1
|
Allicin and Capsaicin Ameliorated Hypercholesterolemia by Upregulating LDLR and Downregulating PCSK9 Expression in HepG2 Cells. Int J Mol Sci 2022; 23:ijms232214299. [PMID: 36430776 PMCID: PMC9695077 DOI: 10.3390/ijms232214299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/12/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
Hypercholesterolemia is a common cause of cardiovascular diseases (CVDs). Although allicin and capsaicin possess hypolipidemic effects through several molecular mechanisms, their effects on LDLR and PCSK9 expression are still unknown. This study aimed to investigate the effects of allicin and capsaicin on LDLR and PCSK9 expression in HepG2 cells. The effects of allicin and capsaicin on cell viability were evaluated by MTT assay and trypan blue exclusion assay. Low-density lipoprotein receptor (LDLR) levels and LDL uptake were determined by flow cytometry and confocal laser scanning microscopy (CLSM), respectively. RT-qPCR and Western blot analyses were performed to evaluate the expression of PCSK9, LDLR, SREBP-2, and HNF1α. ELISA was used to measure PCSK9 levels in culture media. Allicin and capsaicin increased the protein expression levels of LDLR via activation of the transcription factor SREBP2. However, allicin and capsaicin decreased the expression of PCSK9 protein and the secretion of PCSK9 in culture media via the suppression of HNF1α. Moreover, allicin and capsaicin increased LDL uptake into HepG2 cells. The efficacies of the hypolipidemic effects of allicin (200 µM) and capsaicin (200 µM) were comparable to that of atorvastatin (10 µM) in this study. In conclusion, allicin and capsaicin possessed hypolipidemic effects via the upregulation of LDLR and downregulation of PCSK9 expression, thereby enhancing LDL uptake into HepG2 cells. This indicates that allicin and capsaicin should be used as potent supplements to ameliorate hypercholesterolemia.
Collapse
|
2
|
Vittorazzi PC, Takiya CS, Nunes AT, Chesini RG, Bugoni M, Silva GG, Silva TBP, Dias MSS, Grigoletto NTS, Rennó FP. Feeding encapsulated pepper to dairy cows during the hot season improves performance without affecting core and skin temperature. J Dairy Sci 2022; 105:9542-9551. [PMID: 36307240 DOI: 10.3168/jds.2022-22078] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 08/04/2022] [Indexed: 11/17/2022]
Abstract
Peppers (Capsicum spp.) contain capsaicin, an organic compound with a group of alkaloids that has shown thermoregulation properties in humans and mice, and may influence glucose and lipid metabolism in ruminants. An experiment was conducted to evaluate different doses of a feed additive containing encapsulated pepper on milk yield and composition, dry matter intake, feed sorting index, total-tract apparent digestibility of nutrients, purine derivatives excretion, and serum concentrations of urea-N and glucose, N excretion, respiration rate, rectal temperature, and skin temperature in different regions (forehead, face, and rumen). Thirty-six Holstein cows (150 ± 102.1 d in milk and 29.3 ± 5.81 kg/d milk yield) were used in a 9-wk randomized complete block (n = 12) design experiment. Following a 2-wk covariate period, cows were blocked according to parity, days in milk, and milk yield and were randomly assigned to the following treatments: 0 (CAP0), 0.75 (CAP75), or 1.5 (CAP150) g/d of a feed additive containing encapsulated pepper (1 g/kg, Capcin; NutriQuest) added to the concentrate along with minerals. Treatment differences were evaluated through orthogonal contrasts (CAP0 vs. CAP75 + CAP150 or CAP75 vs. CAP150). The average temperature-humidity index during the experiment was 72.0 ± 2.07. Dry matter intake was greater in cows fed a feed additive containing encapsulated pepper (CAP) treatments (CAP75 and CAP150) compared with CAP0. Cows fed CAP150 tended to have greater dry matter intake than those in CAP75 group. Feeding CAP decreased sorting for feed particles with size between 8 and 4 mm. An interaction effect between treatment and week was observed for crude protein digestibility whereas cows fed CAP150 had the greatest digestibility on the third week of experiment. Orthogonal contrasts did not detect differences in serum concentrations of glucose and urea-N, or purine derivatives excretion. Nitrogen excretion (as % of N intake) in milk, urine, and feces was not altered by treatments. Feeding CAP increased yields of 3.5% fat-corrected milk, fat, protein, and lactose. A tendency toward greater milk protein content was observed for cows fed CAP150 than CAP75. No differences were detected on respiration rate, rectal temperature, and skin temperature of cows. A feed additive containing encapsulated pepper fed at 0.75 or 1.5 g/d can improve yield of fat-corrected milk and milk solids by increasing feed intake without affecting nutrient digestibility and body temperature of lactating cows during the hot season.
