Capsaicin regulates glucose metabolism in rats fed with dietary fiber by regulating microbiota-short chain fatty acids
By: Gong, Ting
.
Contributor(s): Wang, Haizhu.
Publisher: Mumbai Indian Journal of Pharmaceutical Science 2023Edition: Vol.85(4), Jul-Aug.Description: 1099-1109p.Subject(s): PHARMACEUTICSOnline resources: Click here
In:
Indian journal of pharmaceutical sciencesSummary: Capsaicin and dietary fiber are effective natural food ingredients to control the obesity and metabolic diseases.
The aim of the present study was to investigate the improved anti-obesity effects by adding capsaicin to a
high-fiber diet. Sprague–Dawley rats were fed with high fiber diet, and different doses of capsaicin. Plasma
parameters, gut microbiota, bile acid and short-chain fatty acids were analyzed to detect the improved
effects and possible mechanisms. The results showed that the addition of capsaicin further decreased the
fasting blood glucose and insulin, and increased beta-muricholic acid, deoxycholic acid, chenodeoxycholic
acid, and 3 beta-ursodeoxycholic acid when compared to only high fiber diet. Administration of 0.05 g/kg
capsaicin showed the highest of tauro-alpha-muricholic acid sodium salt and tauro-beta-muricholic acid
sodium salt and 0.1 g/kg capsaicin resulted in the highest of lithocholic acid, cholic acid and hyodeoxycholic
acid. Capsaicin increased the abundance of microorganisms including Akkermansia, Allobaculum et al. and
increased the short-chain fatty acids, especially acetic acid and butyric acid. Results from our study indicated
that the addition of capsaicin have better effects to reduce the weight, insulin and fasting blood glucose, and
the possibly mechanism can be due to the changes in bile acid composition, microbial abundance and short-
chain fatty acids.
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
Articles Abstract Database
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School of Pharmacy Archieval Section | Not for loan | 2024-0420 |
Capsaicin and dietary fiber are effective natural food ingredients to control the obesity and metabolic diseases.
The aim of the present study was to investigate the improved anti-obesity effects by adding capsaicin to a
high-fiber diet. Sprague–Dawley rats were fed with high fiber diet, and different doses of capsaicin. Plasma
parameters, gut microbiota, bile acid and short-chain fatty acids were analyzed to detect the improved
effects and possible mechanisms. The results showed that the addition of capsaicin further decreased the
fasting blood glucose and insulin, and increased beta-muricholic acid, deoxycholic acid, chenodeoxycholic
acid, and 3 beta-ursodeoxycholic acid when compared to only high fiber diet. Administration of 0.05 g/kg
capsaicin showed the highest of tauro-alpha-muricholic acid sodium salt and tauro-beta-muricholic acid
sodium salt and 0.1 g/kg capsaicin resulted in the highest of lithocholic acid, cholic acid and hyodeoxycholic
acid. Capsaicin increased the abundance of microorganisms including Akkermansia, Allobaculum et al. and
increased the short-chain fatty acids, especially acetic acid and butyric acid. Results from our study indicated
that the addition of capsaicin have better effects to reduce the weight, insulin and fasting blood glucose, and
the possibly mechanism can be due to the changes in bile acid composition, microbial abundance and short-
chain fatty acids.
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