Sichuan Pepper Research Articles

Quantitative comparison and evaluation between aerial and underground parts of Gentiana straminea through simultaneous determination of five major compounds by RP-HPLC

Herbal Gentiana straminea Maxim. (Family Gentianaceae), “Ma Hua Jiao” in Chinese, is a commonly used Chinese medicine. Secoiridoids and flavonoids have been identified as the major active components of herbal medicines used in the treatment of hepatitis, rheumatism and many other diseases. It is the overharvesting of the roots of this plant for medicinal purposes that has led to a drastic decline in its population. In the present study, the above and below ground parts of Gentian Bitter Glycine were quantitatively compared and evaluated for the determination of the major active constituents. Five major compounds, loganic acid, swertiamarin, gentiopicroside, sweorside and isoorientin, were extracted by solvent extraction technique and analyzed by Reversed-phase High Performance Liquid Chromatography (RP-HPLC). By analysing the principal components and calculating the composite scores, the results show that the aboveground component in different areas ranked higher compared to the underground component, with the former being able to substitute to some extent for the latter's underground component. Finally, based on hierarchical cluster analysis, we identified the ideal natural growing region for aerial parts of G. straminea distributed on the Qinghai-Tibetan Plateau. The significance of this work is that we can balance the demand for herbs with environmental preservation by selectively picking the aerial parts, which can regrow next year, instead of removing the whole plant. It protects the fragile ecological environment of the Tibetan Plateau and is important for sustainable development.

Identification, Characterization, Cloning, and Cross-Reactivity of Zan b 2, a Novel Pepper Allergen of 11S Legumin.

Protein from Sichuan peppers can elicit mild to severe allergic reactions. However, little is known about their allergenic proteins. We aimed to isolate, identify, clone, and characterize Sichuan pepper allergens and to determine its allergenicity and cross-reactivities. Sichuan pepper seed proteins were extracted and then analyzed by SDS-PAGE. Western blotting was performed with sera from Sichuan pepper-allergic individuals. Proteins of interest were purified using hydrophobic interaction chromatography and gel filtration and further analyzed by analytical ultracentrifugation, circular dichroism spectroscopy, and mass spectrometry (MS). Their coding region was amplified in the genome. IgE reactivity and cross-reactivity of allergens were evaluated by dot blot, enzyme-linked immunosorbent assay (ELISA), and competitive ELISA. Western blot showed IgE binding to a 55 kDa protein. This protein was homologous to the citrus proteins and has high stability and a sheet structure. Four DNA sequences were cloned. Six patients' sera (60%) showed specific IgE reactivity to this purified 11S protein, which was proved to have cross-reactivation with extracts of cashew nuts, pistachios, and citrus seeds. A novel allergen in Sichuan pepper seeds, Zan b 2, which belongs to the 11S globulin family, was isolated and identified. Its cross-reactivity with cashew nuts, pistachios, and citrus seeds was demonstrated.

Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model.

Sichuan pepper [Zanthoxylum bungeanum; huājiāo (HJ)] is a widely used spice in China and has better antioxidative, anti-glycation, and bile acid-lowering properties than cumin and coriander seeds. HJ affects inflammation-related cytokines and caecal microbiota in mice fed a low-fibre and high-sucrose diet. To determine the ameliorative effect of HJ on inflammatory bowel disease, C57BL/6 mice were divided into three groups and fed distilled water (control) or 3% (w/v) dextran sodium sulphate (DSS) in drinking water with normal chow containing 0% or 5% (w/w) HJ powder for seven days. After 6 days of feeding, diarrhoea, decreased body weight, and blood in faeces were observed in the DSS group. DSS treatment increased the spleen weight and damaged the colon tissue. These inflammatory indices were inhibited by HJ treatment. Amplicon sequencing of the 16S rDNA (V4) gene of the caecal content revealed a decrease in the alpha diversity (Simpson index D) in the DSS treatment group compared to the control group. The abundance of caecal Desulfovibrio, an inflammation-related genus, was higher and the caecal Lachnospiraceae and Bacteroides levels were lower in the DSS-treated mice than those in the control mice. However, HJ suppressed the DSS-induced changes in the caecal microbiota. HJ intake contributes to the reduction in inflammation and maintenance of the gut microbiota. However, the strong antioxidant properties of phenolic compounds and fermentability of water-soluble dietary fibres in HJ and their relationship with other functional properties warrant further investigation.

