Analysis of the Ability of Capsaicin to Modulate the Human Gut Microbiota In Vitro

Nutrients

Brian Fanelli¹  Karley K. Mahalak²  LinShu Liu²  Jamshed Bobokalonov²  Jenni Firrman²  Masuko Kobori³  Bradley Evans⁴  Russell Williams⁴  Jason W. Soares⁵ 

[1] CosmosID Inc., 1600 East Gude Drive, Rockville, MD 20850, USA;Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600E Mermaid Lane, Montgomery, PA 19038, USA;Food Research Institute, National Agriculture and Food Research Organization, Tsukuba 305-8642, Japan;Proteomics and Mass Spectrometry Facility, Donald Danforth Plant Science Center, 975 North Warson Road, St. Louis, MO 63132, USA;Soldier Effectiveness Directorate, US Army Combat Capabilities Development Command Soldier Center, Middlesex, MA 01760, USA;

关键词: capsaicin;    gut microbiota;    short-chain fatty acids (SCFAs);    untargeted metabolomics;   

DOI  :  10.3390/nu14061283

来源: DOAJ

【 摘 要 】

Previous studies on capsaicin, the bioactive compound in chili peppers, have shown that it may have a beneficial effect in vivo when part of a regular diet. These positive health benefits, including an anti-inflammatory potential and protective effects against obesity, are often attributed to the gut microbial community response to capsaicin. However, there is no consensus on the mechanism behind the protective effect of capsaicin. In this study, we used an in vitro model of the human gut microbiota to determine how regular consumption of capsaicin impacts the gut microbiota. Using a combination of NextGen sequencing and metabolomics, we found that regular capsaicin treatment changed the structure of the gut microbial community by increasing diversity and certain SCFA abundances, particularly butanoic acid. Through this study, we determined that the addition of capsaicin to the in vitro cultures of the human gut microbiome resulted in increased diversity of the microbial community and an increase in butanoic acid. These changes may be responsible for the health benefits associated with CAP consumption.

【 授权许可】

Unknown