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Li Q, Gao R, Li Y, Fan B, Ma C, He YC. Improved biotransformation of lignin-valorized vanillin into vanillylamine in a sustainable bioreaction medium. BIORESOURCE TECHNOLOGY 2023; 384:129292. [PMID: 37295479 DOI: 10.1016/j.biortech.2023.129292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/06/2023] [Accepted: 06/06/2023] [Indexed: 06/12/2023]
Abstract
Lignin is a critical biopolymer for creating a large number of highly valuable biobased compounds. Vanillin, one of lignin-derived aromatics, can be used to synthesize vanillylamine that is a key fine chemical and pharmaceutical intermediate. To produce vanillylamine, a productive whole-cell-catalyzed biotransformation of vanillin was developed in deep eutectic solvent - surfactant - H2O media. One newly created recombinant E. coli 30CA cells expressing ω-transaminase and L-alanine dehydrogenase was employed to transform 50 mM and 60 mM vanillin into vanillylamine in the yield of 82.2% and 8.5% under 40 °C, respectively. The biotransamination efficiency was enhanced by introducing surfactant PEG-2000 (40 mM) and deep eutectic solvent ChCl:LA (5.0 wt%, pH 8.0), and the highest vanillylamine yield reached 90.0% from 60 mM vanillin. Building an effective bioprocess was utilized for transamination of lignin-derived vanillin to vanillylamine with newly created bacteria in an eco-friendly medium, which had potential application for valorization of lignin to value-added compounds.
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Affiliation(s)
- Qi Li
- School of Pharmacy, National-Local Joint Engineering Research Center of Biomass Refining and High-Quality Utilization, Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, Changzhou University, Changzhou 213164, PR China; State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Lifes, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Ruiying Gao
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Lifes, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Yucheng Li
- School of Pharmacy, National-Local Joint Engineering Research Center of Biomass Refining and High-Quality Utilization, Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, Changzhou University, Changzhou 213164, PR China
| | - Bo Fan
- School of Pharmacy, National-Local Joint Engineering Research Center of Biomass Refining and High-Quality Utilization, Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, Changzhou University, Changzhou 213164, PR China
| | - Cuiluan Ma
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Lifes, Hubei University, Wuhan 430062, Hubei Province, PR China
| | - Yu-Cai He
- School of Pharmacy, National-Local Joint Engineering Research Center of Biomass Refining and High-Quality Utilization, Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, Changzhou University, Changzhou 213164, PR China; State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Lifes, Hubei University, Wuhan 430062, Hubei Province, PR China; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
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2
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Alonso-Villegas R, González-Amaro RM, Figueroa-Hernández CY, Rodríguez-Buenfil IM. The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition. Molecules 2023; 28:molecules28104239. [PMID: 37241977 DOI: 10.3390/molecules28104239] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/15/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
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Affiliation(s)
- Rodrigo Alonso-Villegas
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Pascual Orozco s/n, Campus 1, Santo Niño, Chihuahua 31350, Chihuahua, Mexico
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C. Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa 91073, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Sureste, Tablaje Catastral, 31264, Carretera Sierra Papacal-Chuburna Puerto km 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico
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3
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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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A Study on the Phytotoxic Potential of the Seasoning Herb Marjoram ( Origanum majorana L.) Leaves. Molecules 2021; 26:molecules26113356. [PMID: 34199500 PMCID: PMC8199622 DOI: 10.3390/molecules26113356] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 05/28/2021] [Accepted: 05/28/2021] [Indexed: 01/18/2023] Open
Abstract
In the search of new alternatives for weed control, spices appear as an option with great potential. They are rich in bioactive natural products and edible, which might minimize toxicity hazard. Marjoram (Origanum majorana L.) is an aromatic herb that has been widely employed as a seasoning herb in Mediterranean countries. Although marjoram boasts a plethora of therapeutic properties (painkiller, antibiotic, treatment for intestinal disorders, etc.), the potential for its extracts for weed control is still to be more thoroughly explored. In order to determine their phytotoxic potential, marjoram leaves were subjected to different bioguided extraction processes, using water, ethyl acetate, acetone or methanol. The most active extract (acetone) was sequentially fractionated to identify its most active compounds. This fractionation led to the isolation and identification of 25 compounds that were classified as monoterpenes, diterpenes or flavonoids. Among them, a new compound named majoradiol and several compounds are described in marjoram for the first time. The phytotoxicity of the major compounds to etiolated wheat coleoptiles was compared against that of the commercial herbicide (Logran®), with similar or higher activity in some cases. These results confirm the extraordinary potential of the extracts from this edible plant to develop safer and more environmentally friendly herbicides.
