School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, NT, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, Nanjing, China.
Food Funct. 2024 Aug 12;15(16):8572-8585. doi: 10.1039/d4fo02102a.
Capsaicinoids are the pungent compounds in chili peppers. The present study investigated the effect of capsaicinoids on obesity in mice induced by a high-fat-high-fructose diet. Thirty-two male C57BL/6J mice were randomly divided into four groups ( = 8) and fed one of the following diets, namely, a low-fat diet (LFD), a high-fat-high-fructose diet (HFF), an HFF + 0.015% capsaicinoids (LCP), and an HFF + 0.045% capsaicinoids (HCP), for 12 weeks. Results showed that capsaicinoids significantly reversed HFF-induced obesity. Supplementation with capsaicinoids improved glucose tolerance, reduced plasma lipids, and attenuated inflammation. Capsaicinoids also reduced hepatic lipid accumulation by upregulating the expression of peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α). In addition, capsaicinoids enhanced the production of fecal short-chain fatty acids (SCFAs) and increased the fecal excretion of lipids. Gut microbiota analysis revealed that capsaicinoids decreased the / ratio and beneficially reconstructed the microbial community. However, the effects of capsaicinoids on intestinal villus length and lipid tolerance were negligible. In conclusion, capsaicinoids effectively attenuated HFF-induced obesity and metabolic syndrome by favorably modulating lipid metabolism, improving SCFA production, and reshaping gut microbial structure.
辣椒素是辣椒中的辛辣化合物。本研究探讨了辣椒素对高脂肪高果糖饮食诱导的肥胖小鼠的影响。32 只雄性 C57BL/6J 小鼠随机分为四组（每组 8 只），分别给予以下四种饮食：低脂饮食（LFD）、高脂肪高果糖饮食（HFF）、HFF+0.015%辣椒素（LCP）和 HFF+0.045%辣椒素（HCP），喂养 12 周。结果表明，辣椒素可显著逆转 HFF 诱导的肥胖。补充辣椒素可改善葡萄糖耐量，降低血浆脂质，减轻炎症。辣椒素还通过上调过氧化物酶体增殖物激活受体γ共激活因子 1-α（PGC-1α）的表达来减少肝脏脂质积累。此外，辣椒素可增加粪便短链脂肪酸（SCFA）的产生，并增加脂质的粪便排泄。肠道微生物组分析显示，辣椒素降低了/比值，并有益地重建了微生物群落。然而，辣椒素对肠绒毛长度和脂质耐受性的影响可以忽略不计。总之，辣椒素通过有利地调节脂质代谢、改善 SCFA 产生和重塑肠道微生物结构，有效减轻 HFF 诱导的肥胖和代谢综合征。