Collapse
Affiliation(s)
- Paulo Cesar Vittorazzi
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Caio S Takiya
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Alanne T Nunes
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Rodrigo G Chesini
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Milena Bugoni
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Guilherme G Silva
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Tássia B P Silva
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Mauro S S Dias
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Nathalia T S Grigoletto
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900
| | - Francisco P Rennó
- Department of Animal Production and Animal Nutrition, University of São Paulo, Pirassununga, Brazil, 13635-900.
| |
Collapse
|
3
|
An electrochemical sensor for capsaicin based on two-dimensional titanium carbide (MXene)-doped titania-Nafion composite film. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
4
|
Lee SJ, Lee WY. Highly sensitive determination of capsaicin with tris(2,2′-bipyridyl)ruthenium(II) electrogenerated chemiluminescence. J Electroanal Chem (Lausanne) 2022. [DOI: 10.1016/j.jelechem.2022.116169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
5
|
Bhandari S, Gogoi R, Begum T, Baruah J, Lal M. Evaluation of ultra high-performance liquid chromatography (uHPLC) assisted capsaicinoids content in four different extracts of ( Capsicum chinense Jacq.): their pharmacological potentials and genotoxicity study. Nat Prod Res 2021; 36:5638-5642. [PMID: 34937448 DOI: 10.1080/14786419.2021.2019735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The present study determined the capsaicin, dihydrocapsaicin and nordihydrocapsaicin of Capsicum chinense Jacq., ethanol, methanol, acetonitrile and dry acetone extracts using ultra high-performance liquid chromatography (uHPLC) technique. Highest capsaicin (2.84%) and nordihydrocapsaicin (0.56%) content was recorded in ethanol extract, while methanol extracts constituted highest dihydrocapsaicin (1.27%). Strong anti-inflammatory activity was shown by ethanol extract. All the extracts were found to be weak anti-diabetic, skin whitening and neurodegenerative agent. In genotoxicity test, ethanol extract showed mitotic index (MI) of 13.16% which was close to distilled water 25.72%. The chromosomal aberration of 8.0% was shown by ethanolic extract. The mitotic index value and chromosome aberration percentages of all the four extracts were similar but far from positive mutagenic agent ethyl methane sulfonate. Ethanol extract proved to be the best solvent for capsaicinoids extraction in comparison to the other three solvents and emerged as a potential pharmacological candidate having excellent anti-inflammatory ability.
Collapse
Affiliation(s)
- Sangeeta Bhandari
- Agro-Technology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, India.,AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, UP 201002 India
| | - Roktim Gogoi
- Agro-Technology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, India.,AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, UP 201002 India
| | - Twahira Begum
- Agro-Technology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, India.,AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, UP 201002 India
| | - Joyashree Baruah
- Agro-Technology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, India.,AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, UP 201002 India
| | - Mohan Lal
- Agro-Technology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, India.,AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, UP 201002 India
| |
Collapse
|
6
|
Chan KK, Hamid MSB, Webster RD. Oxidation of capsaicin in acetonitrile in dry and wet conditions. J Electroanal Chem (Lausanne) 2021. [DOI: 10.1016/j.jelechem.2021.115838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Enayati A, Johnston TP, Sahebkar A. Anti-atherosclerotic Effects of Spice-Derived Phytochemicals. Curr Med Chem 2021; 28:1197-1223. [PMID: 32368966 DOI: 10.2174/0929867327666200505084620] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 03/29/2020] [Accepted: 04/02/2020] [Indexed: 11/22/2022]
Abstract
Cardiovascular diseases are the leading cause of death in the world. Atherosclerosis is characterized by oxidized lipid deposition and inflammation in the arterial wall and represents a significant problem in public health and medicine. Some dietary spices have been widely used in many countries; however, the mechanism of their action as it relates to the prevention and treatment of atherosclerosis is still poorly understood. In this review, we focus on the properties of various spice-derived active ingredients used in the prevention and treatment of atherosclerosis, as well as associated atherosclerotic risk factors. We provide a summary of the mechanisms of action, epidemiological analyses, and studies of various components of spice used in the clinic, animal models, and cell lines related to atherosclerosis. Most notably, we focused on mechanisms of action by which these spice-derived compounds elicit their lipid-lowering, anti-inflammatory, antioxidant, and immunomodulatory properties, as well as their involvement in selected biochemical and signal transduction pathways. It is suggested that future research should aim to design well-controlled clinical trials and more thoroughly investigate the role of spices and their active components in the prevention/treatment of atherosclerosis. Based on this literature review, it appears that spices and their active components are well tolerated and have few adverse side effects and, therefore, provide a promising adjunctive treatment strategy for patients with atherosclerosis.