A new pepper allergen Zan b 1.01 of 2S albumins: Identification, cloning, characterization, and cross-reactivity.

Zanthoxylum bungeanum (Sichuan pepper; in Chinese) is used as a spice worldwide and is a potentially life-threatening allergenic food source, as first reported by our team in 2005. However, its allergen components are unknown. We aim to identify and characterize its major allergen and determine its cross-reactivities with citrus seeds, pistachios, and cashew seeds. Ionic exchange and molecular exclusion chromatography were used to isolate the protein components from Sichuan pepper seed. A protein fraction was characterized by SDS-PAGE, analytical ultracentrifugation, mass spectrometry, and circular dichroism spectroscopy. The coding region of it was amplified from the genome. ELISA and competitive ELISA assays were used to investigate the allergenicity and cross-reactivity of allergens. This protein allergen was around 14 kDa. It was a 2S albumin similar to an α-Amylase inhibitor (AAI) domain-containing protein of Citrus sinensis. Circular dichroism spectroscopy showed its thermal stability was high. A 303 bps DNA sequence of the AAI domain was cloned from the genome of the Sichuan pepper. Competitive ELISA assays showed positive cross-reactivities between this allergen and citrus seeds, pistachios, and cashew seeds. A major allergen of around 14 kDa from Sichuan pepper seed was confirmed, which belongs to the 2S albumin of plant seed storage proteins. Based on the nomenclature of the IUIS Subcommittee for Allergen Nomenclature, this allergen is designated as Zan b 1.01. The cross-reactivities were demonstrated between Zan b 1.01 and citrus seeds, pistachios, and cashew seeds.

Characterization and quantification of unusual capsaicinoid derivatives from Chinese pepper cultivars and their antioxidant activity

Characterization and quantification of unusual capsaicinoid derivatives from Chinese pepper cultivars and their antioxidant activity

Research on the adsorption-photocatalytic synergistic degradation of tetracycline by Au nanoparticles/TiO2 nanorods/biochar

As a persistent antibiotic, tetracycline is widely used in medical and livestock farming fields. However, the long-term accumulation effect of tetracycline has a significant impact on the ecosystem. In this research, we integrated the processes of adsorption-photocatalytic degradation for organic pollutants by combining Sichuan Pepper shell biochar adsorption, TiO2 Nanorods photocatalytic oxidation, and Au nanoparticles Localized Surface Plasmon Resonance. The findings demonstrated that the specific surface area of Au nanoparticles/TiO2 nanorods/biochar has increased by 1287.6 m2/g compared to TiO2. Furthermore, when TiO2 is compounded with biochar, its particle size reduces by approximately half and forms C-Ti and N-Ti bonds. The composite catalyst exhibited the highest removal rate for tetracycline, nearly four times that of commercial TiO2 (P25), showing excellent application prospects. The enhanced composite structure improved its ability to capture sunlight, leading to more effective photocatalysis. This research explains the composite and synergistic mechanism of biochar, TiO2 nanorods, and Au nanoparticles, which could guide the removal of organic pollutants.

