中华皮肤科杂志 ›› 2012, Vol. 45 ›› Issue (1): 45-46.

• 研究报道 • 上一篇    下一篇

辛辣食物对肉桂醛引起的变应性接触性皮炎的影响

李周娜1,金哲虎2   

  1. 1. 延边大学附属医院皮肤科
    2. 吉林省延吉 延边大学附属医院皮肤科
  • 收稿日期:2011-03-14 修回日期:2011-04-23 出版日期:2012-01-15 发布日期:2011-12-31
  • 通讯作者: 金哲虎 E-mail:jinzh_621@163.com

Effects of spicy foods on allergic contact dermatitis caused by cinnamic aldehyde

Ju Na-Lee LEEJu Na 2   

  • Received:2011-03-14 Revised:2011-04-23 Online:2012-01-15 Published:2011-12-31

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摘要：

目的 探讨辛辣食物对肉桂醛引起的变应性接触性皮炎的影响。方法 小鼠连续灌胃辛辣食物后引出辛辣刺激体征；以肉桂醛为致敏物在小鼠皮肤上诱导、激发出变态反应，分别比较灌注辛辣食物的小鼠与灌注生理氯化钠溶液的小鼠皮肤上肉桂醛引起的变态反应强度的差异。结果 辛辣食物连续7 d灌胃后，灌注辛辣食物的小鼠症状体征评分明显高于灌注生理氯化钠溶液的小鼠，差异有统计学意义（P ＜ 0.01）。肉桂醛引起的皮肤变态反应强度比较重，灌注辛辣食物的小鼠皮肤变态反应强度在24 h、48 h评分显著高于灌注生理氯化钠溶液的小鼠皮肤变态反应，而在72 h评分两组比较，差异无统计学意义；在72 h组织病理评分中两组组织病理评分差异有统计学意义（P ＜ 0.05）。结论 按照实验所使用的剂量，辣椒、乙醇混合物能够在小鼠诱导出辛辣刺激的体征，辛辣食物会明显加重肉桂醛的皮肤变态反应强度。

关键词: 变态反应

Abstract:

Objective To evaluate the effect of spicy foods on allergic contact dermatitis caused by cinnamic aldehyde. Methods Sixty mice were equally divided into 3 groups, i.e., blank control group, cinnamic aldehyde group and spicy food+cinnamic aldehyde group. Spicy foods （including alcohol and bush redpepper fruit） were intragastrically given for 7 days to induce irritation in the mice of spicy food+cinnamic aldehyde group. Then, the mice of innamic aldehyde group and spicy food+cinnamic aldehyde group were challenged by cinnamic aldehyde on the skin. The difference in allergic reaction intensity was compared between the cinnamic aldehyde group and spicy food+cinnamic aldehyde group. Results After 7-day intragastric administration of spicy foods, increased scores of symptom and sign were observed in the spicy food+cinnamic aldehyde group compared with the blank control group receiving intragastric sodium chloride physiological solution（P ＜ 0.01）. Intense allergic reactions were induced by cinnamic aldehyde, and the reaction intensity score was significantly higher in mice irritated with spicy foods than in those with sodium chloride physiological solution at 24 and 48 hours after the challenge, but was similar at 72 hours between the two groups regardless of a significant difference in pathological score （P ＜ 0.05）. Conclusions The mixture of alcohol and bush redpepper fruit at the concentration used in this experiment could induce irritation in mice, and increase the intensity of allergic reaction caused by cinnamic aldehyde.

Key words: Allergic reaction