• Title, Summary, Keyword: capsaicin

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Effect of Capsaicin on the Formalin-induced Fos-like Immunoreactivity in the Spinal Cord of Rat (Formalin에 의해 흰쥐의 척수에서 유도된 Fos-like Immunoreactivity에 미치는 Capsaicin의 영향)

  • 곽지연;오우택
    • YAKHAK HOEJI
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    • v.43 no.3
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    • pp.404-410
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    • 1999
  • Administration of capsaicin produces acute pain and subsequent long-lasting antinociception. The antinociceptive action site of capsaicin is primarily small afferent nerve fibers. However, the effect of capsaicin on the neural activity of dorsal horn neurons are not well understood. The goal of the present experiment was to study the action of capsaicin on activity of dorsal horn neurons using c-fos immunoreactivity in the spinal cord. Intradermal injection of formalin in the hindpaw produced inflammation in the foot pad and increased the number of cells exhibiting Fos-like immunoreactivity (FLI) in the dorsal horn of the spinal cord, suggesting the hyperalgesia because of the apparent inflammation. Intradermal injection of capsaicin prior to formalin injection significantly reduced the number of cells exhibiting FLI induced by formalin and increased the paw-withdrawal latency, suggesting the hypoalgesic effect of capsaicin. Coadministeration with capsaicin of capsazepine and ruthenium red, antagonists of capsaicin receptor reversed the reduction of formalin-induced FLI by capsaicin. he antagonists also partially antagonized the antinociceptive effect of capsaicin in the paw-withdrawal test. These results further suggest that capsaicin reduces prsponses of dorsal horn neurons to the inflammatory nociceptive stimuli in the periphery. Thus, the reduction of FLI subserves the neural mechanisms underlying analgesia produced by capsaicin.

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Studies on the Analgesic Mechanism of Capsaicin-capsaicin-evoked adenosine release and metabolism of capsaicin

  • 유은숙;박영호;이상섭
    • Proceedings of the Korean Society of Applied Pharmacology
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    • pp.294-294
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    • 1994
  • To investigate analgesic mechanism of capsaicin and its analogues (capsaicinoids), release of adenosine was measured by high performance liquid chromatography from dorsal spinal cord synaptosomes, Exposure of synaptosomes to K$\^$+/ and morphine produced a dose dependent release of adenosine in the presence of Ca$\^$++/. Capsaicin (0.1, 1, 10 M), and its analogues 6-paradol (1, 10 M), NE-19550 (1, 10, 100 M), DMNE (1, 10, 100 M) and KR 25018 (0.1, 1, 10 M) produced a dose dependent release of adenosine in the presence of Ca$\^$++/. Nifedipine, L-type voltage sensitive calcium channel blocker, inhibited K$\^$+/ (6, 12 mM)- and morphine (10 M)-evoked release of adenosine completely, but inhibited capsaicin, and capsaicinoids-evoked release of adenosine partially. Capsazepine, a novel capsaicin select ive antagonist, blocked only capsaicin and capsaicinoids induced release of adenosine. Therefore, the adenosine release by capsaicin and capsaicinoids having antinociceptive effects involve activation of capsaicin specific receptor and capsaicin sensitive Ca$\^$++/ channel.

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A Phospholipase C-Dependent Intracellular $Ca^{2+}$ Release Pathway Mediates the Capsaicin-Induced Apoptosis in HepG2 Human Hepatoma Cells 73

  • Kim Jung-Ae;Kang Young Shin;Lee Yong Soo
    • Archives of Pharmacal Research
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    • v.28 no.1
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    • pp.73-80
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    • 2005
  • The effect of capsaicin on apoptotic cell death was investigated in HepG2 human hepatoma cells. Capsaicin induced apoptosis in time- and dose-dependent manners. Capsaicin induced a rapid and sustained increase in intracellular $Ca^{2+}$ concentration, and BAPTA, an intracellular $Ca^{2+}$ chelator, significantly inhibited capsaicin-induced apoptosis. The capsaicin-induced increase in the intracellular $Ca^{2+}$ and apoptosis were not significantly affected by the extracellular $Ca^{2+}$ chelation with EGTA, whereas blockers of intracellular $Ca^{2+}$ release (dantrolene) and phospholipase C inhibitors, U-73122 and manoalide, profoundly reduced the capsaicin effects. Interestingly, treatment with the vanilloid receptor antagonist, capsazepine, did not inhibit either the increased capsaicin-induced $Ca^{2+}$ or apoptosis. Collectively, these results suggest that the capsaicin-induced apoptosis in the HepG2 cells may result from the activation of a PLC-dependent intracellular $Ca^{2+}$ release pathway, and it is further suggested that capsaicin may be valuable for the therapeutic intervention of human hepatomas.

