Charles Christian, Obia Onyebuchi, Emmanuel Furo Dawari, Ogba Azubuike, Ojeka Sunday Ogbu
Department of Human Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, University of Port Harcourt, Nigeria.
Department of Human Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Nigeria.
Niger Med J. 2025 Jun 16;66(2):433-439. doi: 10.71480/nmj.v66i2.539. eCollection 2025 Mar-Apr.
In many cultures, pepper is used for its dietary and medicinal benefits. The aim of the present study was to investigate and compare the effects of different varieties of pepper on intestinal motility and post-prandial bicarbonate concentration in guinea pigs.
The study was conducted using 50 adult guinea pigs separated into groups of 5 each; Group 1 served as control. The experimental groups received respectively black, green, and red pepper extracts in concentrations of 25mg/kg, 50mg/kg, and 75mg/kg. For each experimental group, pepper was administered together with a mixture of Evans blue dye and Arabic gum and allowed for one hour. Each animal was thereafter, anesthetized and the intestines dissected out. For each animal, the total length of the intestine as well as the distance travelled by the test meal from the pyloric sphincter were measured and recorded. Intestinal transit was expressed as the percentage of the distance travelled by the test meal to the total length of the intestine. Concomitantly, blood samples were collected to determine the post-prandial bicarbonate concentration.
The result showed that all three varieties of pepper caused a significant rise in the percentage of intestinal transit (in 1hr) () and by implication reduction in the intestinal transit time. However, a significant dose-dependent effect was observed in the groups receiving black and green pepper respectively (). This suggests an inverse relationship between the concentrations of black and green pepper with the intestinal transit time. The post-prandial bicarbonate concentrations of the different experimental groups were not significantly changed compared to their control (). This suggests that none of the pepper types given their respective concentrations significantly stimulated gastric acid secretion.
All three pepper types increased intestinal motility without causing any significant effect on gastric acid secretion.
在许多文化中，胡椒因其饮食和药用价值而被使用。本研究的目的是调查和比较不同品种的胡椒对豚鼠肠道蠕动和餐后碳酸氢盐浓度的影响。
本研究使用50只成年豚鼠，每5只分为一组；第1组作为对照组。实验组分别接受浓度为25mg/kg、50mg/kg和75mg/kg的黑胡椒、绿胡椒和红胡椒提取物。对于每个实验组，将胡椒与伊文思蓝染料和阿拉伯胶的混合物一起给药，并持续1小时。此后，对每只动物进行麻醉并解剖肠道。测量并记录每只动物的肠道总长度以及试验餐从幽门括约肌移动的距离。肠道转运以试验餐移动的距离占肠道总长度的百分比表示。同时，采集血样以测定餐后碳酸氢盐浓度。
结果表明，所有三种胡椒品种均导致肠道转运百分比（1小时内）显著升高（），这意味着肠道转运时间缩短。然而，分别在接受黑胡椒和绿胡椒的组中观察到显著的剂量依赖性效应（）。这表明黑胡椒和绿胡椒的浓度与肠道转运时间呈反比关系。与对照组相比，不同实验组的餐后碳酸氢盐浓度没有显著变化（）。这表明在各自浓度下，没有一种胡椒类型能显著刺激胃酸分泌。
所有三种胡椒类型均增加肠道蠕动，且对胃酸分泌无任何显著影响。
