캡사이신이 흰쥐의 소장에서 지방의 흡수에 미치는 영향

다국어 초록 (Multilingual Abstract)

Studies have shown that capsaicin, a hot taste of red peppers, is beneficial to human health. Animal studies demonstrate that capsaicin lowers serum and liver lipids, increases catecholamine secretion from rat adrenal medulla, inhibits white adipose tissue genesis, decreases body fat deposition by strengthening lipoprotein lipase activity. Thus far, however, whether capsaicin would reduced the intestinal absorption of cholesterol and other lipids is unknown. This study was conducted to investigate the effect of luminally infused capsaicin on the lymphatic absorption of cholesterol and other lipids in rats. Initially, male Sprague-Dawley rats had free access to the AIN-93G diet and deionized water. At 7 week, rats weighing 300-350 g were starved for 16 h and the mesenteric lymph duct was cannulated. Each rat was infused via the duodenal catheter with a lipid emulsion at 3.0 mL/h for 8 h. The lipid emulsion contained of 33.3 kBq [^(14)C]-cholesterol, 20.7 μmol cholesterol, 452 μmol triolein, 3.1 μmol α-tocopherol and 396.0 μmol Na-taurocholate without (control) or with 5.0 mg capsaicin in 24 mL PBS buffer (pH 6.4). Lymph was collected hourly for 8 h and lymph volume was determined. The ^(14)C-radioactivity in lymph was determined by liquid scintillation counter. lymph α-tocopherol and free fatty acids were analyzed by high-performance liquid chromatography and gas chromatography. No significant difference was watched in lymph flow. The α-tocopherol absorption was no significant difference. However, the lymphatic absorption of ^(14)C-cholesterol was significantly decrease in rats infused with capsaicin (29.8 ± 1.0% dose) than in those infused without capsaicin (39.1 ± 3.9% dose). The cumulative lymphatic outputs of oleic acid was significantly lower in rats infused with capsaicin (80.00 ± 22.58 μmol/8 h) than in those infused without capsaicin (96.08 ± 13.28 μmol/8 h). The lymphatic outputs of total fatty acid also were significantly lowered by capsaicin (677.6 ± 89.8 μmol/8 h in capsaicin vs. 744.4 ± 46.6 μmol/8 h in control). These results provide evidence that the capsaicin inhibit the intestinal absorption of cholesterol and other lipids in rats. The mechanism by which capsaicin reduces cholesterol and lipids absorption remains to be resolved.

목차 (Table of Contents)

• 제 1장 서론 = 1
• 제 2장 문헌고찰 = 4
• 1. 소장의 지방 소화, 흡수 생리 = 4
• 1-1. 지방의 소화 = 4
• 1-2. 지방의 흡수와 킬로미크론 형성 = 5
• 2. 캡사이신의 구조와 생리기능 = 6
• 2-1. 캡사이신이 지질 대사에 미치는 영향 = 6
• 2-2. 캡사이신이 소장의 지방흡수에 미치는 영향 = 8
• 1)폴리페놀(polyphenol)의 소장 지방 흡수 억제 기전 = 8
• 2)캡사이신이 지방의 흡수에 미치는 영향 = 11
• 제 3장 재료와 방법 = 15
• 1. 실험동물 사육 = 15
• 2. 소장지방흡수율 측정을 위한 림프관 연결 수술 = 15
• 3. 지질 유화액의 제조와 림프의 수집 = 18
• 4. ^(14)C-cholesterol 측정 = 19
• 5. HPLC를 이용한 α-tocopherol의 분석 = 19
• 6. GC를 이용한 지방산 분석 = 20
• 7. 통계처리 및 결과 처리 = 21
• 제 4장 결과 및 고찰 = 23
• 1. 림프의 부피 = 23
• 2. 소장에서의 ^(14)C-cholesterol의 흡수 = 23
• 3. 소장에서의 α-tocopherol의 흡수 = 25
• 4. 소장에서의 지방산의 흡수 = 32
• 제 5장 결론 = 41
• 참고문헌 = 44
• Abstract = 58