1
|
Ge J, Zhang J, Wang X, Bai Y, Wang Y, Wang Y, Tu T, Qin X, Su X, Luo H, Yao B, Huang H. Production of capsaicinoid nonivamide from plant oil and vanillylamine via whole-cell biotransformation. Bioresour Technol 2023; 390:129883. [PMID: 37871741 DOI: 10.1016/j.biortech.2023.129883] [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: 09/12/2023] [Revised: 10/15/2023] [Accepted: 10/15/2023] [Indexed: 10/25/2023]
Abstract
Capsaicinoids are mostly derived from chili peppers and have widespread applications in food, feed, and pharmacology. Compared with plant extraction, the use of microbial cell factories for capsaicinoids production is considered as a more efficient approach. Here, the biotransformation of renewable plant oil and vanillylamine into capsaicinoid nonivamide was investigated. Nonivamide biosynthesis using nonanoic acid and vanillylamine as substrates was achieved in Escherichia coli by heterologous expression of genes encoding amide-forming N-acyltransferase and CoA-ligase. Through increasing nonanoic acid tolerance of chassis cell, screening key enzymes involved in nonivamide biosynthesis and optimizing biotransformation conditions, the nonivamide titer reached 0.5 g/L. By further integrating a route for conversion of oleic acid to nonanoic acid, nonivamide biosynthesis was finally achieved using olive oil and vanillylamine as substrates, yielding a titer of approximately 10.7 mg/L. Results from this study provide valuable information for constructing highly efficient cell factories for the production of capsaicinoid compounds.
Collapse
Affiliation(s)
- Jianzhong Ge
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jie Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaolu Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yingguo Bai
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yaru Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuan Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Tao Tu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xing Qin
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaoyun Su
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huiying Luo
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bin Yao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huoqing Huang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| |
Collapse
|
2
|
Koeda S, Noda T, Hachisu S, Kubo A, Tanaka Y, Yamamoto H, Ozaki S, Kinoshita M, Ohno K, Tanaka Y, Tomi K, Kamiyoshihara Y. Expression of alcohol acyltransferase is a potential determinant of fruit volatile ester variations in Capsicum. Plant Cell Rep 2023; 42:1745-1756. [PMID: 37642676 DOI: 10.1007/s00299-023-03064-z] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Accepted: 08/18/2023] [Indexed: 08/31/2023]
Abstract
KEY MESSAGE The transcript level of alcohol acyltransferase 1 (AAT1) may be the main factor influencing the variations in volatile esters that characterizing the fruity/exotic aroma of pepper fruit. Volatile esters are key components for characterizing the fruity/exotic aroma of pepper (Capsicum spp.) fruit. In general, the volatile ester content in the fruit is the consequence of a delicate balance between their synthesis by alcohol acyltransferases (AATs) and degradation by carboxylesterases (CXEs). However, the precise role of these families of enzymes with regard to volatile ester content remains unexplored in Capsicum. In this study, we found that the volatile ester content was relatively low in C. annuum and much higher in C. chinense, particularly in pungent varieties. Additionally, fruits collected from multiple non-pungent C. chinense varieties, which harbor loss-of-function mutations in capsaicinoid biosynthetic genes, acyltransferase (Pun1), putative aminotransferase (pAMT), or putative ketoacyl-ACP reductase (CaKR1) were analyzed. The volatile ester contents of non-pungent C. chinense varieties (pamt/pamt) were equivalent to those of pungent varieties, but their levels were significantly lower in non-pungent NMCA30036 (pun12/pun12) and C. chinense (Cakr1/Cakr1) varieties. Multiple AAT-like sequences were identified from the pepper genome sequences, whereas only one CXE-like sequence was identified. Among these, AAT1, AAT2, and CXE1 were isolated from fruits of C. chinense and C. annuum. Gene expression analysis revealed that the AAT1 transcript level is a potential determinant of fruit volatile ester variations in Capsicum. Furthermore, enzymatic assays demonstrated that AAT1 is responsible for the biosynthesis of volatile esters in pepper fruit. Identification of a key gene for aroma biosynthesis in pepper fruit will provide a theoretical basis for the development of molecular tools for flavor improvement.
Collapse
Affiliation(s)
- Sota Koeda
- Graduate School of Agriculture, Kindai University, Nara, 3327-204, Japan.