Rapid determination of geographical authenticity and pungency intensity of the red Sichuan pepper (Zanthoxylum bungeanum) using differential pulse voltammetry and machine learning algorithms

The development of an analytical method for assessing pungency intensity and determining geographical origins is crucial for evaluating the quality of visually similar Zanthoxylum bungeanum pericarp (PZB). This study analyzed 210 PZB samples from 14 origins across China, focusing on origin adulteration identification and pungency intensity using a combination of differential pulse voltammetry (DPV) and machine learning algorithms. The artificial neural network (ANN) and K-nearest neighbor (KNN) algorithms provided the highest accuracy in origin identification (100 %) and adulteration detection (97.9 %) respectively. Moreover, the ANN excelled in predicting pungency intensity (R2 = 0.918). Assessment via feature importance analysis of DPV features revealed that segments of polyphenols (0.34–0.52 V and 1.0–1.2 V) and alkylamides (1.0–1.2 V) contributed significantly to the PZB pungency intensity. These findings highlight the potential of DPV as a reliable method for assessing the quality of PZB, and offer a promising solution for ensuring the geographical authenticity of this important crop.

RETRACTED: Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in Szechuan pepper, there is still limited knowledge about their application in real food systems. This study aims to identify, separate, and apply polyphenol and alkylamide fractions derived from Szechuan extracts to beef meat. Using HPLC-MS2, we identified 5 phenols and 11 alkylamides in Szechuan extracts. The quality of the minced meat was evaluated based on color, thiobarbituric acid reactive substances (TBARS), conjugated dienes, carbonyl content, Sulfhydryl content, microbiological content, and total volatile basic nitrogen content (TVB-N). Compared to the polyphenol fraction (1.25 mg/mL), alkylamide fraction (25 mg/mL), and control samples, beef samples incorporated with the polyphenol fraction (6.25 mg/mL) significantly reduced carbonyl content, TBARS, and TVB-N values at the end of storage. Furthermore, they exhibited a significant slowdown in microbial development, improved meat color stability, and preserved pH. Therefore, the use of Szechuan pepper fractions as natural preservatives in meat and meat products is an important area of research and has the potential to enhance the safety and quality of meat products.

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.

Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five cooking methods on the quality, sensory, and flavor compounds of SPO. The differences in physicochemical properties and sensory evaluation responded to potential changes in SPO after cooking. The SPO after different cooking could be clearly distinguished by E-nose and PCA. Based on the qualitative analysis of volatile compounds, 13 compounds were screened by OPLS-DA that had the ability to explain above differences. Further analysis of taste substances revealed that pungent substances (hydroxy-α-sanshool) were significantly reduced in SPO after cooking. And the conclusion that the degree of bitterness significantly increased was predicted by E-tongue. The PLS-R model was developed to achieve correlation analysis between aroma molecules and sensory quality.

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings.

In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in different seasonings were mainly organic sulfides and aromatic compounds. A total of 95 volatile compounds were identified, including 25 aldehydes, 23 olefins, 19 alcohols, 11 esters, 9 ketones, 3 acids, 2 sulfides, 1 furan, 1 ether and 1 ketoxime. Sichuan pepper group and mixed seasoning group had the most significant changes in volatile components, and had the most effective improvement on the flavor of fish maw compared with other groups. These findings will provide reference for producing high quality fish maw and improving its flavor quality. These findings will provide feasible theoretical support for the pretreatment and exploration of fish maw products in the future.

Integrated Transcriptome and Metabolome Analysis Reveals the Molecular Mechanism of Rust Resistance in Resistant (Youkang) and Susceptive (Tengjiao) Zanthoxylum armatum Cultivars.

