• 대한의생명과학회지
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• 제9권4호
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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.

• Journal of Nutrition and Health
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• 제32권5호
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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.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.210-216
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• 2011

Capsaicin is a pungent component of red pepper, which is widely consumed as food adjuncts. The present study was performed to investigate anti-obesity effects of capsaicin in diet-induced obese rats. Male Sprague-Dawley rats (n=14) were fed with a high-fat diet (Control) or high-fat diet containing 0.016% capsaicin (w/w) (Capsaicin) for 8 weeks. The final body weight and the mass of white adipose tissue were significantly lower in capsaicin supplemented group compared to control. Dietary capsaicin ameliorated lipid profiles with decrease in the plasma concentrations of triglycerides and total cholesterol, and decrease in the levels of total lipids and triglycerides in the liver. Activity of glycerol-3-phosphate dehydrogenase (GPDH), an indicator of triglyceride biosynthesis in white adipose tissue, decreased by 35% in the group supplemented with capsaicin. However, consumption of capsaicin increased the expression of uncoupling protein 2 (UCP2) in white adipose tissue, which is related to energy consumption. Our data suggests that capsaicin may reduce body weight and fat accumulation in high fat diet-induced obese rats. These effects may be mediated, at least partially, by the upregulation of UCP2 gene expression and its ability to inhibit GPDH activity.

• Journal of Nutrition and Health
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• 제34권7호
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• pp.748-753
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• 2001

This study is to investigate the effects of capsaicin with high-fat diet on tissue glycogen contents in exercise-trained rats. Forty male Sprague-Dawley rats were offered a high-fat diet for 2 wks in individual cages and were exercise-trained by a animal treadmill running throughout the experimental period. After 2 wks of the prefeeding with high-fat diet, the rats were divided into two group: high-fat diet group(CON)and high-fat diet + capsaicin(0.014%) group(CAP). The rats were killed by decapitation at 10 hr(rest), 1 hr and 2 hr after treadmill running(27m/min, 6$^{\circ}$). Body weight and epididymal adipose tissure weight were significantly lower in CAP than in CON, but soleus muscle weight was not different between the two groups. Glycogen contents in liver, soleus and gastrocnemius white muscles were significantly lower in CAP than in CON at rest, 1 hr and 2 hr (p<0.05). However, glycogen content in gastrocnemius red muscle was significantly higher in CAP compared with CON at 2 hr after the exercise(p<0.05). These results indicate that capsaicin intake with high-fat diet would decrease glycogen contents in liver and muscle, however, this effect on glycogen metabolism could be changed by muscle type.

• 한국식품영양과학회지
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• 제33권5호
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• pp.815-820
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• 2004

Orotic acid(OA)-유발 지방간 흰쥐의 혈청 및 간장의 지질농도, 임상생화학적 및 조직형태학적 변화에 미치는 cap-saicin(CS)성분의 영향을 검토하였다. 기본식이에 OA 1%, CS 0.02% 및 OA와 CS를 각각 1%와 0.02% 수준으로 첨가하여 4주간 섭취 시켰다. 간장 중성지방 농도는 대조군에 비해 약 4.7배 현저히 증가하여 지방간이 유발되었으나, OA十CS 동시투여에 의해서는 간장 중성지방 농도가 OA군에 비해 38% 감소하여 지방간이 개선된 것으로 나타났다. OA 식이에 의해 간장 콜레스테롤 농도가 증가하였으나, capsaicin 동시투여에 의해 감소하였다. Capsaicin 단독 투여는 간장 중성지방 및 콜레스테롤 농도에 영향을 미치지 못하였다. Capsaicin 투여에 의한 혈청 중성지방 및 콜레스테롤 농도의 감소는 OA 첨가 또는 무첨가 식이군에서 모두 관찰되었다. 간기능 지표 효소인 혈청 GOT 및 GPT 활성은 각 실험군간에 차이가 나타나지 않았다. 간조직의 형태학적 관찰 결과, 대조군과 CS군은 정상적인 간소견을 보였으나 OA군의 간세포에는 소포성 지방 변성이 소엽 중심대로 주로 나타나 있고, 크고 많은 지방세포들이 균일하게 배열되어 있었다. 그러나 OA+CS군의 간세포들은 손상된 세포가 재생될 뿐 아니라 소포성 지방세포들의 크기와 수가 줄어들고 있음을 확인하였다. 이상의 실험 결과에서, capsaicin 0.02% 농도는 OA-유발 지방간을 개선시키는 효과가 있는 것으로 판단되어진다.

• 한국환경성돌연변이발암원학회지
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• 제9권1호
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• pp.47-55
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• 1989

Quantitative analyses were made of pepsinogen 1 (Pg 1) decreased pyloric glands after treating male Wistar rats with N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and NaCl and then with various test chemicals. Animals received MNNG in drinking water (100ng/ml) and 10% NaCl in diet for 8 weeks (group1), followed by basal diet containing 0.01% capsaicin, 0.5% allyl sulfide, 0.5% indole-3-carbinol and 0.05% germanium until 20 weeks (groups 2-5).