Collapse
Affiliation(s)
- Ayesheh Enayati
- Ischemic Disorders Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Thomas P Johnston
- Division of Pharmacology and Pharmaceutical Sciences, School of Pharmacy, University of Missouri-Kansas City, Kansas City, Missouri, United States
| | | |
Collapse
|
8
|
Sarma M, Valle M. Improved Sensing of Capsaicin with TiO
2
Nanoparticles Modified Epoxy Graphite Electrode. ELECTROANAL 2019. [DOI: 10.1002/elan.201900400] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Munmi Sarma
- Sensors and Biosensors Group, Department of ChemistryUniversitat Autònoma de Barcelona, Edifici Cn 08193 Bellaterra, Barcelona Spain
| | - Manel Valle
- Sensors and Biosensors Group, Department of ChemistryUniversitat Autònoma de Barcelona, Edifici Cn 08193 Bellaterra, Barcelona Spain
| |
Collapse
|
9
|
Lavorgna M, Orlo E, Nugnes R, Piscitelli C, Russo C, Isidori M. Capsaicin in Hot Chili Peppers: In Vitro Evaluation of Its Antiradical, Antiproliferative and Apoptotic Activities. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:164-170. [PMID: 30835044 DOI: 10.1007/s11130-019-00722-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Capsaicin is a spicy capsaicinoid, produced as secondary metabolite by Capsicum fruits. This alkaloid has been used for years in folk medicine for its analgesic and antinflammatory properties although most data is referred to the raw fruit. In this study, the antiradical activity of the pure capsaicin has been studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays as well as its antiproliferative activity, using MTT assay, against two human tumour cell lines, the colorectal Caco-2 and the oesophageal OE19 cells. Furthermore, the antiproliferative activity observed on tumoral cells was compared with that of the human normal-like fibroblast cell line TelCOFS02MA. In addition, the apoptotic activity was evaluated using TUNEL assay. A higher radical scavenging activity was observed against ABTS radical cation than DPPH. Capsaicin showed also a higher cytotoxicity against cancer cells than normal-like cells with Selectivity index values greater than 2 at 72 h. Capsaicin induced apoptosis especially in OE19 cell line.
Collapse
Affiliation(s)
- Margherita Lavorgna
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Elena Orlo
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Roberta Nugnes
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Concetta Piscitelli
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Chiara Russo
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy
| | - Marina Isidori
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università della Campania "L. Vanvitelli", Via Vivaldi 43, I-81100, Caserta, Italy.
| |
Collapse
|
10
|
A network pharmacology approach to investigate the pharmacological effect of curcumin and capsaicin targets in cancer angiogenesis by module-based PPI network analysis. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s42485-019-00012-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Chan KK, Hamid MSB, Webster RD. Quantification of capsaicinoids in chillies by solid-phase extraction coupled with voltammetry. Food Chem 2018; 265:152-158. [PMID: 29884366 DOI: 10.1016/j.foodchem.2018.05.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 05/10/2018] [Accepted: 05/15/2018] [Indexed: 12/18/2022]
Abstract
Capsaicinoids were extracted from a range of spices and chillies using methanol, prior to concentrating the compounds using solid-phase extraction cartridges and water/methanol (50:50% v/v) as the solvent, followed by elution with acetonitrile. The primary extraction procedure, involving only sonication of the spices in methanol, gave results comparable to a procedure that used a combination of sonication, stirring and centrifuging. The voltammetric quantification of the capsaicinoids, at approximately +0.5 V vs. ferrocene0/+ that were transferred from methanol/water into acetonitrile/water via solid phase extraction, was carried out in microcentrifuge tubes. Linear calibration curves for voltammetry measurements were obtained from low ppm up to at least 1400 ppm of capsaicinoids, with concentrations being detected in the different source extracts (paprika, tabasco sauce, cayenne pepper, and fresh chillies) from approximately 17 to 430 ppm, which corresponded to values of between approximately 130 and 4000 ppm, respectively, present in the original samples.
Collapse
Affiliation(s)
- Kwok Kiong Chan
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore
| | - Muhammad Shafique Bin Hamid
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore
| | - Richard D Webster
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore.
| |
Collapse
|
12
|
Baytak AK, Aslanoglu M. Sensitive determination of capsaicin in pepper samples using a voltammetric platform based on carbon nanotubes and ruthenium nanoparticles. Food Chem 2017; 228:152-157. [DOI: 10.1016/j.foodchem.2017.01.161] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 01/27/2017] [Accepted: 01/31/2017] [Indexed: 02/09/2023]
|
13
|
Popelka P, Jevinová P, Šmejkal K, Roba P. Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers. FOLIA VETERINARIA 2017. [DOI: 10.1515/fv-2017-0012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
One of the traditional plants that have so many pharmacological effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world, five varieties of Capsicum are known, i. e., C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids; the alkaloids found only in chilli pepper pods. A widely used heat measurement of chilli peppers is the SHU (Scoville Heating Unit). This measurement is the highest dilution of a chilli pepper extract at which heat can be detected by a taste panel. Nowadays, the Scoville organoleptic test has been largely replaced by chromatographic methods which are considered to be more reliable and accurate. The HPLC (High Pressure Liquid Chromatography) method was used for the determination of capsaicin content in various fresh and dried peppers from the genera C. chinense. Currently, based on the results of HPLC, the hottest pepper has been Bhut Jolokia, followed by Habanero Red Savina and Habanero Yellow etc. The content of capsaicin in dried chillies is 7-10 times higher compared to fresh ones.