- Faculty of Agriculture, Kindai University, Nara, 3327-204, Japan.
| | - Tomona Noda
- Graduate School of Agriculture, Kindai University, Nara, 3327-204, Japan
| | - Shinkai Hachisu
- Graduate School of Agriculture, Kindai University, Nara, 3327-204, Japan
| | - Akiha Kubo
- Faculty of Agriculture, Kindai University, Nara, 3327-204, Japan
| | - Yasuto Tanaka
- Faculty of Agriculture, Kindai University, Nara, 3327-204, Japan
| | - Hiroto Yamamoto
- Graduate School of Agriculture, Kindai University, Nara, 3327-204, Japan
| | - Sayaka Ozaki
- Faculty of Agriculture, Kindai University, Nara, 3327-204, Japan
| | | | - Kouki Ohno
- Faculty of Agriculture, Kindai University, Nara, 3327-204, Japan
| | - Yoshiyuki Tanaka
- Graduate School of Agriculture, Kyoto University, Kyoto, 606-8502, Japan
| | - Kenichi Tomi
- Japan Society for Scientific Aromatherapy, Tokyo, 164-0003, Japan
| | - Yusuke Kamiyoshihara
- College of Bioresource Sciences, Nihon University, Kanagawa, 252-0880, Japan
- Graduate School of Bioresource Sciences, Nihon University, Kanagawa, 252-0880, Japan
| |
Collapse
|
3
|
Patel K, Patel DK. Biological Importance, Pharmacological Activities, and Nutraceutical Potential of Capsanthin: A Review of Capsicum Plant Capsaicinoids. Curr Drug Res Rev 2023:CDRR-EPUB-130600. [PMID: 36999721 DOI: 10.2174/2589977515666230331093712] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 11/19/2022] [Accepted: 12/06/2022] [Indexed: 04/01/2023]
Abstract
BACKGROUND Carotenoids are natural hydrocarbons that play an important role in photomorphogenesis, photosynthesis, photoprotection, development, and defense mechanism of plants. Carotenoids have good anti-oxidants and provitamin A contents with their additional colorant nature, which are indispensable to plants and human diets. Capsicum species are well known for their culinary uses worldwide; they are not only cultivated as vegetables but used in numerous medicinal preparations as well due to their medicinal aspects. This article aims to collect data on the beneficial aspects of capsaicinoids with a major emphasis on capsanthin. METHODS In order to instigate the biological potential and therapeutic benefit of capsanthin in medicine, in the present work, scientific research data on capsanthin were collected from different literature sources and analyzed. The biological potential of Capsicum annuum in medicine was also investigated through literature data analysis of different scientific research work. Scientific data on capsanthin were collected from Google, Google Scholar, PubMed, Science Direct, and Scopus using the term capsanthin and capsicum in the present work. Detailed pharmacological activities of capsanthin were presented and discussed in the present work through scientific data analysis of research work. Analytical techniques for the separation, isolation, and identification of capsanthin were taken into consideration in this work. RESULTS Scientific data analysis revealed the biological importance and therapeutic benefit of capsanthin and capsicum in medicine. Capsicum annuum is a member of the Solanaceae family, which is one of the most cultivated spices worldwide. Capsaicinoids are one of the main classes of phytochemicals found in chili peppers, i.e., Capsicum annuum, and are mainly responsible for the pungent and spicy flavor of chili peppers. Capsanthin is a crystalline red color pigment found as the main component of Capsicum annuum fruits during ripening. Capsanthin is also found in Lilium, Aesculus, Berberis, and Asparagus officinalis. Chemically, capsanthin contains a cyclopentane ring, 11 conjugated double bonds, and a conjugated keto group. Capsanthin is a powerful antioxidant, exhibits anti-tumor activities, attenuates obesity-induced inflammation, and raises plasma HDL cholesterol levels. Scientific studies have proven the pharmacological benefits of capsanthin in medicine as it is helpful in pain relief, cardioprotection, weight loss, and body temperature regulation. Moreover, it also has anti-inflammatory, anticancer, antioxidant, and antimicrobial activities. In the literature database, numerous extraction and isolation techniques have been documented for capsanthin. In addition, the analytical techniques and other bioanalytical tools for the isolation and identification of capsanthin were also discussed in the present article. CONCLUSION Medicinal importance and pharmacological activities of capsanthin were reviewed and discussed in this paper. This review aimed to highlight the literature on capsanthin in drug discoveries with their analytical development.
