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- W2354606398 abstract "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 Bif idobacterium, 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 short-chain 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." @default.
- W2354606398 created "2016-06-24" @default.
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- W2354606398 date "2013-01-01" @default.
- W2354606398 modified "2023-09-23" @default.
- W2354606398 title "Pectin Ameliorates the Impact of Capsaicin on Intestinal Fermentation Environment" @default.
- W2354606398 hasPublicationYear "2013" @default.
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