Collapse
Affiliation(s)
- P. Popelka
- University of Veterinary Medicine and Pharmacy in Košice, Košice , Slovakia
| | - P. Jevinová
- University of Veterinary Medicine and Pharmacy in Košice, Košice , Slovakia
| | - K. Šmejkal
- University of Veterinary and Pharmaceutical Sciences in Brno, Brno , Czechia
| | - P. Roba
- University of Veterinary Medicine and Pharmacy in Košice, Košice , Slovakia
| |
Collapse
|
14
|
Stipcovich T, Barbero GF, Ferreiro-González M, Palma M, Barroso CG. Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns. Food Chem 2017; 239:217-224. [PMID: 28873562 DOI: 10.1016/j.foodchem.2017.06.098] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/15/2017] [Accepted: 06/19/2017] [Indexed: 01/13/2023]
Abstract
A rapid high-performance liquid chromatography method with a C18 reverse-phase fused-core column has been developed for the determination and quantification of the main capsaicinoids (nornordihydrocapsaicin, nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in Naga Jolokia peppers. A fused-core Kinetex™ C18 column (50×2.1mm i.d.; 2.6μm) was used for the analysis. The chromatographic separation was obtained with a gradient method in which the mobile phase was water (0.1% acetic acid) as solvent A and acetonitrile (0.1% acetic acid) as solvent B. The separation of all compounds was achieved in less than 3min with a total analysis time (sample-to-sample) of 10min. The robustness of the method was evaluated. The method showed excellent repeatability and intermediate precision expressed as coefficient of variance of less than 2%. The developed method was employed for the quantification of the major capsaicinoids present in different peppers and commercial products containing chilli peppers.
Collapse
Affiliation(s)
- Tea Stipcovich
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Carmelo G Barroso
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| |
Collapse
|
15
|
Popelka P, Jevinová P, Šmejkal K, Roba P. Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes. POTRAVINARSTVO 2017. [DOI: 10.5219/731] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
One of traditional plant that has so many pharmacology effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world is known five varieties of Capsicum which are C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids, the alkaloids found only in chilli pepper pods. The HPLC method was used for determination of capsaicin and dihydrocapsaicin content in various dried peppers from genera C. chinense. Based on the results of HPLC the hottest pepper has been Bhut Jolokia, followed by Habanero Red Savina, Fatalii Yellow, Habanero Paper Latern, Habanero Maya Red, Habanero Red, and Scotch Bonnet Red. The inhibitory effect of the extract of Capsicum chinense pepper type was evaluated, using dics diffusion method, against selected bacteria and micromycetes. Extracts from Bhut Jolokia, Fatalii Yellow, Scotch Bonnet Red and habaneros did not inhibit growth of the any bacteria and micromycetes included in our test.
Collapse
|
16
|
WANG Y, HUANG BB, DAI WL, XU B, WU TL, YE JP, YE JS. Sensitive Electrochemical Capsaicin Sensor Based on a Screen Printed Electrode Modified with Poly(sodium 4-styrenesulfonate) Functionalized Graphite. ANAL SCI 2017; 33:793-799. [DOI: 10.2116/analsci.33.793] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Yan WANG
- College of Chemistry and Chemical Engineering, South China University of Technology
| | - Bin-Bin HUANG
- College of Chemistry and Chemical Engineering, South China University of Technology
| | - Wan-Lin DAI
- College of Chemistry and Chemical Engineering, South China University of Technology
| | - Bin XU
- Hainan Institute for Food Control, No. 9, Yaogu Yi Road, Xiu Ying District
| | - Tian-Liang WU
- Hainan Institute for Food Control, No. 9, Yaogu Yi Road, Xiu Ying District
| | - Jia-Ping YE
- Guangzhou Ingsens Sensor Technology Co., Ltd
| | - Jian-Shan YE
- College of Chemistry and Chemical Engineering, South China University of Technology
| |
Collapse
|
17
|
Ishaka A, Imam MU, Ismail M, Mahmud R, Abu Bakar ZZ. Nanoemulsified gamma-oryzanol rich fraction blend regulates hepatic cholesterol metabolism and cardiovascular disease risk in hypercholesterolaemic rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
18
|
Sensitive determination of capsaicin on Ag/Ag2O nanoparticles/reduced graphene oxide modified screen-printed electrode. J Electroanal Chem (Lausanne) 2016. [DOI: 10.1016/j.jelechem.2016.06.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
19
|
Kim DH, Lee WY. Highly sensitive electrochemical capsaicin sensor based on graphene-titania-Nafion composite film. J Electroanal Chem (Lausanne) 2016. [DOI: 10.1016/j.jelechem.2016.06.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
20
|
