Capsaicin Ameliorates High-Fat Diet-Induced Atherosclerosis in ApoE<sup>−/−</sup> Mice via Remodeling Gut Microbiota

Zijian Dai; Siqi Li; Yantong Meng; Qingyu Zhao; Yiyun Zhang; Zhuoma Suonan; Yuge Sun; Qun Shen; Xiaojun Liao; Yong Xue

doi:10.3390/nu14204334

Nutrients (Oct 2022)

Capsaicin Ameliorates High-Fat Diet-Induced Atherosclerosis in ApoE<sup>−/−</sup> Mice via Remodeling Gut Microbiota

Zijian Dai,
Siqi Li,
Yantong Meng,
Qingyu Zhao,
Yiyun Zhang,
Zhuoma Suonan,
Yuge Sun,
Qun Shen,
Xiaojun Liao,
Yong Xue

Affiliations

Zijian Dai: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Siqi Li: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yantong Meng: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Qingyu Zhao: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yiyun Zhang: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Zhuoma Suonan: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yuge Sun: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Qun Shen: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xiaojun Liao: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yong Xue: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

DOI: https://doi.org/10.3390/nu14204334
Journal volume & issue: Vol. 14, no. 20
p. 4334

Abstract

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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.

Published in Nutrients

ISSN: 2072-6643 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.mdpi.com/journal/nutrients

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