• 제목/요약/키워드: Capsaicin

검색결과 374건 처리시간 0.339초

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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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.

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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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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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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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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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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Capsaicin, a component of red peppers, stimulates protein kinase CKII activity

  • Rho, Yun-Wha;Bae, Young-Seuk
    • BMB Reports
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    • v.43 no.5
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    • pp.325-329
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    • 2010
  • Protein kinase CKII (CKII), a heterotetramer composed of two catalytic ($\alpha$ or $\alpha$') subunits and two regulatory ($\beta$) subunits, plays a critical role in cell proliferation and anti-apoptosis. Recently, capsaicin was shown to trigger apoptosis. Therefore, we examined the effect of capsaicin on CKII activity. Although capsaicin induced apoptotic death in HeLa cells, CKII activity was increased in the cytosolic fraction of HeLa cells after treatment. Capsaicin did not change the expression of the $CKII{\alpha}$ and $CKII{\beta}$ proteins. Capsaicin stimulated the catalytic activity of recombinant CKII tetramer, but not the $CKII{\alpha}$ subunit. Moreover, capsaicin enhanced the autophosphorylation of $CKII{\alpha}$ and $CKII{\beta}$. Taken together, our data suggest that capsaicin stimulates the phosphotransferase activity of CKII holoenzyme by interacting with the $CKII{\beta}$ subunit.

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

  • 김낙두;박찬용
    • 약학회지
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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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