• Clinical and Experimental Pediatrics
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• 제51권3호
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• pp.307-314
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• 2008

목 적 : 한국인 음식에 널리 이용되고 있는 중요한 향신료인 고추에 많이 들어있는 capsaicin이 최근 많은 연구를 통해 암을 예방하고 더 나아가 치료할 수 있는 성분으로 밝혀지고 있다. 따라서 본 연구의 목적은 한국인이 많이 섭취하고 있는 식이성분인 capsaicin이 한국인에 많은 위암세포의 세포자멸사의 유도물질로 가능성을 알아보고 이를 항암치료의 일부분으로 시도하고자 하였다. 방 법 : 한국인의 위암세포주인 SNU-668 세포에 capsaicn를 처리한 후 세포 생존은 trypan blue 와 crystal violet 분석, 세포독성은 MTT 분석, 세포사 분석은 핵 응축과 DNA 분절화 실험, bcl-2와 bax의 mRNA 발현은 역전사 중합효소 연쇄반응, 세포사와 관련된 단백질 발현은 Western immunoblot analysis로 분석하였다. Capsaicin에 의해 항암제의 감수성이 증가되는 지를 알아보기 위하여 일정 농도의 capsaicin과 농도 별 각 항암제를 같이 처리하여 2일 간 배양 하고 MTT assay로 분석하였으며 이와 관련된 세포사와 관련된 단백질 발현을 분석하였다. 결 과 : capsaicin의 농도에 따라 SNU-668 위암세포의 증식을 현저히 억제하였으며, 이러한 capsaicin의 증식 억제는 DNA 단편화, 핵 응축과 caspase 활성화에 의해 세포자멸사의 유도에 의한 것으로 입증되었다. 더욱이 capsaicin에 의해 pro-apoptotic Bax에 대한 anti-apoptotic Bcl-2의 비율이 현저히 감소하고, caspase-3활성이 증가하였다. Capsaicin을 처리한 세포는 처리하지 않은 세포에 비하여 etoposide나 adriamycin에 의해 유도되는 세포사멸에 더욱 감수성을 보였다. 결 론 : 이상의 연구에서 capsaicin은 caspase-3 의존적 경로를 통하여 SNU-668 세포에서 세포자멸사를 유도하며 항암제의 감수성을 증가시키므로 위암의 효과적인 항암치료제와 항암제 민감성 유도제의 일환으로 가능성이 있다.

• 대한약침학회지
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• 제11권1호
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• pp.109-118
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• 2008

Objective : The objective of this study was to compare the antioxidant effects of hot pepper extract and capsaicin. Methods : In vitro, antioxidant activities were examined by DPPH radical scavenging activity, total antioxidant capacity(TAC), oxygen radical scavenging capacity(ORAC), inhibition of induced lipid peroxidation using liver mitochonria and total phenolic contents. Results : 1. DPPH free radical scavenging activities at the concentrations of both 1 and $10mg/m{\ell}$ were 1.2 to 1.9 times higher in capsaicin than in hot pepper extract. The concentration of capsaicin required for 50% radical scavenging was lower than that of hot pepper extract(3.9 vs $5.9mg/m{\ell}$), indicating that capsaicin had higher DPPH radical scavenging activity than hot pepper extract. 2. Total antioxidant capacities of capsaicin at the concentrations of 0.1 and 1mg/ml(13.8 and 41.3 nmol Trolox equivalent) were not significantly different from those at the concentrations of 1 and $10mg/m{\ell}$(11.4 and 41.2nmol Trolox equivalent), indicating that capsaicin showed 10 times higher ABTS radical scavenging activity compared to hot pepper extract. 3. ORAC of capsaicin at the concentrations of 1, 5, 10 and 100 mg/ml were 0.04, 0.17, 0.29 and 1.74nmol gallic acid equivalent, respectively. On the other hand, ORAC of hot pepper extract at the concentrations of 1, 5, 10 and $100{\mu}g/m{\ell}$ were 0.15, 0.44, 0.75 and 2.49nmol gallic acid equivalent, respectively, indicating that capsaicin showed higher peroxyl radical scavenging activity than hot pepper extract. 4. Inhibition of lipid peroxidation caused by hot pepper extract at the concentrations of 1 and $10mg/m{\ell}$ were 12.2 and 61.4%, respectively. Inhibition of lipid peroxidation caused by capsaicin at the concentrations of 1 and $10mg/m{\ell}l$ were 64.0 and 96.8%, respectively. Thus capsaicin showed 10 times stronger effect in inhibiton of lipid peroxidation than hot pepper extract. 5. Total phenolic contents of hot pepper extract at the concentrations of 0.1 and $1mg/m{\ell}$ were 1.4 and 20.8nmol gallic acid equivalent, respectively. Total phenolic contents of capsaicin at the concentrations of 0.1 and $1mg/m{\ell}$ were 6.1 and 55.4 nmol gallic acid equivalent, respectively, indicating that capsaicin had 2.7 to 4.3 times higher total phenolic contents than hot pepper extract. Conclusions : In summary, the results of this study demonstrate significant antioxidant activity of hot pepper extract, although the activity was lowered compared to capsaicin, suggesting that hot pepper extract play a role in prevention of oxidative-related diseases.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1712-1717
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• 2009

