• Title, Summary, Keyword: Capsaicin

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Role of Reactive Oxygen Species In Capsaicin-Induced Apoptosis in MBT -2 Murine Bladder Cancer Cells

  • Chang, Jong-Sun;Jin, Da-Qing;Beak, Sung-Mok;Kim, Jung-Ae
    • Proceedings of the Korean Society of Toxicology Conference
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    • pp.137-137
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    • 2002
  • Capsaicin has been reported to induce apoptosis in various cancer cells. However, its effect on bladder cancer cells has not been studied. In this study, we investigated whether capsaicin induces apoptosis in murine orthotopic bladder cancer MBT-2 cells and reactive oxydative species(ROS) are involved in capsaicin-induced apoptotic process.(omitted)

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Studies on the growth of fungi isolated from red pepper fruits and decomposition of capsaicin (고추에서 분리(分離)한 미생물(微生物)의 발육(發育)과 Capsaicin의 분해(分解)에 관(關)한 연구(硏究))

  • Jung, Young-Ok;Yu, Tai-Jong
    • Journal of Nutrition and Health
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    • v.9 no.3
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    • pp.18-25
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    • 1976
  • To explain the change of the pungent principles of red pepper, capsaicin, during storage, the relation between infecting mold and capsaicin was studied. Results obtained were summarized as follows; 1. Superior strains which showed good growth and high decomposition activity in their culture broths, Aspergillus oryzae and Aspergillus sp. KF-7 were obtained from the contaminated red pepper fruits. 2. The weight of dry matter was increased at low concentration of capsaicin $(2{\sim}3{\mu}g/ml)$ but it was decreased at high concentration. 3. The residual capsaicin in the culture medium was reduced as half as such after 1 week, and almost disappeared after 2 weeks. At $30^{\circ}C$ and $pH\;7{\sim}9$ of culturing condition, the amounts of reducing capsaicin reached to the maximum. 4. At ground red pepper fruits as culture medium, Aspergillus sp. KF-7 could not glow at all, but Aspergillus oryzae showed good growth at 13% of moisture contents and the residual of capsaicin of red pepper fruits after 40days of cultivation time was 45%. 5. At ground red pepper fruits seed as culture medium, Aspergillus oryzae and Aspergillus sp. KF-7 showed good growth, and the residual of capsaicin after 4 weeks of cultivation time was 55% and 38% respectively.

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Improvement Effect of Capsaicin Against Orotic Acid-Induced Fatty Liver in Rats (Orotic Acid-유발 지방간에 미치는 Capsaicin의 개선효과)

  • 전방실;차재영;유기수;조영수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.5
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    • pp.815-820
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    • 2004
  • The effect of capsaicin (0.02%) on the concentrations of liver and serum lipids, GOT and GPT activities, and hepatocyte morphology in male Sprague Dawley rats fed diets with or without erotic acid (1.0%) for 28 days was studied. Liver triglyceride concentration was increased by approximately 4.7-fold after erotic acid-feeding, wherease simultaneous feeding of capsaicin and erotic acid reduced its concentration by 38%. Orotic acidfeeding elevated liver cholesterol concentration, but an addition of capsaicin to the erotic acid diet resulted in the significant decrease in liver cholesterol. Capsaicin alone did not affect the liver triglyceride and cholesterol concentrations. Reduction of the serum concentrations of triglyceride and cholesterol by capsaicin was also observed in rats fed diets with erotic acid. The serum GOT and GPT activities were not significantly different among the experimental groups. Liver tissue morphology showed that the hepatocytes of erotic acid-feeding rats were a typical fatty liver with numerous fat droplets, whereas simultaneous feeding of capsaicin with erotic acid reduced the size and numbers of fat droplets. The present study demonstrated that the diet containing 0.02% capsaicin can prevent the erotic acid-induced fatty liver.

