The effect of capsaicin on the small intestinal absorption of glucose and alanine in the rat.

Chilli (containing the active ingredient capsaicin) forms an important flavouring agent in the preparation of meals in the tropics. Previous studies have shown that capsaicin in high doses causes gross structural and functional changes in the gut. The present study investigates the effect of pure capsaicin on the absorption of glucose, water and alanine by the small intestine of the rat. Perfusion studies were carried out using a 10 cm jejunal segment. Absorption rates of glucose, water and alanine from a control solution containing the nutrient and from a test solution containing added capsaicin were compared. Recovery of absorptive function of the intestinal mucosa after exposure to capsaicin was also studied. Absorption of water, glucose and alanine was found to be significantly reduced in the presence of capsaicin. Recovery of absorptive function occurred when capsaicin was withdrawn from the perfusate. It was concluded that capsaicin adversely affected absorption of nutrients from the rat small intestine; this effect was reversible at least in the case of some nutrients.

Transport of glutamine, alanine and glucose by rabbit intestinal membrane

Malnutrition and dehydration are the immediated consequences of diarrheal diseases. To investigate the biological significance ofglutamine, alanine and glucose in the intestinal mucosa, we have used Ussing chambers to determine electrolyte transport by measuring short-circuit current (Isc), potential difference (PD) and tissue resistance (TR) in rabbit intestinal mucosa. Increasing doses (10-5 M to 10-1 M)of glutamine,alanine and glucose cause a significant increase in intestinal cation cotransport. Although glucose had a slightly earlier effect, 30mM glutamine and 0.1 M alanine had a maximal effect which was more than two times that caused by 30 nM glucose. The pD2 values for glucose, glutamine and alanine were 3.0, 2.5, and 2.0, respectively. The dose-response curves of these substrates suggest that the intestinal cotransport kinetics for glutamine is differentfrom that of glucose and alanine. Our results demonstrated that all three substrates cause a significant increase in Isc or PD, suggesting an increase in the intestinal mucosa cation cotransport. Glutamine has a larger effect on cation cotransport than alanine and glucose. These combinations should be studied further for the development of an oral rehydrating solution for diarrhea treatment which could prevent the resulting malnutrition, especially in those cases of prolonged diarrheal diseases