J Korean Soc Emerg Med.  2002 Jun;13(2):155-162.

Protective Effect of Capsaicin on the Ischemia-Reperfusion Injury of the Intestine in Rats

• Kim WY
• Lim KS
• Park HS

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.

Keyword

Capsaicin; Ischemia-reperfusion; Heat-shock protein; Intestinal mucosa; Rat

MeSH Terms

Anesthesia
Animals
Blotting, Western
Capsaicin*
Constriction
Gastric Mucosa
Hand
Heat-Shock Proteins
Humans
Intestinal Mucosa
Intestine, Small
Intestines*
Ischemia
Male
Mesenteric Artery, Superior
Mucous Membrane
Neurons
Rats*
Rats, Sprague-Dawley
Reperfusion Injury*
Capsaicin
Heat-Shock Proteins