辣椒素对能量负平衡下能量消耗和脂肪氧化的急性影响。
Acute effects of capsaicin on energy expenditure and fat oxidation in negative energy balance.
机构信息
Department of Human Biology, School for Nutrition, Toxicology and Metabolism (NUTRIM), Maastricht University, Maastricht, The Netherlands.
出版信息
PLoS One. 2013 Jul 2;8(7):e67786. doi: 10.1371/journal.pone.0067786. Print 2013.
BACKGROUND
Addition of capsaicin (CAPS) to the diet has been shown to increase energy expenditure; therefore capsaicin is an interesting target for anti-obesity therapy.
AIM
We investigated the 24 h effects of CAPS on energy expenditure, substrate oxidation and blood pressure during 25% negative energy balance.
METHODS
Subjects underwent four 36 h sessions in a respiration chamber for measurements of energy expenditure, substrate oxidation and blood pressure. They received 100% or 75% of their daily energy requirements in the conditions '100%CAPS', '100%Control', '75%CAPS' and '75%Control'. CAPS was given at a dose of 2.56 mg (1.03 g of red chili pepper, 39,050 Scoville heat units (SHU)) with every meal.
RESULTS
An induced negative energy balance of 25% was effectively a 20.5% negative energy balance due to adapting mechanisms. Diet-induced thermogenesis (DIT) and resting energy expenditure (REE) at 75%CAPS did not differ from DIT and REE at 100%Control, while at 75%Control these tended to be or were lower than at 100%Control (p = 0.05 and p = 0.02 respectively). Sleeping metabolic rate (SMR) at 75%CAPS did not differ from SMR at 100%CAPS, while SMR at 75%Control was lower than at 100%CAPS (p = 0.04). Fat oxidation at 75%CAPS was higher than at 100%Control (p = 0.03), while with 75%Control it did not differ from 100%Control. Respiratory quotient (RQ) was more decreased at 75%CAPS (p = 0.04) than at 75%Control (p = 0.05) when compared with 100%Control. Blood pressure did not differ between the four conditions.
CONCLUSION
In an effectively 20.5% negative energy balance, consumption of 2.56 mg capsaicin per meal supports negative energy balance by counteracting the unfavorable negative energy balance effect of decrease in components of energy expenditure. Moreover, consumption of 2.56 mg capsaicin per meal promotes fat oxidation in negative energy balance and does not increase blood pressure significantly.
TRIAL REGISTRATION
Nederlands Trial Register; registration number NTR2944.
背景
向饮食中添加辣椒素（CAPS）已被证明能增加能量消耗；因此，辣椒素是一种很有前途的抗肥胖治疗靶点。
目的
我们研究了 CAPS 在 25%负能平衡期间对能量消耗、底物氧化和血压的 24 小时影响。
方法
受试者在呼吸室中进行了四个 36 小时的疗程，以测量能量消耗、底物氧化和血压。他们在“100%CAPS”、“100%Control”、“75%CAPS”和“75%Control”条件下分别接受了 100%或 75%的日常能量需求。CAPS 的剂量为 2.56 毫克（1.03 克红辣椒，39050 斯科维尔热量单位（SHU）），每餐服用一次。
结果
由于适应机制，25%的诱导性负能平衡实际上相当于 20.5%的负能平衡。75%CAPS 时的饮食诱导产热（DIT）和静息能量消耗（REE）与 100%Control 时的 DIT 和 REE 没有差异，而 75%Control 时的 DIT 和 REE 倾向于或低于 100%Control（p=0.05 和 p=0.02）。75%CAPS 时的睡眠代谢率（SMR）与 100%CAPS 时的 SMR 没有差异，而 75%Control 时的 SMR 低于 100%CAPS（p=0.04）。75%CAPS 时的脂肪氧化高于 100%Control（p=0.03），而 75%Control 时与 100%Control 时没有差异。与 100%Control 相比，75%CAPS 时呼吸商（RQ）的下降更为明显（p=0.04），而 75%Control 时的下降不明显（p=0.05）。四种情况下的血压没有差异。
结论
在有效 20.5%的负能平衡中，每餐摄入 2.56 毫克辣椒素可通过抵消能量消耗成分减少对负能平衡的不利影响来支持负能平衡。此外，每餐摄入 2.56 毫克辣椒素可促进负能平衡时的脂肪氧化，且不会显著升高血压。
试验注册
荷兰临床试验注册中心；注册号 NTR2944。
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