| At present,atherosclerosis and cardiovascular diseases have became chronic diseases of the first morbidity and mortality in China,and hypercholesterolemia is recognized as major factors of atherosclerosis and cardiovascular disease,have been caused wide attention in scholars from all walks.Capsaicin is the main active substance of pepper,with a variety of physiological properties.Mamy reports suggest that capsaicin exhibit cholesterol-lowering effects in vivo,but there are few report on the effect of capsaicin on intestinal health.Studies have reported that capsaicin,participate in gastrointestinal digestive juice secretion,promote gastrointestinal motility,is an important role about intestinal health.But there are also studies found that given healthy people capsaicin will immediately cause abdominal cramps and pain,cause intestinal flora imbalance,reduce the number of beneficial bacteria and increase the number of harmful bacteria.Lactobacillus plantarum as a probiotic,the reduce serum cholesterol and maintain the health of the intestinal environment has been widely recognized by domestic and foreign.Therefore,in this experiment,studied the effects of capsaicin and Lactobacillus plantarum single or in combined on cholesterol-lowering and the metabolism by animal experiments.This would provide a theoretical basis for the prevention of hypercholesterolemia and its complications.The main contents of this study are as follows: 1.Effects of Lactobacillus plantarum combined with capsaicin on hypolipidemic and its mechanism in ovariectomized rats40 female rats were randomly divided into the sha m group(n=8)and OVX groups(n=32).The sham group underwent sham operation(with1mL/100 gBW physiological saline),and the OVX groups underwent bilateral ovariectomy.After rats recoverd,the 32 OVX rats were randomly divided into blank group(with 1 mL/100 g BW physiological saline),capsaicin group(with 1 mL/100 g BW physiological saline and fed with food containing 0.08 g/kg capsaicin),Lactobacillus plantarum group(with 1 mL 2×109 cfu/mL/100 g BW L.plantarum bacteria liquid),and combined group(with 1 mL 2×109 cfu/mL/100 g BW Lactobacillus plantarum bacterial liquid and fed with food containing 0.08 g/kg capsaicin)groups.Experimental for 6 weeks.Through study the TC,TG,HDLC,LDLC,hepatic lipids,total bile acid,neutral steroid,total bile acid in the contents of the small intestine,and the tissues of the liver,liver and ileum-related genes and their proteins,to observe the effects of capsaicin and Lactobacillus plantarum on lipid metabolism in ovariectomized rats.Research results: the ovariectomy could significantly increase the concentration of TC,TG and total cholesterol in the plasma of rats,in addition,the accumulation of fat in the liver tissue was obvious.However,the addition of capsaicin to the diet or gavage Lactobacillus plantarum reduced the levels of TC,LDL-C,TG and liver cholesterol in in ovariectomized rats,and prevented the accumulation of fat in liver tissue.In which,feeding capsaicin single significantly decreased the TC and TG in plasma respectively 22.81% and 8.93%(p<0.05),and the hepatic cholesterol was decreased 28.02%.Gavaging Lactobacillus plantarum single,the serum TC,TG and hepatic cholesterol levels were decreased but no significant change.While capsaicin and Lactobacillus plantarum conbined,the plasma TC,TG was significantly reduced 24.45%,21.43%,and liver tissue fat accumulation was significantly reduced.These data suggest that capsaicin and Lactobacillus plantarum conbined can prevent hypercholesterolemia caused by estrogen deficiency,which is superior to individual capsaicin or Lactobacillus plantarum.The expression of CYP7A1 mRNA and protein in the liver of ovariectomized rats was significantly up-regulated by capsaicin and Lactobacillus plantarum conbined,the expression of HMG-CoA reductase,FXR,ASBT and IBABP were significantly down-regulated,and the total bile acid in the feces and small intestinal contents,the neutral steroids in the feces were significantly increased.The possible mechanism is capsaicin and Lactobacillus plantarum conbined to reduce cholesterol in the body by promoting cholesterol synthesis in the liver and increase excretion of total bile acids and neutral steroids in the feces.2.Effect of capsaicin and Lactobacillus plantarum in combined on cholesterol-lowering in vitro.To explore capsaicin and Lactobacillus plantarum combined on the mechanism of lowering cholesterol,by adopting the cultivate in vitro experiment.After the activation of Lactobacillus plantarum,selected the adding amount of Lactobacillus plantarum that can reduce cholesterol ratemaximum,and then find the maximum capsaicin concentration that Lactobacillus plantarum can bear,In the range of the maximum capsaicin concentration,to explore the effects of different concentrations of capsaicin solution and Lactobacillus plantarum conbined on cholic acid release,bile salt and cholesterol co-precipitation,bacterial cell uptake and cell membrane adsorption.Reaserch results: The highest concentration of capsaicin that Lactobacillus plantarum can bear was 0.1 mg/mL.In the range of concentration of capsaicin that Lactobacillus plantarum can bear,with the increase of capsaicin concentration in the culture medium,the ability of Lactobacillus plantarum to release cholic acid was inhibited,the cholesterol accumulation and cell cholesterol absorption were decreased,but the cell membrane adsorption of cholesterol increased.Indicating that capsaicin and Lactobacillus plantarum conbined in vitro,capsaicin inhibits the ability of Lactobacillus plantarum to lower cholesterol,and it is further confirmed that capsaicin and Lactobacillus plantarum conbined in animals with cholesterol-lowering effects but not through capsaicin promore Lactobacillus plantarum down cholesterol to achieved.3.Effects of capsaicin and Lactobacillus plantarum in combined on intestinal environment in ovariectomized rats.Study the effects of capsaicin and Lactobacillus plantarum in combined on the intestinal environment in ovariectomized rats to anlysis the relationship of lowering cholesterol.The experimental method with 1..Reaserch results: Compared with the sham group,ovariectomy significantly increased the value of pH,free ammonia content,the length of the villi and significantly decreased the depth of the crypt.In the ovariectomized rats,feeding capsaicin single markedly increased the content of free ammonia in the cecum,at the same time,the intestinal tissue was damaged to some extent,and the length of the villi was shortened and sparse.The lactobacillus plantarum single,or capsaicin and Lactobacillus plantarum combined,could significantly increase the content of total short chain fatty acids,significantly lower the pH value,reduce the free ammonia and water content to a certain extent.Lactobacillus plantarum single significantly increased the length of the villi and the depth of the crypt in rats.O variectomy reduces the diversity of cecal intestinal flora in rats,increases the ratio of Bacteroides and Firmicutes,and reduces the content of beneficial bacteria.In ovariectomized rats,capsaicin or Lactobacillus plantarum single could increase the diversity of intestinal microflora and reduce the ratio of Bacteroides and Firmicutes,and increase the content of beneficial bacteria to promote the formation of short-chain fatty acids.In which,the individual feeding capsaicin increased beneficial bacteria content is less than the single plant Lactobacillus plantarum,capsaicin will increase the intestine Spirochete door content. |
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