Márquez-Ibarra A, Huerta M, Villalpando-Hernández S, Ríos-Silva M, Díaz-Reval MI, Cruzblanca H, Mancilla E, Trujillo X. The Effects of Dietary Iron and Capsaicin on Hemoglobin, Blood Glucose, Insulin Tolerance, Cholesterol, and Triglycerides, in Healthy and Diabetic Wistar Rats. PLoS One 2016; 11:e0152625. [PMID: 27064411 PMCID: PMC4827844 DOI: 10.1371/journal.pone.0152625] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 03/16/2016] [Indexed: 12/11/2022] Open
Abstract
Objective Our aim was to assess the effects of dietary iron, and the compound capsaicin, on hemoglobin as well as metabolic indicators including blood glucose, cholesterol, triglycerides, insulin, and glucose tolerance. Materials and Methods Our animal model was the Wistar rat, fed a chow diet, with or without experimentally induced diabetes. Diabetic males were fed control, low, or high-iron diets, the latter, with or without capsaicin. Healthy rats were fed identical diets, but without the capsaicin supplement. We then measured the parameters listed above, using the Student t-test and ANOVA, to compare groups. Results Healthy rats fed a low-iron diet exhibited significantly reduced total cholesterol and triglyceride levels, compared with rats fed a control diet. Significantly reduced blood lipid was also provoked by low dietary iron in diabetic rats, compared with those fed a control diet. Insulin, and glucose tolerance was only improved in healthy rats fed the low-iron diet. Significant increases in total cholesterol were found in diabetic rats fed a high-iron diet, compared with healthy rats fed the same diet, although no statistical differences were found for triglycerides. Hemoglobin levels, which were not statistically different in diabetic versus healthy rats fed the high-iron diet, fell when capsaicin was added. Capsaicin also provoked a fall in the level of cholesterol and triglycerides in diabetic animals, versus diabetics fed with the high iron diet alone. In conclusion, low levels of dietary iron reduced levels of serum triglycerides, hemoglobin, and cholesterol, and significantly improved insulin, and glucose tolerance in healthy rats. In contrast, a high-iron diet increased cholesterol significantly, with no significant changes to triglyceride concentrations. The addition of capsaicin to the high-iron diet (for diabetic rats) further reduced levels of hemoglobin, cholesterol, and triglycerides. These results suggest that capsaicin, may be suitable for the treatment of elevated hemoglobin, in patients.
Collapse
Affiliation(s)
- Adriana Márquez-Ibarra
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
| | - Miguel Huerta
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
| | - Salvador Villalpando-Hernández
- Centro de Investigación en Nutrición y Salud, Instituto Nacional de Salud Pública, Universidad No. 655 Colonia Santa María Ahuacatitlán, Cerrada Los Pinos y Caminera C.P., Cuernavaca, Morelos, México
| | - Mónica Ríos-Silva
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
| | - María I. Díaz-Reval
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
| | - Humberto Cruzblanca
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
| | - Evelyn Mancilla
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
| | - Xóchitl Trujillo
- Unidad de Investigación Dr. Enrico Stefani, Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Col. Villas San Sebastián, Colima, Colima, México
- * E-mail:
| |
Collapse
|
21
|
Aslam R, Ansari M, Choudhary S, Bhat TM, Jahan N. Genotoxic effects of heavy metal cadmium on growth, biochemical, cyto-physiological parameters and detection of DNA polymorphism by RAPD in Capsicum annuum L. - An important spice crop of India. Saudi J Biol Sci 2014; 21:465-72. [PMID: 25313282 PMCID: PMC4190987 DOI: 10.1016/j.sjbs.2014.07.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 07/12/2014] [Accepted: 07/17/2014] [Indexed: 11/28/2022] Open
Abstract
The present study was designed to investigate the effects of cadmium (Cd) on biochemical, physiological and cytological parameters of Capsicum annuum L. treated with five different concentrations (20, 40, 60, 80 and 100 ppm) of the metal. Shoot-root length, pigment and protein content showed a continuous decrease with increasing Cd concentrations and the maximal decline was observed at the higher concentration. Proline content was found to be increased upto 60 ppm while at higher concentrations it gradually decreased. MDA content and chromosomal aberrations increased as the concentration increased. Additionally Random amplified polymorphic DNA (RAPD) technique was used for the detection of genotoxicity induced by Cd. A total of 184 bands (62 polymorphic and 122 monomorphic) were generated in 5 different concentrations with 10 primers where primer OPA-02 generated the highest percentage of polymorphism (52.63%). Dendrogram showed that control, R1 and R2 showed similar cluster and R4 and R5 grouped with R3 into one cluster, which showed that plants from higher doses showed much difference than the plants selected at mild doses which resemble control at the DNA level. This investigation showed that RAPD marker is a useful tool for evaluation of genetic diversity and relationship among different metal concentrations.
