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Burgos-Valencia E, Echevarría-Machado I, Ortega-Lule G, Medina-Lara F, García-Laynes F, Martínez-Estévez M, Narváez-Zapata J. Haplotype analysis, regulatory elements and docking simulation of structural models of different AT3 copies in the genus Capsicum. J Biomol Struct Dyn 2024:1-14. [PMID: 38354741 DOI: 10.1080/07391102.2024.2317991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 02/07/2024] [Indexed: 02/16/2024]
Abstract
Capsaicinoids are responsible for the pungency in Capsicum species. These are synthesized by the Capsaicin synthase (CS) encoded by the AT3 gene, which catalyzes the transference of an acyl moiety from a branched-chain fatty acid-CoA ester to the vanillylamine to produce capsaicinoids. Some AT3 gene copies have been identified on the Capsicum genome. The absence of capsaicinoid in some nonpungent accessions is related to mutant AT3 alleles. The differences between CS protein copies can affect the tridimensional structure of the protein and the affinity for its substrates, and this could affect fruit pungency. This study characterized 32 AT3 sequences covering Capsicum pungent and non-pungent accessions. These were clustered in AT3-D1 and AT3-D2 groups and representative sequences were analyzed. Genomic upstream analysis shows different regulatory elements, mainly responsive to light and abiotic stress. AT3-D1 and AT3-D2 gene expression was confirmed in fruit tissues of C. annuum. Amino acid substitutions close to the predictable HXXXD and DFGWG motifs were also identified. AT3 sequences were modeled showing a BAHD acyltransferase structure with two connected domains. A pocket with different shape, size and composition between AT3 models was found inside the protein, with the conserved motif HXXXD exposed to it, and a channel for their accessibility. CS substrates exhibit high interaction energies with the His and Asp conserved residues. AT3 models have different interaction affinities with the (E)-8-methylnon-6-enoyl-CoA, 8-methylnonanoyl-CoA and vanillylamine substrates. These results suggested that AT3-D1 and AT3-D2 sequences encode CS enzymes with different regulatory factors and substratum affinities.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Eduardo Burgos-Valencia
- Unidad de Biología Integrativa. Centro de Investigación Científica de Yucatán, Calle 43 # 130, Chuburna de Hidalgo, Mérida, Yucatán, México
| | - Ileana Echevarría-Machado
- Unidad de Biología Integrativa. Centro de Investigación Científica de Yucatán, Calle 43 # 130, Chuburna de Hidalgo, Mérida, Yucatán, México
| | - Gustavo Ortega-Lule
- Departamento de Biología Celular, Facultad de Ciencias, Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Fátima Medina-Lara
- Unidad de Biología Integrativa. Centro de Investigación Científica de Yucatán, Calle 43 # 130, Chuburna de Hidalgo, Mérida, Yucatán, México
| | - Federico García-Laynes
- Unidad de Biología Integrativa. Centro de Investigación Científica de Yucatán, Calle 43 # 130, Chuburna de Hidalgo, Mérida, Yucatán, México
| | - Manuel Martínez-Estévez
- Unidad de Biología Integrativa. Centro de Investigación Científica de Yucatán, Calle 43 # 130, Chuburna de Hidalgo, Mérida, Yucatán, México
| | - José Narváez-Zapata
- Instituto Politécnico Nacional - Centro de Biotecnología Genómica, Reynosa, Tamaulipas, México
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Luján-Méndez F, Roldán-Padrón O, Castro-Ruíz JE, López-Martínez J, García-Gasca T. Capsaicinoids and Their Effects on Cancer: The "Double-Edged Sword" Postulate from the Molecular Scale. Cells 2023; 12:2573. [PMID: 37947651 PMCID: PMC10650825 DOI: 10.3390/cells12212573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/12/2023] Open
Abstract
Capsaicinoids are a unique chemical species resulting from a particular biosynthesis pathway of hot chilies (Capsicum spp.) that gives rise to 22 analogous compounds, all of which are TRPV1 agonists and, therefore, responsible for the pungency of Capsicum fruits. In addition to their human consumption, numerous ethnopharmacological uses of chili have emerged throughout history. Today, more than 25 years of basic research accredit a multifaceted bioactivity mainly to capsaicin, highlighting its antitumor properties mediated by cytotoxicity and immunological adjuvancy against at least 74 varieties of cancer, while non-cancer cells tend to have greater tolerance. However, despite the progress regarding the understanding of its mechanisms of action, the benefit and safety of capsaicinoids' pharmacological use remain subjects of discussion, since CAP also promotes epithelial-mesenchymal transition, in an ambivalence that has been referred to as "the double-edge sword". Here, we update the comparative discussion of relevant reports about capsaicinoids' bioactivity in a plethora of experimental models of cancer in terms of selectivity, efficacy, and safety. Through an integration of the underlying mechanisms, as well as inherent aspects of cancer biology, we propose mechanistic models regarding the dichotomy of their effects. Finally, we discuss a selection of in vivo evidence concerning capsaicinoids' immunomodulatory properties against cancer.
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Affiliation(s)
- Francisco Luján-Méndez
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
| | - Octavio Roldán-Padrón
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
| | - J. Eduardo Castro-Ruíz
- Escuela de Odontología, Facultad de Medicina, Universidad Autónoma de Querétaro, Querétaro 76176, Querétaro, Mexico;
| | - Josué López-Martínez
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
| | - Teresa García-Gasca
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico; (F.L.-M.); (O.R.-P.); (J.L.-M.)
