Gong Ting, Wang Haizhu, Liu Shanli, Zhang Min, Xie Yong, Liu Xiong
College of Food Science, Southwest University, Chongqing, People's Republic of China.
Chongqing Medical and Pharmaceutical College, Chongqing, People's Republic of China.
Food Nutr Res. 2022 May 26;66. doi: 10.29219/fnr.v66.8289. eCollection 2022.
Capsaicin (CAP) is one of the active ingredients found in chili peppers and has been shown to reduce fat. This study aimed to explore the mechanisms of CAP activity by investigating intestinal microorganisms and bile acids (BAs). This study utilized 16S RNA sequencing to detect gut microbiota in cecal contents, and BAs in Sprague Dawley (SD) rats were also investigated. The results showed that 1) CAP increased the levels of chenodeoxycholic acid (CDCA), deoxycholic acid (DCA), β-muricholic acid (β-MCA), and tauro-β-muricholic acid sodium salt (T-β-MCA), which can regulate farnesoid X receptor (FXR) to inhibit Fgf15, increased CYP7A1 expression to lower triglycerides (TG) and total cholesterol (TC); 2) CAP decreased the abundance of and promoted the presence of specific fermentative bacterial populations, like ; meanwhile, less optimal dose can reduce ; 3) CAP decreased inflammatory factors IL-6 and IL-1β, and increased transient receptor potential channel of vanilloid subtype 1 (TRPV1) to regulate lipid metabolism, fasting plasma glucose and insulin resistance. In conclusion, CAP can reduce fat accumulation by regulating BAs, microorganisms, and short-chain fatty acids.
辣椒素（CAP）是辣椒中的活性成分之一，已被证明具有减脂作用。本研究旨在通过调查肠道微生物群和胆汁酸（BAs）来探索辣椒素活性的机制。本研究利用16S RNA测序检测盲肠内容物中的肠道微生物群，并对Sprague Dawley（SD）大鼠的胆汁酸进行了研究。结果表明：1）辣椒素增加了鹅去氧胆酸（CDCA）、脱氧胆酸（DCA）、β-鼠胆酸（β-MCA）和牛磺-β-鼠胆酸钠盐（T-β-MCA）的水平，这些物质可调节法尼醇X受体（FXR）以抑制Fgf15，增加CYP7A1表达以降低甘油三酯（TG）和总胆固醇（TC）；2）辣椒素降低了[此处原文缺失相关菌群名称]的丰度，并促进了特定发酵细菌种群的存在，如[此处原文缺失相关菌群名称]；同时，较低剂量可降低[此处原文缺失相关内容]；3）辣椒素降低了炎症因子IL-6和IL-1β，并增加了香草酸亚型1瞬时受体电位通道（TRPV1）以调节脂质代谢、空腹血糖和胰岛素抵抗。总之，辣椒素可通过调节胆汁酸、微生物群和短链脂肪酸来减少脂肪堆积。
