Physiological function of the non-pungent capsaicin analog, and application to novel functional food stuffs.

研究了CH-19甜味剂和壳聚糖胺的生理效应。我们发现CH19Sweet增加了人体的产热和能量消耗。11名健康志愿者服用CH19Sweet，其核心体温、额部和颈部温度均显著高于对照组。呼吸气体分析表明，服用CH19甜味剂和衣壳类物质的受试者在氧耗和脂肪代谢方面有所增加。心率变异性的功率空间分析表明，实验组的自主神经活动较高。给予CH19甜味剂或壳寡糖2周后，小鼠体内脂肪蓄积明显减少，提示对交感神经活动的刺激和体温的升高促进了体脂代谢和体脂消耗。这些结果表明，CH19甜味和衣壳类物质可能是一种抑制体内脂肪积聚的功能材料。

The physiological effects of CH-19Sweet and capsiate were investigated. We showed that CH19Sweet increased thermogenesis and energy expenditure in human. CH19Sweet was given to 11 healthy volunteers and their core body temperature, forehead and neck temperature were significantly higher than control group. Respiratory gas analysis indicated that subjects given the CH19 Sweet and capsiate increased in the oxygen consumption and fat metabplism. Power spactral analysis of heart rate variability shoewd that autonomic nerve activity was higher in the experimental group. Body fat accumulation in mice was significant decreased when we gave CH19Sweet or capsiate for 2 weeks suggested that stimulation of synpathetic nerve activity and increment of body temperature enhanced body fat metabolism and body fat consumption. These findings indicated that CH19Sweet and capsiate would be a functional materials for suppression of body fat accumulation.