EFFECT OF PEPPER AND BISMUTH SUBSALICYLATE ON GASTRIC PAIN AND SURFACE HYDROPHOBICITY IN THE RAT

Background: The mechanism by which dietary pepper causes dyspepsia and epigastric pain is poorly understood, as is the ability of bismuth su bsalicylate (BSS) to relieve these symptoms, Aim: To investigate the a bility of black pepper, red pepper and BSS to affect gastric surface h ydrophobicity and induce/relieve visceral pain in rat model systems. M ethods: Fasted rats were administered intragastrically Vivonex contain ing varying concentrations of either black or red pepper (0-200 mg/mL) and gastric contact angles were read after 1-24 h. Some rats were pos t-treated with BSS (2.0-17.5 mg/mL) and contact angles were read after 2-18 h. To study pain sensitivity in rats treated with pepper/BSS, we compared tail-flick latencies after the application of radiant heat. Results: Both black and red pepper rapidly (< 1 h) induced a decrease in gastric surface hydrophobicity in a dose-dependent fashion. This sp ice-induced increase in surface wettability was long-lasting, could be enhanced in the presence of ethanol and reversed by post-treating the rats with BSS, Both black and red pepper induced an increase in pain sensitivity, consistent with the presence of gastric pain. which could also be reversed by post-treating the rats with BSS. Conclusion: Both black and red pepper may induce epigastric pain by removing the stoma ch's hydrophobic lining and activating intramucosal pain receptors, BS S may provide relief from postprandial dyspepsia by restoring the stom ach's non-wettable properties.