Collapse
Affiliation(s)
- Kanika Patel
- Department of Pharmaceutical Sciences, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, 211007, India
| | - Dinesh Kumar Patel
- Department of Pharmaceutical Sciences, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, 211007, India
| |
Collapse
|
4
|
Luo N, Ye A, Wolber FM, Singh H. Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type. Curr Res Food Sci 2023; 6:100473. [PMID: 36910917 PMCID: PMC9993031 DOI: 10.1016/j.crfs.2023.100473] [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: 11/27/2022] [Revised: 01/31/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel. The Tween-80-coated oil droplets appeared to be in a flocculated state in the emulsion gel, had no interactions with the protein matrix and were easily released from the protein matrix during gastric digestion. The whey-protein-coated oil droplets showed strong interactions with the protein matrix, and the presence of thick protein layer around the oil droplets protected their liberation during gastric digestion. During intestinal digestion, the CAP-loaded Tween 80 emulsion gel had a lower extent of lipolysis than the CAP-loaded whey protein emulsion gel, probably because the interfacial layer formed by Tween 80 was resistance to displacement by bile salts, and/or because Tween 80 formed interfacial complexes with bile salts/lipolytic enzymes. Because of the softer structure of the CAP-loaded Tween 80 emulsion gel, the gel particles were broken down much faster and the oil droplets were liberated from the protein matrix more readily than for the CAP-loaded whey protein emulsion gel during intestinal digestion; this promoted the release of CAP molecules from the gel. In addition, the Tween 80 molecules displaced from the interface would participate in the formation of mixed micelles and would help to solubilize the released CAP molecules, leading to improved bioaccessibility of CAP. Information obtained from this study could be useful in designing functional foods for the delivery of lipophilic bioactive compounds.
Collapse
Affiliation(s)
- Nan Luo
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.,School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.,School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Frances M Wolber
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| |
Collapse
|
5
|
Thongin S, Den-Udom T, Uppakara K, Sriwantana T, Sibmooh N, Laolob T, Boonthip C, Wichai U, Muta K, Ketsawatsomkron P. Beneficial effects of capsaicin and dihydrocapsaicin on endothelial inflammation, nitric oxide production and antioxidant activity. Biomed Pharmacother 2022; 154:113521. [PMID: 36007275 DOI: 10.1016/j.biopha.2022.113521] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [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: 04/13/2022] [Revised: 08/01/2022] [Accepted: 08/08/2022] [Indexed: 11/20/2022] Open
Abstract
Capsaicin and dihydrocapsaicin (DHC) are major pungent capsaicinoids produced in chili peppers. Capsaicin has been previously shown to promote vascular health by increasing nitric oxide (NO) production and reducing inflammatory responses. While capsaicin has been extensively studied, whether DHC exerts cardiovascular benefits through similar mechanisms remains unclear. The current study aimed to investigate the direct effects of DHC on endothelial inflammation, NO release, and free radical scavenging properties. DHC at concentrations up to 50 µM did not affect cell viability, while concentrations of 100 and 500 µM of DHC led to endothelial cytotoxicity. Capsaicin decreased cell viability at concentration of 500 µM. To investigate the effects of capsaicinoids on endothelial activation, we first demonstrated that TNFα induced Ser536 phosphorylation of p65 NFκB, expressions of adhesion molecules, vascular cell adhesion molecule (VCAM)-1 and intercellular adhesion molecule (ICAM)-1, and IL-6 production in primary human endothelial cells. These effects were robustly abrogated by DHC. Consistently, DHC treatment led to a marked reduction in TNFα-mediated monocyte adhesion to endothelial cells. Additionally, NO production was significantly induced by DHC and capsaicin compared to vehicle control. Similar to capsaicin and vitamin C, DHC scavenged DPPH (1,1-diphenyl-2-picrylhydrazyl) free radicals in vitro. Our present study highlights the benefits of DHC and capsaicin treatment on human endothelial cells and provides evidence to support cardiovascular benefits from capsicum consumption.