Comparison of Cold Pack and Capsaicin Application in Temporomandibular Disorder Treatment (측두하악장애 치료에 있어 냉찜질과 capsaicin적용에 관한 비교)

  • Lim, Hyun-Dae;Lee, You-Mee
    • Journal of Oral Medicine and Pain
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    • v.32 no.2
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    • pp.219-225
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    • 2007
  • This investigation was carried out to evaluate the effect of pain control temporomandibular disorders with clinical application of capsaicin cream. 20 healthy subjects without systemic diseases were measured in current perception threshold and pain tolerance threshold with $Neurometer^{(R)}$ CPT/C (Neurotron, Inc. Baltimore, Maryland, USA) after cold pack, 0.025% capsaicin and 0.075% capsaicin cream application. The obtained results were as follows : 1. The current perception threshold of C-fiber was significantly higher to the baseline on. There were significantly increased in C- fiber current perception threshold of 0.025% capsaicin cream and 0.075% capsaicin cream application comparison to cold pack. 2. There was significantly increased in pain tolerance threshold of cold pack and 0.075% capsaicin application comparison to one of baseline as $A{\beta}$-fiber, There was significantly higher after cold pack and 0.025% capsaicin cream application than baseline as $A{\delta}$-fiber. In C-fiber case, 0.025% capsaicin application's was significantly increased than baseline one. 3.There were significantly higher C-fiber of 0.075% capsaicin application than baseline in visual analogue scale marking pain level of pain tolerance threshold.

Approximate Amounts of Capsaicin Intakes Determined from Capsaicin Contents in Powdered Soups of Korean Instant Noodles and Hot Peppers (시판 라면스프 및 고춧가루 중의 매운맛 성분 Capsaicin 함량측정을 통해 추정된 한국인의 Capsaicin 섭취량 범위)

  • 유리나;박정순;김명환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.501-504
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    • 1999
  • In order to get a quantitative information of capsaicin intakes derived from Korean daily spicy food, capsaicin contents in powdered red hot peppers and powdered soup of Korean instant noodles were measured by high performance liquid chromatography. Capsaicin contents were 0.03~0.33mg/g in the powdered hot pepper, 3.67~5.50mg/g in the powdered soup with most spicy taste, 2.15~3.14 mg/g in the soup with medium level of spicy, and below 1.5mg/g in the soup with mild taste of Korean instant noodles. From the results, it was estimated that the amounts of daily intake of capsaicin from hot pepper were about 0.38~4.95mg/day, and capsaicin intakes from one pack of Korean instant noodles were about 10~60mg.

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Comparison of Pungency Perception between Korean and Australian (한국인과 호주인의 매운맛 감지도에 대한 연구)

  • 김건희;방혜열
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.677-680
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    • 2000
  • This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.

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Comprehension of Capsaicin for a Experimental Part of Physical Therapy (물리치료의 실험적 측면에 대한 Capsaicin의 이해)

  • Kim, Dong-Hyun;Kim, Jin-Sang
    • The Journal of Korean Physical Therapy
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    • v.13 no.1
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    • pp.219-227
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    • 2001
  • Capsaicin. a vanillyl amide(8-methy1-N-vanilly1-6-nonenamide) with a molecular weight of 305.42, was substance, interrupting the pain conducting pathway Until recently the neurotoxic effects of Capsaicin to adult animals were thought to be limited to the peripheral nervous system. But several reports suggest the possibility of central nervous system changes after Capsaicin administration to the adult rat. Capsaicin desensitization is defined as long lasting, reversible suppression of sensory neuron activity. How fast and for how long the desensitization develops is related to the dose and time of exposure to Capsaicin, and the interval between consecutive dosing. In the long term Capsaicin treatment can lead to morphological degeneration and changes in some small sensory neurons, predominantly unmyelinated C fiber afferent nerve fibers. Clinical interest has recently been roused by evidence that Capsaicin's desensitizing action may be of therapeutic value and that an endogenous Capsaicin-1 ike substance may exist. This study summarizes the fundamental knowledge(mechanism, receptors, et al of Capsaicin) of Capsaicin for physical therapists.

