该研究探讨了不同辣椒素剂量在低温低湿条件下对小鼠胃肠道炎症缓解作用。将小鼠随机分为正常组、低温低湿模型组、辣椒素处理组（10、15、20 mg/kg），试验周期7天。记录小鼠体重，观察胃和十二指肠组织病理变化，检测血清中炎症因子肿瘤坏死因子-α（TNF-α）、白细胞介素-1β（IL-1β）、白细胞介素-6（IL-6）、干扰素-γ（IFN-γ）含量，检测胃组织和十二指肠组织中NF-κBp65、IκB-α、IL-1β、TNF-α等mRNA和蛋白的表达水平。研究发现低温低湿环境会显著降低小鼠体重，显著增加血清中炎症因子的含量，胃组织中炎症因子基因表达水平显著上调，十二指肠组织NF-κBp65蛋白水平显著下调。辣椒素剂量15 mg/kg处理后会显著增加小鼠体重，血清中炎症因子含量显著下降，辣椒素处理适当下调胃组织中炎症因子的基因表达，显著上调十二指肠组织中关键通路的蛋白表达以恢复正常水平。意味着在低温低湿（10 ℃，30%）的环境下食用辣椒素剂量为10~20 mg/kg可以缓解胃黏膜损伤，并且能恢复十二指肠绒毛断裂，对在低温低湿条件下健康食用辣椒的量提供指导意见。

The effects of different capsaicin doses were investigated for the alleviation of gastrointestinal inflammation in mice under low-temperature and low-humidity conditions. Mice were randomly divided into control, low-temperature and low-humidity model, and capsaicin-treated groups (10, 15, 20 mg/kg) for a 7-day test period. The body weight of the mice was recorded, and the histopathological changes in the stomach and duodenum were observed. The serum levels of inflammatory factors, tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), and interferon-γ (IFN-γ) were detected. NF-κBp65, IκB-α, IL-1β, and TNF-α expression levels, along with other mRNAs and proteins, were measured in gastric and duodenal tissues. A low-temperature and low-humidity environment significantly decreased the body weight of mice, significantly increased serum levels of inflammatory factors, significantly upregulated inflammatory factor gene expression in gastric tissues, and significantly downregulated NF-κBp65 protein levels in duodenal tissues. Capsaicin treatment at 15 mg/kg significantly increased body weight and decreased serum levels of inflammatory factors in mice. Capsaicin treatment down-regulated the expression of inflammatory factors in gastric tissues and significantly upregulated key pathway protein expression in duodenal tissues to restore normal levels. The results imply that capsaicin consumption (10~20 mg/kg) under low-temperature, low-humidity conditions (10 ℃, 30%) could alleviate gastric mucosal damage and restore duodenal villi breakage, providing guidance for healthy consumption of chili peppers under low-temperature and low-humidity conditions.

国家重点研发计划项目（2017YFD040010）