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Muratovska N, Silva P, Pozdniakova T, Pereira H, Grey C, Johansson B, Carlquist M. Towards engineered yeast as production platform for capsaicinoids. Biotechnol Adv 2022; 59:107989. [PMID: 35623491 DOI: 10.1016/j.biotechadv.2022.107989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 12/23/2022]
Abstract
Capsaicinoids are bioactive alkaloids produced by the chili pepper fruit and are known to be the most potent agonists of the human pain receptor TRPV1 (Transient Receptor Potential Cation Channel Subfamily V Member 1). They are currently produced by extraction from chili pepper fruit or by chemical synthesis. Transfer of the biosynthetic route to a microbial host could enable more efficient capsaicinoid production by fermentation and may also enable the use of synthetic biology to create a diversity of new compounds with potentially improved properties. This review summarises the current state of the art on the biosynthesis of capsaicinoid precursors in baker's yeast, Saccharomyces cerevisiae, and discusses bioengineering strategies for achieving total synthesis from sugar.
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Affiliation(s)
- Nina Muratovska
- Division of Applied Microbiology, Lund University, Box 124, 221 00 Lund, Sweden
| | - Paulo Silva
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal
| | - Tatiana Pozdniakova
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal
| | - Humberto Pereira
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal
| | - Carl Grey
- Division of Biotechnology, Lund University, Box 118, SE-221 00 Lund, Sweden
| | - Björn Johansson
- CBMA - Center of Molecular and Environmental Biology Engineering, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal.
| | - Magnus Carlquist
- Division of Applied Microbiology, Lund University, Box 124, 221 00 Lund, Sweden.
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Villa-Rivera MG, Ochoa-Alejo N. Transcriptional Regulation of Ripening in Chili Pepper Fruits ( Capsicum spp.). Int J Mol Sci 2021; 22:12151. [PMID: 34830031 PMCID: PMC8624906 DOI: 10.3390/ijms222212151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/06/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022] Open
Abstract
Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.
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Affiliation(s)
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Unidad Irapuato, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato 36824, Mexico;
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Krauß S, Becker L, Vetter W. Patterns and compound specific stable carbon isotope analysis (δ 13 C) of capsaicinoids in Cayenne chilli fruits of different ripening stages. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:530-543. [PMID: 33029820 DOI: 10.1002/pca.3001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum. Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. OBJECTIVE Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis (δ13 C values (‰), CSIA) was used for a better understanding of capsaicinoid development during fruit ripening. METHODOLOGY Cayenne chillies (Capsicum annuum) were grown in a glasshouse and harvested from different plants at four ripening stages (unripe, semi-ripe, ripe, overripe). Nine capsaicinoids (one verified by synthesis) were quantified by gas chromatography with mass spectrometry (GC-MS). For CSIA, an acetylation method for derivatising capsaicinoids was developed. RESULTS Variations in the patterns of the nine capsaicinoids were not relatable to a distinct ripening stage and also total contents varied extensively from plant to plant. However, changes in total capsaicinoid concentrations were systematic. In almost all plants, maximum values were reached in unripe fruits, then decreased to semi-ripe samples and increased again in the following ripening process. Likewise, δ13 C values of individual capsaicinoids were always by ~2‰ heavier in unripe than in semi-ripe or ripe fruits. However, direction of changes in sum-δ13 C values (‰) (taking contributions of all capsaicinoids together) could not be explained by corresponding variations in capsaicinoid concentrations. CONCLUSIONS Both quantification and δ13 C values (‰) verified the presence of ripening-related changes in the capsaicinoid content which may be caused by simultaneously proceeding reactions like synthesis, storage and degradation of capsaicinoids.
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Affiliation(s)
- Stephanie Krauß
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Laura Becker
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
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Li J, Dadmohammadi Y, Abbaspourrad A. Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors. Crit Rev Food Sci Nutr 2021; 62:8265-8287. [PMID: 34028311 DOI: 10.1080/10408398.2021.1926906] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
Abstract
There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources. Moreover, limited studies are focused on the flavor formation mechanisms, regeneration methods, and stability, which could help facilitate this replacement by establishing a link between food processing conditions and flavor generation.This scoping review summarizes major findings related to the identification of garlic, onion, and chili pepper flavors and their precursor molecules, formation mechanisms, generation of flavors and precursors, characterization methods, and precursor stability under thermal food processing conditions. The findings confirmed that the allium flavors could be generated by alliin and isoalliin precursors through thermal processing. Also, the literature lacks detailed knowledge about chili pepper flavor's precursors, and only capsaicinoids have been reported as a thermally stable chili pepper flavor.Although numerous studies have focused on this area, there is still a lack of detailed applicable knowledge. Future investigations can be framed into (1) Development of efficient methods to generate flavors during food processing; (2) Improvement of flavors' stability; (3) Understanding the interactions of flavors and their precursors with other food ingredients and additives; and (4) Characterization of the organoleptic properties of flavors.