Chinese pepper rust is a live parasitic fungal disease caused by Coleosporium zanthoxyli, which seriously affects the cultivation and industrial development of Z. armatum. Cultivating and planting resistant cultivars is considered the most economical and environmentally friendly strategy to control this disease. Therefore, the mining of excellent genes for rust resistance and the analysis of the mechanism of rust resistance are the key strategies to achieve the targeted breeding of rust resistance. However, there is no relevant report on pepper rust resistance at present. The aim of the present study was to further explore the resistance mechanism of pepper by screening the rust-resistant germplasm resources in the early stage. Combined with the analysis of plant pathology, transcriptomics, and metabolomics, we found that compared with susceptible cultivar TJ, resistant cultivar YK had 2752 differentially expressed genes (DEGs, 1253 up-, and 1499 downregulated) and 321 differentially accumulated metabolites (DAMs, 133 up- and 188 down-accumulated) after pathogen infection. And the genes and metabolites related to phenylpropanoid metabolism were highly enriched in resistant varieties, which indicated that phenylpropanoid metabolism might mediate the resistance of Z. armatum. This finding was further confirmed by a real-time quantitative polymerase chain reaction analysis, which revealed that the expression levels of core genes involved in phenylpropane metabolism in disease-resistant varieties were high. In addition, the difference in flavonoid and MeJA contents in the leaves between resistant and susceptible varieties further supported the conclusion that the flavonoid pathway and methyl jasmonate may be involved in the formation of Chinese pepper resistance. Our research results not only help to better understand the resistance mechanism of Z. armatum rust but also contribute to the breeding and utilization of resistant varieties.

Synergistic principle of catalytic infrared and intense pulsed light for bacteriostasis on green sichuan pepper (Zanthoxylum schinifolium)

A combined method of catalytic infrared (CIR) and intense pulsed light (PL) was investigated to settle a dispute of bacteriostasis on green Sichuan pepper (GSP), and the synergistic principle was elucidated from several aspects. The synergistic bacteriostasis was confirmed first on GSP by the plate counting method. On bacterial cells, leakage of cytoplasmic contents, intracellular protein and DNA breakages were investigated, and the difference between CIR and PL indicated the possibility of synergism. On a single bacterium, the expected synergy was not achieved on the plate but was obtained on GSP, and the bacterial cells treated by the combined method were mainly broken under SEM, indicating that the alliance technology could increase the damage of PL to bacterial cells on the rough surface of GSP. On multiple bacteria, synergy was obtained similarly, and the bacterial community on GSP was investigated with high-throughput sequencing. The community composition on GSP could be changed by the treatments. In conclusion, synergistic bacteriostasis on GSP was achieved by a combined method of CIR and PL, originating from a complementary effect on the microbiome and a promotion of bacteriostatic capacity on rough surfaces. These findings are expected to solve the bacteriostatic difficulty of spices with rough surfaces and have important implications for the development of effective bacteriostatic strategies in food preservation.

Effects of cumin, coriander, and sichuan pepper on microbiota and the antioxidant capacities of human faecal cultures

Spices have been reported to have several health-promoting effects. In this study, we investigated the effects of cumin seeds (CM), coriander seeds (CR), and Sichuan pepper (HJ) on human gut microbiota using human stool samples from healthy volunteers. The samples were incubated with or without addition of these spices, and the microbiota were analysed using 16S rRNA (V4) gene amplicon sequencing. After anaerobic fermentation for 24 h, pH was slightly lowered under HJ addition, although this varied across individuals. Acetate, propionate, and total short chain fatty acid levels increased under CM and CR addition. Indole content was low in cultures with HJ. Fermentation of the faecal samples increased in vitro superoxide anion (O2-) radical-scavenging and Fe-reducing capacities under CM and CR addition, although antioxidant capacities were still higher in cultures with HJ. Genera regarded as butyrate producers (Faecalibacterium and Roseburia) were high in HJ cultures, but the genera, species, and amplicon sequence variants of butyrate producers were different across individuals. In contrast, Enterobacteriaceae presence was lowered with CM and HJ addition. These results suggest that compounds contained in the investigated spices, particularly in HJ, which reach the human colon affect the gut microbiota. Further studies on the mechanisms of the interaction between spice components and spice-responsive gut indigenous bacteria, both desirable (butyrate producers) and undesirable (inflammation-related commensals), are needed.

Six Express Sequence Tag-Simple Sequence Repeat Primers Reveal Genetic Diversity in the Cultivars of Three Zanthoxylum Species.

Zanthoxylum (Sichuan pepper), with its rich cultivars, has long been widely cultivated in China for its unique seasoning and medicinal uses, but most of its cultivars have similar morphological characteristics. Therefore, we hypothesized that the genetic diversity of Zanthoxylum cultivars is low because of their apomixis and long cultivation history. In this study, we aimed to investigate the genetic diversity of three Zanthoxylum species on the cultivar level based on express sequence tag-simple sequence repeat (EST-SSR) primers. In total, 121 samples of three Zanthoxylum species (Z. bungeanum, Z. armatum and Z. piperitum) were collected from different areas in China for genetic diversity analysis. A total of six specificity and polymorphism EST-SSR primers, which we selected from among 120 primers based on two transcriptomes (Z. bungeanum, Z. armatum) in our earlier study, were used to evaluate genetic diversity based on capillary electrophoresis technology. The results of our analysis using the unweighted pair group method with arithmetic mean (UPGMA) indicated that most of the samples are clustered in one clade in the UPGMA dendrogram, and the average genetic distance was 0.6409. Principal component analysis (PCA) showed that Z. piperitum may have a closer genetic relationship with Z. bungeanum than with Z. armatum. An analysis of molecular variation (AMOVA) showed that the genetic variation mainly stemmed from individuals within populations; the genetic differentiation coefficient (PhiPT) was 0.429, the gene flow (Nm) between populations was 0.333, and the differences among populations were not significant (p > 0.001). For the intraspecific populations of ZB, the percentage of genetic variation was 53% among populations and 47% within populations, with non-significant differences between populations (p > 0.001). The genetic differentiation coefficient (PhiT) was 0.529, and the gene flow (Nm) was 0.223. For the intraspecific populations of ZA, the results indicated that the percentage of genetic variation was 29% among populations and 71% within populations, with non-significant differences between populations (p > 0.001); the genetic differentiation coefficient (PhiPT) was 0.293, and the gene flow (Nm) was 0.223. Through genetic structure analysis (GSA), we predicted that these 121 samples belonged to two optimal subgroups, which means that all the samples probably originated from two gene pools. Above all, this indicated that the genetic diversity of the 121 Zanthoxylum samples was relatively low at both the species and cultivar levels, a finding which was consistent with our initial assumptions. This study provides a reference, with molecular-level data, for the further identification of Zanthoxylum species.

Achieving Eco-Balance in Translating Non-Fiction Literature: An Approach through Adaptation and Selection—With Shark’s Fin and Sichuan Pepper as a Case

This paper aims to provide valuable insights for future translators dealing with the English-to-Chinese translation of non-fiction literature, employing principles from Eco-Translatology. The research focuses on the translation of Shark’s Fin and Sichuan Pepper, utilizing the framework of Translation as Adaptation and Selection. By evaluating the degree of multi-dimensional transformations, reader’s feedback, and translator quality in the existing Chinese version, the paper assesses eco-balance within the translated work, considering the hybrid nature of non-fiction literature and its linguistic, cultural, and communicative aspects. Based on the analysis, the paper suggests that translators should strive for comprehensive dimensional transformations, with emphasis on the communicative dimension, while considering other dimensions based on the content type (informative, literary, or hybrid). Additionally, constant attention to the target readership is essential throughout the translation process. These findings contribute to enhancing the quality of English-to-Chinese translations of non-fiction literature.

Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue.

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2/LG, LY2/gCT1, LY2/Gct, LY2/G, LY2/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation.

Mechanistic elucidation of the degradation and transformation of hydroxy-α-sanshool and its conformers as the pungent dietary components in Sichuan pepper: A DFT study

To better understand the structural changes of sanshool pungent dietary components during the process and preservation of Sichuan pepper and pungent foods, the mechanistic insights into the intrinsic degradation and transformation of 16 hydroxy-α-sanshool conformers have been explored computationally. Our results have revealed that increasing the cis-CC bond numbers in the most stable all-trans hydroxy-β-sanshool structure causes the maximum 34.21 kJ/mol conformational energetic difference, and the existent probability of C2nnn would be lower than that of C1nnn (n = 1,2). The isomerization between the conformers could be much easier when they are excited by light radiation, as the strength of the CC bonds and their connected CC bonds becomes significantly close, and the relative energies among conformers are largely reduced. Besides, the different combination of cis/trans-CC bonds changes the delocalization degree of molecular Frontier orbitals, which consequently causes the different photochemical stability. Finally, the possible molecular oxidation degradation mechanism is proposed.

Intercultural Mediation in the Translation of the Self in Travel Writing: A Case Study of Shark’s Fin and Sichuan Pepper

ABSTRACT Travel writing narrates travellers’ psychological development through mediation in the complex interplay between otherness and identity. Based on the notion that translation embraces personal experience and active transformation of the self through text, this paper manifests travel writing as a translation of the self of the traveller/writer. It aims to investigate intercultural mediation in the traveller’s translation of the self via a case study, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, a travel writing classic by Fuchsia Dunlop. We first explore Dunlop’s intercultural mediation by drawing on the concept of acculturation, focusing on her stresses and strategy in acculturation and intercultural adaptation throughout her translation of the self. We then review her ethic of difference in intercultural mediation. Dunlop adopts the integration strategy through intercultural contact. Her attitude towards Chinese culinary culture changes from an unconscious core belief in ethnocentrism to an acknowledgement of ethnorelativity, finally achieving an intercultural adaptation. Dunlop’s memoir provides an opportunity to look at a broadening concept of translation, which is to examine the translation of the self in an intercultural context, particularly changes in translators’ attitudes towards cultural difference: ignore it or open up to it.

The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China.

In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with Y=0.2943Y1+0.2387Y2+0.1896Y3+0.1679Y4+0.1094Y5. On this basis, 21 producing areas were grouped into 4 groups and 3 groups by Q-type CA, respectively. R-type CA showed that the content of hydroxyl-sanshools, linalool content and b* value were the quality characteristic indexes of Z. armatum in Southwest China. This work provided an important theory and practice reference for Z. armatum quality evaluation and in-depth product development.

The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet

Sichuan pepper (Zanthoxylum bungeanum, HJ), a spice widely used in China, has antioxidative, anti-inflammatory, antibacterial, and anti-obesity properties. In this study, to confirm the value of HJ as a functional food, the in vitro antioxidant and bile acid-lowering capacities, as well as the effects on caecal microbiota, were compared with those of cumin (Cuminum cyminum, CM) and coriander (Coriandrum sativum, CR) seeds in Institute of Cancer Research (ICR) mice fed a high-sucrose and low-dietary fibre diet. The total phenolic content, superoxide anion radical-scavenging capacity, and Fe-reducing power of the HJ aqueous solution were higher than those of CM and CR (p < 0.05). The bile acid (taurocholic, glycocholic, and deoxycholic acids)-lowering capacity of the HJ suspension was also higher than those of CM and CR. Compared with mice fed a control diet (no fibre, NF), caecal Lactobacillus gasseri- and Muribaculum intestinale-like bacteria were higher in mice fed a diet containing 5% (w/w) of CM, CR, or HJ for 14days. Bifidobacterium pseudolongum-, Lactobacillus murinus/animalis-, and Faecalibaculum rodentium-like bacteria were significantly increased, while Desulfovibrio-like bacteria were significantly decreased in the HJ group. In addition, CM and HJ may benefit specific metabolic functions of gut microbiota, such as starch, sucrose, and tyrosine metabolism. The tumour necrosis factor (TNF-α) concentration in the spleen tissue of ICR mice was decreased by the intake of spices. However, there were no changes in interleukin-2 (IL-2) and IL-10 levels in HJ fed mice. These results suggested that HJ has potential as a functional food related to gut microbiota. KEY POINTS: • Bididobacterium and Faecalibaculum in mice gut microbiota are increased by Sichuan pepper (HJ). • Desulfovibrionaceae, an inflammatory LPS producer, in mice gut microbiota is decreased by HJ. • HJ decreases pro-inflammatory TNF both in murine spleen tissue and in vitro macrophages.