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Body-fat Suppressive Effects of Capsaicin through $\beta$-adrenergic Stimulation in Rats Fed a High-fat Diet (고지방식이를 섭취시킨 흰쥐에서 $\beta$-adrenergic 활성의 증가에 의한 Capsaicin의 체지방 감소효과)

  • 주종재
    • Journal of Nutrition and Health
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    • v.32 no.5
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    • pp.533-539
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    • 1999
  • The effects of capsaicin, a pungent principle of hot red pepper, on body fat gain, balance serum lipid values were investigated in rats fed a high-fat(30%) diet. Administration of capsaicin by dietary administration caused a complete cessation of increased in body weight and fat gain induced by the high-fat diet. However, energy intake and body protein gain were not affected by capsaicin. Therefore, the suppression of body fat gain by capsaicn was believed due to an increased in energy expenditure. Simultaneous administration of capsaicin and a $\beta$-adrenergic blocker, propranolo, resulted in the inhibition of changes in body fat gain by capsaicin without remained unchanged, indicating an increase in the number of mitochondria in brown adipose tissue. Therefore, it appears that capsaicin possesses potent body fat suppressive effects mediated by $\beta$-adrenergic stimulation in which brown adipose tissue may be involved. On the other hand, capsaicin had no effects on serum triglyceride, total cholesterol or HDL-cholesterol levels. These results are in contrast to those reported by other investigators. Perhaps expression of the effects of capsaicin on plasma lipids is a rather complicated process, dependent on the type of diet administered, fat content of the diet, period and route of capsaicin administration, and species and strain of animals used.

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Influences of Capsaicin on the Activities of Cytochrome P45O of Liver Cell (간세포내의 Cytochrome P450 활성에 미치는 Capsaicin의 영향)

  • 김성오
    • Journal of environmental and Sanitary engineering
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    • v.10 no.3
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    • pp.16-28
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    • 1995
  • Influences of capsaicin on the activities of cytochrome P45O of liver cell were studied in rats. Rats were provided food and water ad libitum and capsaicin and methylcellulose were gavaged for 6 days. Body weight gain and liver weight/body weight ratio, microsomal protein content and serum HDL- cholesterol content, the activity of cytochrome P450 and erythromycin demethylase, the activities of ethoxyresorufin and pentoxyresorufin O- dealkylase were determined. Capsaicin increased body weight gain but showed no significant changes on liver weight as compared with control group. Capsaicin increased the microsomal protein significantly but decreased the serum HDL- cholesterol. Capsaicin decreased the microsomal cytochrome P4SO significantly and did not show any influences on erythromycin demethylase ( cytochrome P45O III A ). Capsaicin increased the activity of pentoxyresorufin O- dealkylase ( cytochrome P45O II B) and decreased the activity of ethoxyresorufin O-dealkylase ( cytochrome P45O I A). It might be concluded that capsaicin reduced the microsomal cytochrome P45O and induced the CYP III and inhibited the CYP I A. It also might be concluded that capsaicin had no influence on CYP III A and decreased serum HDL- cholesterol. In these results capsaicin can not be used as an anti- atherosclerotic agent by increasing the CYP III A and HDL- cholesterol but it is considered that the more precise study on these theme is necessary.

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Study on the Absorption and Excretion of Capsaicin in Rabbits (가토에 있어서 Capsaicin의 흡수 및 배설에 관한 연구)

  • 김낙두;박찬용
    • YAKHAK HOEJI
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    • v.25 no.3
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    • pp.101-108
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    • 1981
  • Quantitative determination of capsaicin in biological fluid was investigated. The pharmacokinetic study of capsaicin in rabbits was performed by high-pressure liquid chromatography, equipped with a microparticulate reversed-phase column and a fixed wavelength detector. Elution was carried out using methanolwater(70:30). It allows the quantitative determination at 8-400 ng level. When single dose of capsaicin(4mg/kg) was given to rabbits intravenously, the elimination phase was extremely short with average half-life to 17.35 minute. Urine excretion of capsaicin itself during first 2 hours after intravenous administration (4mg/kg) was 0.004-0.04% of the administered amount. The maximum plasma concentration of capsaicin after oral administration (300mg/kg) was $4{\times}10^{-7}$g/ml at 40 minutes. The $LD_{50}$ of capsaicin in mouse was 0.40mg/kg (i.v.) and 47.2 mg/kg (p.o.) which was determined by Litchfield and Wilcoxon's method, suggesting that the gastrointestinal absorption of capsaicin is poor.

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