Abstract:

Objective: To explore the effect of pectin from Ficus pumila L. seeds on capsaicin-induced intestinal injury
in ovariectomized rats. Methods: Thirty adult female Wistar rats were divided into five groups. One group was shamovariectomized
as control group. The other four groups were doubly ovariectomized and one week later assigned as model
control, capsaicin, Ficus pumila L. seed pectin, Ficus pumila L. seed pectin + capsaicin groups. All rats were sacrificed
after 28 days of feeding to assay the area of the cecum, the content of water, pH and short-chain acids in it and intestinal
microflora. Results: Feeding capsaicin could reduce body weight and cecum value in rats, the content of short-chain acids
and the amount of beneficial bacteria significantly (P ＜ 0.05), and increase free ammonia content and pH in the cecum, the
amount of harmful bacteria significantly (P ＜ 0.05). Ficus pumila L. seed pectin could reduce body weight, free ammonia
content and pH, and result in an increase in the populations of Lactobacillus and Bifidobacterium and synchronous decrease
in Enterobacter. This study demonstrates that pectin from Ficus pumila L. seeds can ameliorate capsaicin-induced intestinal
injury in ovariectomized rats.

Key words: Ficus pumila L.seeds pectin, capsaicin, ovariectomized rat, short-chain fatty acids, intestinal microflora