• Title/Summary/Keyword: Capsaicin

Search Result 387, Processing Time 0.025 seconds

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
    • /
    • v.12 no.2
    • /
    • pp.126-132
    • /
    • 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.

  • PDF

EFFECT OF EUGENOL AND CAPSAICIN ON THE VOLTAGE-DEPENDENT ION CHANNELS OF TRIGEMINAL AFFERENTS (삼차신경 일차구심 뉴런의 전압의존성 이온통로에 대한 capsaicin과 eugenol의 작용)

  • Kim, Ju-Youn;Park, Sang-Jin;Choi, Gi-Woon;Choi, Ho-Young
    • Restorative Dentistry and Endodontics
    • /
    • v.25 no.3
    • /
    • pp.407-420
    • /
    • 2000
  • 삼차신경절의 뉴런이 구강악안면영역에서의 촉각, 입각, 온도각 및 통각 등 다양한 감각을 중추신경계로 전달하는 역할을 하는 것은 주지의 사실이다. 이러한 신경전달에 있어서 이온통로는 감각정보를 전달하는데 핵심적인 역할을 수행하며 특히 소디움 통로는 활동전위의 발생에 중요하다. 소디움 통로는 tetrodotoxin-sensitive(TTX-s) 및 tetrodotoxin-resistant(TTX-r) 통로로 나누어지는 데 이 중 TTX-r 통로에 발생되는 tetrodotoxin-resistant sodium current(TTX-r $I_{Na}$)는 capsaicin에 민감한 일차구심신경세포에서 유해자극에 의해 통각신호를 발생시키고 전달하는데 중요하다. 또한 칼슘 통로는 시냅스 전도에 있어서 필수적인 역할을 수행하고 있다 한편 치과영역에서 치수의 진정 목적으로 eugenol이 흔히 사용되고 있다. 그러나 eugenol의 그 작용 기전에 대해서 현재까지 이온 통로에 대한 상세한 결과가 없는 실정이며 최근의 보고에 의하면 eugenol이 capsaicin 수용기를 통하여 감각신경에 대한 억제작용을 나타낸다고 한다. 따라서 본 실험은 eugenol과 capsaicin이 흰쥐의 삼차신경절의 TTX-r $I_{Na}$와 칼슘통로에 어떠한 영향을 미치는지를 알아보고 eugenol이 capsaicin 수용기를 통하여 작용하는지를 검증하고자 시행되었다. 삼차신경절 뉴런은 100~150g의 흰쥐의 삼차신경절로부터 외과적으로 절제하여 통법의 화학적 및 기계적 처리를 통해 단일세포로 분리하였고 이를 whole-cell patch clamp 방법을 이용하여 시행한 바 다음과 같은 결론을 얻었다. 1. 1mM의 dugenol은 흰쥐 삼차신경절 뉴런의 TTX-r $I_{Na}$와 HVA $I_{Ca}$를 억제하였다. 2. $1{\mu}m$의 capsaicin은 흰쥐 삼차신경절 뉴런의 TTX-r $I_{Na}$와 HVA $I_{Ca}$를 억제하였다. 3. Capsazepine은 capsaicin의 HVA $I_{Ca}$에 대한 억제작용을 차단하였다. 4. Capsazepine은 capsaicin의 HVA $I_{Ca}$에 대한 억제작용을 차단하지 못하였다. 결론적으로 eugenol과 capsaicin은 tetrodotoxin-resistant sodium current(TTX-r $I_{Na}$)와 high voltage-activated calcium current(HVA $I_{Ca}$)를 모두 억제하는 것으로 나타났으며, 이러한 작용이 통각의 발생과 시냅스 전달과정을 차단하여 치수 진정 목적으로 많이 사용하는 eugenol의 작용기전으로 판단된다. 한편 capsaicin의 길항제인 capsazepine을 전처치하였을 때에도 eugenol의 HVA $I_{Ca}$에 대한 억제효과는 변화가 없었다. 이와같은 결과로 보아 HVA $I_{Ca}$에 관한 한 eugenol은 capsaicin 수용기를 통하여 나타나지 않는 것으로 사료된다.

