠肠道发酵产物的影响

Effect of Capsaicin Dose on Intestinal Fermentation in Rats

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[2]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[3]	陈卓，吴学凤，穆冬冬，何莹，张明珠，蔡静，侯志刚，郑志，梁进，张钰萌，李兴江. 红腐乳后酵期风味物质与细菌菌群分析[J]. 食品科学, 2021, 42(6): 118-125.
[4]	杨莉，张淼，贾洪锋，涂梦婕，黄英，宋璐杉，严利强. 基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化[J]. 食品科学, 2021, 42(4): 233-239.
[5]	程娇，孙敬，梁肖娜，钱冠林，岳喜庆，郑艳. 蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响[J]. 食品科学, 2021, 42(16): 14-22.
[6]	刘梦，陈松，张顺亮，赵冰，潘晓倩，周慧敏，乔晓玲，臧明伍，李素，朱宁，吴倩蓉. 微发酵对牛肉干风味的影响[J]. 食品科学, 2021, 42(14): 232-239.
[7]	王鹏，王文平，续丹丹，张欣，高航，张建，孙勇，王凤寰. 红腐乳发酵过程中滋味化合物分析及电子舌鉴别[J]. 食品科学, 2021, 42(14): 170-179.
[8]	江津津，严静，郑玉玺，欧爱芬，任芳，陈庆，陈烽华. 不同产地传统鱼露风味特征差异分析[J]. 食品科学, 2021, 42(12): 206-214.
[9]	卢佳芳，朱煜康，徐大伦，张进杰，黄涛，李超，张晗，杨文鸽. 不同剂量电子束辐照对花鲈鱼肉风味的影响[J]. 食品科学, 2021, 42(12): 153-158.
[10]	马艳莉，段哲，梁静静，李素萍，丁玉峰. 腐乳丁酸及产丁酸菌发酵特性分析[J]. 食品科学, 2021, 42(10): 58-64.
[11]	魏光强，施娅楠，万长江，黄艾祥. 基于模拟胃肠道消化的云南民族乳制品蛋白肽研究[J]. 食品科学, 2021, 42(1): 208-214.
[12]	王天泽，谭佳，杜文斌，甄大卫，谢建春. 北京油鸡鸡汤滋味物质分析[J]. 食品科学, 2020, 41(8): 159-164.
[13]	黄蓉，张学亮，韩烁，周子文，莫乔雅，董明盛，芮昕，张秋勤，陈晓红，李伟. 瑞士乳杆菌MB2-1源胞外多糖对10 种益生菌生长特性的影响[J]. 食品科学, 2020, 41(6): 163-169.
[14]	张建萍，解春芝. 不同腐乳酱营养、功能及呈味氨基酸量化表征[J]. 食品科学, 2020, 41(6): 246-251.
[15]	杨莉，贾洪锋，宋璐杉，黄英，张淼. 烫煮后麻辣火锅底料汤底及食材中辣椒素类物质的迁移变化[J]. 食品科学, 2020, 41(6): 304-309.