Collapse
Affiliation(s)
- Saowarose Thongin
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
| | - Thittaya Den-Udom
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
| | - Kwanchanok Uppakara
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
| | - Thanaporn Sriwantana
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
| | - Nathawut Sibmooh
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
| | - Thanet Laolob
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University, Thailand
| | - Chatchai Boonthip
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University, Thailand
| | - Uthai Wichai
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University, Thailand
| | - Kenjiro Muta
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
| | - Pimonrat Ketsawatsomkron
- Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand.
| |
Collapse
|
6
|
Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022; 371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/14/2021] [Accepted: 09/16/2021] [Indexed: 01/29/2023]
Abstract
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
Collapse
Affiliation(s)
- Shuo Zou
- 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, China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, UK
| | - Qiaojun Wang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Lixue Yang
- Guanghanshi Maidele Food CO., LTD, Deyang, 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, 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, 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, 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, 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, China
| |
Collapse
|
7
|
Tanaka Y, Watachi M, Nemoto W, Goto T, Yoshida Y, Yasuba KI, Ohno S, Doi M. Capsaicinoid biosynthesis in the pericarp of chili pepper fruits is associated with a placental septum-like transcriptome profile and tissue structure. Plant Cell Rep 2021; 40:1859-1874. [PMID: 34283265 DOI: 10.1007/s00299-021-02750-0] [Citation(s) in RCA: 3] [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: 04/03/2021] [Accepted: 06/29/2021] [Indexed: 06/13/2023]
Abstract
CAP biosynthesis in the pericarp of chili pepper fruits occurs with an ambiguous boundary in the placental septum and pericarp. Capsaicinoid (CAP) is a pungent ingredient of chili pepper fruits. Generally, CAP biosynthesis is limited to the placental septum of fruits, but it has been reported that its biosynthesis occurs even in the pericarp of some extremely pungent varieties, resulting in a substantial increase in total content. To examine the mechanism of CAP biosynthesis in the pericarp, comparative transcriptome analysis of a variety that produces CAP in the pericarp (MY) and a variety that does not (HB) was carried out. RNA-seq revealed that 2264 genes were differentially expressed in the MY pericarp compared with the HB pericarp. PCA analysis and GO enrichment analysis indicated that the MY pericarp has a gene expression profile more like placental septum than the HB pericarp. The gene expression of CAP biosynthesis-related genes in the MY pericarp changed coordinately with the placental septum during fruit development. In most Capsicum accessions including HB, the distribution of slender epidermal cells producing CAP was limited to the placental septum, and the morphological boundary between the placental septum and pericarp was clear. In some extremely pungent varieties such as MY, slender epidermal cells ranged from the placental septum to the pericarp region, and the pericarp was morphologically similar to the placental septum, such as the absence of large sub-epidermal cells and abundant spaces in the parenchymal tissue. Our data suggest that CAP biosynthesis in the pericarp occurred with an ambiguous boundary in the placental septum and pericarp. These findings contribute to further enhancement of CAP production in chili pepper fruits.
Collapse
Affiliation(s)
- Yoshiyuki Tanaka
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan.
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan.
| | - Mayuko Watachi
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Wakana Nemoto
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Tanjuro Goto
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Yuichi Yoshida
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Ken-Ichiro Yasuba
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Sho Ohno
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Motoaki Doi
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
| |
Collapse
|
8
|
Chen Z, Liu Y, Wang H, Chen Z, Liu J, Liu H. Effects of sanshoamides and capsaicinoids on plasma and liver lipid metabolism in hyperlipidemic rats. Food Sci Biotechnol 2019; 28:519-28. [PMID: 30956864 DOI: 10.1007/s10068-018-0466-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 09/02/2018] [Accepted: 09/05/2018] [Indexed: 10/27/2022] Open
Abstract
The objective of this study was to determine the effects of sanshoamides and capsaiciniods on plasma and liver lipid levels and the mRNA expression levels of key receptors involved in cholesterol metabolism in hyperlipidemic rats. A total of 56 three-week-old female Sprague-Dawley rats were assigned to 7 treatment groups based on initial body weight (n = 8 rats per group). With certain combinations of sanshoamides and capsaicinoids significantly increased food intake, reduced lipid levels in blood and liver, improved histological characteristics of a fatty liver, down regulated mRNA expression levels of cholesterol 7-alpha-hydroxylase (CYP7A1), 3-hydroxyl-3-methylglutary CoA (HMG-CoA) and Farnesoid X Receptor (FXR) in liver and apical sodium-dependent bile acid transporter, Ileal Bile Acid Binding Protein and FXR in the ileum in hyperlipidemic rats. These results indicated that dietary supplementation with sanshoamides and capsaicinoids reduced blood lipid levels and improved cholesterol metabolism in hyperlipidemic rats.
