辛辣食物影响咪唑烷基脲刺激皮肤的动物实验

Animal Experiment of Spicy Food on the Skin Irritation by Imidazolidinyl Urea

目的观察辛辣食物对咪唑烷基脲皮肤刺激性的影响,为预防和诊治化妆品皮炎提供科学依据。方法将64只家兔随机分为对照组、酒精组、辣椒组、酒精+辣椒混合组,再将每组家兔进一步分为完整皮肤组和破损皮肤组,分别用0.6%咪唑烷基脲进行单次或多次皮肤刺激实验。并单次刺激皮肤24h及多次刺激皮肤(1次/d)7d后,予肉眼和组织病理评分。结果单次刺激皮肤后,酒精组和混合组破损皮肤出现皮肤刺激反应,该两组与对照组和辣椒组的差异有统计学意义(P均<0.05);多次皮肤刺激后,辣椒组、酒精组和混合组破损皮肤处出现轻、中和重度皮肤刺激反应,该3组与对照组相比,差异有统计学意义(P均<0.05)。各组单次和多次皮肤刺激反应大体和组织病理评分与各组辛辣物质家兔体征的评分之间显著相关(P<0.05)。结论食用辛辣食物会明显增强咪唑烷基脲的皮肤刺激性,且食用辛辣刺激食物越多,对皮肤刺激性越重。

Objective To explore the effect of spicy food on the skin irritation exposured to imidazolidinyl urea,and provide scientific basis for the diagnosis, treatment and prevention of cosmetics dermatitis. Methods Six ty-four adult rabbits were randomized into control group, alcohol group, pepper group, pepper-alcohol mixture group and each group was further divided into 2 subgroups： intact skin and damaged skin group. A single or repeated skin irritation tests were carried with 0.6% Imidazolidinyl urea, respectively. The general and histopathological scores were estimated after 24-hour single skin irritation and 7 days repeated skin irritation（once a day）. Results The irritation of the damaged skin in alcohol and mixture group after a single skin stimulation significantly increased compared with control and pepper group （P 〈 0.05 ） ; The irrita tion of the damaged skin in pepper, alcohol and mixture group significantly increased after repeated skin stimulation compared with control group （P 〈 0.05）, the skin irritation were mild, moderate and severe, respectively. The relationship between stimulation scores induced by food in each animal groups and the skin stimulation score was positively correlated （P 〈 0.05）. Conclusion Spicy food obviously enhanced the irritation of skin ; the more spicy food took, the more severe skin irritation.