Thermal conditions influence changes in body temperature induced by intragastric administration of capsaicin in mice
Thermal conditions influence changes in body temperature induced by intragastric administration of capsaicin in mice
复制标题
热条件影响小鼠灌胃辣椒素引起的体温变化
DOI：
10.1080/09168451.2016.1171700
复制
发表时间：
2016
期刊：
影响因子：
--
通讯作者：
Tomomi Urata and Tsutomu Fukuwatari
中科院分区：
文献类型：
--
作者：
Noriyuki Mori;Tomomi Urata and Tsutomu Fukuwatari
辣椒素具有独特的体温调节作用。然而，服用辣椒素后核心温度的变化是一个有争议的问题。因此，我们研究了环境热条件对辣椒素引起的小鼠体温变化的影响。我们发现，在核心温度（CT）恒定和CT降低的条件下，胃内注射10和15 mg/kg辣椒素会增加尾部温度并降低结肠温度。在增加CT的条件下，15 mg/kg辣椒素增加尾部温度和降低结肠温度。然而，10 mg/kg辣椒素增加结肠温度。此外，与CT恒定条件相比，CT减小条件下尾部温度的增加量较大，CT增大条件下尾部温度的增加量较小。这些结果表明，核心温度的变化受到环境热条件的影响，初步的体温调节状态可能比温度的恒定性更重要，以评估热扩散和产热的效果。
Capsaicin has been reported to have unique thermoregulatory actions. However, changes in core temperature after the administration of capsaicin are a controversial point. Therefore, we investigated the effects of environmental thermal conditions on changes in body temperature caused by capsaicin in mice. We showed that intragastric administration of 10 and 15 mg/kg capsaicin increased tail temperature and decreased colonic temperatures in the core temperature (CT)-constant and CT-decreasing conditions. In the CT-increasing condition, 15 mg/kg capsaicin increased tail temperature and decreased colonic temperature. However, 10 mg/kg capsaicin increased colonic temperature. Furthermore, the amount of increase in tail temperature was greater in the CT-decreasing condition and lower in the CT-increasing condition, compared with that of the CT-constant condition. These findings suggest that the changes in core temperature were affected by the environmental thermal conditions and that preliminary thermoregulation state might be more important than the constancy of temperature to evaluate the effects of heat diffusion and thermogensis.
登录
查看更多内容
影响因子：
2.9
作者：
A. Szallasi;S. Nilsson;T. Farkas-Szallasi;P. Blumberg;T. Hökfelt;J. Lundberg
通讯作者：
A. Szallasi;S. Nilsson;T. Farkas-Szallasi;P. Blumberg;T. Hökfelt;J. Lundberg
影响因子：
6.1
作者：
KAWADA, T;SAKABE, S;SUGIMOTO, E
通讯作者：
SUGIMOTO, E
辣椒素和组胺对热量调节的影响。
影响因子：
--
作者：
B. Issekutz;I. Lichtneckert;H. Nagy
通讯作者：
H. Nagy
影响因子：
7.3
作者：
DONNERER, J;LEMBECK, F
通讯作者：
LEMBECK, F
影响因子：
3.6
作者：
SZIKSZAY, M;OBAL, F;OBAL, F
通讯作者：
OBAL, F