辣椒素和辣椒水提物的抗氧化特性及对人粪便微生物体外培养特性的影响

为了探究辣椒素和辣椒水提物的抗氧化特性及其对肠道微生物的影响，本研究测定了辣椒水提物的主要营养成分，以辣椒素标品为阳性对照，测定了辣椒水提物的抗氧化活性，并以健康大学生粪便为菌源，采用24 h体外厌氧发酵模式探究其对肠道微生物的影响。结果显示，在微辣（0.028 g/L）到特辣（0.112 g/L）范围内，辣椒水提物对DPPH自由基、超氧阴离子自由基、羟自由基的清除率分别为75.25%、12.87%、19.45%，均低于标准辣椒素。在特辣（0.0924～0.2918 g/L）范围内，辣椒水提物与辣椒素能增加培养体系的短链脂肪酸含量，在培养6 h时，其对乳酸菌、双歧杆菌、梭状芽孢杆菌、肠杆菌和总厌氧菌的生长具有抑制作用，对拟杆菌无明显抑菌效果；培养12 h时，其对肠杆菌的生长具有抑制作用，对其余菌均为促进作用；培养24 h时，其对总厌氧菌、梭状芽孢杆菌、肠杆菌的生长具有抑制作用，对双歧杆菌、乳酸菌、拟杆菌的生长具有促进作用。在培养24 h的发酵体系中益生元指数PI值最大，分别为0.11、0.04;B/E值在培养12 h时最大，分别为1.60、1.61。本研究为辣椒营养价值与保健功能研究提...

Antioxidant Properties of Capsaicin and Capsicum Aqueous Extracts and Their Effects on Human Fecal Microbe Culture in Vitro

To explore antioxidant properties and influence on gut microbes of capsaicin and capsicum aqueous extracts, the main nutrients of capsicum aqueous extracts were determined, then taking standard of capsaicin as positive control, the antioxidant properties of capsaicin and capsicum aqueous extracts were determined. Using healthy college students' faeces as bacteria source, using 24 h anaerobic fermentation in vitro model to explore their effects on gut microbes. The results showed that the scavenging rates of DPPH free radical, superoxide anion free radical and hydroxyl free radical were 75.25%, 12.87% and 19.45%, respectively, in the range of slight spicy (0.028 g/L) to super spicy (0.112 g/L), they were lower than those of standard capsaicin. In the range of extra-spicy (0.0924~0.2918 g/L), capsaicin and capsicum aqueous extracts could increase the content of short-chain fatty acids (SCFA) in the culture system. At six hours of fermentation, capsaicin and capsicum aqueous extracts had inhibitory effects on the growth of Lactobacillus, Bifidobacterium, Clostridium, Enterobacter and the total anaerobes, but had no obvious inhibitory effects on Bacteroidetes. The capsaicin and capsicum aqueous extracts inhibited the growth of Enterobacter and promoted the growth of other bacteria at 12 h. When cultured for 24 h, they inhibited the growth of total anaerobe, clostridium and Enterobacter, and promoted the growth of Bifidobacterium, Lactobacillus and Bacteroidetes. The index PI value of prebiotics were the biggest 0.11 and 0.04 at 24 h, respectively. The B/E values were the biggest 1.60 and 1.61 at 12 h, respectively. This study would provide some data support for the research on nutrition value and health care function of pepper.