Collapse
|
9
|
Sahin K, Orhan C, Tuzcu M, Sahin N, Erten F, Juturu V. Capsaicinoids improve consequences of physical activity. Toxicol Rep 2018; 5:598-607. [PMID: 29854630 PMCID: PMC5977905 DOI: 10.1016/j.toxrep.2018.05.001] [Citation(s) in RCA: 9] [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: 02/14/2018] [Revised: 04/16/2018] [Accepted: 05/13/2018] [Indexed: 12/12/2022] Open
Abstract
Capsaicinoids (CAPs) are active compounds in Capsicum fruits. CAPs have anti-inflammatory and antioxidant properties. CAPs with regular exercise may enhance lipid metabolism. CAPs down-regulate muscle SREBP-1c, LXRs, ACLY, FAS in exercised rats.
The purpose of this study was to investigate the effects of capsaicinoids (CAPs) on lipid metabolism, inflammation, antioxidant status and the changes in gene products involved in these metabolic functions in exercised rats. A total of 28 male Wistar albino rats were randomly divided into four groups (n = 7) (i) No exercise and no CAPs, (ii) No exercise + CAPs (iii) Regular exercise, (iv) Regular exercise + CAPs. Rats were administered as 0.2 mg capsaicinoids from 10 mg/kg BW/day Capsimax® daily for 8 weeks. A significant decrease in lactate and malondialdehyde (MDA) levels and increase in activities of antioxidant enzymes were observed in the combination of regular exercise and CAPs group (P < 0.0001). Regular exercise + CAPs treated rats had greater nuclear factor-E2-related factor-2 (Nrf2) and heme oxygenase-1 (HO-1) levels in muscle than regular exercise and no exercise rats (P < 0.001). Nevertheless, regular exercise + CAPs treated had lower nuclear factor kappa B (NF-κB) and IL-10 levels in muscle than regular exercise and control rats (P < 0.001). Muscle sterol regulatory element-binding protein 1c (SREBP-1c), liver X receptors (LXR), ATP citrate lyase (ACLY) and fatty acid synthase (FAS) levels in the regular exercise + CAPs group were lower than all groups (P < 0.05). However, muscle PPAR-γ level was higher in the regular exercise and CAPs alone than the no exercise rats. These results suggest CAPs with regular exercise may enhance lipid metabolism by regulation of gene products involved in lipid and antioxidant metabolism including SREBP-1c, PPAR-γ, and Nrf2 pathways in rats.
Collapse
Key Words
- ACLY, ATP-citrate lyase
- ACS, acetyl-CoA synthetase
- AMPK, phosphorylated AMP-activated protein kinase
- ARE, antioxidant response element
- CAPs, capsaicinoids
- Capsaicinoid
- Exercise
- FAS, fatty acid synthase
- GSH-Px, glutathione peroxidase
- HO-1, heme-oxygenase 1
- IL-10, interleukin-10
- LXR-s, liver X receptor-s
- MDA, malondialdehyde
- MMP-9, matrix metalloproteinase-9
- NF-κB, nuclear factor kappa-light-chain-enhancer of activated B cells
- Nrf2
- Nrf2, nuclear factor (erythroid-derived 2)-like 2
- PGC-la, peroxisomal proliferator activator receptor c coactivator
- PPAR-γ
- PPAR-γ, peroxisome proliferator-activated receptor gamma
- ROS, reactive oxygen species
- SOD, superoxide dismutase
- SREBP-1c
- SREBP-1c, sterol regulatory element-binding protein1c
- TC, total serum cholesterol
- TG, triglyceride
- TNF-α, tumor necrosis factor-α
- TRPV1, transient receptor potential vanilloid subtype 1
- Tfam, mitochondrial transcription factor A
Collapse
Affiliation(s)
- Kazim Sahin
- Department of Animal Nutrition, Faculty of Veterinary Science, Firat University, Elazig, Turkey
- Corresponding author: Veterinary Faculty, Firat University, 23119, Elazig, Turkey.
| | - Cemal Orhan
- Department of Animal Nutrition, Faculty of Veterinary Science, Firat University, Elazig, Turkey
| | - Mehmet Tuzcu
- Division of Biology, Faculty of Science, Firat University, Elazig, Turkey
| | - Nurhan Sahin
- Department of Animal Nutrition, Faculty of Veterinary Science, Firat University, Elazig, Turkey
| | - Fusun Erten
- Division of Biology, Faculty of Science, Firat University, Elazig, Turkey
| | - Vijaya Juturu
- Research and Development, Clinical Affairs, OmniActive Health Technologies Inc., Morristown, NJ, USA
| |
Collapse
|
10
|
Tanaka Y, Nakashima F, Kirii E, Goto T, Yoshida Y, Yasuba KI. Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense). Plant Cell Rep 2017; 36:267-279. [PMID: 27873007 DOI: 10.1007/s00299-016-2078-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [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: 08/31/2016] [Accepted: 11/10/2016] [Indexed: 05/20/2023]
Abstract
This research reveals that the up-regulated expression of multiple capsaicinoid biosynthetic genes in pericarp tissue leads to the elevation of total capsaicinoid content in chili pepper fruit. Capsaicinoids are health-functional compounds that are produced uniquely in chili pepper fruits. A high capsaicinoid level is one of the major parameters determining the commercial quality and health-promoting properties of chili peppers. To investigate the mechanisms responsible for its high contents, we compared an extremely pungent cultivar 'Trinidad Moruga Scorpion Yellow' (MY) with other cultivars of different pungency levels (Fushimi-amanaga, Takanotsume, Red Habanero). Capsaicinoid concentrations were markedly higher in MY fruit (23.9 mg/g DW) than in other pungent cultivars including 'Red Habanero' (HB) fruit (14.3 mg/g DW). Comparative analysis of MY and HB reveals that both cultivars accumulated similar capsaicinoid concentrations in the placental septum, with that in the HB pericarp (1.8 mg/g DW) being markedly lower than that in the placental septum (69.1 mg/g DW). The capsaicinoid concentration in HB fruit is dependent on the placental septum, as reported in other accessions. Therefore, even though placental septum tissue contains high capsaicinoid concentrations, those in the pericarp and seeds attenuated its total content. In contrast, the MY pericarp exhibited a markedly higher concentration (23.2 mg/g DW). A qRT-PCR analysis revealed that multiple capsaicinoid biosynthetic pathway genes (Pun1, pAMT, KAS, and BCAT) were strongly up-regulated in placental septum of pungent cultivars. The genes were expressed exclusively in the MY pericarp, but were barely detected in the pericarps of other pungent cultivars. Collectively, the present study indicates that the up-regulated expression of these genes not only in placental septum but also in pericarp plays an important role in driving capsaicinoid accumulation in the whole fruit.
Collapse
Affiliation(s)
- Yoshiyuki Tanaka
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan.
| | - Fumihiro Nakashima
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Erasmus Kirii
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Tanjuro Goto
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Yuichi Yoshida
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Ken-Ichiro Yasuba
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| |
Collapse
|
11
|
Kim J, Park M, Jeong ES, Lee JM, Choi D. Harnessing anthocyanin-rich fruit: a visible reporter for tracing virus-induced gene silencing in pepper fruit. Plant Methods 2017; 13:3. [PMID: 28053648 PMCID: PMC5209810 DOI: 10.1186/s13007-016-0151-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2016] [Accepted: 11/24/2016] [Indexed: 05/26/2023]
Abstract
BACKGROUND Virus-induced gene silencing (VIGS) has become a powerful tool for post-genomic technology in plant species. This is important, especially in select plants, such as the pepper plant, that are recalcitrant to Agrobacterium-mediated transformation. Although VIGS in plants has been widely employed as a powerful tool for functional genomics, scattering phenotypic effects by uneven gene silencing has been implemented in order to overcome challenges in experiments with fruit tissues. RESULTS We improved the VIGS system based on the tobacco rattle virus (TRV) containing the An2 MYB transcription factor, which is the genetic determinant of purple colored- or anthocyanin-rich pepper. Silencing of endogenous An2 in the anthocyanin-rich pepper with the modified TRV vector for ligation-independent cloning (LIC) lacked purple pigment in its leaves, flowers, and fruits. Infection with TRV-LIC containing a tandem construct of An2 and phytoene desaturase (PDS) resulted in a typical photobleaching event in leaves without the purple pigment, whereas silencing of PDS led to the presence of photobleached and purple-colored leaves. Cosilencing of endogenous An2 and capsaicin synthase in fruits resulted in decreased levels of capsaicin and dihydrocapsaicin as assessed by high performance liquid chromatography analysis coupled with the absence of the purple pigment in fruits. CONCLUSIONS VIGS with tandem constructs harboring An2 as a visible reporter in anthocyanin-rich pepper plants can facilitate the application of functional genomics in the study of metabolic pathways and fruit biology.