Collapse
Affiliation(s)
- Rumana Aslam
- Department of Botany, Faculty of Life Sciences, Aligarh Muslim University, Aligarh 202002, India
| | | | | | | | | |
Collapse
|
22
|
Zhao JY, Hu YW, Li SF, Hu YR, Ma X, Wu SG, Wang YC, Gao JJ, Sha YH, Zheng L, Wang Q. Dihydrocapsaicin down-regulates apoM expression through inhibiting Foxa2 expression and enhancing LXRα expression in HepG2 cells. Lipids Health Dis 2014; 13:50. [PMID: 24642298 PMCID: PMC3999941 DOI: 10.1186/1476-511x-13-50] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2013] [Accepted: 03/13/2014] [Indexed: 11/27/2022] Open
Abstract
Background Apolipoprotein M (apoM), as a novel apolipoprotein which is mainly expressed in liver and kidney tissues, is associated with development and progression of atherosclerosis and diabetes. Our group have recently shown that Dihydrocapsaicin(DHC)can significantly decrease atherosclerotic plaque formation in apoE−/− mice. However, the effect and possible mechanism of DHC on apoM expression remain unclear. Methods HepG2 cells were treated with 0 μM, 25 μM, 50 μM and 100 μM DHC for 24 h or were treated with 100 μM DHC for 0, 6, 12, and 24 h, respectively. The mRNA levels and protein levels were measured by real-time quantitative PCR and western blot analysis, respectively. Results We found that DHC markedly decreased expression of apoM at both mRNA and protein level in HepG2 cells in a dose-dependent and time-dependent manner. Expression of Foxa2 was decreased while expression of LXRα was increased by DHC treatment in HepG2 cells. In addittion, overexpression of Foxa2 markedly compensated the inhibition effect induced by DHC on apoM expression. LXRα small interfering RNA significantly abolished the inhibition effect which induced by DHC on apoM expression. The liver of C57BL/6 mice treated with DHC had significantly lower expression of apoM. Furthermore, the liver had lower expression of Foxa2 while had higher expression of LXRα. Conclusions DHC could down-regulate apoM expression through inhibiting Foxa2 expression and enhancing LXRα expression in HepG2 cells.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | | | - Lei Zheng
- Laboratory Medicine Center, Nanfang Hospital, Southern Medical University, Guangzhou, Guangdong 510515, China.
| | | |
Collapse
|
23
|
Capsaicin-induced metabolic and cardiovascular autonomic improvement in an animal model of the metabolic syndrome. Br J Nutr 2013; 111:207-14. [DOI: 10.1017/s0007114513002493] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The metabolic syndrome (MetS) is associated with an increased risk of cardiac mortality, as it is characterised by the clustering of multiple cardiovascular risk factors. Studies have shown that capsaicin (red pepper) may be useful as a nutraceutical, ameliorating metabolic profile and cardiovascular function. The aim of the present study was to investigate the cardiovascular and metabolic effects of orally administered capsaicin in rats with the MetS. Neonate spontaneously hypertensive rats were injected with monosodium glutamate and subjected to one of the following three treatments by oral administration for 14 d, between 27 and 30 weeks: low-dose capsaicin (CAP05,n18, synthetic capsaicin powder diluted in a vehicle (10 % ethyl alcohol) plus 0·5 mg/kg body weight (BW) of capsaicin); high-dose capsaicin (CAP1,n19, synthetic capsaicin powder diluted in a vehicle (10 % ethyl alcohol) plus 1 mg/kg BW of capsaicin); control (C,n18, vehicle). Lee's index, lipid/metabolic profile, and cardiovascular parameters with the rats being conscious, including arterial pressure (AP) and heart rate (HR) variability, as well as aortic wall thickness (haematoxylin and eosin staining) and CD68 (cluster of differentiation 68) antibody levels (monocyte/macrophage immunostaining) were evaluated. Weight, Lee's index, and lipid and metabolic parameters, as well as AP and HR and aortic wall thickness, were similar between the groups. Capsaicin determined HR variability improvement (16·0 (sem9·0), 31·0 (sem28·2) and 31·3 (sem19·0) ms2for the C, CAP05 and CAP1 groups, respectively,P= 0·003), increased vascular sympathetic drive (low-frequency component of systolic AP variability: 3·3 (sem2·8), 8·2 (sem7·7) and 12·1 (sem8·8) mmHg2for the C, CAP05 and CAP1 groups, respectively,P< 0·001) and increased α-index (spontaneous baroreflex sensitivity). The present data show that capsaicin did not improve lipid and glucose abnormalities in rats with the MetS. However, beneficial cardiovascular effects were observed with this nutraceutical.
