Teng C H, Kang J Y, Wee A, Lee K O
Department of Medicine, National University of Singapore, Singapore.
J Gastroenterol Hepatol. 1998 Oct;13(10):1007-14. doi: 10.1111/j.1440-1746.1998.tb00562.x.
Chilli and its pungent ingredient, capsaicin, have been shown to protect against experimental gastric mucosal injury induced by various necrotizing agents such as ethanol and aspirin and stress. We investigated the effect of capsaicin and long-term ingestion of chilli on haemorrhagic shock-induced gastric mucosal injury in the rat. Anaesthetized male Sprague-Dawley rats were subjected to haemorrhagic shock by withdrawing blood to reduce the mean arterial blood pressure to 30-40 mmHg with subsequent reinfusion of shed blood. This resulted in gastric mucosal injury with readily identifiable haemorrhagic lesions. Capsaicin (5 mg) administered prior to, but not after, haemorrhagic shock, significantly reduced the gastric mucosal injury in intact animals. Sensory ablation with capsaicin pretreatment (125 mg/kg bodyweight) abolished the gastroprotective effect afforded by capsaicin. Similarly, 4 week intake of chilli powder (360 mg daily) reduced the gastric mucosal injury in intact, but not in capsaicin-desensitized rats. Capsaicin and long-term chilli intake protected against haemorrhagic shock-induced gastric mucosal injury and the protection may be mediated by capsaicin-sensitive afferent neurons. Our studies are of potential significance in the context of stress ulcer disease in the human.
辣椒及其辛辣成分辣椒素已被证明可预防由乙醇、阿司匹林等各种坏死剂以及应激诱导的实验性胃黏膜损伤。我们研究了辣椒素和长期食用辣椒对大鼠失血性休克诱导的胃黏膜损伤的影响。将麻醉的雄性斯普拉格-道利大鼠通过放血使平均动脉血压降至30-40 mmHg，随后回输流出的血液，使其遭受失血性休克。这导致胃黏膜损伤并出现易于识别的出血性病变。在失血性休克之前而非之后给予辣椒素（5毫克），可显著减轻完整动物的胃黏膜损伤。用辣椒素预处理（125毫克/千克体重）进行感觉神经消融可消除辣椒素提供的胃保护作用。同样，4周摄入辣椒粉（每日360毫克）可减轻完整大鼠而非辣椒素脱敏大鼠的胃黏膜损伤。辣椒素和长期食用辣椒可预防失血性休克诱导的胃黏膜损伤，且这种保护作用可能由辣椒素敏感的传入神经元介导。我们的研究在人类应激性溃疡疾病方面具有潜在意义。