Collapse
Affiliation(s)
- Jihyun Kim
- Department of Plant Science, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Minkyu Park
- Department of Plant Science, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Department of Genetics, University of Georgia, Athens, GA 30602-7223 USA
| | - Eun Soo Jeong
- Department of Horticultural Science, Kyungpook National University, 80 Daehakro, Bukgu, Daegu, 41566 Korea
| | - Je Min Lee
- Department of Plant Science, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Department of Horticultural Science, Kyungpook National University, 80 Daehakro, Bukgu, Daegu, 41566 Korea
| | - Doil Choi
- Department of Plant Science, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Crop Biotechnology Institute/GreenBio Science and Technology, Seoul National University, Pyeongchang, Korea
| |
Collapse
|
12
|
Sweat KG, Broatch J, Borror C, Hagan K, Cahill TM. Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chem 2016; 210:606-12. [PMID: 27211688 DOI: 10.1016/j.foodchem.2016.04.135] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [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: 09/22/2015] [Revised: 03/15/2016] [Accepted: 04/29/2016] [Indexed: 10/21/2022]
Abstract
The variability of capsaicinoid content of three common, commercially-available hot pepper varieties, namely Jalapeño, Habanero and Bhut Jolokia, was investigated. For each variety tested, ten peppers were acquired from each of ten different suppliers resulting in 100 peppers per variety that were individually analyzed. The results showed that different pepper varieties had different distribution types. The Habanero peppers showed a normal distribution; the Bhut Jolokia showed a skewed distribution and the Jalapeño peppers showed a very skewed distribution. The source of variability was also different; the Habaneros were very consistent within a given pepper supplier so most of the overall variation resulted from differences between suppliers. The Jalapeño peppers were the exact opposite with a very high degree of variability within a given supplier and relatively low variation between suppliers. A bootstrap statistical simulation was conducted on the data to suggest a minimum number of peppers to analyze to characterize the variation in a population. The simulations indicated that small sample sizes are effective at estimating the mean concentrations, but a sample size of ten or more is necessary to describe the population and capture the high-end tail of the distributions, which are the very hottest peppers.
Collapse
Affiliation(s)
- Ken G Sweat
- School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States
| | - Jennifer Broatch
- School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States
| | - Connie Borror
- School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States
| | - Kyle Hagan
- School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States
| | - Thomas M Cahill
- School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States.
| |
Collapse
|
13
|
Horváth K, Boros M, Bagoly T, Sándor V, Kilár F, Kemény A, Helyes Z, Szolcsányi J, Pintér E. Analgesic topical capsaicinoid therapy increases somatostatin-like immunoreactivity in the human plasma. Neuropeptides 2014; 48:371-8. [PMID: 25455106 DOI: 10.1016/j.npep.2014.10.001] [Citation(s) in RCA: 10] [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] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 10/02/2014] [Accepted: 10/07/2014] [Indexed: 01/26/2023]
Abstract
The aim of the present study was to evaluate the therapeutic potential of local capsaicinoid (EMSPOMA(®) cream) treatment on chronic low back pain in patients with degenerative spine diseases and to investigate the possible mechanism of action of the therapy. The qualitative and quantitative analyses of capsaicinoids in EMSPOMA(®) cream were performed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In the clinical study 20 patients with degenerative spine diseases were involved in a self-controlled examination. During the 21 day therapy they received 30 min daily treatment with capsaicinoid (EMSPOMA(®)) cream to the lumbar region of the back. The pain (VASs, Oswestry Disability Index) and the mobility of the lumbar region of the spine (Schober's, Domján's L and R test) were detected at baseline and at the end of the 1st, 2nd and 3rd weeks. The plasma level of somatostatin-like immunoreactivity (SST-LI) was measured by radioimmunoassay (RIA) before and after the treatment on the first and the last day of the therapy. Nonivamide (0.01%) was identified as the only capsaicinoid molecule in the cream. In the clinical study the 21 day local nonivamide treatment reduced the pain sensation. Oswestry Disability Index decreased from 39 ± 3.9% to 32.5 ± 4.4%. VASs showed 37.29%-59.51% improvement. In the plasma level of SST-LI threefold elevation was observed after the first nonivamide treatment. We conclude that nonivamide treatment exerts analgesic action in chronic low back pain and causes the release of the antinociceptive and anti-inflammatory neuropeptide somatostatin which may play pivotal role in the pain-relieving effect.
