Okumura Yukiko, Narukawa Masataka, Watanabe Tatsuo
Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan.
Biosci Biotechnol Biochem. 2010;74(8):1545-9. doi: 10.1271/bbb.100117. Epub 2010 Aug 7.
We investigated energy metabolism enhancement by pepper by examining suppression of body fat accumulation in mice due to piperine (PIP) and black pepper (BP) intake. To induce adiposity, mice were fed a high-fat, high-sucrose (HFS) diet as a control diet for 4 weeks. Visceral fat weights decreased significantly in the mice fed diets of 0.03% and of 0.05% PIP. Body weight in the 0.05% PIP group also decreased significantly. In the mice fed a diet of 1.0% BP, body weight and visceral fat weights decreased significantly. For all parameters tested, the 1.0% BP group tended to show values slightly lower than those of the 0.03% PIP group. Expression of thermogenic protein uncoupling protein 1 tended to increase in the mice on the 1.0% BP diet. These results indicate that BP suppresses the effect of body fat accumulation mainly through the action of PIP.
我们通过检测胡椒碱（PIP）和黑胡椒（BP）摄入对小鼠体脂积累的抑制作用，研究了胡椒对能量代谢的增强作用。为诱导肥胖，给小鼠喂食高脂高糖（HFS）饮食作为对照饮食，持续4周。喂食0.03%和0.05% PIP饮食的小鼠内脏脂肪重量显著降低。0.05% PIP组的体重也显著降低。喂食1.0% BP饮食的小鼠体重和内脏脂肪重量显著降低。对于所有测试参数，1.0% BP组的值往往略低于0.03% PIP组。在喂食1.0% BP饮食的小鼠中，产热蛋白解偶联蛋白1的表达有增加趋势。这些结果表明，BP主要通过PIP的作用抑制体脂积累效应。
