• 제목, 요약, 키워드: Capsaicin

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

  • 곽지연;오우택
    • 약학회지
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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
    • 한국응용약물학회:학술대회논문집
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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.

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

  • 임현대;이유미
    • 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
  • 본 연구는 측두장애환자의 주 증상인 턱관절 및 주위 조직의 통증 처치에 있어 capsaicin도포에 따른 영향을 평가하고자 실험 결과에 영향을 미칠 수 있는 전신질환이 없는 건강한 성인 20명에서 냉찜질 적용, 0.025% capsaicin 크림, 0.075% capsaicin 크림 도포후 $Neurometer^{(R)}$ CPT/C (Neurotron, Baltimore, Maryland, USA)로 전류인지역치와 동통내성역치를 측정하여 다음의 결과를 얻었다. 1. C 신경섬유에서 측정된 전류인류인지역치가 기준치에 비하여 0.075% capsaicin 크림도포후에 유의하게 증가하여 감각감퇴를 보였으며, 냉찜질과 0.025% capsaicin 크림도포 및 0.075% capsaicin 크림 도포후에는 capsaicin 크림 도포후에 유의한 감각감퇴를 나타내었다. 2. $A{\beta}$ 신경섬유의 동통내성역치는 기준치에 비하여 냉찜질과 0.075% capsaicin 크림에서 유의하게 증가하였으며, $A{\delta}$ 신경 섬유에서는 기준치에 대하여 냉찜질과 0.025% capsaicin 크림도포시가 유의하게 증가하였고, C 신경섬유 측정시는 기준치에 비하여 0.025% capsaicin 크림도포시에 유의하게 증가하였다. 3. 동통내성역치시의 견디는 통증정도를 표시한 가시상 척도상에서는 0.075% capsaicin 크림 도포후에 C 신경 섬유측정시가 7.18로 기준치의 6.48에 비하여 유의하게 높았다.

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

  • 유리나;박정순;김명환
    • 한국식품영양과학회지
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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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한국인과 호주인의 매운맛 감지도에 대한 연구 (Comparison of Pungency Perception between Korean and Australian)

  • 김건희;방혜열
    • 한국식품조리과학회지
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    • v.16 no.6
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    • pp.677-680
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    • 2000
  • 본 실험은 매운맛에 대한 감지도의 차이를 비교하고자 한국인과 호주인을 대상으로 capsaicin과 capsaicin을 함유한 고춧가루를 이용하여 관능검사를 한 것으로 먼저 농도를 달리한 capsaicin으로 관능검사를 한 후, capsaicin을 함유한 고춧가루를 이용하여 고춧가루 희석액과 고춧가루를 첨가한 죽, 고춧가루를 첨가한 국수를 평가함으로써 실생활에 있어 매운맛에 대한 감별력과 농도차와 조리방법에 따른 capsaicin의 감지도를 연구한 것이다. 그 결과 낮은 농도에서는 호주인이, 높은 농도에서는 한국인이 매운맛에 대한 인지도가 더 높은 것으로 나타났으며, 고춧가루를 첨가한 3종의 평가에서 관능검사원들은 혼합액, 죽, 국수의 순으로 매운맛을 감지하였으며 죽과 국수의 경우 약한 농도일 때 고춧가루의 매운맛을 잘 느낄 수 없는 것으로 나타났다.

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

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

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

  • 김성오
    • 환경위생공학
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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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백서 척수에서 Capsaicin과 Eugenol이 iCGRP (immunoreactive calcitonin gene-related peptide) 분비 조절에 미치는 영향. (EFFECT OF CAPSAICIN AND EUGENOL ON ICGRP (IMMUNOREACTIVE CALCITONIN GENE-RELATED PEPTIDE) RELEASE FROM RAT LUMBAR SPINAL CORD.)

  • 오원만;김원재;최남기;박상원;황인남;김선헌
    • Restorative Dentistry and Endodontics
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    • v.26 no.5
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    • pp.436-442
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    • 2001
  • Neuropeptide such as calcitonin gene-related peptide and substance P may mediate neurogenic inflammation, but little is known about the regulation of neuropeptide release from rat spinal cord. Eugenol has been reported to reduce odontogenic pain and is known to have a structure similar to capsaicin, a potent stimulant of certain nociceptors. This study was done to examine the effect of capsaicin and eugenol on immunoreactive calcitonin gene-related peptide (iCGRP) release from rat spinal cord and whether eugenol regulates capsaicin-sensitive release of iCCRP or it evokes capsaicin-sensitive release of iCGRP. The dor-sal half of rat lumbar spinal cord was chopped into 200$\mu$m slices. They were superfused (500$\mu$l/min) in vitro with an oxygenated Kreb's buffer. The EC$_{50}$ of capsaicin on iCGRP release was measured. Eugenol (600$\mu$M and 1.2mM) and vehicle (0.02% 2-hydroxyl-$\beta$-cyclodextrin) were administered prior to stimulation of rat lumbar spinal cord with capsaicin. The amount of iCGRP release from rat lumbar spinal cord was measured by radioimmunoassay. The results were as follows : 1. iCGRP release from rat lumbar spinal cord was dependent on concentration of capsaicin. The EC$_{50}$ of capsaicin on iCGRP release was 3$\mu$M. 2. In the vehicle treated group, capsaicin (3$\mu$M) evoked a 14-fold increase over basal iCGRP level. 3. Administration of 600$\mu$M and 1.2mM eugenol evoked a 2.2-fold increase and a 2.3-fold increase over basal iCGRP level respectively. 4. Administration of 600$\mu$M and 1.2mM eugenol increased capsaicin evoked release of iCGRP by more than 50%. These results indicate that eugenol evoke CGRP release from central nervous system and potentiate the pain-inducing action of capsaicin on it.

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