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Affiliation(s)
- Jieying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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López H, González L, Monroy-Barreto M, Perez G, Olvera L. Bioavailability of four calcium sources in the second-cycle egg-producing hens. J APPL POULTRY RES 2021. [DOI: 10.1016/j.japr.2020.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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8
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Mosqueda-Solís A, Lafuente-Ibáñez de Mendoza I, Aguirre-Urizar JM, Mosqueda-Taylor A. Capsaicin intake and oral carcinogenesis: A systematic review. Med Oral Patol Oral Cir Bucal 2021; 26:e261-e268. [PMID: 33609025 PMCID: PMC7980287 DOI: 10.4317/medoral.24570] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Accepted: 01/14/2021] [Indexed: 12/11/2022] Open
Abstract
Background Chili is the most heavily and frequently consumed spice, either as a flavouring or colouring agent, and it is also a major source of pro-vitamin A, vitamin E and C. The main capsinoidcapsaicinoid found in chili peppers is capsaicin. It has been demonstrated that capsaicin acts as a cancer-suppressing agent through its antioxidant and anti-inflammatory effects, by blocking several signal transduction pathways. Oral squamous cell carcinoma is one of the most prevalent cancer worldwide. It is noteworthy that in countries where populations of diverse ethnic groups co-exist, differences have been observed in terms of incidence of oral cancer. The variances in their diet could explain, at least in part, these differences. The objective of this systematic review is to explore if there is evidence of a possible relationship between capsaicin intake and the incidence of oral squamous cell carcinoma, and discuss such association.
Material and Methods A bibliographical search was made in PubMed, Scopus and Web of Science databases, and finally 7 experimental studies were included; OHAT risk of bias tool was used to assess their quality.
Results allAll the studies confirm that capsaicin is a chemopreventive agent that prevents the development of oral cancer, through inhibition of malignant cell proliferation and increase of apoptosis.
Conclusions More human studies are needed in order to clarify the real link between consumption of chili (capsaicin) and the prevalence of oral cancer. Key words:Chili, capsaicin, oral epithelial dysplasia, oral cancer, cell proliferation, apoptosis.
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Affiliation(s)
- A Mosqueda-Solís
- Health Care Department Autonomous Metropolitan University Xochimilco Mexico City, Mexico
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Carrillo L, Bernad MJ, Monroy-Barreto M, Coello CL, Sumano H, Gutiérrez L. Higher Bioavailability of Calcium in Chickens With a Novel In-Feed Pharmaceutical Formulation. Front Vet Sci 2020; 7:343. [PMID: 32626729 PMCID: PMC7311573 DOI: 10.3389/fvets.2020.00343] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Accepted: 05/18/2020] [Indexed: 01/10/2023] Open
Abstract
Egg production and egg shell quality decrease toward the end of the first laying cycle in hens (approximately by week 80). Even so, farmers often choose to work a second cycle with them. Defective egg shell production has been mainly linked to a decrease in gastrointestinal absorption of calcium. Here we studied pharmaceutically-designed modified-release small pellets (FOLAs) containing calcium to improve calcium bioavailability (F). The influence of FOLA alone or with capsicum-oleoresin was studied in a total of 400 Bovans-White hens randomly divided into four groups of 20 laying hens each and with five replicates per group (n = 100) as follows: (1) control group (GC) receiving a diet containing basal levels of 4.1% of calcium-carbonate; (2) group GF treated as GC but with the same dose of calcium-carbonate in FOLA; (3) group GFc5 was treated as GF but with 6 ppm of capsicum-oleoresin (500,000 Scoville Heat Units [SHU]); and (4) group GFc10 treated as GFc5 but with 1,000,000 SHU capsicum-oleoresin. Plasma concentrations of calcium were determined during 5 days at predetermined times sampling more often on days 1 and 5 for blood plasma kinetics of calcium. Relative bioavailability (Fr) values based on the area under the serum calcium concentration vs. time curve (AUC) were obtained and compared to GC. The AUC was statistically different among all groups (P < 0.5), but the GFc10 had the greatest Fr (194%), with serum calcium concentrations ranging from 25.37 to 31.2 μg/dL. Calcium residence time (RT) between GC and GF showed no statistical differences while GFc5 and GFc10 had statistically superior RT values. Simultaneously, the number of shell-less eggs per group and their thickness was evaluated by utilizing the same groups but with 150 hens per group on 6 days. Shell-less eggs decreased to zero in Group GFc10 and produced eggs with the greatest shell thickness from day 2 onwards. The inclusion of calcium-carbonate in the pharmaceutical form FOLA induced higher serum calcium concentrations (GF, GFc5, and GFc10) particularly during the night-phase of the hen's cycle—this coincides with the time at which egg shell formation occurs.
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Affiliation(s)
- Lizbeth Carrillo
- Departamento de Fisiología y Farmacología, Facultad de Medicina Veterinaria, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - María-José Bernad
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Minerva Monroy-Barreto
- Departamento de Química Analítica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Carlos L Coello
- Departamento de Medicina y Zootecnia de Aves, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Héctor Sumano
- Departamento de Fisiología y Farmacología, Facultad de Medicina Veterinaria, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Lilia Gutiérrez
- Departamento de Fisiología y Farmacología, Facultad de Medicina Veterinaria, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
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Lu M, Chen C, Lan Y, Xiao J, Li R, Huang J, Huang Q, Cao Y, Ho CT. Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems. Food Funct 2020; 11:2848-2860. [DOI: 10.1039/d0fo00351d] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The mechanisms of bio-efficacy of capsaicin and delivery systems with enhanced bioavailability were reviewed.
