辣椒素对糖尿病大鼠肠道健康的影响

目的：研究辣椒素对链脲佐菌素（streptozotocin，STZ）诱导的糖尿病大鼠肠道环境的影响。方法：将40 只Sprague-Dawley（SD）雄性大鼠按体质量随机分为5 组，每组8 只。其中一组为正常对照组（CON组），其余4 组采用STZ诱导大鼠建立糖尿病模型，分别为模型空白组，辣椒素低（3.0 mg/（kg•d））、中（6.0 mg/（kg•d））、高（9.0 mg/（kg•d））剂量组。实验期间给大鼠喂食基础饲料，自由采食和饮水。饲养28 d后将大鼠处死解剖，测定各组大鼠体质量、盲肠壁表面积、盲肠内容物的水分含量、pH值、游离氨含量以及微生物数量、短链脂肪酸（short-chain fatty acid，SCFA）含量和肠道组织形态等指标。结果：辣椒素使糖尿病大鼠的总游离氨含量、pH值、水分含量均升高，SCFA含量降低，盲肠内容物中有益菌数量降低，有害菌数量显著增加（P＜0.05）。结论：灌胃低、中、高剂量的辣椒素对糖尿病大鼠肠道环境均有一定的损害作用。

Effect of Capsaicin on Intestinal Health in Diabetic Rats

Objective: The effect of capsaicin on intestinal health in streptozotocin (STZ)-induced diabetic rats was
investigated. Methods: Totally 40 male SD rats were randomly divided into five groups including normal non-diabetic
control group (CON) and four diabetic model groups established by intraperitoneal injection of streptozotocin (STZ). After
successful model establishment, the diabetic rats were administered daily with capsaicin at doses of 0, 3, 6 and 9 mg/(kg·d)
in soybean oil, respectively. All the rats were fed a basal diet, and feed intake was recorded daily. All of them were sacrificed
after 28 days of feeding for the assessment of body weight, appendix area, caecum content, moisture content, pH, free
ammonia, microbe, short-chain fatty acid (SCFA) and intestinal tissue morphology. Results: Feeding capsaicin could result
in a significant increase in free ammonia and harmful bacteria, and a reduction in pH, moisture content, SCFA levels and
beneficial bacteria in caecum content (P < 0.05). Conclusion: Capsaicin can cause intestinal injury in diabetic rats.