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。
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 were given 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 experimental period. Body weight gain, cecal tissue weight, and the amounts of free ammonia and short-chain fatty acids （SCFAs） in cecal contents 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 in cecal contents were decreased. Conclusion： Capsaicin has an apparent inhibitory effect on fermentation in SD rats in a dosedependent manner.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第7期258-261,共4页
Food Science
基金
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)
关键词
辣椒素
肠道发酵
短链脂肪酸
游离氨
capsaicin
intestinal fermentation
short chain fatty acids
free ammonia
