| This paper mainly evaluates the effects of capsaicin on the health of intestinal ferment environment by in vivo and in vitro experiment which includes intestinal pH value, organic acids, free ammonia and micro flora, and evaluate the improvement effect of Ficus pumila Linn pectin on the worsen effect of intestinal tract ferment environment caused by capsaicin. Aim of this paper is to supply theory guide for the safety use of capsaicin. Conclusions of this paper are as follows:1. We chose20male SD rats and20female rats for this experiment, fed them with basic diet and different capsaicin dose:0,2.5mg/kg,5mg/kg,7.5mg/kg and10mg/kg. Experiment period was28d. From this experiment, we found that:(1)7.5mg/kg and10mg/kg capsaicin fed dose could significantly reduce the body weight gain and food intake of female and male rats respectively (P<0.05), and7.5mg/kg capsaicin fed dose could significantly reduce dietary efficiency of female rat (P<0.05).(2) For female rats,7.5mg/kg and lOmg/kg fed dose could significantly reduce rats cecum tissue weight, cecum tissue weight/body weight and cecum wall weight (P<0.05), but the area of cecum wall surface had no significantly difference. Male SD rats had no these significantly difference.(3) With the capsaicin feeding level raised, moisture content of cecum content went up gradually either, and there had positive correlation between moisture content and capsaicin dose (r=0.932). Male SD rats had no that effect (r=0.545).(4) With the capsaicin feeding level raised, the concentration of short-chain fatty acids (SCFAs) and total SCFA decreased gradually,2.5mg/kg and5mg/kg capsaicin fed dose could significantly reduce the SCFAs of female and male rats respectively (P<0.05); the concentration of free ammonia raised significantly and it was positive correlated with capsaicin dose (rmale=0.980, rfemale=0.981). SCFAs and free ammonia caused pH value raised gradually (rmale=0.997, rfemale=0.856).2. We used fresh10-2male cecum content diluted liquid for in vitro fermentation and added5%Ficus pumila Linn pectin according to cecum content weight and capsaicin according to velum of ferment liquid. Ferment liquids were the control,5%Ficus pumila Linn pectin,5%Ficus pumila Linn pectin and1%capsaicin,0.5%capsaicin,1%capsaicin and1.5%capsaicin. The fermentation was processed in37℃thermostat shaker and the detacted samples were taken at Oh,4h,6h,8h,10h and12h respectively. From this experiment, we found that:In the0to10h period, with the concentration of ferment substance capsaicin increased gradually, pH value and free ammonia concentration of the ferment liquor increased synchronously, the amount of beneficial bacteria decreased and harmful bacteria increased. Add5%Ficus pumila Linn pectin into the ferment liquid, pH value and free ammonia concentration would decreased apparently, the amount of beneficial bacteria increased and harmful bacteria decreased. Peek of fermentation degree was at6h, fermentation ended at10h.3. We chose30female rats for this experiment. After adjusting fed for1wk, the rats were devided to sham group and ovariectomized groups randomly by the body weight. After healing for1wk, the rats were fed on basic diet and different capsaicin dose:0,5mg/kg,10mg/kg and15mg/kg, the experiment period was28d. From this experiment, we found that:(1) Compared with sham rats, body weight gain and food intake of OVX control group rats raised significantly (P<0.05), these characters were accord with menopause syndrome, showed the animal model of menopausal women was succeed.(2) With the capsaicin feeding level raised, body weight gain (r=-0.993) and food intake (r=-0.961) of OVX rats reduced gradually, the reduce effects of10mg/kg and15mg/kg capsaicin fed doses were significantly.(3) With the capsaicin feeding dose raised, cecum tissue weight (r=-0.959) and cecum/body weight (r=-0.802) had downward trends. Compared with control group, the reduce effects of lOmg/kg and15mg/kg capsaicin fed doses were significantly (P<0.05), there had no significantly difference between the capsaicin fed groups (P<0.05).(4)10mg/kg and15mg/kg capsaicin fed doses could significantly reduce the concentration of SCFAs (P<0.05) and raise the concentration of free ammonia of cecum content (P<0.05, r=0.851), SCFAs and free ammonia caused pH value raised (P<0.05, r=0.835), but there had no significant difference between capsaicin fed groups.(5) Capsaicin could significantly decrease the amount of beneficial bacteria (r Bifidobaerium=-0.900, r Loclohallus=-0.891, P<0.05) and increase the amount of harmful bacteria(r Enlerobacler=0.916, P<0.05), and were positive related with capsaicin fed doses, but there had no significant difference between capsaicin fed groups. 4. We chose28female rats for this experiment. After adjusting fed for1wk, the rats were devided to ovariectomized groups randomly by the body weight. After healing for lwk, rats were fed on basic diet or Ficus pumila Linn pectin diet, capsaicin dose was10mg/kg. The OVX groups were control group, Ficus pumila Linn pectin group, Ficus pumila Linn pectin capsaicin group and capsaicin group. The experiment period was28d. From this experiment, we found that:(1) Feeding capsaicin could reduce the cecum tissue weight, cecum/body weight and cecum wall weight of OVX rats significantly (P<0.05), pectin could increase these three items, these three items of pectin-capsaicin group were between pectin group and capsaicin group. It showed that pectin could stimulate the growth of cecum tissue, and lower the inhibitory effect caused by capsaicin.(2) Feeding capsaicin could reduce the concentration of SCFAs and raise the concentration of free ammonia of cecum content significantly; SCFAs and free ammonia caused pH value raised significantly (P<0.05). Pectin could raise the concentration of SCFAs and reduce the concentration of free ammonia of cecum content significantly; SCFAs and free ammonia caused pH value raised significantly. Numbers of these three items of the pectin-capsaicin were between the pectin group and capsaicin group. It showed that the ferment of pectin in cecum tissue could inhibit the effects of SCFAs concentration reduction and free ammonia concentration increase caused by capsaicin.(3) Capsaicin could reduce the amount of beneficial bacteria and increase the amount of harmful bacteria extram significantly (P<0.01); pectin could increase the amount of beneficial bacteria and reduce the amount of harmful bacteria; these two items of pectin-capsaicin group were between pectin group and capsaicin group. It showed that pectin could amend the effect of beneficial bacteria reduction and harmful bacteria increase caused by capsaicin. |
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