| Protective Effect of Capsaicin on the Ischemia-Reperfusion Injury of the Intestine in Rats |
| Won Young Kim, Kyoung Soo Lim, Hyoung Sup Park |
1Department of Emergency Medicine, University of Ulsan College of Medicine, Asan Medical Center, Seoul, Korea. kslim@amc.seoul.kr
2Department of Pharmacology, University of Ulsan College of Medicine, Asan Medical Center, Seoul, Korea. |
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| ABSTRACT |
PURPOSE:
Capsaicin, a major ingredient of hot peppers, has a stimulatory effect on the neurons. Ingested capscaicin causes pain and even damages the mucosa with a large dose.
On the other hand, it protects the gastric mucosa against many ulcerogenic agents or conditions. In this study, we investigated the effect of oral capsaicin on the ischemia-reperfusion damage of the intestinal mucosa in rats. The involvement of stress proteins such as HSP-70 and HSP-72 in the action of capsaicin was also investigated.
METHODS:
Male Sprague-Dawley rats were given oral capsaicin (20 mg/kg/day) for a designated period. Ischemia of the small intestine was inflicted by clamping the superior mesenteric arteries for 30 minutes under anesthesia. After the ischemic period, the clamp was released and the animal was kept for 1, 5, or 24 hours. Then, the intestinal structure was observed under the microscope, and the levels of the heat-shock proteins were determined by using a Western blot.
RESULTS AND
CONCLUSION:
Oral capsaicin protected the mucosa of the small intestine against the ischemia/reperfusion injury. Capsaicin also increased and expedited the ischemia/reperfusion-induced expression of the heat-shock proteins, HSP-70 and 72, in the intestine. The possible linkage between the two events is discussed. |
| Key words:
Capsaicin, Ischemia-reperfusion, Heat-shock protein, Intestinal mucosa, Rat |
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