Collapse
|
24
|
Baek J, Lee J, Kim K, Kim T, Kim D, Kim C, Tsutomu K, Ochir S, Lee K, Park CH, Lee YJ, Choe M. Inhibitory effects of Capsicum annuum L. water extracts on lipoprotein lipase activity in 3T3-L1 cells. Nutr Res Pract 2013; 7:96-102. [PMID: 23610601 PMCID: PMC3627936 DOI: 10.4162/nrp.2013.7.2.96] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 12/07/2012] [Accepted: 12/11/2012] [Indexed: 11/04/2022] Open
Abstract
Obesity, an intractable metabolic disease, currently has no medical treatment without side effects, so studies have been actively carried out to find natural compounds that have anti-obesity activity with minimum side effects. In this study, the anti-obesity effects of water extracts of seven Capsicum annuum L. varieties being Putgochu (Pca), Oyee gochu (Oca), Kwari putgochu (Kca), Green pepper (Gca), Yellow paprika (Yca), Red paprika (Rca) and Cheongyang gochu (Cca), were examined through the evaluation of lipoprotein lipase (LPL) mRNA expression level in 3T3-L1 cells (mouse pre-adipocytes). After capsaicin elimination by chloroform defatting, freeze-dried powder of Cca was treated to 3T3-L1 cells and anti-obesity effects were examined by determining the LPL mRNA level using the RT-PCR method. Of the primary fractions, only proven fractions underwent secondary and tertiary refractionating to determine anti-obesity effects. From seven different Capsicum annuum L., there was a significant decrease of the LPL mRNA expression level of 50.9% in Cca treatment compared to the control group. A significant decrease of the LPL mRNA expression level was shown in primary fractions (Fr) 5 (36.2% decrease) and 6 (30.5% decrease) of the Cca water extracts. Due to the impurities checked by UPLC chromatography, Fr 5 and 6 were refractionated to determine the LPL mRNA expression level. Treatment of Fr 6-6 (35.8% decrease) and Fr 5-6 (35.3% decrease) showed a significant decrease in the LPL mRNA expression level. When analyzed using UPLC, major compounds of Fr 6-6 and Fr 5-6 were very similar. Subsequently, we refractionated Fr 6-6 and Fr 5-6 to isolate the major peak for structure elucidation. Treatment of Fr 5-6-1 (26.6% decrease) and Fr 6-6-1 (29.7% decrease) showed a significant decrease in the LPL mRNA expression level. Consequently, the fractions may have a possibility to ameliorate obesity through the decrease of the LPL mRNA expression level.
Collapse
Affiliation(s)
- Jongmi Baek
- Divison of Bio-Health Technology, College of Biomedical Science, Kangwon National University, 192-1 Hyoja-dong, Chuncheon-si, Gangwon 200-701, Korea
| | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
25
|
Zhang L, Fang G, Zheng L, Chen Z, Liu X. The hypocholesterolemic effect of capsaicinoids in ovariectomized rats fed with a cholesterol-free diet was mediated by inhibition of hepatic cholesterol synthesis. Food Funct 2013; 4:738-44. [DOI: 10.1039/c3fo30321g] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
26
|
Galano A, Martínez A. Capsaicin, a Tasty Free Radical Scavenger: Mechanism of Action and Kinetics. J Phys Chem B 2012; 116:1200-8. [DOI: 10.1021/jp211172f] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Annia Galano
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, Iztapalapa, C. P. 09340, México D. F., México
| | - Ana Martínez
- Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México, Circuito Exterior S. N., Ciudad Universitaria, CP 04510, México D.F., México
| |
Collapse
|
27
|
Tundis R, Loizzo MR, Menichini F, Bonesi M, Conforti F, De Luca D, Menichini F. Air-dried capsicum annuum var. acuminatum medium and big: Determination of bioactive constituents, antioxidant activity and carbohydrate-hydrolyzing enzymes inhibition. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
28
|
Othman ZAA, Ahmed YBH, Habila MA, Ghafar AA. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules 2011; 16:8919-29. [PMID: 22024959 PMCID: PMC6264681 DOI: 10.3390/molecules16108919] [Citation(s) in RCA: 134] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2011] [Revised: 10/14/2011] [Accepted: 10/15/2011] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 µg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 µg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 µg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 µg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.
Collapse
Affiliation(s)
| | - Yacine Badjah Hadj Ahmed
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +96614677126; Fax: +96614675992
| | | | | |
Collapse
|
29
|
Yardım Y. Sensitive Detection of Capsaicin by Adsorptive Stripping Voltammetry at a Boron-Doped Diamond Electrode in the Presence of Sodium Dodecylsulfate. ELECTROANAL 2011. [DOI: 10.1002/elan.201100275] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
30
|
Miranda-Velasquez L, Oranday-Cardenas A, Lozano-Garza H, Rivas-Morales C, Chamorro-Cevallos G, Cruz-Vega DE. Hypocholesterolemic activity from the leaf extracts of Cnidoscolus chayamansa. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:392-395. [PMID: 21104318 DOI: 10.1007/s11130-010-0202-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The aim of this study was to determine the hypocholesterolemic activity of Cnidoscolus chayamansa. In an in vivo model, high-cholesterol diet administered to mice Balb/c induced hypercholesterolemia. Three extracts from Cnidoscolus chayamansa (ethanol, methanol and an aqueous extract) were tested on hypercholesterolemic mice. Active extracts were assessed against the in vitro inhibitory activity of the same three extracts on the HMG-CoA reductase enzyme by using Vero cells. The specific chemical groups present in the phytochemical extracts were also determined. Only the aqueous extract (at either doses employed) showed a significant cholesterol reduction (27.9 and 31.1%, for 50 and 100 mg kg(-1), respectively P<0.01). The extract did not inhibit the HMG-CoA reductase enzyme, suggesting that its compounds act at another level in cholesterol metabolism. Reactions to secondary metabolites indicate the presence of alkaloids in the aqueous and ethanol extracts and phenol hydroxyls in the ethanol and methanol extracts.
