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

Previous Articles     Next Articles

Effect of Capsaicin Dose on Intestinal Fermentation in Rats

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

  1. 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

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

CLC Number: