1
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Vakh C, Mallabaeva Z, Tobiszewski M. Smartphone-based digital image colorimetry for the determination of total capsaicinoid content in chili pepper extracts. Spectrochim Acta A Mol Biomol Spectrosc 2024; 315:124238. [PMID: 38593543 DOI: 10.1016/j.saa.2024.124238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 03/23/2024] [Accepted: 04/01/2024] [Indexed: 04/11/2024]
Abstract
A simple smartphone-based digital image colorimetry was proposed for the determination of total capsaicinoid content and the assessment of chili pepper pungency. The biobased solvent D-limonene was used for the first time to isolate analytes. Capsaicinoids were efficiently separated from chili pepper by solid-liquid extraction with D-limonene followed by partitioning of the analytes into the ammonium hydroxide solution to eliminate the matrix interference effect. For colorimetric detection of total capsaicinoid content, a selective chromogenic reaction was performed using Gibbs reagent (2,6-dichloroquinone-4-chloroimide). Measurements were performed using a smartphone-based setup and included image analysis with the program ImageJ. The limit of detection of the proposed procedure was 0.15 mg g-1. The intra-day repeatability did not exceed 10.0 %. The inter-day repeatability was less than 16.5 %. The comparison of the smartphone-based procedure with high-performance liquid chromatography showed satisfactory results.
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Affiliation(s)
- Christina Vakh
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Zarina Mallabaeva
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Marek Tobiszewski
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
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2
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Bai X, Zhang Q, Zhou X, Yao J, Wan P, Chen DW. Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil. Food Chem 2024; 451:139423. [PMID: 38677135 DOI: 10.1016/j.foodchem.2024.139423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/17/2024] [Accepted: 04/18/2024] [Indexed: 04/29/2024]
Abstract
Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil according to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the control samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carotenoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C (p < 0.05). Two-way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal-oxidative stability of chili oil (p < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil.
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Affiliation(s)
- Xueying Bai
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Fisheries Research Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550025, China
| | - Qin Zhang
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Xiatao Zhou
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jingyu Yao
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Peng Wan
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, Guangxi 530004, China.
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3
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Mallik AK, Montero L, Meckelmann SW, Schmitz OJ. Facile preparation of embedded polar group-containing pentafluorophenyl stationary phases for highly selective separations of diverse analytes. J Chromatogr A 2024; 1717:464688. [PMID: 38354595 DOI: 10.1016/j.chroma.2024.464688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/22/2024] [Accepted: 01/25/2024] [Indexed: 02/16/2024]
Abstract
Pentafluorophenyl (PFP) stationary phase is one of the most important phases after the C18 phase in terms of its applications. Three embedded polar groups (EPG)-containing stationary phases were newly synthesized to act the EPGs as additional interaction sites. The silica surface was initially modified with (3-aminopropyl)trimethoxysilane (APS). The APS-modified silicas were coupled with 2,3,4,5,6-pentafluorobenzoic acid, 2,3,4,5,6-pentafluorophenylacetic acid, and 2,3,4,5,6-pentafluoro-anilino(oxo)acetic acid to obtain Sil-PFP-BA, Sil-PFP-AA, and Sil-PFP-AN phases, respectively. The new phases were characterized by elemental analysis, ATR-FTIR, scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). The phases were evaluated with the Tanaka and Neue tests in reversed-phase liquid chromatography (RPLC). In addition, they were characterized as hydrophilic phases by the Tanaka test protocol used in hydrophilic interaction chromatography (HILIC) separation mode. The Sil-PFP-AA phase showed the highest molecular shape selectivity in RPLC, while Sil-PFP-AN achieved the highest separability in HILIC compared to the commercial PFP reference column. The Sil-PFP-AA phase was successfully applied for the analysis of capsaicinoids from real samples of fresh chili peppers (Capsicum spp.) in RPLC and the Sil-PFP-AN phase for vitamin C (ascorbic acid) in HILIC.
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Affiliation(s)
- Abul K Mallik
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstr. 5, 45141 Essen, Germany; Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka 1000, Bangladesh.
| | - Lidia Montero
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstr. 5, 45141 Essen, Germany; Institute of Food Science Research - CIAL (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstr. 5, 45141 Essen, Germany
| | - Oliver J Schmitz
- Applied Analytical Chemistry, University of Duisburg-Essen, Universitaetsstr. 5, 45141 Essen, Germany.
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4
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Chung YB, Park SJ, Choi YJ, Yun YR, Lee MA, Park SH, Min SG, Seo HY. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration. Heliyon 2024; 10:e24441. [PMID: 38304807 PMCID: PMC10831603 DOI: 10.1016/j.heliyon.2024.e24441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 02/03/2024] Open
Abstract
The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry.
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Affiliation(s)
| | | | - Yun-Jeong Choi
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Ye-Rang Yun
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Mi-Ai Lee
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Sung Hee Park
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Sung Gi Min
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Hye-Young Seo
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
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5
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Yu J, Renard CMGC, Zhang L, Gleize B. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents. Food Res Int 2023; 173:113381. [PMID: 37803719 DOI: 10.1016/j.foodres.2023.113381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree - onion - olive oil - dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e. carotenoids, phenolic compounds and capsaicinoids. The drying at 50 °C of fresh pepper induced the formation and accumulation of ACs after 6 days. During the heat treatment by microwave of multi-ingredient tomato sauce, Maillard reaction occurs in presence of dried pepper and the content in ACs in the tomato-based sauces increased (+33% to + 53%) depending of quantities of dried pepper added. The bioaccessibility of total ACs was 24-31% in duodenal phase and 18-22% in jejunal phase. Individual ACs have shown variable bioaccessibility, e.g. very high for Fru-Arg (50.8% to 71.3%), and very low for Fru-Met (1.8% to 2.2%). The kinetic monitoring of ACs in digestion medium showed that ACs are not stable (-46% in gastric phase, -49 % in intestinal phase) which indicated their potential degradation in the digestive tract. The presence of ACs in the multi-ingredients tomato sauces had no effect on the content of the other bioactive compounds monitored in the study and even promoted the bioaccessibility of total lycopene (+30%) but decreased the bioaccessibility of total phenolic compounds.
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Affiliation(s)
- Jiahao Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | | | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Béatrice Gleize
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
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6
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Pintó-Marijuan M, Turon-Orra M, González-Betancort A, Muñoz P, Munné-Bosch S. Improved production and quality of peppers irrigated with regenerated water by the application of 24-epibrassinolide. Plant Sci 2023; 334:111764. [PMID: 37301327 DOI: 10.1016/j.plantsci.2023.111764] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/20/2023] [Accepted: 06/07/2023] [Indexed: 06/12/2023]
Abstract
Water shortage for crop irrigation is reducing agricultural production worldwide and the use of sewage treatment plant (STP) water to irrigate horticultural fields is a solution to avoid the use of drinkable water in agriculture. In this study, two different genotypes of pepper (Red Cherry Small and Italian green) were irrigated with STP water, as an alternative to potable water. Moreover, the foliar application of a molecule with biostimulant properties (24-epibrassinolide; EBR) was tested as a strategy to ameliorate the production and quality of fruits. Both genotypes differed on their tolerance to the suffered oxidative stress due to their different salinity tolerance, but fruit commercial weight was reduced by 49% on the salt sensitive and by 37% on the salt tolerant. Moreover, ascorbic acid was also decreased by 37% after STP water irrigation in the Red Cherry Small peppers. However, EBR applications alleviated STP watering stress effects improving pepper plants fruit production and quality parameters, such as ascorbic acid and capsaicinoids. These results have important economic and environmental relevance to overcome present and future water deficiencies in the agricultural sector derived from climate change, guaranteeing the maintenance of production in peppers irrigated with STP water for a more sustainable agriculture following relevant circular economy actions.
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Affiliation(s)
- Marta Pintó-Marijuan
- Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Barcelona, Spain.
| | - Martina Turon-Orra
- Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Barcelona, Spain
| | - Alba González-Betancort
- Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Barcelona, Spain
| | - Paula Muñoz
- Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Barcelona, Spain; Research Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain
| | - Sergi Munné-Bosch
- Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Barcelona, Spain; Research Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain
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7
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Gu Q, Chen X, Lu C, Wang Z, Xu B. A highly sensitive electrochemical sensor for detecting the content of capsaicinoids based on the synergistic catalysis of rGO/PEI-CNTs/β-CD. Food Chem 2023; 426:136650. [PMID: 37354575 DOI: 10.1016/j.foodchem.2023.136650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/26/2023]
Abstract
Rapid quantification of the content of capsaicinoids helps in classifying the degree of spiciness, standardized production, and quality control of leisure meat products. To rapidly quantify the content of capsaicinoids in soy sauce and pot-roast meat products, we developed an electrochemical sensor based on reduced graphene oxide (rGO)/polyethylene imine (PEI) - carbon nanotubes (CNTs)/β-cyclodextrin (β-CD) to detect the content of capsaicinoids in leisure meat products. Our findings showed that the electrochemical sensor presented highly sensitive performance toward capsaicinoids with a relatively wide linear range (0.01-100 µmol/L), a lower limit of detection (0.01 µmol/L), and an acceptable recovery rate (94.80-112.20%). The sensor performed well and was effective mainly because of the three-dimensional stacking structure and synergistic catalysis of rGO with cCNTs and also due to the improved dispersion of the composite material by β-CD. The sensor detected trace contents of capsaicinoids in leisure meat products, and thus, it might be considered for practical applications.
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Affiliation(s)
- Qianhui Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; Three Squirrels Inc, Wuhu 241000, China
| | - Xingguang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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8
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Islam K, Rawoof A, Kumar A, Momo J, Ahmed I, Dubey M, Ramchiary N. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum. J Agric Food Chem 2023. [PMID: 37289974 DOI: 10.1021/acs.jafc.3c01901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre- and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.
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Affiliation(s)
- Khushbu Islam
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Abdul Rawoof
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ajay Kumar
- Department of Plant Sciences, School of Biological Sciences, Central University of Kerala, Kasaragod 671316, Kerala, India
| | - John Momo
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ilyas Ahmed
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Meenakshi Dubey
- Department of Biotechnology, Delhi Technological University, New Delhi 110042, India
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
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9
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Xing Z, Jiang Y, Zogona D, Wu T, Xu X. Fully nondestructive analysis of capsaicinoids electrochemistry data with deep neural network enables portable system. Food Chem 2023; 417:135882. [PMID: 36934708 DOI: 10.1016/j.foodchem.2023.135882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/01/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023]
Abstract
Electrochemical methods have been extensively applied for the detection of chemical information from food or other analytes. However, existing electrochemical methods are limited to focusing solely on the absorption peaks and disregard much of the hidden chemical fingerprint information. Consequently, electrochemical sensors are constrained by their ability to detect samples containing multiple source-material mixtures with overlapping constituents. We hypothesized that the target substances can be effectively identified and detected using differential sensor data combined with artificial intelligence (AI). In this study, we developed a novel signal array composed of five metal electrodes and used a convolutional neural network (CNN) model for feature extraction to detect capsaicinoids in stews. Our results indicate that the proposed method achieved satisfactory predictions with a root mean square error (RMSE) of 5.407 in independent brine samples. This provides a promising strategy and practical approach for the nondestructive analysis of multidimensional electrochemical data of mixed analytes.
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Affiliation(s)
- Zheng Xing
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Ying Jiang
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Daniel Zogona
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Ting Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Xiaoyun Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China.
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10
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Yu J, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing. Food Res Int 2023; 165:112476. [PMID: 36869489 DOI: 10.1016/j.foodres.2023.112476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 11/28/2022] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to ascertain the differences between volatile components and flavor. The results showed that the EJT hotpot oil had the highest color intensity of 34.8, and the SSL hotpot oil had the highest capsaicinoids content of 1.536 g/kg. The results of QDA showed distinct differences among hotpot oils in terms of all sensory properties. A total of 74 volatile components were detected. Aldehydes, ketones, esters, and acids were the dominant volatile compounds formed in 18 hotpot oil samples and showed a significant difference, suggesting that they played a key role in flavor contribution and distinguishing the flavor differences between different hotpot oils. The PCA results well distinguished 18 kinds of hotpot oil.
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Affiliation(s)
- Jiao Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | | | - Lixue Yang
- Guanghanshi Maidele Food CO., Ltd, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
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11
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Rodríguez-Palazón MC, Arroyo-Manzanares N, Viñas P, López-García I, Hernández-Córdoba M, Campillo N. Dispersive magnetic solid-phase extraction for capsaicinoid compounds in human serum using LC-HRMS: targeted and non-targeted approaches. Anal Bioanal Chem 2023. [PMID: 36695870 DOI: 10.1007/s00216-023-04544-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/19/2022] [Accepted: 01/13/2023] [Indexed: 01/26/2023]
Abstract
A new analytical method based on the use of dispersive magnetic solid-phase extraction (DMSPE) is described for the preconcentration of capsaicin (CAP), dihydrocapsaicin (DCAP), and N-vanillylnonanamide (PCAP) from human serum samples. The influence of several experimental factors affecting the adsorption (nature and amount of magnetic material, adsorption time, and pH) and desorption (nature of solvent, its volume and desorption time) steps was studied. Among seven different nanomaterials studied, the best results were obtained using magnetic multiwalled carbon nanotubes, which were characterized by means of spectrometry- and microscopy-based techniques. Analyses were performed by ultra-high-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry using electrospray ionization in positive mode (UHPLC-ESI-Q-TOF-MS). The developed method was validated by obtaining several parameters, including linearity (0.3-300 μg L-1 range), and limits of detection which were 0.1, 0.15, and 0.17 μg L-1 for CAP, DCAP, and PCAP, respectively. The repeatability of the method, expressed as relative standard deviation (RSD, n = 7), varied from 3.4 to 11%. The serum samples were also studied through a non-targeted approach in a search for capsaicinoid metabolites and related compounds. With this objective, the fragmentation pathway of this family of compounds was initially studied and a strategy was established for the identification of novel or less studied capsaicinoid-derived compounds.
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12
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Wichai U, Keawsomnuk P, Thongin S, Mukthung C, Boonthip C, Pittayakhajonwut P, Ketsawatsomkron P, Bunyapraphatsara N, Muta K. Cellular responses to 8-methyl nonanoic acid, a degradation by-product of dihydrocapsaicin, in 3T3-L1 adipocytes. BMC Complement Med Ther 2023; 23:18. [PMID: 36681810 PMCID: PMC9862568 DOI: 10.1186/s12906-023-03844-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Capsaicinoids, such as dihydrocapsaicin (DHC), exert the health-promoting effects of chili peppers on energy metabolism. The metabolic responses to capsaicinoids are primarily mediated through transient receptor potential cation channel subfamily V member 1 (TRPV1). However, the varying contributions of their metabolites to beneficial health outcomes remain unclear. 8-methyl nonanoic acid (8-MNA), a methyl-branched medium chain fatty acid (MCFA), is an in vivo degradation by-product of DHC. Since MCFAs have emerged as metabolic modulators in adipocytes, here we examined various cellular responses to 8-MNA in 3T3-L1 adipocytes. METHODS The viability of 3T3-L1 adipocytes exposed to various concentrations of 8-MNA was assessed by the Calcein AM assay. Biochemical assays for lipid accumulation, AMP-activated protein kinase (AMPK) activity, lipolysis and glucose uptake were performed in 3T3-L1 adipocytes treated with 8-MNA during 48-h nutrient starvation or 5-day maturation. RESULTS 8-MNA caused no impact on cell viability. During nutrient starvation, 8-MNA decreased lipid amounts in association with AMPK activation, a molecular event that suppresses lipogenic processes. Moreover, 3T3-L1 adipocytes that were treated with 8-MNA during 5-day maturation exhibited a reduced lipolytic response to isoproterenol and an increased glucose uptake when stimulated with insulin. CONCLUSIONS These results suggest that 8-MNA derived from DHC modulates energy metabolism in adipocytes and also support the idea that the metabolic benefits of chili consumption are partly attributable to 8-MNA.
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Affiliation(s)
- Uthai Wichai
- grid.412029.c0000 0000 9211 2704Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University, Phitsanulok, Thailand
| | - Ploychanok Keawsomnuk
- grid.10223.320000 0004 1937 0490Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, 111 Bang Pla, Bang Phli, Samut Prakan, 10540 Thailand
| | - Saowarose Thongin
- grid.10223.320000 0004 1937 0490Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, 111 Bang Pla, Bang Phli, Samut Prakan, 10540 Thailand
| | - Chaiyot Mukthung
- grid.412029.c0000 0000 9211 2704Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok, Thailand
| | - Chatchai Boonthip
- grid.412029.c0000 0000 9211 2704Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok, Thailand
| | - Pattama Pittayakhajonwut
- grid.425537.20000 0001 2191 4408National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand
| | - Pimonrat Ketsawatsomkron
- grid.10223.320000 0004 1937 0490Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, 111 Bang Pla, Bang Phli, Samut Prakan, 10540 Thailand
| | - Nuntavan Bunyapraphatsara
- grid.10223.320000 0004 1937 0490Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
| | - Kenjiro Muta
- grid.10223.320000 0004 1937 0490Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, 111 Bang Pla, Bang Phli, Samut Prakan, 10540 Thailand
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13
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Kondo F, Umeda K, Sudasinghe SP, Yamaguchi M, Aratani S, Kumanomido Y, Nemoto K, Nagano AJ, Matsushima K. Genetic analysis of pungency deficiency in Japanese chili pepper 'Shishito' (Capsicum annuum) revealed its unique heredity and brought the discovery of two genetic loci involved with the reduction of pungency. Mol Genet Genomics 2023; 298:201-212. [PMID: 36374297 DOI: 10.1007/s00438-022-01975-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 10/30/2022] [Indexed: 11/16/2022]
Abstract
The sensation of pungency generated by capsaicinoids is a characteristic trait of chili peppers (Capsicum spp.), and the presence or absence of pungency is central in determining its usage as a spice or a vegetable. In the present study, we aimed to clarify the heredity and genetic factors involved in the deficiency of pungency (quite low pungency) that is uniquely observed in the Japanese chili pepper 'Shishito' (Capsicum annuum). First, the F2 population ('Shishito' × pungent variety 'Takanotsume') was used for segregation analysis, and pungency level was investigated using capsaicinoid quantification with high-performance liquid chromatography. Also, restriction site associated DNA sequencing of the F2 population was performed, and genetic map construction and quantitative trait locus (QTL) mapping were implemented. The results indicated that the F2 population showed varying capsaicinoid content and two major QTLs were detected, Shql3 and Shql7, which explained 39.8 and 19.7% of the genetic variance, respectively. According to these results, the quite low pungency of 'Shishito' was a quantitative trait that involved at least the two loci. Further, this trait was completely separate from general non-pungent traits controlled by individual recessive genes, as described in previous studies. The present study is the first report to investigate the genetic mechanism of pungency deficiency in Japanese chili peppers, and our results provide new insights into the genetic regulation of pungency in chili pepper.
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Affiliation(s)
- Fumiya Kondo
- Department of Science and Technology, Graduate School of Medicine, Science and Technology, Shinshu University, Minamiminowa, Nagano, 399-4598, Japan.,Japan Society for the Promotion of Science (JSPS), Kojimachi Business Center Building, 5-3-1 Kojimachi, Chiyoda-Ku, Tokyo, 102-0083, Japan
| | - Koyuki Umeda
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Nagano, 399-4598, Japan
| | - Sathya Prabandaka Sudasinghe
- Department of Science and Technology, Graduate School of Medicine, Science and Technology, Shinshu University, Minamiminowa, Nagano, 399-4598, Japan
| | - Moe Yamaguchi
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Nagano, 399-4598, Japan
| | - Shintaro Aratani
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Nagano, 399-4598, Japan
| | - Yui Kumanomido
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Nagano, 399-4598, Japan
| | - Kazuhiro Nemoto
- Institute of Agriculture, Academic Assembly Faculty, Shinshu University, 8304 Minamiminowa, Nagano, 399-4598, Japan
| | - Atsushi J Nagano
- Faculty of Agriculture, Ryukoku University, Yokotani 1-5, Seta, Ohe-Cho, Otsu, Shiga, 520-2194, Japan.,Institute for Advanced Biosciences, Keio University, 403-1 Nipponkoku, Daihouji, Tsuruoka, Yamagata, 997-0017, Japan
| | - Kenichi Matsushima
- Institute of Agriculture, Academic Assembly Faculty, Shinshu University, 8304 Minamiminowa, Nagano, 399-4598, Japan.
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14
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Bai X, Wan P, Liu J, Yao J, Chen DW. Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR. Curr Res Food Sci 2022; 6:100411. [PMID: 36510595 PMCID: PMC9735263 DOI: 10.1016/j.crfs.2022.100411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/30/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
The color and pungency are important indicators for evaluating the quality of chili oil, which are mainly determined by the carotenoids and capsaicinoids, respectively. In this study, the effect of frying temperature on the changes of carotenoids and capsaicinoids in chili oil was qualitatively and quantitatively analyzed by 1H NMR. The increasing frying temperature caused the thermal degradation of carotenoids to be intensified, and the degradation of red carotenoids was greater than that of yellow carotenoids. After 10 min of frying at 130, 150, 170 and 190 °C, the contents of capsanthin in chili oil were 40.3, 15.4, 9.6 and 6.2 mg/kg, respectively. Meanwhile, the contents of total carotenoids were 63.0, 25.5, 17.7 and 13.3 mg/kg, respectively. The observed change of R/Y values correlated well with the degradation of carotenoids. The contents of capsaicinoids were 14.8, 20.9, 19.4 and 7.4 mg/kg, respectively. The best frying temperature for the extraction of carotenoids was 130 °C, and over 90% of the carotenoids were dissolved in the frying oil at this frying condition. However, capsaicinoids were more stable than carotenoids, and the best frying temperature for capsaicinoids was 150-170 °C with over 90% extraction rate. Therefore, the temperature fried at 130-150 °C was suitable for the quality of chili oil, considering the higher extraction rates of both total carotenoids and capsaicinoids. This study is of great significance for the quality control of chili oil.
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Affiliation(s)
- Xueying Bai
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China,Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China
| | - Peng Wan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China,Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China
| | - Jie Liu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China,Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China
| | - Jingyu Yao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China,Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China
| | - De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China,Corresponding author.
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15
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Biradar K, Singh J, Pillai SS, Crosby KM, Patil BS. Separation of nordihydrocapsiate from capsiate and major capsaicinoid analogues using ultra high performance liquid chromatography. Food Chem 2022; 382:132585. [PMID: 35247666 DOI: 10.1016/j.foodchem.2022.132585] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 02/03/2022] [Accepted: 02/25/2022] [Indexed: 11/04/2022]
Abstract
Accurate, rapid quantitation of the capsaicinoid and capsinoid compounds produced by peppers (Capsicum spp.) is essential to assess quality. Here, we developed a rapid ultra-high performance liquid chromatography method for the simultaneous separation of five major capsaicinoids and three major capsinoids from peppers. Optimal chromatographic separation was achieved using a phenyl-hexyl stationary phase with a mobile phase of acidified water and methanol with a flow rate of 0.5 ml/min at a column temperature of 55 °C over 5 min. The method was validated by testing linearity, precision, robustness, and limits of detection and quantification. The developed method was successfully employed to profile capsaicinoids and capsinoids from different pepper cultivars. Out of the 10 pepper cultivars analysed, all three major capsinoids were detected in two cultivars. To the best of our knowledge, this is the first report of successful separation of nordihydrocapsiate from capsiate and quantification of nordihydrocapsiate.
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Affiliation(s)
- Kishan Biradar
- Vegetable and Fruit Improvement Center, USDA National Center of Excellence, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA
| | - Jashbir Singh
- Vegetable and Fruit Improvement Center, USDA National Center of Excellence, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA
| | - Syamkumar S Pillai
- Vegetable and Fruit Improvement Center, USDA National Center of Excellence, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA
| | - Kevin M Crosby
- Vegetable and Fruit Improvement Center, USDA National Center of Excellence, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, USDA National Center of Excellence, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA.
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16
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Zhang J, Zhang M, Yang Q, Wei L, Yuan B, Pang C, Zhang Y, Sun X, Guo Y. A simple and rapid homogeneous fluorescence polarization immunoassay for rapid identification of gutter cooking oil by detecting capsaicinoids. Anal Bioanal Chem 2022; 414:6127-6137. [PMID: 35804073 DOI: 10.1007/s00216-022-04177-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/30/2022]
Abstract
In order to address the widespread concerns with food safety such as adulteration and forgery in the edible oil field, this study developed a fluorescence polarization immunoassay (FPIA) based on a monoclonal antibody in a homogeneous solution system for determination of capsaicinoids in gutter cooking oil by using chemically stable capsaicinoids as an adulteration marker. The prepared fluoresceinthiocarbamyl ethylenediamine (EDF) was coupled with capsaicinoid hapten C, and the synthesized tracer was purified by thin-layer chromatography (TLC) and showed good binding to the monoclonal antibody CPC Ab-D8. The effects of concentration of tracer and recognition components, type and pH of buffer and incubation time on the performance of FPIA were studied. The linear range (IC20 to IC80) was 3.97-97.99 ng/mL, and the half maximal inhibitory concentration (IC50) was 19.73 ng/mL, and the limit of detection (LOD) was 1.56 ng/mL. The recovery rates of corn germ oil, soybean oil and peanut blend oil were in the range of 94.7-132.3%. The experimental results showed that the fluorescence polarization detection system could realize the rapid detection of capsaicinoids, and had the potential to realize on-site identification of gutter cooking oil. As a universal monoclonal antibody, CPC Ab-D8 can also specifically identify capsaicin and dihydrocapsaicin, so the proposed method can be used to quickly monitor for the presence of gutter cooking oil in normal cooking oil.
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Affiliation(s)
- Jiali Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Minghui Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Qingqing Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China. .,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China. .,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.
| | - Lin Wei
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Bei Yuan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Chengchen Pang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Yanyan Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Yemin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
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17
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Yap ESP, Uthairatanakij A, Laohakunjit N, Jitareerat P. Influence of hot air drying on capsaicinoids, phenolics, flavonoids and antioxidant activities of 'Super Hot' chilies. PeerJ 2022; 10:e13423. [PMID: 35637718 PMCID: PMC9147319 DOI: 10.7717/peerj.13423] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 04/20/2022] [Indexed: 01/14/2023] Open
Abstract
Hot air drying is an alternative technique to either maintain or increase bioactive compounds in agricultural products because temperatures can be controlled. The effects of different hot air oven drying temperatures and times on the physicochemical changes, bioactive compounds (capsaicinoids, phenolic and flavonoid profiles and contents) and antioxidant activities in dried 'Super Hot' chili fruits were evaluated. The chilies were dried in a hot air oven at low (60-100 °C) or high (120-160 °C) temperatures for 30, 60, 120 min and at 12-13% moisture content (MC). The main compounds presented in chili fruits were capsaicinoids, limonene, pinene, tocopherol and oleic acid, regardless of drying temperature and time. Although the total flavonoid contents decreased during the drying process, the total phenolic contents increased (38-51%), and capsaicinoids, the primary pungent compounds, increased six-times at 120-160 °C compared to the fresh chilies. The phenolic profiles showed that chlorogenic acid was the most stable and abundant amongst the nine quantified phenolic compounds. In the flavonoid profile, both rutin and quercetin can be detected at a high temperature of 160 °C, with a decreasing trend. The main pungent compounds, capsaicin and dihydrocapsaicin, were found to increase compared to the fresh chilies, especially at 12-13% wet basis (w.b.). Although the antioxidant activities (ABTS• + and DPPH•) of dried chilies at all temperatures decreased with increasing drying time, these activities were still detected. Therefore, drying chilies at 160 °C (120 min) can not only maintain the capsaicinoids, phenolics and flavonoids that can be utilized by the pharmaceutical and food industry, but can also reduce the production time.
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Affiliation(s)
- Esther Shiau Ping Yap
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
| | - Apiradee Uthairatanakij
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
| | - Natta Laohakunjit
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
| | - Pongphen Jitareerat
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s Institute of Technology Thonburi, Bangkok, Thailand
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18
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Muratovska N, Silva P, Pozdniakova T, Pereira H, Grey C, Johansson B, Carlquist M. Towards engineered yeast as production platform for capsaicinoids. Biotechnol Adv 2022; 59:107989. [PMID: 35623491 DOI: 10.1016/j.biotechadv.2022.107989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 12/23/2022]
Abstract
Capsaicinoids are bioactive alkaloids produced by the chili pepper fruit and are known to be the most potent agonists of the human pain receptor TRPV1 (Transient Receptor Potential Cation Channel Subfamily V Member 1). They are currently produced by extraction from chili pepper fruit or by chemical synthesis. Transfer of the biosynthetic route to a microbial host could enable more efficient capsaicinoid production by fermentation and may also enable the use of synthetic biology to create a diversity of new compounds with potentially improved properties. This review summarises the current state of the art on the biosynthesis of capsaicinoid precursors in baker's yeast, Saccharomyces cerevisiae, and discusses bioengineering strategies for achieving total synthesis from sugar.
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Affiliation(s)
- Nina Muratovska
- Division of Applied Microbiology, Lund University, Box 124, 221 00 Lund, Sweden
| | - Paulo Silva
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal
| | - Tatiana Pozdniakova
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal
| | - Humberto Pereira
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal
| | - Carl Grey
- Division of Biotechnology, Lund University, Box 118, SE-221 00 Lund, Sweden
| | - Björn Johansson
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal.
| | - Magnus Carlquist
- Division of Applied Microbiology, Lund University, Box 124, 221 00 Lund, Sweden.
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19
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Sun B, Chen C, Song J, Zheng P, Wang J, Wei J, Cai W, Chen S, Cai Y, Yuan Y, Zhang S, Liu S, Lei J, Cheng G, Zhu Z. The Capsicum MYB31 regulates capsaicinoid biosynthesis in the pepper pericarp. Plant Physiol Biochem 2022; 176:21-30. [PMID: 35190336 DOI: 10.1016/j.plaphy.2022.02.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
Pepper (Capsicum) are consumed worldwide as vegetables and food additives due to their pungent taste. Capsaicinoids are the bioactive compounds that confer the desired pungency to pepper fruits. Capsaicinoid biosynthesis was thought to occur exclusively in fruit placenta. Recently, biosynthesis in the pericarp of extremely pungent varieties was discovered, however, the mechanism of capsaicinoid biosynthesis regulation in the pericarp remains largely unknown. Here, the capsaicinoid contents of placenta and pericarp were analyzed. The results indicated that the Capsicum chinense pericarp accumulated a vast amount of capsaicinoids. Expression of the master regulator MYB31 and capsaicinoid biosynthesis genes (CBGs) were significantly upregulated in the pericarp in C. chinense accessions compared to accessions in other tested species. Moreover, in fruit of extremely-pungent 'Trinidad Moruga Scorpion' (C. chinense) and low-pungent '59' inbred line (C. annuum), the capsaicinoid accumulation patterns in the pericarp were consistent with expression levels of CBGs and MYB31. Silencing MYB31 in 'Trinidad Moruga Scorpion' pericarp leads to a significantly decreased CBGs transcription level and capsaicinoids content. Taken together, our results provide insights into the molecular mechanism arising from the expression of MYB31 in the pericarp that results in exceedingly hot peppers.
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Affiliation(s)
- Binmei Sun
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Changming Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jiali Song
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Peng Zheng
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Juntao Wang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jianlang Wei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Wen Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Siping Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yutong Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yuan Yuan
- Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China
| | - Shuanglin Zhang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Shaoqun Liu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jianjun Lei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China; Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China
| | - Guoju Cheng
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China.
| | - Zhangsheng Zhu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China.
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20
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De Aguiar AC, Viganó J, da Silva Anthero AG, Dias ALB, Hubinger MD, Martínez J. Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers. Food Chem X 2022; 13:100228. [PMID: 35128385 PMCID: PMC8808056 DOI: 10.1016/j.fochx.2022.100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/19/2022] [Accepted: 01/21/2022] [Indexed: 11/08/2022] Open
Abstract
Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonpolar fraction rich in bioactive compounds, including capsaicinoids and carotenoids. Among the technologies for pepper processing, special attention is given to supercritical fluid technologies, such as supercritical fluid extraction (SFE) with pure solvents and CO2 plus modifiers, and SFE assisted by ultrasound. Supercritical fluid-based processes present advantages over the classical extraction techniques like using less solvents, short extraction times, specificity and scalability. In this review, we present a brief overview of the nutritional aspects of peppers, followed by studies that apply supercritical fluid technologies to produce extracts and concentrate bioactives, besides oleoresin encapsulation. Furthermore, we present related phase equilibrium, cost estimation, and the gaps and needs for the full use of peppers from a sustainable perspective.
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Affiliation(s)
- Ana Carolina De Aguiar
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Ana Gabriela da Silva Anthero
- Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
- School of Food Science and Environmental Health, Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Arthur Luiz Baião Dias
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Julian Martínez
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
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21
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Kim D, Park H, Cho IH. The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds. Food Sci Biotechnol 2022; 31:211-220. [PMID: 35186351 PMCID: PMC8817957 DOI: 10.1007/s10068-021-01023-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/01/2021] [Accepted: 12/13/2021] [Indexed: 01/12/2023] Open
Abstract
Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures. The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. 3-Ethyl-2,5-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methoxy-3-(2-methylpropyl)pyrazine, 1-methylpyrrole, hexanedial, benzeneacetaldehyde, 2-acetylfuran, and butane-2,3-diol were newly detected in red pepper seeds roasted at 100 °C. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcohols increased rapidly in red pepper seeds as the roasting temperature increased. Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.
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Affiliation(s)
- Dahye Kim
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - Hyeyoung Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - In Hee Cho
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
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22
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Chabaane Y, Marques Arce C, Glauser G, Benrey B. Altered capsaicin levels in domesticated chili pepper varieties affect the interaction between a generalist herbivore and its ectoparasitoid. J Pest Sci (2004) 2022; 95:735-747. [PMID: 35221844 PMCID: PMC8860780 DOI: 10.1007/s10340-021-01399-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/08/2021] [Indexed: 05/20/2023]
Abstract
UNLABELLED Plant domestication has commonly reduced levels of secondary metabolites known to confer resistance against insects. Chili pepper is a special case because the fruits of different varieties have been selected for lower and higher levels of capsaicin, the main compound associated with defence. This may have important consequences for insect herbivores and their natural enemies. Despite the widespread consumption of chili peppers worldwide, the effects of capsaicin on insects are poorly understood. Here, we investigated the effect of capsaicin on a generalist herbivore, Spodoptera latifascia (Lepidoptera: Noctuidae) and its ectoparasitoid, Euplectrus platyhypenae (Hymenoptera: Eulophidae). Using chili varieties with three pungency levels: non-pungent (Padron), mild (Cayenne) and highly pungent (Habanero), as well as artificial diets spiked with three different levels of synthetic capsaicin, we determined whether higher capsaicin levels negatively affect the performance of these insects. Overall, capsaicin had a negative effect on both herbivore and parasitoid performance, particularly at high concentrations. Caterpillars reared on highly pungent fruits and high-capsaicin diet had longer development time, reduced pupation success, lower adult emergence, but also lower parasitism rates than caterpillars reared on mild or non-capsaicin treatments. In addition, we found that the caterpillars were capable of sequestering capsaicinoids in their haemolymph when fed on the high pungent variety with consequences for parasitoids' performance and oviposition decisions. These results increase our understanding of the role of capsaicin as a chemical defence against insects and its potential implications for pest management. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10340-021-01399-8.
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Affiliation(s)
- Yosra Chabaane
- Laboratory of Evolutionary Entomology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Carla Marques Arce
- Fundamental and Applied Research in Chemical Ecology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Gaëtan Glauser
- Neuchâtel Platform of Analytical Chemistry, Institute of Chemistry, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Betty Benrey
- Laboratory of Evolutionary Entomology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
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23
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Borusiewicz R, Martyna A, Zadora G, Zahrebelna A. Differentiation of oleoresin capsicum sprays based on their capsaicinoid profiles. Forensic Sci Int 2021; 328:111031. [PMID: 34600267 DOI: 10.1016/j.forsciint.2021.111031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/17/2021] [Accepted: 09/20/2021] [Indexed: 11/24/2022]
Abstract
Oleoresin capsicum (OC) sprays, often referred to as 'pepper sprays', contain a solution of active compounds, exerting an irritating effect on the human body. The active component of OC sprays are capsaicinoids, obtained by extraction from peppers. The profiles (quantitative relations) of natural capsaicinoids depend on the plant material, they were extracted from. Pepper spray is a non-lethal weapon that should only be used for self-defense but is often used by criminals to attack and incapacitate victims. Evidence related to these types of incidents, such as containers, clothes of victims or suspects, as well as traces of substances found at the scene, are submitted to the forensic laboratory. The purpose of the analysis is to identify the ingredients of the preparation (especially active components) and compare the traces found on objects from the victim or the scene of the incident with the preparation from the can or traces found on objects related to the suspect. The study aimed to investigate the possibility of differentiating OC gases based on capsaicinoid profiles recorded in GC-MS analyses. Sixty-four gases from 12 different manufacturers were purchased and tested. The likelihood ratio (LR) approach was applied to the data expressing the relative capsaicinoids contents computed by integrating GC-MS signals. Two hypotheses were assumed that stated either common or different origins of the samples. Several LR models have been developed, and their performance has been controlled by the number of false positives and false negatives as well as empirical cross entropy. The research results showed that differentiation was very successful, with more than 90% of correct responses. The results obtained show that OC sprays may be distinguished, even if they were produced by the same producer presumably if produced using different batches of pepper extract.
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Caicedo-Lopez LH, Guevara-Gonzalez RG, Andrade JE, Esquivel-Delgado A, Perez-Matzumoto AE, Torres-Pacheco I, Contreras-Medina LM. Effect of hydric stress-related acoustic emission on transcriptional and biochemical changes associated with a water deficit in Capsicum annuum L. Plant Physiol Biochem 2021; 165:251-264. [PMID: 34082331 DOI: 10.1016/j.plaphy.2021.05.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 05/05/2021] [Indexed: 06/12/2023]
Abstract
At specific vibration frequencies like ones generated by insects such as caterpillar chewing and bee's buzz-pollination turn on the plants secondary metabolism and their respective pathways gets activated. Thus, studies report that vibrations and sound waves applied to plants improves their fitness performance. Commonly, acoustic treatments for plants have used arbitrarily random frequencies. In this work, a group of signals obtained from hydric-stressed plants was recorded as vibrational patterns using a laser vibrometer. These vibration-signals were classified as representative of each condition and then externally applied as Acoustic Emission Patterns (AEP). The present research hypothesized that specific vibration frequencies could "emulate" a plant signal through mechanical energy based on tplant's ability to recognize vibration pattern similarity to a hydric status. This investigation aimed to apply the AEP's as characteristic vibrations classified as Low hydric stress (LHS), medium hydric stress (MHS), and high hydric stress (HHS) to evaluate their effect on healthy-well watered plants at two developmental stages. In the vegetative stage, the gene expression related to antioxidant and hydric stress responses was assessed. The LHS, MHS, and HHS acoustic treatments up-regulated the peroxidase (Pod) (~2.8, 1.9, and 3.6-fold change, respectively). The superoxide dismutase (Mn-sod) and phenylalanine ammonia-lyase (Pal) genes were up-regulated by HHS (~0.23 and ~0.55-fold change, respectively) and, the chalcone synthase (Chs) gene was induced by MHS (~0.63-fold-change). At the fructification stage, the MHS treatment induced a significant increase in Capsaicin content (5.88-fold change), probably through the at3and kas gene activation. Findings are correlated for a better understanding of plant responses to different multi frequency-signals tones from vibrations with potential for agricultural applications.
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Affiliation(s)
- Laura Helena Caicedo-Lopez
- Biosystems Engineering Group, Faculty of Engineering, Autonomous University of Queretaro-Campus Amazcala, El Marques, Queretaro, Mexico; Group of Basic and Applied Bioengineering, Faculty of Engineering, Autonomous University of Queretaro-Campus Amazcala, El Marqués, Querétaro, Mexico
| | - Ramon Gerardo Guevara-Gonzalez
- Biosystems Engineering Group, Faculty of Engineering, Autonomous University of Queretaro-Campus Amazcala, El Marques, Queretaro, Mexico
| | - Juan E Andrade
- Department of Food Science and Human Nutrition, The University of Illinois at Urbana-Champaign, Champaign, IL, 61801, USA
| | - Adolfo Esquivel-Delgado
- Physical Metrology, National Metrology Center (CENAM) km 4.5 Carretera a Los Cues C.P. 76246, El Marqués, Qro, Mexico
| | | | - Irineo Torres-Pacheco
- Biosystems Engineering Group, Faculty of Engineering, Autonomous University of Queretaro-Campus Amazcala, El Marques, Queretaro, Mexico
| | - Luis Miguel Contreras-Medina
- Group of Basic and Applied Bioengineering, Faculty of Engineering, Autonomous University of Queretaro-Campus Amazcala, El Marqués, Querétaro, Mexico.
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Vázquez-Fuentes S, Pelagio-Flores R, López-Bucio J, Torres-Gavilán A, Campos-García J, de la Cruz HR, López-Bucio JS. N-vanillyl-octanamide represses growth of fungal phytopathogens in vitro and confers postharvest protection in tomato and avocado fruits against fungal-induced decay. Protoplasma 2021; 258:729-741. [PMID: 33410981 DOI: 10.1007/s00709-020-01586-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 11/18/2020] [Indexed: 06/12/2023]
Abstract
Plant diseases caused by pathogenic fungi result in considerable losses in agriculture. The use of fungicides is an important alternative to combat these pathogens, but may affect both the environment and human health. Plants produce many bioactive compounds to defend themselves from biotic challenges and an increasing number of secondary metabolites have been identified, which may be used to control fungal infections. Here, the bioactivity of a synthetic capsaicinoid, N-vanillyl-octanamide, also termed ABX-I, in the growth of five phytopathogenic fungi was assessed in vitro. The compound inhibited growth of Colletotrichum gloeosporioides, Botrytis cinerea, Colletotrichum acutatum, Fusarium sp., and Rhizoctonia solani AG2, while the magnitude of this effect differed from capsaicin. To investigate if ABX-I could effectively protect crops against phytopathogens, fungal challenges were performed in tomato leaves and fruits, as well as avocado fruits co-infiltrated with Botrytis cinerea or Colletotrichum gloeosporioides, respectively. In both tomato leaves and fruits and avocado fruits, ABX-I decreased the fungal damage not only in vegetative but also in edible tissues, and diminished decay symptoms compared with untreated fruits, which were highly sensitive to the pathogens. Furthermore, ABX-I spray application to tomato or avocado plants did not compromise growth and development, whereas it repressed spore germination and growth of C. gloeosporioides, which suggests its potential as an affordable and promising resource to control fungal diseases in the agronomic sector.
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Affiliation(s)
- Saúl Vázquez-Fuentes
- Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edificio B3, Ciudad Universitaria, C. P., 58030, Morelia, Michoacán, Mexico
| | - Ramón Pelagio-Flores
- Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Matamoros, C. P., 58240, Morelia, Michoacán, Mexico
| | - José López-Bucio
- Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edificio B3, Ciudad Universitaria, C. P., 58030, Morelia, Michoacán, Mexico
| | | | - Jesús Campos-García
- Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edificio B3, Ciudad Universitaria, C. P., 58030, Morelia, Michoacán, Mexico
| | - Homero Reyes de la Cruz
- Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edificio B3, Ciudad Universitaria, C. P., 58030, Morelia, Michoacán, Mexico
| | - Jesús Salvador López-Bucio
- CONACYT-Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edificio B3, Ciudad Universitaria, C. P., 58030, Morelia, Michoacán, Mexico.
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Krauß S, Becker L, Vetter W. Patterns and compound specific stable carbon isotope analysis (δ 13 C) of capsaicinoids in Cayenne chilli fruits of different ripening stages. Phytochem Anal 2021; 32:530-543. [PMID: 33029820 DOI: 10.1002/pca.3001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum. Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. OBJECTIVE Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis (δ13 C values (‰), CSIA) was used for a better understanding of capsaicinoid development during fruit ripening. METHODOLOGY Cayenne chillies (Capsicum annuum) were grown in a glasshouse and harvested from different plants at four ripening stages (unripe, semi-ripe, ripe, overripe). Nine capsaicinoids (one verified by synthesis) were quantified by gas chromatography with mass spectrometry (GC-MS). For CSIA, an acetylation method for derivatising capsaicinoids was developed. RESULTS Variations in the patterns of the nine capsaicinoids were not relatable to a distinct ripening stage and also total contents varied extensively from plant to plant. However, changes in total capsaicinoid concentrations were systematic. In almost all plants, maximum values were reached in unripe fruits, then decreased to semi-ripe samples and increased again in the following ripening process. Likewise, δ13 C values of individual capsaicinoids were always by ~2‰ heavier in unripe than in semi-ripe or ripe fruits. However, direction of changes in sum-δ13 C values (‰) (taking contributions of all capsaicinoids together) could not be explained by corresponding variations in capsaicinoid concentrations. CONCLUSIONS Both quantification and δ13 C values (‰) verified the presence of ripening-related changes in the capsaicinoid content which may be caused by simultaneously proceeding reactions like synthesis, storage and degradation of capsaicinoids.
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Affiliation(s)
- Stephanie Krauß
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Laura Becker
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
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Liu R, Song J, Liu S, Chen C, Zhang S, Wang J, Xiao Y, Cao B, Lei J, Zhu Z. Genome-wide identification of the Capsicum bHLH transcription factor family: discovery of a candidate regulator involved in the regulation of species-specific bioactive metabolites. BMC Plant Biol 2021; 21:262. [PMID: 34098881 PMCID: PMC8183072 DOI: 10.1186/s12870-021-03004-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 05/04/2021] [Indexed: 05/26/2023]
Abstract
BACKGROUND The basic helix-loop-helix (bHLH) transcription factors (TFs) serve crucial roles in regulating plant growth and development and typically participate in biological processes by interacting with other TFs. Capsorubin and capsaicinoids are found only in Capsicum, which has high nutritional and economic value. However, whether bHLH family genes regulate capsorubin and capsaicinoid biosynthesis and participate in these processes by interacting with other TFs remains unknown. RESULTS In this study, a total of 107 CabHLHs were identified from the Capsicum annuum genome. Phylogenetic tree analysis revealed that these CabHLH proteins were classified into 15 groups by comparing the CabHLH proteins with Arabidopsis thaliana bHLH proteins. The analysis showed that the expression profiles of CabHLH009, CabHLH032, CabHLH048, CabHLH095 and CabHLH100 found in clusters C1, C2, and C3 were similar to the profile of carotenoid biosynthesis in pericarp, including zeaxanthin, lutein and capsorubin, whereas the expression profiles of CabHLH007, CabHLH009, CabHLH026, CabHLH063 and CabHLH086 found in clusters L5, L6 and L9 were consistent with the profile of capsaicinoid accumulation in the placenta. Moreover, CabHLH007, CabHLH009, CabHLH026 and CabHLH086 also might be involved in temperature-mediated capsaicinoid biosynthesis. Yeast two-hybrid (Y2H) assays demonstrated that CabHLH007, CabHLH009, CabHLH026, CabHLH063 and CabHLH086 could interact with MYB31, a master regulator of capsaicinoid biosynthesis. CONCLUSIONS The comprehensive and systematic analysis of CabHLH TFs provides useful information that contributes to further investigation of CabHLHs in carotenoid and capsaicinoid biosynthesis.
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Affiliation(s)
- Renjian Liu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Jiali Song
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Shaoqun Liu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642 China
| | - Changming Chen
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642 China
| | - Shuanglin Zhang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Juntao Wang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Yanhui Xiao
- Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005 China
| | - Bihao Cao
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642 China
| | - Jianjun Lei
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642 China
- Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005 China
| | - Zhangsheng Zhu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), College of Horticulture, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642 China
- Department of Biology, Peking University-Southern University of Science and Technology Joint Institute of Plant and Food Sciences, Southern University of Science and Technology, Shenzhen, 518055 China
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28
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Gupta R, Kapoor B, Gulati M, Kumar B, Gupta M, Singh SK, Awasthi A. Sweet pepper and its principle constituent capsiate: functional properties and health benefits. Crit Rev Food Sci Nutr 2021; 62:7370-7394. [PMID: 33951968 DOI: 10.1080/10408398.2021.1913989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Capsiate is a non-pungent analogue of capsaicin. It belongs to the family of capsinoids which are esters of vanillyl alcohol with fatty acids while capsaicin belongs to the family of capsaicinoids that are amides of vanillylamine with a variety of branched-chain fatty acids. While capsaicin is extensively reported for plethora of pharmacological actions, capsiate remains much less explored. Extracted from various species of Capsicum plant, the molecule has also been chemically synthesized via a number of synthetic and enzymatic routes. Based on its action on transient receptor potential vanilloid subfamily member 1 receptors, recent research has focused on its potential roles in treatment of obesity, metabolic disorders, cancer, cardiovascular disorders and gastro-intestinal disorders. Its toxicity profile has been reported to be much safe. The molecule, however, faces the challenge of low aqueous solubility and stability. It has been commercialized for its use as a weight loss supplement. However, the therapeutic potential of the compound which is much beyond boosting metabolism remains unexplored hitherto. This comprehensive review summarizes the studies demonstrating the therapeutic potential of capsiate in various pathological conditions. Discussed also are potential future directions for formulation strategies to develop efficient, safe and cost-effective dosage forms of capsiate to explore its role in various disease conditions. The databases investigated include Cochrane library, Medline, Embase, Pubmed and in-house databases. The search terms were "capsiate," "capsinoids," "thermogenesis," and their combinations. The articles were screened for relevance by going through their abstract. All the articles pertaining to physicochemical, physiological, pharmacological and therapeutic effects of capsiate have been included in the manuscript.
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Affiliation(s)
- Reena Gupta
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Bhupinder Kapoor
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Monica Gulati
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Bimlesh Kumar
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Mukta Gupta
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Sachin Kumar Singh
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Ankit Awasthi
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
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Yap ESP, Uthairatanakij A, Laohakunjit N, Jitareerat P, Vaswani A, Magana AA, Morre J, Maier CS. Plant growth and metabolic changes in 'Super Hot' chili fruit (Capsicum annuum) exposed to supplemental LED lights. Plant Sci 2021; 305:110826. [PMID: 33691960 DOI: 10.1016/j.plantsci.2021.110826] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 06/12/2023]
Abstract
Light-emitting diodes (LEDs) of different colors improve plant growth and increase levels of secondary metabolites. This study aimed to determine the effect of red, blue, and red + blue LEDs (1:1) on the secondary metabolites composition in chili, focusing on capsaicinoids, at the top and middle of the plant canopy in 'Super Hot' chili. The accumulated yield of the chili fruit was the highest for control, followed by blue, red and red + blue LEDs, with the top canopy giving twice more yield than the middle canopy. UPLC-MS/MS analysis of chili fruit's methanolic extracts was used to determine capsaicinoids levels. Blue LEDs significantly increased nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin contents by 57 %, 43 %, 56 %, 28 %, and 54 %, respectively, compared to the control. Also, 24 tentatively annotated metabolites, including phenylalanine, cinnamate, and valine, which are involved in the biosynthesis of capsaicinoids, were semi-quantitatively evaluated to determine the impact of LED exposure on the biosynthetic pathway of capsaicinoids. Supplemental blue LED placed at the top and between the canopy may boost the levels of capsaicinoids in chili fruit grown in greenhouses.
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Affiliation(s)
- Esther Shiau Ping Yap
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), 49 Tientalay 25, Thakam, Bangkhuntien, Bangkok 10150, Thailand.
| | - Apiradee Uthairatanakij
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), 49 Tientalay 25, Thakam, Bangkhuntien, Bangkok 10150, Thailand.
| | - Natta Laohakunjit
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), 49 Tientalay 25, Thakam, Bangkhuntien, Bangkok 10150, Thailand.
| | - Pongphen Jitareerat
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), 49 Tientalay 25, Thakam, Bangkhuntien, Bangkok 10150, Thailand.
| | - Ashish Vaswani
- Department of Chemistry, Oregon State University, 153 Gilbert Hall, Corvallis, OR 97331, USA.
| | - Armando Alcazar Magana
- Department of Chemistry, Oregon State University, 153 Gilbert Hall, Corvallis, OR 97331, USA.
| | - Jeffrey Morre
- Department of Chemistry, Oregon State University, 153 Gilbert Hall, Corvallis, OR 97331, USA.
| | - Claudia S Maier
- Department of Chemistry, Oregon State University, 153 Gilbert Hall, Corvallis, OR 97331, USA.
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers. Food Chem 2021; 356:129688. [PMID: 33812187 DOI: 10.1016/j.foodchem.2021.129688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/06/2023]
Abstract
Capsaicinoids and capsinoids compounds have been a focus of special attention for their health benefits. An effective and rapid Ultra-High-Performance Liquid Chromatography (UHPLC-PDA) method has been developed and validated for the simultaneous separation and quantitative determination of the major capsaicinoids and capsinoids present in peppers. The separation of all the compounds of interest was achieved in less than 2 min by means of an ACQUITY UPLC BEH rp-C18 column (100 mm × 2.1 mm i.d., 1.7 µm particle size). The variables that have been optimized are the mobile phase (water as solvent A and acetonitrile as solvent B, both acidified by adding 0.1% acetic acid), separation gradient, column temperature (35-70 °C), flow rate (0.6-0.95 mL min-1), and injection volume (2.5-3.5 µL). The evaluation of the chromatographic performance revealed excellent resolution, retention factor, and selectivity. The method was satisfactorily validated in terms of linearity, detection and quantification limits, precision, and robustness.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- 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
| | - Ana V González-de-Peredo
- 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
| | - Estrella Espada-Bellido
- 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
| | - 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.
| | - 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
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Kondo F, Hatakeyama K, Sakai A, Minami M, Nemoto K, Matsushima K. The pungent-variable sweet chili pepper 'Shishito' (Capsicum annuum) provides insights regarding the relationship between pungency, the number of seeds, and gene expression involving capsaicinoid biosynthesis. Mol Genet Genomics 2021; 296:591-603. [PMID: 33599813 DOI: 10.1007/s00438-021-01763-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Accepted: 01/28/2021] [Indexed: 10/22/2022]
Abstract
Pungent traits caused by capsaicinoids are characteristic of chili peppers (Capsicum spp.), and the pungent-variable sweet chili pepper 'Shishito' (Capsicum annuum) is unique in being known for the pungency in fruits with few seeds. In the present study, we tried to clarify the relationship between the number of seeds and pungency in 'Shishito'. First, we investigated the pungency of 'Shishito' by simple sensory evaluations and quantifications of capsaicinoids by high-performance liquid chromatography. As a result, few-seeded fruits had a larger fluctuation of capsaicinoid content than many-seeded ones. This indicates that the number of seeds, in particular a decrease of the seeds, has some sort of connection with the pungency of 'Shishito'. Then, we analyzed the relationship between pungency and gene expression involving capsaicinoid biosynthesis at the individual fruit level. We vertically separated the placental septum in which capsaicinoids are synthesized and performed quantitative reverse transcription-polymerase chain reaction (qRT-PCR) for 18 genes involved in capsaicinoid biosynthesis. We also used the placental septum for capsaicinoid quantification so that the gene expression levels and capsaicinoid contents in the same fruits were obtained, and their correlations were analyzed using 20 biological replicates. Among the 18 genes, expression levels of 11 genes (WRKY9, CaMYB31, AT3, BCAT, BCKDH, KAS I, KAS III, ACL, CaKR1, FAT, and pAMT) had a significant positive correlation with the capsaicinoid concentration, and they were considered to upregulate capsaicinoid biosynthesis. These results provide new insights regarding the environmental variation of the pungency traits in chili peppers and the relationship between pungency, the number of seeds, and gene expression involved in capsaicinoid biosynthesis.
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E El-Haddad A, S Saad A, El-Emam SZ, A Amer A. Correlation of Chillies Capsaicinoids Contents with their Cytotoxic Effects against Hepatocarcinoma Cells. Pak J Biol Sci 2021; 24:219-226. [PMID: 33683051 DOI: 10.3923/pjbs.2021.219.226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Chillies are delicious spices that are used extensively. Capsaicinoids, the major constituents of chillies with reported anti-cancer effects, have been determined with non-specific colorimetric methods. A rapid and reproducible method for extraction and quantification of the major chillies capsaicinoids; capsaicin, dihydrocapsaicin (DHC) and nordihydrocapsaicin (n-DHC), was reported, moreover study of their cytotoxic activity. MATERIALS AND METHODS This study has covered the extraction of capsaicinoids from red and green-colored chillies followed by their quantification using HPLC-UV method after validation. Furthermore, the correlation of capsaicinoids contents with their in vitro hepatocarcinoma cytotoxicity was represented by Pearson's correlation coefficient. RESULTS Capsaicinoids contents are ranged from 1219.88-15098.67 ng mg-1 of Dried Extract (DE). Capsaicin exhibits the lowest IC50 when compared to doxorubicin (9.201±0.91 and 16.1±0.82 μg mL-1, respectively). The exhibited activities of methanol extracts of red and green-colored chillies (IC50 = 20.21±1.72 and 16.02±0.69 μg mL-1, respectively) may attribute to their excessive contents of capsaicinoids (6975.42 and 15098.67 ng mg-1 DE, respectively). Capsaicin and n-DHC contents have a negative correlation with cytotoxic activity. CONCLUSION Green-colored chillies were found to be more cytotoxic in comparison with red-colored chillies that may be relative to their high content of capsaicinoids. The present investigation suggests that capsaicinoids contents correlate with cytotoxic activity.
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Irandoost P, Lotfi Yagin N, Namazi N, Keshtkar A, Farsi F, Mesri Alamdari N, Vafa M. The effect of Capsaicinoids or Capsinoids in red pepper on thermogenesis in healthy adults: A systematic review and meta-analysis. Phytother Res 2020; 35:1358-1377. [PMID: 33063385 DOI: 10.1002/ptr.6897] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 02/05/2023]
Abstract
The outcomes of the earlier trials are controversial concerning the effect of Capsaicinoids/Capsinoids on thermogenesis. We carried out this systematic review and meta-analysis to examine the effect of Capsaicinoids/Capsinoids on thermogenesis indices including resting metabolic rate (RMR) and respiratory quotient (RQ) in healthy adults. An electronic literature search was conducted between 1990 and 2019, using the following databases: PubMed, Web of Sciences, Scopus, Cochrane Central Register of Controlled Trials, and EMBASE. Placebo-controlled clinical trials were considered as eligible papers. Effect sizes were pooled using weighted mean difference (WMD), with a random-effects model. Of the 4,092 articles, 13 studies were included in the meta-analysis. Pooled effect sizes revealed that compared with placebo, Capsaicinoids/Capsinoids significantly increased RMR (WMD: 33.99 Kcal/day, 95% CI: 15.95, 52.03; I2 : 0%, p = .94), energy expenditure, and fat oxidation. It also significantly lessened RQ (WMD: -0.01, 95% CI: -0.02, -0.01; I2 : 5.4%, p = .39) and carbohydrate oxidation. Moreover, intervention in capsule form for longer duration had a more considerable influence on RMR than comparative groups. We observed moderate improvement in RMR, RQ, and fat oxidation following supplementation with Capsaicinoids/Capsinoids. However, further high-quality studies are required to clarify the thermogenic properties of Capsaicinoids/Capsinoids.
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Affiliation(s)
- Pardis Irandoost
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Neda Lotfi Yagin
- Nutrition Research Center, Student Research Committee, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nazli Namazi
- Diabetes Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Abbasali Keshtkar
- Department of Health Sciences Education Development, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Farnaz Farsi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.,Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Naimeh Mesri Alamdari
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Mohammadreza Vafa
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.,Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
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Zhang R, Chen G, Yang B, Wu Y, Du M, Kan J. Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments. Food Chem 2020; 342:128308. [PMID: 33051097 DOI: 10.1016/j.foodchem.2020.128308] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 10/01/2020] [Accepted: 10/01/2020] [Indexed: 12/15/2022]
Abstract
Ultrasonication, microwave, heat, and light treatments, as well as storage conditions, were investigated for their effects on the stability of carotenoids and capsaicinoids in water/oil chili systems. The stability of carotenoids and capsaicinoids were found to vary in response to different processing treatments. Carotenoid and capsaicinoid contents in chili juice (CJ, water system) were increased by low-power ultrasonic and microwave treatments, but decreased by high-power treatments. The thermal stability of carotenoids and capsaicinoids in hot pot bottom (HPB, oil system) were superior to those in CJ. Moreover, ultraviolet light significantly reduced the contents of carotenoids and capsaicinoids in both CJ and HPB. It was also demonstrated that low temperature conditions (4 °C) significantly delayed the degradation of carotenoids and capsaicinoids in chili-based food. In conclusion, our findings suggest that the stability of carotenoids and capsaicinoids can be tuned using different processing and storage techniques appropriate to different systems.
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Affiliation(s)
- Rui Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Guangjing Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China.
| | - Bing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Yun Wu
- College of Food Science and Pharmacy, Xinjiang Agricultural University, 2 Urumqi, Xinjiang 830052, PR China
| | - Muying Du
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
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Song J, Chen C, Zhang S, Wang J, Huang Z, Chen M, Cao B, Zhu Z, Lei J. Systematic analysis of the Capsicum ERF transcription factor family: identification of regulatory factors involved in the regulation of species-specific metabolites. BMC Genomics 2020; 21:573. [PMID: 32831011 PMCID: PMC7444197 DOI: 10.1186/s12864-020-06983-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 08/12/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND ERF transcription factors (TFs) belong to the Apetala2/Ethylene responsive Factor (AP2/ERF) TF family and play a vital role in plant growth and development processes. Capsorubin and capsaicinoids have relatively high economic and nutritional value, and they are specifically found in Capsicum. However, there is little understanding of how ERFs participate in the regulatory networks of capsorubin and capsaicinoids biosynthesis. RESULTS In this study, a total of 142 ERFs were identified in the Capsicum annuum genome. Subsequent phylogenetic analysis allowed us to divide ERFs into DREB (dehydration responsive element binding proteins) and ERF subfamilies, and further classify them into 11 groups with several subgroups. Expression analysis of biosynthetic pathway genes and CaERFs facilitated the identification of candidate genes related to the regulation of capsorubin and capsaicinoids biosynthesis; the candidates were focused in cluster C9 and cluster C10, as well as cluster L3 and cluster L4, respectively. The expression patterns of CaERF82, CaERF97, CaERF66, CaERF107 and CaERF101, which were found in cluster C9 and cluster C10, were consistent with those of accumulating of carotenoids (β-carotene, zeaxanthin and capsorubin) in the pericarp. In cluster L3 and cluster L4, the expression patterns of CaERF102, CaERF53, CaERF111 and CaERF92 were similar to those of the accumulating capsaicinoids. Furthermore, CaERF92, CaERF102 and CaERF111 were found to be potentially involved in temperature-mediated capsaicinoids biosynthesis. CONCLUSION This study will provide an extremely useful foundation for the study of candidate ERFs in the regulation of carotenoids and capsaicinoids biosynthesis in peppers.
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Affiliation(s)
- Jiali Song
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China
| | - Changming Chen
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China.,Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642, China
| | - Shuanglin Zhang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China
| | - Juntao Wang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China
| | - Zhubing Huang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China
| | - Muxi Chen
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China.,Guangdong Helinong Seeds, CO.LTD, Shantou, 515800, Guangdong, China
| | - Bihao Cao
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China. .,Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642, China.
| | - Zhangsheng Zhu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China. .,Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642, China. .,Peking University-Southern University of Science and Technology Joint Institute of Plant and Food Sciences, Department of Biology, Southern University of Science and Technology, Shenzhen, 518055, China.
| | - Jianjun Lei
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, People's Republic of China. .,Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou, 510642, China. .,Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China.
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Sun Y, Park B, Ha JH, Kang SH. Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods. Food Chem 2020; 323:126831. [PMID: 32334311 DOI: 10.1016/j.foodchem.2020.126831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 04/14/2020] [Accepted: 04/14/2020] [Indexed: 01/23/2023]
Abstract
Voltage program (VP)-based micellar electrokinetic chromatography (MEKC) with a laser-induced fluorescence (LIF) detector was developed for fast, high-sensitivity detection of native capsaicin (CAP) and dihydrocapsaicin (DHC) in various foods. The combination of mixed nonionic (Tween 20) and anionic (SDS) surfactants in a sodium borate running buffer showed excellent separation efficiency, selectivity, and speed without loss of resolving power (Rs > 2). Compared to conventional UV absorption, LIF showed enhanced detection sensitivity with detection limits at the pM level. In addition, the developed VP-based MEKC-LIF method was successfully applied for quantification of capsaicin in chili pepper, baechu, and kimchi at a 98% confidence level. CAP and DHC were also analyzed within a short time in extracts from real samples of gochujang, snacks (Swingchip®), black pepper, and ginger but were not detected in garlic.
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Affiliation(s)
- Yucheng Sun
- Department of Chemistry, Graduate School, Kyung Hee University, Yongin-si, Gyeonggi-do 17104, Republic of Korea
| | - Boyeon Park
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong Ho Kang
- Department of Chemistry, Graduate School, Kyung Hee University, Yongin-si, Gyeonggi-do 17104, Republic of Korea; Department of Applied Chemistry and Institute of Natural Sciences, Kyung Hee University, Yongin-si, Gyeonggi-do 17104, Republic of Korea.
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37
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Uarrota VG, Maraschin M, de Bairros ÂDFM, Pedreschi R. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers. Crit Rev Food Sci Nutr 2020; 61:649-665. [PMID: 32212928 DOI: 10.1080/10408398.2020.1743642] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Capsaicinoids are acid amides of C9-C11 branched-chain fatty acids and vanillylamine and constitute important chemical compounds of Capsicum annuum together with their non-pungent analogs (capsinoids) which have an impressive list of health benefit properties (i.e., analgesia, anti-obesity, thermogenic, cardiovascular, gastrointestinal, antioxidant, anti-bacterial, anti-virulence, anti-inflamatory, anti-diabetic, inhibits angiogenesis, and improves glucose metabolism) . In this review, the state of art on how capsaicinoids are affected by different pre- and postharvest factors is discussed together with their biological activity. For instance, high light intensity and heat treatments may reduce capsaicinoid content in fruits probably due to the loss of activity of capsaicin synthase (CS) and phenylalanine ammonia lyase (PAL). The pungency in peppers varies also with environment, genotype or cultivar, node position, fruiting and maturity stages, nitrogen and potassium contents. As the fruit mature, capsaicinoid levels increase. Fruits from the second node tend to have higher accumulation of pungency than those of other positions and the pungency decreases linearly as the node position increase. Sodium hydroxide treatment reduces the pungency of pepper fruit as it hydrolyzes and modifies one of the features (vanillyl group, the acid-amide linkage and alkyl side chain) of capsaicin molecule. Salt and water stress increase PAL and capsaicin synthase activity and increase the capsaicinoid accumulation in fruit, by negatively regulating peroxidase activity at appropriate levels. Future research must be directed in better understanding the changes of capsinoids during pre and post-harvest management, the causal drivers of the loss of activity of the aminotransferase gene (pAMT) and if possible, studies with genetically modified sweet peppers with functional pAMT. Available data provided in this review can be used in different agricultural programs related to developing new cultivars with specific pungency levels. The contents of capsaicinoids and capsinoids in both fresh fruits and marketed products are also of remarkable importance considering the preferences of certain niches in market where higher added-value products might be commercialized.
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Affiliation(s)
- Virgílio Gavicho Uarrota
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
| | - Marcelo Maraschin
- Department of Plant Science, Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, Florianópolis, SC, Brazil
| | - Ângela de Fátima M de Bairros
- Department of Education, Dom Jaime de Barros Câmara School of Basic Education (EEB-Dom Jaime de Barros Câmara), Florianópolis, SC, Brazil
| | - Romina Pedreschi
- Department of Postharvest and Industrialization, Escuela de Agronomia, Calle San Francisco S/N, Pontificia Universidad Católica de Valparaíso, Quillota, Chile
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Park B, Yang JS, Moon EW, Seo HY, Ha JH. Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation. J Microbiol Biotechnol 2020; 29:1580-1590. [PMID: 31474094 DOI: 10.4014/jmb.1907.07023] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), 98.34 ± 5.34 mg/kg (mild), 243.47 ± 3.71 mg/kg (medium), 428.63 ± 30.78 mg/kg (hot), and 1,320.49 ± 28.27 mg/kg (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.
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Affiliation(s)
- Boyeon Park
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Su Yang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Eun Woo Moon
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hye-Young Seo
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
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Oyedemi BO, Kotsia EM, Stapleton PD, Gibbons S. Capsaicin and gingerol analogues inhibit the growth of efflux-multidrug resistant bacteria and R-plasmids conjugal transfer. J Ethnopharmacol 2019; 245:111871. [PMID: 31022566 DOI: 10.1016/j.jep.2019.111871] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 04/06/2019] [Accepted: 04/07/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL IMPORTANCE Capsicum and ginger are used widely in human diets and in folklore medicines. Chemically, gingerol is a relative of capsaicin and both classes of compounds are notable for their spiciness and characteristic pungent aroma. Previous studies have demonstrated that these compounds contain antimicrobial compounds with robust pharmacological importance. AIM The present study evaluated the in vitro antibacterial activities of capsaicinoids and gingerols against a panel of clinical MRSA strains and their inhibitory effect on the conjugal transfer of R-plasmids harboured in E. coli. MATERIALS AND METHODS Crude methanol extract of C. annum was fractionated using solid phase extraction (SPE) and screened for R-plasmid transfer inhibition: TP114, PUB 307, PKM 101, R6K and R7K. The bio-guided assay led to the isolation of bioactive compounds with strong R-plasmid transfer inhibition. The compounds were identified using Nuclear Magnetic resonance (NMR) and Mass spectroscopy (MS). Capsaicin analogues nonivamide, 6-gingerol, 6-shogaol, capsaicin and dihydrocapsaicin were screened for antimicrobial activity against a panel of methicillin-resistant Staphylococcus aureus (MRSA) and Gram-negative bacteria strains using microdilution method while the plasmid transfer inhibition assay of the compounds was determined by broth mating method. RESULTS The bioactive fraction Ca-11 showed good inhibition rates (8.57-25.52%) against three R-plasmids PUB307, PKM 101, TP114 followed by the crude extract of C. annum (8.59%) respectively leading to the bioassay-guided isolation of capsaicin and dihydrocapsaicin as the bioactive principles. The antiplasmid effect of pure capsaicin and dihydrocapsaicin were broad and within active ranges (5.03-31.76%) against the various antibiotic resistance-conferring plasmids including R6K, R7K. Capsaicin, 6-gingerol and 6-shogaol had good broad antibacterial activity with MIC values ranging from 8 to 256 mg/L against effluxing MRSA strains SA1199B (NorA), XU212 (TetK) and RN4220 (MsrA). While they exhibited moderate antibacterial activity (128-512 mg/L) against the Gram-negative bacteria. The effect of 6-gingerol, 6-shogaol and nonivamide on the plasmids were very active on PKM 101 (6.24-22.16%), PUB 307 (1.22-45.63%) and TP114 (0.1-7.19%) comparative to the positive control plumbagin (5.70-31.76%). CONCLUSION These results are suggestive that the R-plasmids could possess substrate for capsaicinoids-like compounds and for their ability to inhibit the plasmid conjugation processes. Plant natural products possess the potential value of antibacterial and mechanistic antiplasmid activity as demonstrated by the compounds and should be evaluated in developing antimicrobial leads to novel mechanism against multidrug-resistant bacteria.
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Affiliation(s)
- Blessing Om Oyedemi
- Research Department of Pharmaceutical and Biological Chemistry, UCL School of Pharmacy, London, UK
| | - E M Kotsia
- Research Department of Pharmaceutical and Biological Chemistry, UCL School of Pharmacy, London, UK
| | - Paul D Stapleton
- Research Department of Pharmaceutical and Biological Chemistry, UCL School of Pharmacy, London, UK
| | - Simon Gibbons
- Research Department of Pharmaceutical and Biological Chemistry, UCL School of Pharmacy, London, UK.
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Arce-Rodríguez ML, Ochoa-Alejo N. Biochemistry and molecular biology of capsaicinoid biosynthesis: recent advances and perspectives. Plant Cell Rep 2019; 38:1017-1030. [PMID: 30941502 DOI: 10.1007/s00299-019-02406-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
The most widely known characteristic of chili pepper fruits is their capacity to produce capsaicinoids, which are responsible for the pungent sensation. The capsaicinoids have several uses in different areas, such as the pharmaceutical, cosmetic and agronomic industries, among others. They are synthesized by the condensation of vanillylamine (derived from phenylalanine) with a branched-chain fatty acid (from valine or leucine precursors), and they generally accumulate in the placental tissue of the chili pepper fruits. The pungency grade depends on the genotype of the plant but is also affected by external stimuli. In recent years, new structural and regulatory genes have been hypothesized to participate in the capsaicinoid biosynthetic pathway. Moreover, the role of some of these genes has been investigated. Substantial progress has been made in discerning the molecular biology of this pathway; however, many questions remain unsolved. We previously reviewed some aspects of the biochemistry and molecular biology of capsaicinoid biosynthesis (Aza-González et al. Plant Cell Rep 30:695-706. Aza-González et al., Plant Cell Rep 30:695-706, 2011), and in this review, we describe advances made by different researchers since our previous review, including the contribution of omics to the knowledge of this pathway.
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Affiliation(s)
- Magda Lisette Arce-Rodríguez
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36824, Irapuato, Gto, Mexico
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36824, Irapuato, Gto, Mexico.
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Friedman JR, Richbart SD, Merritt JC, Brown KC, Denning KL, Tirona MT, Valentovic MA, Miles SL, Dasgupta P. Capsaicinoids: Multiple effects on angiogenesis, invasion and metastasis in human cancers. Biomed Pharmacother 2019; 118:109317. [PMID: 31404777 DOI: 10.1016/j.biopha.2019.109317] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 12/13/2022] Open
Abstract
Cancer progression is a complex multistep process comprising of angiogenesis of the primary tumor, its invasion into the surrounding stroma and its migration to distant organs to produce metastases. Nutritional compounds of the "capsaicinoid" family regulate angiogenesis, invasion and metastasis of tumors. Capsaicinoids display robust anti-angiogenic activity in both cell culture and mice models. However, conflicting reports exist about the effect of capsaicinoids on invasion of metastasis of cancers. While some published reports have described an anti-invasive and anti-metastatic role for capsaicinoids, others have argued that capsaicinoids stimulate invasion and metastasis of cancers. The present review article summarizes these findings involving the bioactivity of capsaicin in angiogenesis, invasion and metastasis of cancer. A survey of literature indicate that they are several articles summarizing the growth-inhibitory activity of capsaicinoids but few describe its effects on angiogenesis, invasion and metastasis in detail. Our review article fills this gap of knowledge. The discovery of a second generation of natural and synthetic capsaicin analogs (with anti-tumor activity) will pave the way to improved strategies for the treatment of several human cancers.
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Affiliation(s)
- Jamie R Friedman
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Stephen D Richbart
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Justin C Merritt
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Kathleen C Brown
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Krista L Denning
- Department of Pathology, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Maria T Tirona
- Department of Hematology-Oncology, Edwards Cancer Center, Cabell Huntington Hospital, 1400 Hal Greer Boulevard, Huntington, WV 25701, United States
| | - Monica A Valentovic
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Sarah L Miles
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States
| | - Piyali Dasgupta
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, 1 John Marshall Drive, WV 25755, United States.
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Friedman JR, Richbart SD, Merritt JC, Perry HE, Brown KC, Akers AT, Nolan NA, Stevenson CD, Hurley JD, Miles SL, Tirona MT, Valentovic MA, Dasgupta P. Capsaicinoids enhance chemosensitivity to chemotherapeutic drugs. Adv Cancer Res 2019; 144:263-298. [PMID: 31349900 DOI: 10.1016/bs.acr.2019.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Cytotoxic chemotherapy is the mainstay of cancer treatment. Conventional chemotherapeutic agents do not distinguish between normal and neoplastic cells. This leads to severe toxic side effects, which may necessitate the discontinuation of treatment in some patients. Recent research has identified key molecular events in the initiation and progression of cancer, promoting the design of targeted therapies to selectively kill tumor cells while sparing normal cells. Although, the side effects of such drugs are typically milder than conventional chemotherapies, some off-target effects still occur. Another serious challenge with all chemotherapies is the acquisition of chemoresistance upon prolonged exposure to the drug. Therefore, identifying supplementary agents that sensitize tumor cells to chemotherapy-induced apoptosis and help minimize drug resistance would be valuable for improving patient tolerance and response to chemotherapy. The use of effective supplementary agents provides a twofold advantage in combination with standard chemotherapy. First, by augmenting the activity of the chemotherapeutic drug it can lower the dose needed to kill tumor cells and decrease the incidence and severity of treatment-limiting side effects. Second, adjuvant therapies that lower the effective dose of chemotherapy may delay/prevent the development of chemoresistance in tumors. Capsaicinoids, a major class of phytochemical compounds isolated from chili peppers, have been shown to improve the efficacy of several anti-cancer drugs in cell culture and animal models. The present chapter summarizes the current knowledge about the chemosensitizing activity of capsaicinoids with conventional and targeted chemotherapeutic drugs, highlighting the potential use of capsaicinoids in novel combination therapies to improve the therapeutic indices of conventional and targeted chemotherapeutic drugs in human cancers.
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Affiliation(s)
- Jamie R Friedman
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Stephen D Richbart
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Justin C Merritt
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Haley E Perry
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Kathleen C Brown
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Austin T Akers
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Nicholas A Nolan
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Cathryn D Stevenson
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - John D Hurley
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Sarah L Miles
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Maria T Tirona
- Department of Hematology, Oncology, Edwards Comprehensive Cancer Center, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Monica A Valentovic
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States
| | - Piyali Dasgupta
- Department of Biomedical Sciences, Joan C. Edwards School of Medicine, Marshall University, Huntington, WV, United States.
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Prasch S, Duran AG, Chinchilla N, Molinillo JMG, Macías FA, Bucar F. Resistance modulatory and efflux-inhibitory activities of capsaicinoids and capsinoids. Bioorg Chem 2018; 82:378-384. [PMID: 30428416 DOI: 10.1016/j.bioorg.2018.10.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 10/18/2018] [Accepted: 10/29/2018] [Indexed: 12/12/2022]
Abstract
Capsaicinoids are reported to have a bunch of promising pharmacological activities, among them antibacterial effects against various strains of bacteria. In this study the effect on efflux pumps of mycobacteria was investigated. The importance of efflux pumps, and the inhibition of these, is rising due to their involvement in antibiotic resistance development. In order to draw structure and activity relationships we tested natural and synthetical capsaicinoids as well as synthetical capsinoids. In an accumulation assay these compounds were evaluated for their ability to accumulate ethidium bromide into mycobacterial cells, a well-known substrate for efflux pumps. Capsaicin and dihydrocapsaicin, the two most abundant capsaicinoids in Capsicum species, proved to be superior efflux pump inhibitors compared to the standard verapamil. A dilution series showed dose dependency of both compounds. The compound class of less pungent capsinoids qualified for further investigation as antibacterials against Mycobacterium smegmatis.
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Affiliation(s)
- Sandra Prasch
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Universitaetsplatz 4, 8010 Graz, Austria
| | - Alexandra G Duran
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - Nuria Chinchilla
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - José M G Molinillo
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - Francisco A Macías
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - Franz Bucar
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Universitaetsplatz 4, 8010 Graz, Austria.
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Kyung HK, Ramakrishnan SR, Kwon JH. Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper ( Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation. J Food Sci Technol 2018; 55:3902-3910. [PMID: 30228388 DOI: 10.1007/s13197-018-3313-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2018] [Accepted: 06/25/2018] [Indexed: 10/28/2022]
Abstract
The application of food irradiation is based on the parameters including energy (MeV), dose rate (kGy/s or kGy/h), and absorbed dose (kGy). Red pepper powders were treated with different dose rates of 1, and 5 kGy/s electron beam (EB) as well as 1.8 and 9 kGy/h gamma ray (GR) in separate experiments. Constant absorbed dose (3 kGy) was maintained to observe whether different dose rates affect the product quality. Total and individual capsaicinoids increased at low EB and GR dose rates. Vitamin C content decreased at all dose rates, except at low GR dose rate, where no significant difference was observed. Low EB dose rate led to a marked increase (21%) in the total phenolics than high dose rate (13%). In contrast, high GR dose rate increased the total phenolics than low dose rate. Maximum antioxidants (1.36 mg TE/mL) were observed at high EB dose rate, although low dose rate also increased the antioxidant activity. Results indicated that different dose rates delivering the same absorbed dose had significant impact on the product quality and that the efficacy of absorbed dose is dependent on applied dose rates. In other words, a constant absorbed dose applied to the product is influenced by dose rate of the irradiation treatment.
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Affiliation(s)
- Hyun-Kyu Kyung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Sudha Rani Ramakrishnan
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea
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Portincasa P, Calamita G. Phytocompounds modulating Aquaporins: Clinical benefits are anticipated. Food Chem 2018; 274:642-650. [PMID: 30372989 DOI: 10.1016/j.foodchem.2018.09.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2018] [Revised: 08/03/2018] [Accepted: 09/03/2018] [Indexed: 12/16/2022]
Abstract
A series of plant-derived bioactive compounds belonging to the class of polyphenols, terpenes and capsaicinoids, interact with important pathophysiological pathways at a molecular, cellular and systemic level. Mechanisms of action include altering cell growth and differentiation, apoptosis, autophagy, inflammation, redox balance and metabolic and energy homeostasis. These effects might also involve the expression and function of Aquaporins (AQPs), a family of membrane channel proteins, involved in several body functions. The ultimate translational beneficial effect of such phytocompounds on AQPs in health and disease is a matter of intensive research. Results might provide novel therapeutic approaches to a number of human diseases. Here, we give an updated overview of this fast growing and promising field, discussing a number of phytocompounds and their action on AQPs and related potential clinical achievements.
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Affiliation(s)
- Piero Portincasa
- Clinica Medica "A. Murri", Department of Biomedical Sciences and Human Oncology, Medical School, University of Bari "Aldo Moro", Bari, Italy.
| | - Giuseppe Calamita
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari "Aldo Moro", Bari, Italy.
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Rogers J, Urbina SL, Taylor LW, Wilborn CD, Purpura M, Jäger R, Juturu V. Capsaicinoids supplementation decreases percent body fat and fat mass: adjustment using covariates in a post hoc analysis. BMC Obes 2018; 5:22. [PMID: 30123516 PMCID: PMC6088424 DOI: 10.1186/s40608-018-0197-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Accepted: 05/09/2018] [Indexed: 12/04/2022]
Abstract
BACKGROUND Capsaicinoids (CAPs) found in chili peppers and pepper extracts, are responsible for enhanced metabolism. The objective of the study was to evaluate the effects of CAPs on body fat and fat mass while considering interactions with body habitus, diet and metabolic propensity. METHODS Seventy-five (N = 75) volunteer (male and female, age: 18 and 56 years) healthy subjects were recruited. This is a parallel group, randomized, double-blind, placebo controlled exploratory study. Subjects were randomly assigned to receive either placebo, 2 mg CAPs or 4 mg CAPs dosing for 12 weeks. After initial screening, subjects were evaluated with respect to fat mass and percent body fat at baseline and immediately following a 12-week treatment period. The current study evaluates two measures of fat loss while considering six baseline variables related to fat loss. Baseline measurements of importance in this paper are those used to evaluate body habitus, diet, and metabolic propensity. Lean mass and fat mass (body habitus); protein intake, fat intake and carbohydrate intake; and total serum cholesterol level (metabolic propensity) were assessed. Body fat and fat mass were respectively re-expressed as percent change in body fat and change in fat mass by application of formula outcome = (12-week value - baseline value) / baseline value) × 100. Thus, percent change in body fat and change in fat mass served as dependent variables in the evaluation of CAPs. Inferential statistical tests were derived from the model to compare low dose CAPs to placebo and high dose CAPs to placebo. RESULTS Percent change in body fat after 12 weeks of treatment was 5.91 percentage units lower in CAPs 4 mg subjects than placebo subjects after adjustment for covariates (p = 0.0402). Percent change in fat mass after 12 weeks of treatment was 6.68 percentage units lower in Caps 4 mg subjects than placebo subjects after adjustment for covariates (p = 0.0487). CONCLUSION These results suggest potential benefits of Capsaicinoids (CAPs) on body fat and fat mass in post hoc analysis. Further studies are required to explore pharmacological, physiological, and metabolic benefits of both chronic and acute Capsaicinoids consumption. TRIAL REGISTRATION ISRCTN10458693 'retrospectively registered'.
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Affiliation(s)
- James Rogers
- Summit Analytical, LLC, 8354 Northfield Blvd., Building G, Suite 3700, Denver, CO 80238 USA
| | - Stacie L. Urbina
- Human Performance Laboratory, University of Mary Hardin-Baylor, Belton, TX 76513 USA
| | - Lem W. Taylor
- Human Performance Laboratory, University of Mary Hardin-Baylor, Belton, TX 76513 USA
| | - Colin D. Wilborn
- Human Performance Laboratory, University of Mary Hardin-Baylor, Belton, TX 76513 USA
| | - Martin Purpura
- Increnovo LLC, 2138 E Lafayette Pl, Milwaukee, WI 53202 USA
| | - Ralf Jäger
- Increnovo LLC, 2138 E Lafayette Pl, Milwaukee, WI 53202 USA
| | - Vijaya Juturu
- OmniActive Health Technologies Inc., 67 East Park Place, Suite 500, Morristown, NJ 07950 USA
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Zhou C, Ma D, Cao W, Shi H, Jiang Y. Fast simultaneous determination of capsaicin, dihydrocapsaicin and nonivamide for detecting adulteration in edible and crude vegetable oils by UPLC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1447-1452. [PMID: 29601258 DOI: 10.1080/19440049.2018.1457801] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Capsaicinoids are pungent components in hot peppers, which have been detected in waste cooking oil. However, trace analysis of capsaicinoids in edible and crude vegetable oils is a challenging task due to the complex matrix. In this study, a simple liquid-liquid extraction and solid phase extraction (SPE) coupled with RP-UPLC-ESI-MS/MS method was developed for the quantification of capsaicinoids in edible and crude vegetable oils to screen the adulteration with waste cooking oil. This method was used to simultaneously determine 3 capsaicinoids (capsaicin, dihydrocapsaicin, and nordihydrocapsaicin) with capsaicin-d3, and dihydrocapsaicin-d3 as internal standards. This method allows the complete analysis of a sample in only an hour, even including sample preparation and chromatographic separation. The linear range of 3 capsaicinoids ranged between 0.5 and 40 µg/kg. The limit of detection (LOD) and limit of quantification (LOQ) for capsaicinoids were calculated as 0.15 and 0.5 µg/kg, respectively. Quantitative recoveries ranging from 92.9% to 105% were obtained by the analysis of spiked oil. The relative standard deviations were less than 5% (n = 6). The established method can potentially overcome the interference of triacylglycerols and fatty acids in edible and crude vegetable oils, and have been successfully applied to analyse real oil samples. This method provided a rapid and reliable method for the detection of adulteration of vegetable oils with waste cooking oils.
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Affiliation(s)
- Chuan Zhou
- a Analytical Center , Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd , Shanghai , China
| | - Dianping Ma
- a Analytical Center , Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd , Shanghai , China
| | - Wenming Cao
- a Analytical Center , Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd , Shanghai , China
| | - Haiming Shi
- a Analytical Center , Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd , Shanghai , China
| | - Yuanrong Jiang
- a Analytical Center , Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd , Shanghai , China
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Guzmán I, Bosland PW. Sensory properties of chile pepper heat - and its importance to food quality and cultural preference. Appetite 2017; 117:186-90. [PMID: 28662907 DOI: 10.1016/j.appet.2017.06.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 05/29/2017] [Accepted: 06/25/2017] [Indexed: 01/08/2023]
Abstract
Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new terminology to describe the complex heat sensation one feels when eating a chile pepper. A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed. It was validated with trained panelists tasting samples representing the five domesticated species and 14 pod-types within these species. Five key attributes that define and reference a lexicon for describing the heat sensation of chile peppers were determined to describe the heat sensation in any product, and importantly, can be used in the food industry worldwide.
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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: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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.
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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
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Bignardi C, Cavazza A, Rinaldi M, Corradini C. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life. Int J Food Sci Nutr 2016; 67:391-9. [PMID: 27045952 DOI: 10.3109/09637486.2016.1164671] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Pungency and red colour of Capsicum powders deteriorate during processing and storage, resulting in a decrease in market value. Two varieties of pepper with different pungencies were monitored for capsaicinoids, colour and furosine. Aliquots were stored at room and at low temperature during one year. At low temperature all indicators were stable in both varieties, while at room temperature, redness and capsacinoids decreased significantly, while furosine increased. High correlation was found between those markers. The more pungent variety exhibited higher stability in terms of all parameters. Differences observed suggest a potential protective effect exerted by capsaicinoids on powder stability. The decrease in capsaicinoids and redness accompanied by furosine increase showed a linkage between those markers never reported before. Considering that capsaicinoids and furosine occurrence have strong impact on the nutritional profile, the findings of this work show relevant changes in the nutritional value of chilli pepper powder after storage.
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Affiliation(s)
- Chiara Bignardi
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
| | - Antonella Cavazza
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
| | - Massimiliano Rinaldi
- b Dipartimento di Scienze degli Alimenti , Università degli Studi di Parma , Parma , Italy
| | - Claudio Corradini
- a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy
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