Collapse
Affiliation(s)
- Lylia Miranda-Velasquez
- Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Pedro de Alba s/n, Cd. Universitaria, 66450, San Nicolas de los Garza, Nuevo Leon, Mexico
| | | | | | | | | | | |
Collapse
|
31
|
Adams MJ, Ahuja KD, Geraghty DP. Effect of capsaicin and dihydrocapsaicin on in vitro blood coagulation and platelet aggregation. Thromb Res 2009; 124:721-3. [DOI: 10.1016/j.thromres.2009.05.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2009] [Revised: 05/01/2009] [Accepted: 05/03/2009] [Indexed: 10/20/2022]
|
32
|
Rosa A, Appendino G, Melis MP, Deiana M, Atzeri A, Alessandra I, Minassi A, Dessì MA. Protective effect and relation structure-activity of nonivamide and iododerivatives in several models of lipid oxidation. Chem Biol Interact 2009; 180:183-92. [DOI: 10.1016/j.cbi.2009.01.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Revised: 01/09/2009] [Accepted: 01/12/2009] [Indexed: 11/29/2022]
|
33
|
|
34
|
Kachoosangi RT, Wildgoose GG, Compton RG. Carbon nanotube-based electrochemical sensors for quantifying the 'heat' of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin. Analyst 2008; 133:888-95. [PMID: 18575641 DOI: 10.1039/b803588a] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A sensitive electroanalytical methodology for the determination of capsaicin using adsorptive stripping voltammetry (AdsSV) at a multiwalled carbon nanotube modified basal plane pyrolytic graphite electrode (MWCNT-BPPGE) is presented. This analytical method is then further developed using a multiwalled carbon nanotube screen-printed electrode (MWCNT-SPE) demonstrating the proof-of-concept that this approach can easily be incorporated into a sensing device which is both facile to use and inexpensive to produce. Capsaicin is the chemical responsible for the hot taste of chilli peppers, and measuring the concentration of capsaicin is an indicator of how hot any given chilli pepper, hot sauce and other related foodstuffs are. Standard additions plots for AdsSV of capsaicin at open circuit potential at a MWCNT-BPPGE exhibits two linear ranges, from 0.5 to 15 microM and from 15 to 60 microM. Using the first range of calibration curve, a detection limit of 0.31 microM (based on 3sigma) is obtained. The plot of standard additions of capsaicin determined using the disposable MWCNT-SPE shows a linear range between 0.5 and 35 microM and a detection limit of 0.45 microM. MWCNT-BPPGE and MWCNT-SPE are successfully utilized for the determination of capsaicin in real samples, such as a few commercially available hot pepper sauces, and the determined values are in excellent agreement and correlation with the average Scoville unit values reported in the literature for these sauces. To the best of our knowledge, this is the first electroanalytical method using MWCNT-BPPGE or MWCNT-SPE reported for the determination of capsaicin. This method offers advantages such as precision and objectivity over the well-known but potentially subjective Scoville method (based on organoleptic testing by human tasting panels) and is facile and inexpensive compared to existing HPLC methods.
Collapse
Affiliation(s)
- Roohollah Torabi Kachoosangi
- Department of Chemistry, Physical and Theoretical Chemistry Laboratory, Oxford University, South Parks Road, Oxford, UK OX1 3QZ
| | | | | |
Collapse
|
35
|
Choi SH, Suh BS, Kozukue E, Kozukue N, Levin CE, Friedman M. Analysis of the contents of pungent compounds in fresh Korean red peppers and in pepper-containing foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9024-31. [PMID: 17117787 DOI: 10.1021/jf061157z] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
An HPLC method has been developed for the analysis of extracts of fresh peppers containing capsaicinoids and of both capsaicinoids and piperines in pepper-containing foods produced and sold in Korea. The HPLC method was optimized by defining how composition of the mobile phase affected retention times. Both identification and quantification were based on retention times and the following criteria: linearity of the UV response at 280 nm in HPLC, recoveries from spiked samples, and observed individual molecular ions in the mass spectra of the extracts determined by liquid chromatography-mass spectrometry. This method, with a limit of detection of approximately 15-30 ng, was used to quantify the distribution of capsaicinoids in 11 Korean whole peppers and in 12 commercial pepper-containing foods. Total capsaicinoid levels of whole peppers ranged from 1.21 microg/g for the PR Gang ja variety to 121.1 microg/g for the Chung yang variety. The levels in food extracts, four of which also included two piperines, ranged from 11.0 microg/g for radish kimuchi to 3752 microg/g for capsaicin sauce. The results demonstrate (a) the usefulness of the HPLC method for the simultaneous analysis of capsaicinoids derived from red peppers and piperines derived from black and white peppers extracted from complex food matrices and (b) the wide-ranging spread of levels of pungent pepper compounds in fresh peppers and in pepper-containing foods consumed in Korea.
Collapse
Affiliation(s)
- Suk-Hyun Choi
- Department of Food Service Industry, Uiduk University, San 50 Yugeom, Gangdong, Gyeongju, Gyongbuk 780-713, Korea
| | | | | | | | | | | |
Collapse
|