Abstract
Sex differences on the effect of dose-dependent capsaicinoids on lipid metabolism were studied in rats. 24 rats of each sex were administered orally 0 mg/kg, 2.5 mg/kg, 5 mg/kg or 7.5 mg/kg capsaicinoids daily for 28 days. In male rats, body weight gained, and the levels of total lipids, total cholesterol and triglycerides in the liver were significantly decreased as the dose of capsaicinoids increased. On the other hand, plasma total cholesterol (TC), triglycerides (TG), HDL- and LDL-cholesterol concentration and liver weight were not affected by capsaicinoids. While in female rats, plasma TC, TG, HDL-C and LDL-C concentration, liver total lipids, TC and TG concentration were significantly decreased as the dose of capsaicinoids increased. The mRNA level of hepatic TRPV1, ileac ASBT and IBABP were increased as the dose of capsaicinoids increased in all rats groups. The mRNA level of hepatic HMG-CoA reductase, CYP7A1 and FXR were significantly decreased in female rats groups. These results show that the hypocholesterolemic effect of capsaicinoids in dose-dependent manner in rats was mediated by inhibited synthesis of endogenous cholesterol, female rats were more sensitive than male rats on hypolipidemic effect of capsaicinoids.
Highlights
Chili is the major source of nature capsaicinoids, which consists of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin, etc
These results show that the hypocholesterolemic effect of capsaicinoids in dose-dependent manner in rats was mediated by inhibited synthesis of endogenous cholesterol, female rats were more sensitive than male rats on hypolipidemic effect of capsaicinoids
Body weight gain was significantly decreased as the gavage dose of capsaicinoids increased (Table 3), the concentration of total cholesterol (TC), HDL cholesterol (HDL-C), LDL-C and TG in plasma were not differ significantly, while in female rats, body weight gain was not affected by the capsainoids dose
Summary
Chili is the major source of nature capsaicinoids, which consists of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin, etc. Srinivasan K et al [15] reported that the activity of hepatic cholesterol-7 alpha-hydroxylase (CYP7A1), the rate-limiting enzyme of bile acid biosynthesis, were significantly elevated by capsaicin, bile acid biosynthesis increasing; the concentration of cholesterol in plasma and liver increased . Manjunatha and Srinivasan [12] had demonstrated that administered capsaicin significantly lower the hepatic cholesterol concentration in rats fed cholesterol-free diet, but no effect in those fed high cholesterol diet. They [16] had reported that administration of capsaicin slightly lowered
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