Effect of Capsaicin and Ethanol Feeding on Growth and Disaccharidase Activity in Rats

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ชื่อเรื่อง

Effect of Capsaicin and Ethanol Feeding on Growth and Disaccharidase Activity in Rats

ชื่อเรื่องอื่น/ชื่อเรื่องเทียบเคียง

การออกฤทธิ์ของแคพไซซิน และเอทานอลต่อการเจริญเติบโตและเอนไซม์ไดแซ็กคาริเดสในหนูพุกขาว

ผู้สร้าง/เจ้าของผลงาน

Sarisak Soontornchai
Chaivat Toskulkao
Thirayudh Glinsukon
Tipa Tontisirin

หัวเรื่อง

Rats -- Research
Capsaicin
Animal experimentation

คำอธิบายรายละเอียดของเอกสาร

Capsaicin is the pungent material in capsicum fruits which is one of the most common food ingredient used daily in many tropical countries. The average capsaicin in diet consumed by Thai people is approximately 14 mg %. An experiment in rats fed with capsaicin in six different diets for 28 and 56 days, normal diet, high-protein and low- protein diets, with or without capsaicin, were similar in protein and carbohydrate content to those consumed by the people of the central, southern and northeastern régions of Thailand, respectively. It showed that there was a reduction in absorptive ability of the epithelial absorptive cells influenced by capsaicin. The remained of absorptive cells from capsaicin injury could absorb added amount of protein in the diet which was adequate for the normal growth. The increase in the number of goblet cells in all capsaicin groups represented a protective mechanism by producing excess mucous. Feeding of red pepper (5%) and synthetic capsaicin (15 mg%) in rats for 12 months was inves- tigated.21 Red pepper (5%) increased in food intake, weight gain over the control. Synthetic capsaicin (15 mg%) lowered significantly the food intake, weight gain at 4 weeks. Long term feeding of red pepper (5%) and synthetic capsaicin (15 mg%) did not affect growth rate or cause mortality.

สรุปเนื้อหา/บทคัดย่อ

Long term feeding of the rats with capsaicin, and ethanol was studied for 3 and 6 months. During the first two weeks, the growth rate of the rats fed with both ethanol and 42 mg% capsaicin was quite less than that of other groups as well as the food consumption which was the direct effect of ethanol. Food consumption of this group was increased from 5.86 to 14.3 g/100 g BW in the first two weeks. After that, food consumption in all groups was quite similar to one another. It was indicated that the rats could adapt to higher level of capsaicin and ethanol. In physiological study of small intestine, 14 or 42 mg% capsaicin decreased maltase activity and maltose digestion but increased sucrase activity and sucrose digestion in the jejunum of the rats. However, both capsaicin and ethanol stimulated glucose absorption in the jejunal everted sacs of the rats so the amount of glucose administration was not changes. Stimulation of glucose absorption might be due to intestinal cell proliferation, after which intestinal cells were damaged by capsaicin and ethanol.

ผู้จัดพิมพ์/สำนักพิมพ์

National Research Council Thailand

วัน/เดือน/ปีที่ผลิตเอกสาร

1989

วันที่บันทึกข้อมูล

2025-05-31

สิทธิ์การเข้าถึง

This document is distributed under the terms of the Creative Commons Attribution 4.0 International (CC-BY-NC-ND 4.0) and copyright of the Chulachomklao Royal Military Academy

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20 leaves

ต้นฉบับ/แหล่งที่มา

Journal of National Research Council, Vol. 21, No. 2 July-December 1989, 17-36
Library and Information Center, National Institute of Development Administration

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Ministry of Higher Education, Science, Research and Innovation

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