果胶改善辣椒素对肠道发酵环境的影响  

Pectin Ameliorates the Impact of Capsaicin on Intestinal Fermentation Environment

作　　者：吕娇[1] 苏昕峰[1] 方国珊[1] 刘雄[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品科学》2013年第17期273-277,共5页Food Science

基　　金：教育部留学归国人员科研启动基金项目(教外司留[2010]174);中央高校基本科研业务费专项(XDJK2009B004);国家自然科学基金项目(2011GA31071529)

摘　　要：以薛荔果胶为原料,探讨果胶对辣椒素引起的肠道内环境不适的改善作用。取健康大鼠盲肠内容物制作发酵液,按发酵液体积添加辣椒素、果胶,分别配制空白、5%果胶、5%果胶+0.1%辣椒素、0.1%辣椒素4种发酵液,37℃条件下恒温摇床培养。结果表明:辣椒素明显降低盲肠内容物发酵液中乳酸杆菌、双歧杆菌数量,增加大肠杆菌数量,降低肠道短链脂肪酸浓度,升高游离氨含量和pH值。果胶明显增加盲肠内容物发酵液中乳酸杆菌、双歧杆菌数量,减少大肠杆菌数量,升高肠道短链脂肪酸浓度,降低游离氨含量和pH值。因此果胶可以缓解辣椒素引起的肠道环境恶化。The chili pepper has a wide range of consumers; however, the consumption of chili will cause a discomfort reaction of intestinal environment with a potential hazard. As an intestinal prebiotic factor, pectin is beneficial to the improvement of the intestinal environment. In this study, Ficus pumila Linn pectin was used as the raw material to explore the improvement of pectin on capsaicin-induced intestinal discomfort reaction. Supernatants from cecal contents of healthy rats were fermented on a thermostat shaker at 37 ℃ along with blank, 5% pectin, 5% pectin ＋ 0.1% capsaicin and 0.1% capsaicin, respectively. Based on these experiments, we found that capsaicin significantly decreased the amount of Lactobacillus and Bifidobacterium, increased Enterobacter, also reduced the concentration of intestinal short-chain fatty acids, and increased free ammonia concentration and pH. The pectin resulted in a significant increase in the amount of Lactobacillus and Bifidobacterium and an obvious decrease in Enterobacter; moreover the concentration of intestinal shortchain fatty acids was increased and free ammonia concentration and pH were decreased. These results show that Ficus pumila Linn pectin could ameliorate capsaicin-induced deterioration of the intestinal environment.

关 键 词：辣椒素 果胶 短链脂肪酸 微生物 

分 类 号：TS201.4[轻工技术与工程—食品科学]