| 辣椒素剂量对大鼠肠道发酵产物的影响 |
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| 引用本文： | 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. DOI: 10.7506/spkx1002-6630-201307054 |
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| 作者姓名： | 李明泽 苏昕峰 彭 林 吕 娇 刘 雄 |
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| 作者单位： | 西南大学食品科学学院，重庆 400715 |
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| 基金项目： | 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) |
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| 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。
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| 关 键 词： | 辣椒素 肠道发酵 短链脂肪酸 游离氨 |
| 收稿时间： | 2012-06-13 |
Effect of Capsaicin Dose on Intestinal Fermentation in Rats |
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| 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. DOI: 10.7506/spkx1002-6630-201307054 |
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| Authors: | LI Ming-ze SU Xin-feng PENG Lin Lü Jiao LIU Xiong |
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| Affiliation: | College of Food Science, Southwest University, Chongqing 400715, China |
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| 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 weregiven 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 experimentalperiod. Body weight gain, cecal tissue weight, and the amounts of free ammonia and short-chain fatty acids (SCFAs) in cecalcontents 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 incecal contents were decreased. Conclusion: Capsaicin has an apparent inhibitory effect on fermentation in SD rats in a dosedependentmanner. |
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| Keywords: | capsaicin intestinal fermentation short chain fatty acids free ammonia |
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