본 연구는 capsaicin 투여가 콜레스테롤을 포함한 지방의 소장 흡수율에 어떠한 영향을 미치는지를 조사하기 위해서 설계되었다. 지방의 소장 흡수율을 측정하기 위해서 흰쥐 소장 지방 흡수율 측정모델을 이용하여, 쥐의 십이지장으로 capsaicin이 포함된 지질유화액을 8시간 동안 지속적으로 주 입하면서 8시간 동안 림프관으로 분비되는 14C-cholesterol, α-tocopherol, 지방산을 분석하여 capsaicin에 의한 영향을 비교하였다. 8시간 동안 분비된 림프액의 양은 대조군과 capsaicin군 간에 유의적인 차이를 나타내지 않았다. α-tocopherol의 흡수율에서도 유의적인 차이가 없었다. 그러나 총 8시간 그리고 시간대별 14C-cholesterol 흡수율은 대조군과 비교하였을 때 capsaicin군에서 유의적인 차이로 감소되는 경향을 보였다. 또한 중성지방의 흡수율의 비교에서도 팔미트산, 스테아르산, 아라키돈산, DHA의 흡수율은 두 군 간에 유의적인 차이가 없었으나 지방유화액을 통해 주입한 올레인산의 흡수율에서는 유의적인 감소현상을 보였다. 결론적으로, capsaicin의 응용성은 비만 치료 및 지방대사 조절과 관련해 특히, 소장 지방 흡수대사에 치중한 식이적인 수단의 근거로써 활용이 기대된다.

• Environmental Analysis Health and Toxicology
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• 제3권1_2호
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• pp.21-31
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• 1988

The effect of capsaicin on the toxicity of ethanol in mice were studied. Capsaicin was administered i.p. every other day for 4 weeks and 5% ethanol was provided ad libitum by tap water for 4 weeks. The administration of capsaicin 3.0 mg/kg showed the increase of body weight gain, ratio of liver wt./body wt., s-GPT. s-triglyceride and s-cholesterol, and showed the decrease of BUN as compared to control group. Capsaicin administered 3.0 mg/kg showed severe moth eaten appearance. eosinophilic necrosis and cholangitis in mouse liver The administration of 5% ethanol showed the decrease of body weight gain, ratios of liver, kidney and spleen wt./body wt., s-tryglyceride and s-cholestrol. Ethanol administered 5% solution showed little fatty change, moth eaten appearance, Kupffer cell proliferation, spotty necrosis and nuclear regeneration. The administration of capsaicin and ethanol together decreased the influence of ethanol on body weight gain, ratios of liver, kidney and spleen wt./body wt., s-triglyceride and s-cholesterol, and showed the less severe moth eaten appearance, eosinophilic necrosis and cholangitis. It might be concluded that the administration of capsaicin and ethanol together decreased the toxicity caused by capsaicin or ethanol respectively.

• Journal of Nutrition and Health
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• 제38권1호
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• pp.76-81
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• 2005

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

• Archives of Pharmacal Research
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• 제27권8호
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• pp.845-849
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• 2004

Many studies have focused on the anticarcinogenic, antimutagenic or chemopreventive activi-ties of capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) which is a major pungent ingredient in red pepper. We have previously shown that capsaicin selectively induces apoptosis in H-ras-transformed MCF10A human breast epithelial cells but not in their normal cell counter-parts (Int. J. Cancer, 103, 475-482,2003). In this study, we investigated the possible roles of reactive oxygen species (ROS) and Rac1 in capsaicin-induced apoptosis of H-ras MCF10A cells. Selective induction of ROS generation by capsaicin treatment was observed only in H-ras MCF10A cells. Pretreatment of H-ras MCF10A cells with an antioxidant N-acetylcysteine(NAC) significantly reversed capsaicin-induced growth inhibition, suggesting that ROS may mediate the apoptosis of H-ras-transformed cells induced by capsaicin. Rac1 was prominently activated by H-ras in MCF10A cells. Based on the studies using a wild type Rac1 and a domi-nant negative Rac1 constructs, we propose that Rac1 activity is critical for inhibitory effect of capsaicin on growth of H-ras-transformed MCF10A cells possibly through ROS generation.