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Affiliation(s)
- Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chengyu Chen
- College of Natural Resources and Environment
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Junqing Huang
- Formula-pattern Research Center
- School of Traditional Chinese Medicine
- Jinan University
- Guangzhou 510632
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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Lorente-Cebrián S, Herrera K, I. Milagro F, Sánchez J, de la Garza AL, Castro H. miRNAs and Novel Food Compounds Related to the Browning Process. Int J Mol Sci 2019; 20:E5998. [PMID: 31795191 PMCID: PMC6928892 DOI: 10.3390/ijms20235998] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/26/2019] [Accepted: 10/28/2019] [Indexed: 02/08/2023] Open
Abstract
Obesity prevalence is rapidly increasing worldwide. With the discovery of brown adipose tissue (BAT) in adult humans, BAT activation has emerged as a potential strategy for increasing energy expenditure. Recently, the presence of a third type of fat, referred to as beige or brite (brown in white), has been recognized to be present in certain kinds of white adipose tissue (WAT) depots. It has been suggested that WAT can undergo the process of browning in response to stimuli that induce and enhance the expression of thermogenesis: a metabolic feature typically associated with BAT. MicroRNAs (miRNAs) are small transcriptional regulators that control gene expression in a variety of tissues, including WAT and BAT. Likewise, it was shown that several food compounds could influence miRNAs associated with browning, thus, potentially contributing to the management of excessive adipose tissue accumulation (obesity) through specific nutritional and dietetic approaches. Therefore, this has created significant excitement towards the development of a promising dietary strategy to promote browning/beiging in WAT to potentially contribute to combat the growing epidemic of obesity. For this reason, we summarize the current knowledge about miRNAs and food compounds that could be applied in promoting adipose browning, as well as the cellular mechanisms involved.
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Affiliation(s)
- Silvia Lorente-Cebrián
- Department of Nutrition, Food Science and Physiology/Centre for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain; (S.L.-C.)
- Navarra Institute for Health Research, Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - Katya Herrera
- Centro de Investigación en Nutrición y Salud Pública, Facultad de Salud Pública y Nutrición, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico; (K.H.)
- Nutrition Unit, Center for Research and Development in Health Sciences, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico
| | - Fermín I. Milagro
- Department of Nutrition, Food Science and Physiology/Centre for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain; (S.L.-C.)
- Navarra Institute for Health Research, Navarra Institute for Health Research, 31008 Pamplona, Spain
- CIBERobn, Fisiopatología de la Obesidad y la Nutrición, Carlos III Health Institute, 28029 Madrid, Spain
| | - Juana Sánchez
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity), University of the Balearic Islands, 07122 Palma, Spain;
- Instituto de Investigación Sanitaria Illes Balears, 07020 Palma, Spain
| | - Ana Laura de la Garza
- Centro de Investigación en Nutrición y Salud Pública, Facultad de Salud Pública y Nutrición, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico; (K.H.)
- Nutrition Unit, Center for Research and Development in Health Sciences, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico
| | - Heriberto Castro
- Centro de Investigación en Nutrición y Salud Pública, Facultad de Salud Pública y Nutrición, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico; (K.H.)
- Nutrition Unit, Center for Research and Development in Health Sciences, Universidad Autonoma de Nuevo Leon, 64460 Monterrey, Mexico
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12
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Arce-Rodríguez ML, Ochoa-Alejo N. Biochemistry and molecular biology of capsaicinoid biosynthesis: recent advances and perspectives. PLANT CELL REPORTS 2019; 38:1017-1030. [PMID: 30941502 DOI: 10.1007/s00299-019-02406-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
The most widely known characteristic of chili pepper fruits is their capacity to produce capsaicinoids, which are responsible for the pungent sensation. The capsaicinoids have several uses in different areas, such as the pharmaceutical, cosmetic and agronomic industries, among others. They are synthesized by the condensation of vanillylamine (derived from phenylalanine) with a branched-chain fatty acid (from valine or leucine precursors), and they generally accumulate in the placental tissue of the chili pepper fruits. The pungency grade depends on the genotype of the plant but is also affected by external stimuli. In recent years, new structural and regulatory genes have been hypothesized to participate in the capsaicinoid biosynthetic pathway. Moreover, the role of some of these genes has been investigated. Substantial progress has been made in discerning the molecular biology of this pathway; however, many questions remain unsolved. We previously reviewed some aspects of the biochemistry and molecular biology of capsaicinoid biosynthesis (Aza-González et al. Plant Cell Rep 30:695-706. Aza-González et al., Plant Cell Rep 30:695-706, 2011), and in this review, we describe advances made by different researchers since our previous review, including the contribution of omics to the knowledge of this pathway.
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Affiliation(s)
- Magda Lisette Arce-Rodríguez
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36824, Irapuato, Gto, Mexico
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36824, Irapuato, Gto, Mexico.
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13
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Li B, Yang M, Shi R, Ye M. Insecticidal Activity of Natural Capsaicinoids Against Several Agricultural Insects. Nat Prod Commun 2019. [DOI: 10.1177/1934578x19862695] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this paper, the insecticidal activity of natural capsaicinoids (NC) and reference ingredients (imidacloprid, abamectin, and pyridaben, which are active ingredients of commercial pesticides) against 14 agricultural insects was studied in both the laboratory and field. The results of insecticidal activity in the laboratory showed that the median lethal concentration (LC50) and 90% lethal concentration values of the NC against 14 agricultural insects were greater than those of reference ingredients and the NC had a weaker relative toxicity than the corresponding reference ingredients. The NC showed impressive insecticidal activity when it was used to control Aphis gossypii from Cucumis sativus (LC50 152.82 mg L−1) but unimpressive insecticidal activity when used against Ectropis obliqua hypulina and Pieris rapae (LC50 1557.47 and 1502.48 mg L−1, respectively), which revealed that the insecticidal spectrum of NC was confined. Field experiments showed that the control effect of successively spraying the NC 2 times against insects was significantly higher than the effect of spraying 1 time.
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Affiliation(s)
- Biao Li
- State Key Laboratory for Conservation and Utilization of Bio-Resources of Yunnan, Yunnan Agricultural University, Kunming, PR China
- Sino-Aus Agriculture Technology Development Co., Ltd, Kunming, PR China
| | - Mei Yang
- Beijing WISH Education Technology Co., Ltd, Kunming, PR China
| | - Rui Shi
- Southwest Forestry University, Kunming, PR China
| | - Min Ye
- State Key Laboratory for Conservation and Utilization of Bio-Resources of Yunnan, Yunnan Agricultural University, Kunming, PR China
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14
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El Hadi H, Di Vincenzo A, Vettor R, Rossato M. Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning. Front Physiol 2019; 9:1954. [PMID: 30687134 PMCID: PMC6336830 DOI: 10.3389/fphys.2018.01954] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 12/22/2018] [Indexed: 12/12/2022] Open
Abstract
Obesity is the consequence of chronic positive energy balance and considered a leading risk factor for cardiovascular and metabolic diseases. Due to its epidemic trends among children and adults, there is an increasing interest in implementing new therapeutic interventions to tackle overweight and obesity. Activation of brown adipose tissue (BAT) represents today a promising strategy to enhance energy expenditure (EE) through heat production. More recently, “browning” of white adipose tissue (WAT) has gained increasing attention in research area as an alternative method in stimulating energy dissipation. This minireview aims to summarize the current knowledge of some dietary compounds that have been shown to promote BAT activation and WAT browning with subsequent beneficial health effects.
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Affiliation(s)
- Hamza El Hadi
- Internal Medicine 3, Department of Medicine, University of Padua, Padua, Italy
| | - Angelo Di Vincenzo
- Internal Medicine 3, Department of Medicine, University of Padua, Padua, Italy
| | - Roberto Vettor
- Internal Medicine 3, Department of Medicine, University of Padua, Padua, Italy
| | - Marco Rossato
- Internal Medicine 3, Department of Medicine, University of Padua, Padua, Italy
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15
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16
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Mosqueda-Solís A, Sánchez J, Reynés B, Palou M, Portillo MP, Palou A, Picó C. Hesperidin and capsaicin, but not the combination, prevent hepatic steatosis and other metabolic syndrome-related alterations in western diet-fed rats. Sci Rep 2018; 8:15100. [PMID: 30305645 PMCID: PMC6180094 DOI: 10.1038/s41598-018-32875-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Accepted: 09/07/2018] [Indexed: 01/13/2023] Open
Abstract
We aimed to assess the potential effects of hesperidin and capsaicin, independently and in combination, to prevent the development of obesity and its related metabolic alterations in rats fed an obesogenic diet. Three-month-old male Wistar rats were divided into 5 groups: Control (animals fed a standard diet), WD (animals fed a high fat/sucrose (western) diet), HESP (animals fed a western diet + hesperidin (100 mg/kg/day)), CAP (animals fed a western diet + capsaicin (4 mg/kg/day)), and HESP + CAP (animals fed a western diet + hesperidin (100 mg/kg/day) + capsaicin (4 mg/kg/day)). Hesperidin and capsaicin were administered by gavage. Capsaicin decreased body fat gain and prevented insulin resistance, whereas hesperidin showed little effect on body fat gain and no apparent effects on insulin resistance. No additive effects were observed with the combination. Capsaicin and hesperidin, separately, improved blood lipid profile, diminished hepatic lipid accumulation, and prevented non-alcoholic steatohepatitis in western diet-fed rats, but the combination showed lower effects. Hesperidin alone, and to a lesser extent capsaicin or the combination, displayed hypotensive effects in western diet-fed rats. In conclusion, capsaicin and hesperidin, separately, exhibit health beneficial effects on metabolic syndrome-related alterations in western diet-fed rats, but the effects are mitigated with the combination.
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Affiliation(s)
- Andrea Mosqueda-Solís
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity group), University of the Balearic Islands, 07122, Palma, Spain.,Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Juana Sánchez
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity group), University of the Balearic Islands, 07122, Palma, Spain.,Instituto de Investigación Sanitaria Illes Balears, 07010, Palma, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Bárbara Reynés
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity group), University of the Balearic Islands, 07122, Palma, Spain.,Instituto de Investigación Sanitaria Illes Balears, 07010, Palma, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Mariona Palou
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity group), University of the Balearic Islands, 07122, Palma, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - María P Portillo
- Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Andreu Palou
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity group), University of the Balearic Islands, 07122, Palma, Spain. .,Instituto de Investigación Sanitaria Illes Balears, 07010, Palma, Spain. .,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
| | - Catalina Picó
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Nutrigenomics and Obesity group), University of the Balearic Islands, 07122, Palma, Spain.,Instituto de Investigación Sanitaria Illes Balears, 07010, Palma, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
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17
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Lu M, Cao Y, Xiao J, Song M, Ho CT. Molecular mechanisms of the anti-obesity effect of bioactive ingredients in common spices: a review. Food Funct 2018; 9:4569-4581. [DOI: 10.1039/c8fo01349g] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The mechanisms of the anti-obesity effects of bioactive compounds in common spices in adipocytes, animal models and human participants have been reviewed.
