• Journal of Pharmacopuncture
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• v.11 no.1
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• pp.149-162
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• 2008

Objectives : The purpose of this study is to investigate the effects of hot pepper extract and capsaicin on the adipogenesis in 3T3-L1 cells, lipolysis in rat epididymal adipocytes and histological changes in porcine adipose tissue. Methods : Inhibiton of preadipocyte differentiation and/or stimulation of lipolysis play important roles in reducing obesity. 3T3-L1 preadipocytes were differentiated with adipogenic reagents by incubating for 3 days in the absence or presence of hot pepper extract or capsaicin ranging from 0.01 to $1mg/m{\ell}$. The effects of hot pepper extract and capsaicin on adipogenesis were examined by measuring GPDH activity and by Oil Red O staining. Mature adipocytes from rat epididymal fat pad was incubated with hot pepper extract or capsaicin ranging from 0.01 to $1mg/m{\ell}$ for 3 hrs. The effects of hot pepper extract and capsaicin on lipolysis were examined by measuring free glycerol released. Fat tissue from pig skin was injected with hot pepper extract or capsaicinCFP ranging from 0.1 to $10mg/m{\ell}$ to examine the effects of hot pepper extract and capsaicin on histological changes under light microscopy. Results : The following results were obtained from present study on adipogenesis of preadipocytes, lipolysis of adipocytes and histological changes in fat tissue. 1. Hot pepper extract and capsaicin inhibited adipogenic differentiation at the concentration of 0.1 and $0.01mg/m{\ell}$, respectively, indicating that capsaicin was more effective in inhibiting adipogenesis than hot pepper extract. 2. Hot pepper extract and capsaicin decreased the activity of glycerol-3-phosphate dehydrogenase(GPDH) at the concentration of 0.1 and $0.01mg/m{\ell}$, respectively, indicating that capsaicin was more effective in inhibiting adipogenic differentiation than hot pepper extract. 3. Hot pepper extract and capsaicin increased glycerol release at the concentration of $0.1mg/m{\ell}$. There was no difference in lipolytic activity between hot pepper extract and capsaicin at the corresponding concentration. 4. Hot pepper extract and capsaicin caused shrinkage of fat cells, resulting in cell death at the concentration of $1.0mg/m{\ell}$, although capsaicin exerted this action over wide area than hot pepper extract. Conclusions : These results suggest that hot pepper extract and capsaicin efficiently inhibited adipogenesis, increased lipolysis of adipocytes and caused to shrink fat cells. Future studies are needed to make use of hot pepper extract pharmacopuncture for the treatment of obesity.

• Journal of Pharmacopuncture
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• v.11 no.1
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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.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Korean Journal of Poultry Science
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• v.25 no.1
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• pp.21-30
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• 1998

The effects of dietary levels and feeding period of Korean hot pepper (Capsicum annum) seed on the performance and egg quality were investigated. Rhode Island Red layers of 84 wk of age were fed the experimental diets containing O.O(Control), 0.5, 1.0, 2.0, and 3.0% of HPS, respectively, in individual cages during 10 wk of the feeding period. The dietary hot pepper seed significantly(P<0.05) improved hen-day egg production and daily egg rnass, but reduced egg weight(P<0.05). During the 10 wk of the feeding period, the egg production and daily egg mass improved after 6 or 7 wk of feeding 0.5, 1.0 or 2.0% hot pepper seed diets. When the layers were fed the 3.0% HPS diet, it only took 1 wk to improve the egg production and daily egg mass. In addition, the birds fed 3.0% hot pepper seed diet showed relatively constant egg weight while those of the Control increased gradually as the feeding period passed. The dietary hot pepper seed significantly improved the eggshell thickness, and redness and whole color of egg yolk. The results indicate that dietary hot pepper seed( $\geq$2.0%) may improve the egg production and egg shell thickness, and increase the redness of egg yolk in layers.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.356-362
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• 2018

Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying.

• Journal of Nutrition and Health
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• v.2 no.2
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• pp.99-103
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• 1969

A method of assaying Capsaicin in hot pepper Paste, which is the most Characteristic Korean food, was composed by making of Azodye method. Capsaicin, a hot ingredient of hot pepper. was isolated from the acetone-ether(1:3) extract of hot pepper paste with Thin layer Chromatography and analyzed quantitatively with Spectrophotometry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.837-842
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• 1995

Hot red pepper(Capsicum annum L.) has been extensively used as a spicy food additive and preservative in Korea. In this study, we investigated the effect of dietary hot red pepper powder on humoral immune response in rats. Sprague-Dawley rats were divided into 4 groups and fed experimental diets containing 0, 2, 5, 10% hot red pepper powder for 27 days. All groups were immunized with sheep red blood cells. In order to measure the immune response, plaque-forming cell number, agglutination titer, and serum antibody level were measured. Tissue ascorbic acid contents were also determined by high-performance liquid chromatogrphy. There was an increased plaque-forming cell number, agglutination titer, and serum IgG level in the groups supplemented with hot red pepper powder as compared to control. Tissure ascorbic acid contents in the hot pepper powder supplemented group were higher than those of control. The results suggest that the dietary hot red pepper powder enhances humoral immune response in rats, indicating that the hot pepper contains biological response modifier.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.80.2-81
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• 2003

Since hot peppers (Capsicum annuum L.) are getting reputation as an important source of vitamins, medicine and many other areas, consumption and cultivation is being increased in the world. In spite of this usefulness, so little attention has been given to the hot pepper plants. To date, less than 500 nucleotide sequences including redundancy has been identified in NCBI database. Therefore we started to EST sequencing project for initial characterization of the genome, because of the large genome size of hot pepper (2.7 3.3 ${\times}$ 109 bp), To date, a set of 10,000 non-redundant genes were identified by EST sequencing for microarray-based gene expression studies. At present, cDNA microarrays containing 4,685 unigene clones are used for hybridization labeled targets derived from pathogen infected and uninoculated leaf tissues. Monitoring of gene expression profiles of hot pepper interactions with soybean pustule pathogen (Xag；Xanthomonas axonopodis pv. glycine) will be presented.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.64-69
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• 1992

To examine the effects of blanching treatments on the drying of hot red pepper, the pilot scale hot-air dryer equipped with the weight sensor using strain gauge type load cell and strain amplifier was designed and manufactured. The drying characteristic curves of cut hot red pepper showed a settling down period followed by a constant rate period and falling rate period, but blanched hot red pepper showed only falling rate period. According as the blanching time and temperature rises, the drying rates and the capsanthin contents of hot red pepper fairly increased. Considering the drying rates and the color values of dried hot red pepper, we suggest the desirable blanching condition of hot red pepper should be water blanching at $80^{\circ}C$ for 3 mins.