• Preventive Nutrition and Food Science
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• 제4권3호
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• pp.184-187
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• 1999

Increase in fat mobilization by capsaicin(CAP) was investigated in high-fat-fed mice using an adjustable current water pool. Male ICR 7-wk-old mice were fed a high fat diet [50% total energy content in the diet(E%) fat, 20 E% protein, 30E% carbohydrate] for 2 wk and one group (HCAP) was orally administered CAP at 2 h before swimming. After being accustomed to swimming , the mice were subjected to forced swimming every 2d in the current water pol and the total swimming period until exhaustion was measured . The total swimming period was used as index of swimming capacity. Swimming time to exhaustion of treated mice was significantly longer than that of the high-fat-fed control group (100.2$\pm$10.6 vs. 58.0$\pm$8.5min, P<0.01) after 2wk of training. The concentration of serum-free fatty scids gradually increased up to 2 h in CAP -administered mice. The perirenal adipose tissue weight of CAP -administered mice (HCAP) before swimming was lower than that of the high-fat-fed mice adminstered placebo solution (HP) which had not ingested CAP during the 2 wk. These results suggest that the increase of swimming capacity of CAP-administered high-fat-fed mice was due to an increase of fat mobilization that was induced by CAP.

• 대한한방소아과학회지
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• 제35권4호
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• pp.96-111
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• 2021

Objectives The purpose of this study is to look for pathological mechanism of disease development caused by Taedok, by studying whether stress and diet in pregnant ICR mice affect the intestinal flora and IgA (Immunoglobulin A) concentration. Methods The mice were divided into 4 groups (n=5 per group) based on the concept of Taedok: the control group (G1), stress group (G2), capsaicin diet group (G3), high fat diet group (G4). We collected and analyzed intestinal flora from maternal feces and cecal flora from neonatal mice by group. Then, IgA concentration in the maternal feces and sIgA (secretory Immunoglobulin A) concentration in the cecal contents of newborn mice were analyzed. In addition, serum corticosterone was analyzed before and after stress application. Results Changes in maternal intestinal flora and neonatal mice cecal flora by stress and diet were observed. There were no significant changes in the IgA concentration in maternal feces and the sIgA concentration in the cecal contents of neonatal mice. No significant changes compared to the control group were observed between groups before and after applying stress. However, when comparing within one subject, a significant increase was confirmed after stress application in the stress group (G2). Conclusions Based on the results, we observed stress and diet in pregnant mice affect the intestinal flora of maternal and neonatal. We were able to interpret the pathological mechanism of Taedok based on the principle of interaction between mother and newborn intestinal flora.

• 생명과학회지
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• 제14권4호
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• pp.541-546
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• 2004

Orotic acid 및 capsaicin (0.02 and 0.04%)을 단독 또는 병합 투여한 상태에서 흰쥐의 각 조직 중에 과산화지질 농도를 thiobarbituric acid reactive substances (TBARS) 측정법으로 검토하였다. 체중 증가량, 식이섭취량, 식이효율 및 뇌, 신장, 심장, 비장, 고환의 상대무게는 각 실험군간에 유의적인 차이가 없었다. 간의 상대적 무게는 정상군과 비교해서 OA군에서는 유의적으로 증가하였고, 0.02% 및 0.04% Cap군에서는 차이를 보이지 않았으나 OA+0.02% Cap군 및 OA+0.04% Cap군에서는 감소하는 경향을 보였다. 간 조직의 과산화지질 농도는 정상군에 비해 OA군에서 유의적으로 증가하였고, 이러한 증가는 0.04% capsaicin 병합투여에 의해 더욱 증가하는 것으로 나타났다. 그러나, 간 조직의 과산화지 질 농도는 정상군보다 0.02% Cap군에서는 유의적인 차이가 없었으나, 0.04% Cap군에서는 유의적으로 증가하여 농도별 차이를 보여주었다. 신장 조직의 과산화지질 농도는 정상군에 비해 OA군에서 증가하였고, OA를 함유한 OA+0.02% Cap군 및 OA+0.04% Cap군에서도 증가하였다. 그러나, 0.02% Cap군 및 0.04% Cap군에서는 오히려 감소하였다. 간의 비헴철 함량은 정상군에 비해 OA군과 capsaicin을 병합 투여한 OA +0.02% Cap군 및 OA+0.04% Cap군에서 유의적으로 증가하였다. 한편, 뇌, 심장, 비장 및 고환 조직의 과산화지질 농도는 각 실험군간에 유의한 차이가 없는 것으로 나타났다. 이상의 결과에서 OA투여 흰쥐의 간 조직에서 과산화지질 농도 증가와 동시에 비헴철 함량이 증가하였고, 이러한 증가는 0.04% capsaicin 병합투여에 의해 더욱 증가하는 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.245-249
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• 2002

This study was conducted to investigate the effects of fermented capsicum and a capsicum product on lipid metabolism. Fermented capsicum was prepared from red pepper puree tov three months. After 9() days of fermentation, capsaicin and dihydrocapsaicin concentrations were reduced from 24.7 and 14.7 g/mL to 15.5 and 6.45 g/mL, respectively. The capsicum product was prepared from the fermented capsicum mixed with prune extract, green tea extract, neroli extract and oligo-saccharide. Thirty-two male Sprague-Dawley rats were as- signed to four dietary groups (control, high-fat control (BE-control), high-fat-fermented capsicum (HF-S-1), high- fat-capsicum product (HF-S-2)). Plasma and hepatic lipid profiles were examined after three weeks of experimental diet. Food intakes were significantly lower in the HF-S-1 and HF-S-2 groups compared to the control group (p<0.05). The weight of perirenal fat pads was lowest in animals on the control diet (low-fat) and highest in high-fat control diet. The addition of fermented capsicum to high fat diets, HF-S-1 and HE-S-2 groups, resulted in significantly lower fat pad weights compared with the HF-control group. Both fermented capsicum (HF-S-1) and the capsicum product (HF-S-2) groups had lower plasma TG levels, atherogenic-index, and liver TG levels than the BE-control group (p <0.05). Liver TC levels were significantly lower in the HF-S-2 group than the HF-control group. The results demonstrate a hypolipidemic effect of fermented capsicum and the fermented cap-sicum product.