• Asian Pacific Journal of Cancer Prevention
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• 제16권15호
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• pp.6753-6759
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• 2015

Background: Loss of function of the p53 gene is implicated in defective apoptotic responses of tumors to chemotherapy. Although the pro-apoptotic roles of eugenol and capsaicin have been amply reported, their dependence on p53 for apoptosis induction in gastric cancer cells is not well elucidated. The aim of the study was to elucidate the role of p53 in the induction of apoptosis by eugenol and capsaicin in a human gastric cancer cell line, AGS. Materials and Methods: AGS cells were incubated with or without various concentrations of capsaicin and eugenol for 12 hrs, in the presence and absence of p53 siRNA. Cell cycling, annexin V and expression of apoptosis related proteins Bax, Bcl-2 ratio, p21, cyt c-caspase-9 association, caspase-3 and caspase-8 were studied. Results: In the presence of p53, capsaicin was a more potent pro-apoptotic agent than eugenol. However, silencing of p53 significantly abrogated apoptosis induced by capsaicin but not that by eugenol. Western blot analysis of pro-apoptotic markers revealed that as opposed to capsaicin, eugenol could induce caspase-8 and caspase-3 even in the absence of p53. Conclusions: Unlike capsaicin, eugenol could induce apoptosis both in presence and absence of functional p53. Agents which can induce apoptosis irrespective of the cellular p53 status have immense scope for development as potential anticancer agents.

• The Korean Journal of Physiology and Pharmacology
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• 제4권1호
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• pp.9-14
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• 2000

$K^+$ currents play multiple roles in the excitability of dorsal root ganglion (DRG) neurons. Influences on these currents change the shape of the action potential, its firing threshold and the resting membrane potential. In this study, whole cell configuration of patch clamp technique had been applied to record the blocking effect of capsaicin, a lipophilic alkaloid, on the delayed rectifier $K^+$ current in cultured small diameter DRG neurons of adult rat. Capsaicin reduced the amplitude of $K^+$ current in dose dependent manner, and the concentration-dependence curve was well described by the Hill equation with $K_D$ value of $19.1{\mu}M.$ The blocking effect of capsaicin was reversible. Capsaicin $(10 {\mu}M)$ shifted the steady-state inactivation curve in the hyperpolarizing direction by about 15 mV and increased the rate of inactivation. The voltage dependence of activation was not affected by capsaicin. These multiple effects of capsaicin may suggest that capsaicin bind to the region of $K^+$ channel, participating in inactivation process.

• Biomolecules & Therapeutics
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• 제3권4호
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• pp.256-259
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• 1995

Antinociceptive and desensitizing effects of systemically administered capsaicinoids (capsaicin and KR25018) were investigated in guinea pig. Nociceptive sensitivity to chemical stimulus was examined to test sensory function, and the content of substance P-like immunorractivity (SP-LI) in bronchi was determined as a peripheral marker of capsaicin-sensitive primary afferent neurons. Guinea pigs were pretreated s.c. with several doses of capsaicin (1,2.5,5, 10 mg/kg) or KR25018 (1, 2.5, 5, 10 mg/kg) one week prior to the experiments. Frequency of eye wiping was significantly decreased by capsaicin and KR25018 in a pretreatment dosedependent manner. In capsaicin- or KR25018-pretreated guinea pigs, there was a significant loss of SP-LI in bronchial tissue extracts. In summary, a newly synthesized capsaicin analogue H725018 exhibited antinociceptive effect against chemical stimulus in guinea pig, with comparable potency to capsaicin. This desensitizing activity of capsaicin or KR25018 might be related to the loss of SP-LI in peripheral afferent nerves.

• 생명과학회지
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• 제20권2호
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• pp.213-218
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• 2010

본 연구에서는 대장암 세포주 모델에서 파이토케미칼 capsaicin에 의한 항 생장 활성과 유전체 수준에서의 유전자 발현 변화를 연구하였다. 그 결과, 처리한 capsaicin 농도 의존적으로 세포 생존율이 감소함을 확인하였고, capsaicin은 다양한 유전자의 발현 변화를 유도하였다. DNA microarray 실험결과 $100\;{\mu}M$ capsaicin의 처리에 의해 2배 이상 증가되는 유전자 103개가 확인된 반면, 2배 이상 발현이 감소되는 유전자 153개가 확인되었다. 발현이 증가되는 유전자 중 4개(NAG-1, DDIT3, GADD45A 그리고 PCK2)를 선택하여 RT-PCR을 수행한 결과, DNA micorarray 실험과 일치함을 확인하였다. 또한 $100\;{\mu}M$ capsaicin의 처리에 의해 암 억제유전자인 p53의 발현이 증가됨을 RT-PCR과 real-time PCR 방법으로 확인하였다. 게다가, NAG-1, DDIT3 그리고 GADD45A 유전자는 p53의 존재에 관계없이 발현이 증가되는 반면, PCK2 유전자는 반드시 p53에 의해 발현이 유도됨을 확인할 수 있었다. 이러한 연구는 대장암 세포주에서 capsaicin에 의한 항암 기전을 이해하는데 도움을 줄 것으로 기대된다.