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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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Gupta R, Kapoor B, Gulati M, Kumar B, Gupta M, Singh SK, Awasthi A. Sweet pepper and its principle constituent capsiate: functional properties and health benefits. Crit Rev Food Sci Nutr 2021; 62:7370-7394. [PMID: 33951968 DOI: 10.1080/10408398.2021.1913989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Capsiate is a non-pungent analogue of capsaicin. It belongs to the family of capsinoids which are esters of vanillyl alcohol with fatty acids while capsaicin belongs to the family of capsaicinoids that are amides of vanillylamine with a variety of branched-chain fatty acids. While capsaicin is extensively reported for plethora of pharmacological actions, capsiate remains much less explored. Extracted from various species of Capsicum plant, the molecule has also been chemically synthesized via a number of synthetic and enzymatic routes. Based on its action on transient receptor potential vanilloid subfamily member 1 receptors, recent research has focused on its potential roles in treatment of obesity, metabolic disorders, cancer, cardiovascular disorders and gastro-intestinal disorders. Its toxicity profile has been reported to be much safe. The molecule, however, faces the challenge of low aqueous solubility and stability. It has been commercialized for its use as a weight loss supplement. However, the therapeutic potential of the compound which is much beyond boosting metabolism remains unexplored hitherto. This comprehensive review summarizes the studies demonstrating the therapeutic potential of capsiate in various pathological conditions. Discussed also are potential future directions for formulation strategies to develop efficient, safe and cost-effective dosage forms of capsiate to explore its role in various disease conditions. The databases investigated include Cochrane library, Medline, Embase, Pubmed and in-house databases. The search terms were "capsiate," "capsinoids," "thermogenesis," and their combinations. The articles were screened for relevance by going through their abstract. All the articles pertaining to physicochemical, physiological, pharmacological and therapeutic effects of capsiate have been included in the manuscript.
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Affiliation(s)
- Reena Gupta
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Bhupinder Kapoor
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Monica Gulati
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Bimlesh Kumar
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Mukta Gupta
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Sachin Kumar Singh
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Ankit Awasthi
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
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8
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers. Food Chem 2021; 356:129688. [PMID: 33812187 DOI: 10.1016/j.foodchem.2021.129688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/06/2023]
Abstract
Capsaicinoids and capsinoids compounds have been a focus of special attention for their health benefits. An effective and rapid Ultra-High-Performance Liquid Chromatography (UHPLC-PDA) method has been developed and validated for the simultaneous separation and quantitative determination of the major capsaicinoids and capsinoids present in peppers. The separation of all the compounds of interest was achieved in less than 2 min by means of an ACQUITY UPLC BEH rp-C18 column (100 mm × 2.1 mm i.d., 1.7 µm particle size). The variables that have been optimized are the mobile phase (water as solvent A and acetonitrile as solvent B, both acidified by adding 0.1% acetic acid), separation gradient, column temperature (35-70 °C), flow rate (0.6-0.95 mL min-1), and injection volume (2.5-3.5 µL). The evaluation of the chromatographic performance revealed excellent resolution, retention factor, and selectivity. The method was satisfactorily validated in terms of linearity, detection and quantification limits, precision, and robustness.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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Kim JJ, Kim HK. