Journal
NUTRIENTS
Volume 14, Issue 20, Pages -Publisher
MDPI
DOI: 10.3390/nu14204334
Keywords
capsaicin; atherosclerosis; metabolites; gut microbiota; inflammation; single molecule real-time sequencing technology
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Funding
- National Natural Science Foundation of China [81803234]
- China key research and development program [2018YFE0206300-02]
- Food processing industry of highland barley in Tibet-COFCO Key Research and Development Project (2019)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University
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This study demonstrated the anti-atherosclerosis effect of capsaicin and provided evidence for the critical role of gut microbiota in this process.
Capsaicin is a pungent alkaloid abundantly present in peppers with outstanding biological activities, including the anti-atherosclerosis effect. Previous studies revealed that gut microbiota played an important role in the beneficial effects of capsaicin, but whether it is essential for the anti-atherosclerosis effect of capsaicin is unclear. This study evaluated the anti-atherosclerosis effect of capsaicin in ApoE(-/-) mice and further explored the role of depleting gut microbiota in the improvement of atherosclerosis. The results showed that capsaicin administration could prevent the development of atherosclerosis and improve serum lipids and inflammation, while antibiotic intervention abolished the alleviation of atherosclerosis by capsaicin. In addition, capsaicin administration could significantly increase the abundance of Turicibacter, Odoribacter, and Ileibacterium in feces, and decrease the abundance of deoxycholic acid, cholic acid, hypoxanthine, and stercobilin in cecal content. Our study provides evidence that gut microbiota plays a critical role in the anti-atherosclerosis effect of capsaicin.
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