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Affiliation(s)
- Muwen Lu
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Yong Cao
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
| | - Jie Xiao
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Mingyue Song
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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18
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Hochkogler CM, Lieder B, Schachner D, Heiss E, Schröter A, Hans J, Ley JP, Krammer GE, Somoza V. Capsaicin and nonivamide similarly modulate outcome measures of mitochondrial energy metabolism in HepG2 and 3T3-L1 cells. Food Funct 2018; 9:1123-1132. [DOI: 10.1039/c7fo01626c] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Nonivamide, a less pungent capsaicin analog, has similar effects on the outcome measures of energy metabolism to capsaicin.
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Affiliation(s)
| | - Barbara Lieder
- Christian Doppler Laboratory for Bioactive Aroma Compounds
- University of Vienna
- Vienna
- Austria
- Department of Physiological Chemistry
| | - Daniel Schachner
- Department of Pharmacognosy
- Faculty of Life Sciences
- University of Vienna
- Vienna
- Austria
| | - Elke Heiss
- Department of Pharmacognosy
- Faculty of Life Sciences
- University of Vienna
- Vienna
- Austria
| | - Annett Schröter
- Department of Physiological Chemistry
- Faculty of Chemistry
- University of Vienna
- Vienna
- Austria
| | | | | | | | - Veronika Somoza
- Christian Doppler Laboratory for Bioactive Aroma Compounds
- University of Vienna
- Vienna
- Austria
- Department of Physiological Chemistry
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19
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Lu M, Ho CT, Huang Q. Extraction, bioavailability, and bioefficacy of capsaicinoids. J Food Drug Anal 2017; 25:27-36. [PMID: 28911540 PMCID: PMC9333420 DOI: 10.1016/j.jfda.2016.10.023] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 10/27/2016] [Accepted: 10/28/2016] [Indexed: 12/18/2022] Open
Abstract
Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardioprotection, as well as weight loss. In this paper, the extraction methods and bioavailability of capsaicinoids are reviewed and discussed. In addition, the pharmacological effects and their underlying mechanisms are also studied.
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Affiliation(s)
| | - Chi-Tang Ho
- Corresponding authors: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA. E-mail addresses: (C.-T. Ho), (Q. Huang)
| | - Qingrong Huang
- Corresponding authors: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA. E-mail addresses: (C.-T. Ho), (Q. Huang)
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20
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Discovery of putative capsaicin biosynthetic genes by RNA-Seq and digital gene expression analysis of pepper. Sci Rep 2016; 6:34121. [PMID: 27756914 PMCID: PMC5069471 DOI: 10.1038/srep34121] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Accepted: 09/07/2016] [Indexed: 11/23/2022] Open
Abstract
The Indian pepper ‘Guijiangwang’ (Capsicum frutescens L.), one of the world’s hottest chili peppers, is rich in capsaicinoids. The accumulation of the alkaloid capsaicin and its analogs in the epidermal cells of the placenta contribute to the pungency of Capsicum fruits. To identify putative genes involved in capsaicin biosynthesis, RNA-Seq was used to analyze the pepper’s expression profiles over five developmental stages. Five cDNA libraries were constructed from the total RNA of placental tissue and sequenced using an Illumina HiSeq 2000. More than 19 million clean reads were obtained from each library, and greater than 50% of the reads were assignable to reference genes. Digital gene expression (DGE) profile analysis using Solexa sequencing was performed at five fruit developmental stages and resulted in the identification of 135 genes of known function; their expression patterns were compared to the capsaicin accumulation pattern. Ten genes of known function were identified as most likely to be involved in regulating capsaicin synthesis. Additionally, 20 new candidate genes were identified related to capsaicin synthesis. We use a combination of RNA-Seq and DGE analyses to contribute to the understanding of the biosynthetic regulatory mechanism(s) of secondary metabolites in a nonmodel plant and to identify candidate enzyme-encoding genes.
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21
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Recovery of capsaicin from Capsicum frutescens by applying aqueous two-phase systems based on acetonitrile and cholinium-based ionic liquids. Chem Eng Res Des 2016. [DOI: 10.1016/j.cherd.2016.02.031] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Fattori V, Hohmann MSN, Rossaneis AC, Pinho-Ribeiro FA, Verri WA. Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses. Molecules 2016; 21:E844. [PMID: 27367653 PMCID: PMC6273101 DOI: 10.3390/molecules21070844] [Citation(s) in RCA: 218] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Accepted: 04/27/2016] [Indexed: 02/06/2023] Open
Abstract
In this review, we discuss the importance of capsaicin to the current understanding of neuronal modulation of pain and explore the mechanisms of capsaicin-induced pain. We will focus on the analgesic effects of capsaicin and its clinical applicability in treating pain. Furthermore, we will draw attention to the rationale for other clinical therapeutic uses and implications of capsaicin in diseases such as obesity, diabetes, cardiovascular conditions, cancer, airway diseases, itch, gastric, and urological disorders.
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Affiliation(s)
- Victor Fattori
- Departamento de Ciências Patológicas, Centro de Ciências Biológicas, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid KM480 PR445, Caixa Postal 10.011, 86057-970 Londrina, Paraná, Brazil.
| | - Miriam S N Hohmann
- Departamento de Ciências Patológicas, Centro de Ciências Biológicas, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid KM480 PR445, Caixa Postal 10.011, 86057-970 Londrina, Paraná, Brazil.
| | - Ana C Rossaneis
- Departamento de Ciências Patológicas, Centro de Ciências Biológicas, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid KM480 PR445, Caixa Postal 10.011, 86057-970 Londrina, Paraná, Brazil.
| | - Felipe A Pinho-Ribeiro
- Departamento de Ciências Patológicas, Centro de Ciências Biológicas, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid KM480 PR445, Caixa Postal 10.011, 86057-970 Londrina, Paraná, Brazil.
| | - Waldiceu A Verri
- Departamento de Ciências Patológicas, Centro de Ciências Biológicas, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid KM480 PR445, Caixa Postal 10.011, 86057-970 Londrina, Paraná, Brazil.