  • PDF

The Effect of Ruthenium Red on the Capsaicin-Induced Antinociception in vivo

  • Lee, Bu-Yean;Jung, Yi-Sook;Choi, Jin-Il;Kong, Jae-Yang
    • Biomolecules & Therapeutics
    • /
    • v.3 no.1
    • /
    • pp.54-57
    • /
    • 1995
  • The effect of Ruthenium Red on the antinociceptive action of capsaicinoids was investigated using tail-flick test in mice. Capsaicin and KR-25018, when administered subcutaneously, had a potent antinociceptive effect against noxious heat stimulus. Ruthenium Red which is known to block the calcium channel coupled to the capsaicin receptor, when injected intraperitoneally more than 5 mg/kg, showed severe sedation and apparent antinociceptive effect against noxious heat stimulus. The 2.5 mg/kg Ruthenium Red, at which dose any significant sedative effect was not shown, had no effect on the antinociceptive effects of capsaicin and KR-25018. Considering this result, the antinociceptive effect of capsaicinoid may not be related to the Ruthenium Red sensitive calcium channel which is activated by capsaicin.

  • PDF

In vivo effect of KR-25018 and capsaicin in guinea pig (KR-25018과 capsaicin의 기니픽에 대한 in vivo 약리작용)

  • 정이숙;조태순;이부연;공재양;박노상;문창현;신화섭
    • Proceedings of the Korean Society of Applied Pharmacology
    • /
    • 1996.04a
    • /
    • pp.253-253
    • /
    • 1996
  • KR-25018 과 capsaicin 모두 용량의존적으로 진통효과를 나타내었으며 효력은 KR-25018이 capsaicin 보다 약간 강하거나 비슷하였고, 두 약물 모두 10 mg/kg에서 최대 효과를 나타내었다. KR-25018 과 capsaicin의 투여 농도에 의존적으로 기관지의 substance P 양이 감소하였으며 두 약물 모두 5 mg/kg에서 최대효과를 나타내었다. Capsaicin 1 mg/kg 전처치에 의해 기니픽의 체온이 30 분부터 감소하였으나, KR-25018 1 mg/kg에 의해서는 체온변화가 훨씬 미약하였다. Capsazepine 의 병용투여에 의해 두 약물의 진통작용 및 substance P 감소작용은 모두 억제되었으나 체온 변화에 대해서는 capsazepine이 아무런 영향을 미치지 않았다.

  • PDF

High Performance Liquid Chromatography를 이용하여 시판되고 있는 고추씨 기름의 Capsaicin 정량

  • Jang, Il-Ho;No, Jae-Beom;Park, Seong-Eun;Kim, Jin-Hui;Lee, Chi-Ho
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
    • /
    • 2004.10a
    • /
    • pp.421-425
    • /
    • 2004
  • 최근 여러 연구보고에 의하면 capsaicin은 항암, 진통 효과 등을 갖고 있는 것으로 알려져 있으며, 음식에 독특한 색, 맛, 향기를 제공하고 강한 항산화 작용으로 유지의 산패를 억제하는 역할을 하고 있다. 따라서 본 연구는 capsaicin을 고추씨기름을 이용하여 축산식품 조리 시에 첨가될 것을 기대하여 그 함량을 조사하였다. 연구의 결과 농협, (주)오뚜기, (주)사임당의 고추씨 기름이 수안보에서 구입한 고추씨기름보다 capsaicin의 함량이 적은 것으로 나타났다. 농협, (주)오뚜기, (주)사임당의 고추씨기름은 정제와 탈취공정을 거치면서 capsaicin의 함량이 줄어든 것으로 사료되어 정제와 탈취공정 시에 capsaicin의 함량이 줄어들지 않게 하는 방안의 모색이 필요하다.

  • PDF

Antimetastatic Effects of Capsaicin in Murine B16 Melanoma Cell Lines

  • Hwang Myung Sil;Yum Young Na;Kang Ho Il;Kim Ok Hee
    • Environmental Mutagens and Carcinogens
    • /
    • v.25 no.1
    • /
    • pp.1-5
    • /
    • 2005
  • The present work was undertaken to evaluate the antimetastatic potential of capsaicin (8­methyl-N-vanillyl-6-nonenamide) by measuring its effects on matrix metalloproteinase activity, cell invasion and lung metastasis. Significant inhibition of matrix metalloproteinase-2 activity by capsaicin (100 $\mu$M) was detected by gelatin zymography. In vitro invasion assay showed capsaicin (50, 100 $\mu$M) reduced tumor cell invasion ($28-40\%$). Capsaicin (i.p., 2.5 mg/kg) inhibited development of lung colonization ($58\%$). These results suggest that capsaicin prevents metastasis in part through suppression of invasion of B16F10 melanoma cells by inhibiting matrix metalloproteinase-2 responsible for degradation of extracellular matrix.