Collapse
Affiliation(s)
- Katalin Horváth
- Zsigmondy Vilmos Harkány Medicinal Spa Hospital, 1 Zsigmondy Street, Harkány 7815, Hungary
| | - Melinda Boros
- Department of Pharmacology and Pharmacotherapy, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary
| | - Teréz Bagoly
- Department of Pharmacology and Pharmacotherapy, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary
| | - Viktor Sándor
- MTA-PTE Molecular Interactions in Separation Science Research Group, 12 Szigeti Street, Pécs 7624, Hungary; Szentágothai Research Center, University of Pécs, 20 Ifjúság Street, Pécs 7624, Hungary
| | - Ferenc Kilár
- Department of Bioanalysis, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary; Szentágothai Research Center, University of Pécs, 20 Ifjúság Street, Pécs 7624, Hungary
| | - Agnes Kemény
- Department of Pharmacology and Pharmacotherapy, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary; Szentágothai Research Center, University of Pécs, 20 Ifjúság Street, Pécs 7624, Hungary
| | - Zsuzsanna Helyes
- Department of Pharmacology and Pharmacotherapy, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary; Szentágothai Research Center, University of Pécs, 20 Ifjúság Street, Pécs 7624, Hungary
| | - János Szolcsányi
- Department of Pharmacology and Pharmacotherapy, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary
| | - Erika Pintér
- Department of Pharmacology and Pharmacotherapy, University of Pécs, 12 Szigeti Street, Pécs 7624, Hungary; Szentágothai Research Center, University of Pécs, 20 Ifjúság Street, Pécs 7624, Hungary.
| |
Collapse
|
14
|
Moirangthem SS, Gogoi S, Thongbam PD, Ramya KT, Fiyaz RA, Pandey DS. Effect of sowing time and crop geometry on the Capsaicinoid content in Bhoot Jolokia (Capsicum chinense Jacq.). J Food Sci Technol 2014; 51:1974-81. [PMID: 25190853 DOI: 10.1007/s13197-012-0684-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2011] [Accepted: 03/14/2012] [Indexed: 10/28/2022]
Abstract
Capsicum species are not only cultivated as vegetable and condiment crop but are also incorporated into a number of medicinal preparations in the ancient literature around the world. 'Naga chilli' or 'Bhoot Jolokia' (Capsicum chinense Jacq.) is a chilli variety indigenous to the northeast region of India and has been recognized as one of the hottest chilli in the world. It has also been used conventionally in treating various human ailments since time immemorial by the indigenous people of the northeast India. Capsaicin and dihydrocapsaicin are the two major members of the so-called capsaicinoid family, which includes other minor analogues, and usually account for at least 90 % of the pungency trait in chilli fruits. In the present study, determination of Capsaicinoid content of Bhoot Jolokia (Capsicum chinense Jacq.) under different sowing time and spacing was done. In the Scoville Organoleptic test, the highest Scoville Heat Unit (SHU) value was found in September 15 sowing fruits and the lowest in the February 15 sowing fruits. Fruit produced from spacing 105 cm × 105 cm showed highest Scoville Heat Unit. In High Performance Liquid Chromatography analysis, highest amount of capsaicinoid was also found in September 15 sowing while fruits produced from spacing 105 cm × 105 cm showed highest amount of capsaicinoid. Identification of Nordihydrocapsaicin, Capsaicin and Dihydrocapsaicin was done by comparing the retention time of sample with those of standard.
Collapse
|