Effects of Red, Green and Black Pepper on Intestinal Motility and Post-Prandial Bicarbonate Concentration in Guinea Pigs.
Main Article Content
Keywords
Pepper, Intestinal Motility, Post-Prandial Bicarbonate
Abstract
Background: In many cultures, pepper is used for its dietary and medicinal benefits. The aim of the present study was to investigate and compare the effects of different varieties of pepper on intestinal motility and post-prandial bicarbonate concentration in guinea pigs.
Methodology: The study was conducted using 50 adult guinea pigs separated into groups of 5 each; Group 1 served as control. The experimental groups received respectively black, green, and red pepper extracts in concentrations of 25mg/kg, 50mg/kg, and 75mg/kg. For each experimental group, pepper was administered together with a mixture of Evans blue dye and Arabic gum and allowed for one hour. Each animal was thereafter, anesthetized and the intestines dissected out. For each animal, the total length of the intestine as well as the distance travelled by the test meal from the pyloric sphincter were measured and recorded. Intestinal transit was expressed as the percentage of the distance travelled by the test meal to the total length of the intestine. Concomitantly, blood samples were collected to determine the post-prandial bicarbonate concentration.
Result: The result showed that all three varieties of pepper caused a significant rise in the percentage of intestinal transit (in 1hr) (p < 0.05) and by implication reduction in the intestinal transit time. However, a significant dose-dependent effect was observed in the groups receiving black and green pepper respectively (p < 0.05). This suggests an inverse relationship between the concentrations of black and green pepper with the intestinal transit time. The post-prandial bicarbonate concentrations of the different experimental groups were not significantly changed compared to their control (p > 0.05). This suggests that none of the pepper types given their respective concentrations significantly stimulated gastric acid secretion.
Conclusion: All three pepper types increased intestinal motility without causing any significant effect on gastric acid secretion.
References
2. Jiang TA. Health Benefits of Culinary Herbs and Spices. Journal of AOAC International 2019;102(2), 395–411.
3. Batiha GE, Alqahtani A, Ojo OA, Shaheen HM, Wasef L, Elzeiny M, et al. Biological Properties, Bioactive Constituents, and Pharmacokinetics of some Capsicum spp. and Capsaicinoids. International journal of molecular
sciences 2020;21(15):5179.
4. Pasierski M, Szulczyk B. Beneficial Effects of Capsaicin in Disorders of the Central Nervous System. Molecules 2022;27(8):2484. doi: 10.3390/molecules27082484.
5. Takooree H, Aumeeruddy MZ, Rengasamy KRR, Venugopala KN, Jeewon R, Zengin G, Mahomoodally MF. A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications. Critical reviews in food science and nutrition 2019;59(sup1), S210–S243.
6. Derosa G, Maffioli P, Sahebkar A. Piperine and Its Role in Chronic Diseases. Advances in experimental medicine and biology 2016;928, 173–184.
7. Haq IU, Imran M, Nadeem M, Tufail T, Gondal TA, Mubarak MS. Piperine: A review of its biological effects. Phytotherapy research: PTR 2021;35(2), 680–700.
8. Diniz do Nascimento L, Moraes AAB, Costa KSD, Pereira Galúcio JM, Taube PS, Costa CML, et al. Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications. Biomolecules 2020;10(7):988.
9. Verma N, Bal S, Gupta R, Aggarwal N, Yadav A. Antioxidative Effects of Piperine against Cadmium-Induced Oxidative Stress in Cultured Human Peripheral Blood Lymphocytes. Journal of dietary supplements 2020;17(1):41–52.
10.Jang HH, Lee J, Lee SH, Lee YM. Effects of Capsicum annuum supplementation on the components of metabolic syndrome: a systematic review and meta-analysis. Scientific reports 2020;10(1):20912.
11. Ademuyiwa OH, Fasogbon BM, Adebo OA. The potential role of Piper guineense (black pepper) in managing geriatric brain aging: a review. Critical reviews in food science and nutrition 2023;63(16): 2840–2850.