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23
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Gómez-Calvario V, Garduño-Ramírez ML, León-Rivera I, Rios MY. (1) H and (13) C NMR data on natural and synthetic capsaicinoids. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2016; 54:268-290. [PMID: 26626418 DOI: 10.1002/mrc.4382] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Revised: 10/04/2015] [Accepted: 10/13/2015] [Indexed: 06/05/2023]
Abstract
Capsaicinoids are the compounds responsible for the pungency of chili peppers. These substances have attracted the attention of many research groups in recent decades because of their antinociceptive, analgesic, anti-inflammatory, and anti-obesity properties, among others. There are nearly 160 capsaicinoids reported in the literature. Approximately 25 of them are natural products, while the rest are synthetic or semi-synthetic products. A large amount of NMR data for the capsaicinoids is dispersed throughout literature. Therefore, there is a need to organize all this NMR data in a systematic and orderly way. This review summarizes the (1) H and (13) C NMR data on 159 natural and synthetic capsaicinoids, with a brief discussion of some typical and relevant aspects of these NMR data. Copyright © 2015 John Wiley & Sons, Ltd.
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Affiliation(s)
- Víctor Gómez-Calvario
- Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Col. Chamilpa, 62209, Cuernavaca, Morelos, Mexico
| | - María Luisa Garduño-Ramírez
- Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Col. Chamilpa, 62209, Cuernavaca, Morelos, Mexico
| | - Ismael León-Rivera
- Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Col. Chamilpa, 62209, Cuernavaca, Morelos, Mexico
| | - María Yolanda Rios
- Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Col. Chamilpa, 62209, Cuernavaca, Morelos, Mexico
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24
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Asnin L, Park SW. Isolation and Analysis of Bioactive Compounds inCapsicumPeppers. Crit Rev Food Sci Nutr 2014; 55:254-89. [DOI: 10.1080/10408398.2011.652316] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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26
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Adams MJ, Almaghrabi SY, Ahuja KDK, Geraghty DP. Vanilloid-Like Agents: Potential Therapeutic Targeting of Platelets? Drug Dev Res 2013. [DOI: 10.1002/ddr.21102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Murray J. Adams
- School of Human Life Sciences; University of Tasmania; Bag 1320 Launceston; Tasmania; 7250; Australia
| | - Safa Y. Almaghrabi
- School of Human Life Sciences; University of Tasmania; Bag 1320 Launceston; Tasmania; 7250; Australia
| | - Kiran D. K. Ahuja
- School of Human Life Sciences; University of Tasmania; Bag 1320 Launceston; Tasmania; 7250; Australia
| | - Dominic P. Geraghty
- School of Human Life Sciences; University of Tasmania; Bag 1320 Launceston; Tasmania; 7250; Australia
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27
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Yarnes SC, Ashrafi H, Reyes-Chin-Wo S, Hill TA, Stoffel KM, Van Deynze A. Identification of QTLs for capsaicinoids, fruit quality, and plant architecture-related traits in an interspecific Capsicum RIL population. Genome 2013; 56:61-74. [PMID: 23379339 DOI: 10.1139/gen-2012-0083] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Quantitative trait loci (QTL) analyses in pepper are common for horticultural, disease resistance, and fruit quality traits; although none of the studies to date have used sequence-based markers associated with genes. In this study we measured plant architectural, phenological, and fruit quality traits in a pepper mapping population consisting of 92 recombinant inbred lines derived from a cross between Capsicum frutescens acc. 2814-6 and C. annuum var. NuMexRNAKY. Phenotypic measurements were correlated to loci in a high-density EST-based genetic map. In total, 96 QTL were identified for 38 traits, including 12 QTL associated with capsaicinoid levels. Twenty-one loci showed correlation among seemingly unrelated phenotypic categories, highlighting tight linkage or shared genetics between previously unassociated traits in pepper.