  • PDF

Determination of allyl isothiocyanate, capsaicin and dihydrocapsaicin in pungent liquid samples (자극성 액체시료 중 Allyl Isothiocyanate, Capsaicin and Dihydrocapsaicin 정량에 관한 연구)

  • Kim, Sang-Soo;Choi, Jong-Moon
    • Analytical Science and Technology
    • /
    • v.26 no.1
    • /
    • pp.73-79
    • /
    • 2013
  • The allyl isothiocyanate, capsaicin and dihydrocapsaicin as main components in self defense sprays were determined by gas chromatography-mass spectrometer (GC-MS). Although self defense spray was used to protect by myself, a social problem could be caused by the hazard of spray chemical due to use pungent liquid. To identify this, the pH of pungent liquid solutions, solubility to detergents, the existence of other materials and the types and amounts of pungent material in spray chemicals were investigated in this work. Finally, the amounts of allyl isothiocyanate, capsaicin and dihydrocapsaicin as pungent materials in them were determined by GC-MS. The pH of chemicals were about 5.7 as weak acid, the detergents can emulsify them with water well. And they did not contain fluorescent materials and hazard organic solvents. The pungent components in three real samples were only allyl isothiocyanate [47,600 mg/kg (47.6%)] in one sample, and mixtures with capsaicin [228 mg/kg~368 mg/kg (1.14%~1.84%)] and dihydrocapsaicin [224 mg/kg~414 mg/kg (1.12%~2.07%)] in the others, respectively.

Effects of Capsaicin on Adipogenic Differentiation in Bovine Bone Marrow Mesenchymal Stem Cell

  • Jeong, Jin Young;Suresh, Sekar;Park, Mi Na;Jang, Mi;Park, Sungkwon;Gobianand, Kuppannan;You, Seungkwon;Yeon, Sung-Heom;Lee, Hyun-Jeong
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.27 no.12
    • /
    • pp.1783-1793
    • /
    • 2014
  • Capsaicin is a major constituent of hot chili peppers that influences lipid metabolism in animals. In this study, we explored the effects of capsaicin on adipogenic differentiation of bovine bone marrow mesenchymal stem cells (BMSCs) in a dose- and time-dependent manner. The BMSCs were treated with various concentrations of capsaicin (0, 0.1, 1, 5, and $10{\mu}M$) for 2, 4, and 6 days. Capsaicin suppressed fat deposition significantly during adipogenic differentiation. Peroxisome proliferator-activated receptor gamma, cytosine-cytosine-adenosine-adenosine-thymidine/enhancer binding protein alpha, fatty acid binding protein 4, and stearoyl-CoA desaturase expression decreased after capsaicin treatment. We showed that the number of apoptotic cells increased in dose- and time-dependent manners. Furthermore, we found that capsaicin increased the expression levels of apoptotic genes, such as B-cell lymphoma 2-associated X protein and caspase 3. Overall, capsaicin inhibits fat deposition by triggering apoptosis.

Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang (매운맛 등급화 고추장으로 제조한 오이생채의 이화학적 관능적 특성)

  • Lee, In-Seon
    • Korean journal of food and cookery science
    • /
    • v.31 no.3
    • /
    • pp.255-263
    • /
    • 2015
  • This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

The Effect of Capsaicin on the Peripheral Nerve Damage of Intervibrissal Fur in Rats (Capsaicin을 투여한 성숙 흰쥐의 Intervibrissal Fur 부위의 말초 신경 손상에 관하여)

  • Hong, Hae-Sook;Na, Yeon-Kyung
    • Journal of Korean Biological Nursing Science
    • /
    • v.8 no.1
    • /
    • pp.39-48
    • /
    • 2006
  • Purpose: To see the effects of capsaicin on the peripheral nerve damage of intervibrissal fur in mature rats, Method: 24 female mature rats($200{\sim}250g$) are divided to 3 groups and compared with each other. Immunofluorescence dye using CGRP and PGP antibodies was performed and 8 weeks after administration of capsaicin with control group. Result: The immunopositive reaction against PGP and CGRP was reduced by the damage of epidermal and dermal endings in unmyelinated sheath and thin myelinated sheath and the group after 8weeks showed distinct positive reaction of PGP and CGRP than the group after 4 weeks which means the recover of nerves. Conclusion: As a result, capsaicin influenced on pain-related neurotransmitter like CGRP when administerd to mature rats and even though it caused the damages on unmyelinated sheath and thin myelinated sheath, the damaged nerves recovered after 8 weeks. Also the research about sensory nerve endings scattered over middle dermal and deep epidermal layers such as lanceolate, merkel reticular, Ruffini endings should be studied when the research of the inner conical body is performed. Further studies are necessary about the toxicity and effect of capsaicin on the peripheral nerve endings.

  • PDF