The Effects of Short-term Exercise and Capsaicin Supplementation on Serum Lipids, Antioxidants and Akt Contents in STZ-induced Diabetic Rats (Streptozotocin유도 당뇨쥐의 단기간 capsaicin 섭취와 운동이 혈중 지질, 항산화 효소 및 Akt량에 미치는 영향)

  • Seo, Dae-Yun;Ko, Jeong-Rim;Baek, Yeong-Ho
    • Journal of Life Science
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    • v.18 no.12
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    • pp.1739-1744
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    • 2008
  • The purpose of this study was investigate the effects of short-term exercise and capsaicin supplementation on serum lipids, antioxidants and Akt contents in diabetic rats whose symptom was induced through the use of 50 mg/kg streptozotocin, 31 white rats were experimented. Rats in one exercise group and another exercise-capsaicin supplementation group exercised on a treadmill maintained by a 15-min run at $0^{\circ}$ inclination five times for a week during two weeks one week after the diabetes was induced. 10 mg of capsaicin per kilogram of weight was orally administered to rats in the capsaicin supplementation group after the diabetes was induced. The serum lipids were analyzed through the use of blood obtained from the incision of the abdomen, and antioxidants and Akt contents were analyzed through the use of livers to reach following conclusions. As for the serum lipids, TG significantly decreased in group DCE and HDL-C was higher than in other groups. ROS significantly decreased in all groups except for group D. CAT significantly increased in group DC, SOD was significantly high in groups DE and GSH was significantly high in all groups except for D. Akt contents significantly increased in group DC and p-Akt in group DE. As a result of this study, it has been found that short-term exercise and the capsaicin supplementation had a significantly effect on the serum lipids, antioxidants and Akt contents.

Effects of Capsaicin on Liver Cytochrome $P_{450}$ in the Rat (Capsaicin이 백서 간의 Cytochrome $P_{450}$에 미치는 영향)

  • 김명혜;김낙두;이상섭
    • YAKHAK HOEJI
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    • v.23 no.2
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    • pp.111-118
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    • 1979
  • It was previously reported that cytochrome P$_{450}$ content in liver was increased when Capsicum acetone extract was given chronically to rats. The present study is aimed to investigate the effect of capsaicin, a principal component of red pepper, on the drug metabolizing enzymes in rat liver. Capsaicin (5mg/kg) was given intraperitoneally once a day for seven days and zoxazolamine paralysis time and hexobarbital sleeping time were determined 24 hrs after the last dose of capsaicin. Plasma hexobarbital concentration was also determined five and 15 min after hexobarbital administration to rats. Zoxazolamine paralysis time and hexobarbital sleeping time were shortened by 31.6% and 37.1%, respectively, compared with control group. Plasma hexobarbital concentration was lowered by 26.2% after five min and by 35.2% after 15 min, respectively, compared with control group. However, administration of single dose of capsaicin did not affect the zoxazolamine paralysis time and hexobarbital sleeping time. Microsomal cytochrome P$_{450}$ content and NADPH-cytochrome C reductase activity were increased by 14.6% and 11.6%, respectively in the rats pretreated with capsaicin for seven days, while cytochrome b$_{5}$ content was not changed. These results suggest that treatment with capsaicin for seven days may induce the drug metabolizing enzyme in rat liver.

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Inhibitory Effect of Capsaicin on Interleukin-8 Production by Helicobacter pylori-Infected MKN-45 Cells

  • Lee, Kwang-Hyoung;Lee, Yong-Chan;Kim, Tae-Il;Noh, Sung-Hoon;Kim, Ji-Yeon;Paik, Hyun-Dong;Kim, Chang-Han
    • Journal of Microbiology and Biotechnology
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    • v.16 no.7
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    • pp.1078-1083
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    • 2006
  • Capsaicin is the active ingredient in chili pepper and has an inhibitory effect on Helicobacter pylori growth and $NF-{\kappa}B$ activation. The present study examined the effect of capsaicin on interleukin (IL)-8 production by H. pylori ATCC 43504-infected MKN-45 cells, a gastric epithelial cell line. The viability of the MKN-45 cells treated with capsaicin at 0, 50, 100, 250, and $500\;{\mu}M$ was 99, 98, 99, 99, and 85%, respectively. A capsaicin concentration as low as $50\;{\mu}M$ significantly inhibited the IL-8 production induced by H. pylori ATCC 43504 infection (43.2% of control) during 24 h of incubation. However, low concentrations of capsaicin $(50\;and\;100{\mu}M)$ did not significantly inhibit the IL-8 production by $TNF-{\alpha}-$ or PMA-treated MKN-45 cells. Therefore, the overall inhibitory effect of capsaicin on H. pylori ATCC 43504 was the sum of H. pylori ATCC 43504 growth inhibition, host cell survival, and $NF-{\kappa}B$ signal cascade inhibition.