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Affiliation(s)
- Shawn C Yarnes
- Seed Biotechnology Center, University of California, Davis, CA 95616, USA
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28
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Whiting S, Derbyshire E, Tiwari B. Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence. Appetite 2012; 59:341-8. [DOI: 10.1016/j.appet.2012.05.015] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2012] [Revised: 04/28/2012] [Accepted: 05/15/2012] [Indexed: 01/18/2023]
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29
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Highly sensitive determination of capsaicin using a carbon paste electrode modified with amino-functionalized mesoporous silica. Colloids Surf B Biointerfaces 2012; 95:90-5. [DOI: 10.1016/j.colsurfb.2012.02.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Revised: 02/13/2012] [Accepted: 02/15/2012] [Indexed: 01/19/2023]
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30
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Keum YS, Park HW, Song HH, Kim BD, Kang BC, Kim JH. Metabolite analysis of long chain branched fatty acids and capsaicin biosynthesis in Capsicum annuum placenta. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13765-012-1163-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Kwon KT, Uddin MS, Jung GW, Sim JE, Lee SM, Woo HC, Chun BS. Solubility of red pepper (Capsicum annum) oil in near- and supercritical carbon dioxide and quantification of capsaicin. KOREAN J CHEM ENG 2011. [DOI: 10.1007/s11814-010-0515-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Aza-González C, Núñez-Palenius HG, Ochoa-Alejo N. Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.). PLANT CELL REPORTS 2011; 30:695-706. [PMID: 21161234 DOI: 10.1007/s00299-010-0968-8] [Citation(s) in RCA: 111] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2010] [Revised: 11/29/2010] [Accepted: 11/30/2010] [Indexed: 05/27/2023]
Abstract
Capsicum species produce fruits that synthesize and accumulate unique hot compounds known as capsaicinoids in placental tissues. The capsaicinoid biosynthetic pathway has been established, but the enzymes and genes participating in this process have not been extensively studied or characterized. Capsaicinoids are synthesized through the convergence of two biosynthetic pathways: the phenylpropanoid and the branched-chain fatty acid pathways, which provide the precursors phenylalanine, and valine or leucine, respectively. Capsaicinoid biosynthesis and accumulation is a genetically determined trait in chili pepper fruits as different cultivars or genotypes exhibit differences in pungency; furthermore, this characteristic is also developmentally and environmentally regulated. The establishment of cDNA libraries and comparative gene expression studies in pungent and non-pungent chili pepper fruits has identified candidate genes possibly involved in capsaicinoid biosynthesis. Genetic and molecular approaches have also contributed to the knowledge of this biosynthetic pathway; however, more studies are necessary for a better understanding of the regulatory process that accounts for different accumulation levels of capsaicinoids in chili pepper fruits.
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Affiliation(s)
- Cesar Aza-González
- Departamento de Ingeniería Genética de Plantas, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (Cinvestav)-Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36821, Irapuato, Guanajuato, Mexico
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Chemical and pharmacological aspects of capsaicin. Molecules 2011; 16:1253-70. [PMID: 21278678 PMCID: PMC6259610 DOI: 10.3390/molecules16021253] [Citation(s) in RCA: 244] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2010] [Revised: 01/09/2011] [Accepted: 01/25/2011] [Indexed: 01/10/2023] Open
Abstract
Capsaicin is a unique alkaloid found primarily in the fruit of the Capsicum genus and is what provides its spicy flavor. Generally extracted directly from fruit, high demand has driven the use of established methods to increase production through extraction and characterization. Over time these methods have improved, usually be applying existing techniques in conjunction. An increasingly wide range of potential applications has increased interest in capsaicin. Especially compelling are the promising results of medical studies showing possible beneficial effects in many diseases. Capsaicin’s pungency has limited its use in clinical trials to support its biological activity. Characterization and extraction/ synthesis of non-pungent analogues is in progress. A review is made of capsaicin research focusing mainly on its production, synthesis, characterization and pharmacology, including some of its main potential clinical uses in humans.
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34
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Recent advances in the study on capsaicinoids and capsinoids. Eur J Pharmacol 2010; 650:1-7. [PMID: 20946891 DOI: 10.1016/j.ejphar.2010.09.074] [Citation(s) in RCA: 264] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2010] [Revised: 09/02/2010] [Accepted: 09/23/2010] [Indexed: 12/17/2022]
Abstract
Chili peppers are the major source of nature capsaicinoids, which consist of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin, etc. Capsaicinoids are found to exert multiple pharmacological and physiological effects including the activities of analgesia, anticancer, anti-inflammation, antioxidant and anti-obesity. Therefore, capsaicinoids may have the potential value in clinic for pain relief, cancer prevention and weight loss. In addition, capsaicinoids also display the benefits on cardiovascular and gastrointestinal system. It has been shown that capsaicinoids are potential agonists of capsaicin receptor or transient receptor potential vanilloid subfamily member 1 (TRPV1). They could exert the effects not only through the receptor-dependent pathway but also through the receptor-independent one. CH-19 Sweet peppers are the source of nature capsinoids, which share similar structure with capsaicinoids and consist of capsiate, dihydrocapsiate, and nordihydrocapsiate, etc, Comparing with capsaicinoids, capsinoids are less pungent and easily broken down in the normal aqueous conditions. So far, it has been found that capsinoids possess the biological properties of antitumor, antioxidant and anti-obesity. Since capsinoids are less toxic than capsaicinoids, therefore, capsinoids may have the advantages over capsaicinoids in clinical applications such as cancer prevention and weight loss.
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Mueller-Seitz E, Hiepler C, Petz M. Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:12114-21. [PMID: 19049315 DOI: 10.1021/jf802385v] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The content of capsaicinoids differs widely in fruits of an individual plant. This is shown for Capsicum annuum var. Cayenne and var. DeArbol and Capsicum frutescens var. Hot Siberian, respectively. Three age groups, (i) very young, (ii) medium age, and (iii) older fruits, were studied. A consistent dependence on the node position on the plant for fruit weight and capsaicinoid content of the individual fruits was not observed. These traits do not develop concomitantly and are influenced differently by environmental factors. Therefore, the expression as capsaicinoid content per fruit leads to a different conclusion than a comparison of concentration values (mg/kg). This is exemplified for C. frutescens var. Hot Siberian grown in two consecutive years with fruits of lower fruit weight but the same capsaicinoid accumulation in the second year. Higher values for pungency (expressed as mg/kg) would have been the result from the analysis of bulked material. The fatty acid pattern of capsaicinoids is uniform for all fruits from one plant, irrespective of the large variation of total capsaicinoid content.
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Affiliation(s)
- Erika Mueller-Seitz
- Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany
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