辣椒素剂量对大鼠肠道发酵产物的影响

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。

Effect of Capsaicin Dose on Intestinal Fermentation in Rats

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.