Effect of Capsaicin on the Body fat and Adipocyte in the Diet induced-obese Mice

  • Lee, Won-Joon;Choi, Hynn-Ju
    • Biomedical Science Letters
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    • v.9 no.4
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    • pp.215-222
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    • 2003
  • As the obesity has been known to be related with the hyperlipidemia, cardiovascular disease, cerebral apoplexy, fatty liver, and other chronic diseases, recent researches have focused on the functional food materials and their anti-obesity activities. This study was performed to study the effects of vanilloid family capsaicin, major pungent ingredient of hot chillies and peppers, on anti-obesity activities. ICR male mice were fed one of the pellet diet, basal diet, and high fat diet with capsaicin (45 $\mu\textrm{g}$/day) solution for 5 days. Mice in the corresponding control groups were given water for 5 days. In results, capsaicin reduced body weights in any diet groups. Percent weight and cell size of the abdominal white adipose tissue in mice on the high fat diet with capcaicin were significantly lower compared with those in mice on the high fat diet with water. However, percent brown adipose tissue weight per body weight in mice on the high fat diet was not affected by capsaicin. Capsaicin reduced the levels of s-triglyceride and s-total cholesterol in the pellet diet or high fat diet groups. There was no difference in the s-protein levels between the capsaicin group and the control water group. These data indicate that 1) orally administered capsaicin has a reducing effect on the blood triglyceride and total cholesterol levels, and 2) capsaicin has lowering effects on the body weight, percent weight and cell size of the abdominal white adipose tissue.

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Studies on Processing and Analysis of Red Pepper Seed Oil (고추씨 기름의 정제와 분석에 관한 연구)

  • Kim, Jae-Cherl;Rhee, Joon-S.
    • Korean Journal of Food Science and Technology
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    • v.12 no.2
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    • pp.126-132
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    • 1980
  • An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay. Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation : ${\frac{x}{m}}=1.1\;c^{0.31}$, where x is amount of capsaicin adsorbed (mg/ml), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (mg/ml). Neutral lipid of the seed oil consisted of 95.8 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % free fatty acids, 0.2 % diglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.

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Effect of Some Factors on Oleoresin Extraction from Red Pepper (고추 Oleoresin의 추출에 영향을 미치는 몇가지 인자)

  • Jo, Kil-Suk;Kim, Hyun-Ku;Park, Mu-Hyun;Nam, Eun-Sook;Kang, Kook-Hee
    • Korean Journal of Food Science and Technology
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    • v.24 no.2
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    • pp.137-141
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    • 1992
  • To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was $20^{\circ}C$ and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.

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The effects of regular exercise on capsaicin-induced pulpal pain and pain-induced changes in passive avoidance learning and memory in rats

  • Raoof, Maryam;Shakoori, Afshin;Kooshki, Razieh;Abbasnejad, Mehdi;Amanpour, Sara
    • The Korean Journal of Pain
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    • v.30 no.4
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    • pp.258-264
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    • 2017
  • Background: Pulpal pain is one of the most common and severe orofacial pain conditions with considerable adverse effects on physiological processes including learning and memory. Regular exercise is known to be effective on cognitive function as well as pain processing in the central nervous system. Here, the possible effects of regular exercise on pulpal pain response as well as pain-induced changes in learning and memory efficiency in rats were investigated. Methods: Twenty-four male Wistar rats were randomly assigned to the control, capsaicin, exercise, and exercise plus capsaicin groups. Rats in exercise groups were forced to run on a treadmill with a moderate exercise protocol for 4 weeks. Capsaicin was used to induce dental pulp pain. Passive avoidance learning and memory performance was assessed by using a shuttle box apparatus. Results: According to the results, regular exercise could decrease the time course of capsaicin-induced pulpal pain (P < 0.001). Moreover, in capsaicin-treated rats, passive avoidance acquisition was impaired as compared to the control (P < 0.05) and exercise (P < 0.001) groups. Additionally, regular exercise before capsaicin injection could attenuate capsaicin-induced memory impairments (P < 0.05). Conclusions: Taken together, the present data showed that regular exercise has inhibitory effects on capsaicin-induced pulpal pain as well as pain-induced cognitive dysfunction in rats.