12.Dludla PV, Cirilli I, Marcheggiani F, Silvestri S, Orlando P, Muvhulawa N, er al. Bioactive Properties, Bioavailability Profiles, and Clinical Evidence of the Potential Benefits of Black Pepper (Piper nigrum) and Red Pepper (Capsicum annum) against Diverse Metabolic Complications. Molecules 2023;28(18):6569.
13. Jones MP, Bratten JR. Small intestinal motility. Current opinion in gastroenterology 2008;24(2):164–172.
14. Chen D, Xiong Y, Lin Y, Tang Z, Wang J, Wang L, Yao J. Capsaicin alleviates abnormal intestinal motility through regulation of enteric motor neurons and MLCK activity: Relevance to intestinal motility disorders. Molecular nutrition & food research 2015;59(8):1482–1490.
15. Tabbers MM, Benninga MA. Constipation in children: fibre and probiotics. BMJ clinical evidence, 2015;2015:0303.
16. Bharucha AE, Lacy BE. Mechanisms, Evaluation, and Management of Chronic Constipation. Gastroenterology 2020;158(5):1232–1249.e3.
17.Pires OC, Taquemasa AVC, Akisue G, Oliveira FO, Araújo CEP. Preliminary comparative analysis of the acutetoxicity and median lethal dose (DL50) of the fruit of the BrazilianBlack Pepper (Schinus terebinthifolius Raddi) and Black pepper(Piper nigrum L.). Acta Farm Bonaerense 2004; 23:176‑182.
18. Apugo UI, Obia O. Modulatory Effects of Honey on Gastric Acidity and Plasma Postprandial Bicarbonate in Wistar Rats. Journal of Drug Delivery and Therapeutics 2020;10(3):48-50.
19.Gonzalez R, Dunkel R, Koletzko B, Schusdziarra V, Allescher HD. Effect of capsaicin-containing red pepper sauce suspension on upper gastrointestinal motility in healthy volunteers. Digestive diseases and sciences 1998;43(6):1165–1171.
20. Chen CL, Liu TT, Yi WC. Effect of Capsaicin-containing red pepper sauce suspension on esophageal secondary peristalsis in humans. Neurogastroenterology and motility 2010;22 (11):1177-e313.
21.Fischer MJM, Ciotu CI, Szallasi A. The Mysteries of Capsaicin-Sensitive Afferents. Frontiers in physiology 2020; 11:554195.
22.Jin MJ, Han HK. Effect of piperine, a major component of black pepper, on the intestinal absorption of fexofenadine and its implication on food-drug interaction. Journal of Food Science 2010;75(3):H93–H96.
23.Feng WM, Bao Y, Tang CW, Fei MY, Guo HH, Tao YL, Xue T, Gong H, Cui G, Wang Y. Optimal selection of methods for mini-invasive treatment of extrahepatic bile duct stones. Hepato-gastroenterology 2014;61(130), 299–303.
24.Srinivasan K. Black pepper and its pungent principle-piperine: a review of diverse physiological effects. Critical reviews in food science and nutrition 2007;47(8):735–748.
25.Duan Z, Yu S, Wang S, Deng H, Guo L, Yang H, Xie H. Protective Effects of Piperine on Ethanol-Induced Gastric Mucosa Injury by Oxidative Stress Inhibition. Nutrients 2020;14(22):4744.
26. Ononiwu IM, Ibeneme CE, Ebong OO. Effects of piperine on gastric acid secretion in albino rats. African journal of medicine and medical sciences 2002;31(4):293–295.
27. Imatake K, Matsui T, Moriyama M. The effect and mechanism of action of capsaicin on gastric acid output. Journal of Gastroenterology 2009;44(5):396–404.
28. Landau O, Gutman H, Ganor A, Nudelman I, Rivlin E, Reiss R. Post-pepper pain, perforation, and peritonitis. JAMA 1992;268(13):1686.
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
This is an open-access journal and articles are distributed under the terms of the Creative Commons Attribution Non-Commercial Share-Alike License 4.0. This licence allows users to download and share, remix, tweak and build upon the article for non-commercial purposes, so long as the original authorship is acknowledged and the new creations are licensed under identical terms.