Limlomwongse L, Chaitauchawong C, Tongyai S
J Nutr. 1979 May;109(5):773-7. doi: 10.1093/jn/109.5.773.
The effect of capsaicin, a pungent ingredient in capsicum fruit, upon gastric acid secretion and mucosal blood flow was assessed in the anesthetized rat. At each 15 minute interval, 0.3 ml saline solution, with or without various doses of pure synthetic capsaicin (the doses varied from 50 to 2,000 microgram/kg rat) was delivered into the gastric lumen via a gastric fistula. The gastric contents were withdrawn after 15 minutes for acid assay and replaced with a new saline solution. Capsaicin of increasing doses (up to 1,000 microgram/kg) progressively increased the acid output. Gastric inhibitors hexamethonium and atropine, completely abolished the acid secretion induced by capsaicin whereas secretin only partially reduced such a response. The systemic blood pressure was not affected by the capsaicin or the method employed. However, the aminopyrine clearance which was the indicator of the gastric mucosal blood flow increased in accordance with the increase in the acid output. It is suggested that the effect of capsaicin on the acid secretion and mucosal blood flow is by the release of endogenous gastric secretagogues which increase both tissue perfusion and the secretory activity.
在麻醉大鼠中评估了辣椒果实中的辛辣成分辣椒素对胃酸分泌和黏膜血流的影响。每隔15分钟，通过胃瘘将0.3毫升生理盐水（含或不含不同剂量的纯合成辣椒素，剂量从50至2000微克/千克大鼠不等）注入胃腔。15分钟后抽出胃内容物进行酸测定，并用新的生理盐水替换。剂量不断增加的辣椒素（高达1000微克/千克）逐渐增加酸分泌量。胃抑制剂六甲铵和阿托品完全消除了辣椒素诱导的酸分泌，而促胰液素仅部分降低了这种反应。辣椒素或所采用的方法均未影响全身血压。然而，作为胃黏膜血流指标的氨基比林清除率随着酸分泌量的增加而增加。提示辣椒素对酸分泌和黏膜血流的作用是通过释放内源性胃促分泌素实现的，这些内源性胃促分泌素可增加组织灌注和分泌活性。
