Effects of dietary protein levels and capsaicin on salt intake in SHR and wistar rats

Chi Ho Lee, Michio Komai, Shuichi Kimura

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Present study was performed to investigate the effect of capsaicin on salt intake in rats. Spontaneously hypertensive rats (SHR) and Wistar rats (Wistar) were used, and the rats of each strain divided into two groups by dietary protein levels. These two groups were further divided into two groups according to whether or not they received capsaicin. Deionized water and salt solutions containing 0.5%, 0.9% and 1.4% sodium chloride were prepared in a water supplying tube and allowed as a free access for 56 days. It was found that the cumulative amounts of NaCl intake in rats fed the low protein diet were significantly higher than those of the high protein diet fed group in both strains. In the capsaicin supplemented group in both strain rats fed the low protein diet, the cumulative amounts of NaCl intake were significantly reduced. Furthermore, in the case of the low protein diet fed group in both strains the weight of perirenal adipose tissue (PAT) and plasma triglycerides level were significantly reduced by capsaicin supplementation. These results indicate that supplementation with capsaicin reduced a preference for NaCl solution and consequently decreased the salt intake. Moreover, it confirmed that capsaicin was effective in repressing body fat deposition.

Original languageEnglish
Pages (from-to)917-928
Number of pages12
JournalNutrition Research
Volume11
Issue number8
DOIs
Publication statusPublished - 1991 Aug

Keywords

  • Adipose tissue
  • Capsaicin
  • Dietary protein level
  • Sodium chloride preference
  • Spontaneously hypertensive rats

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics

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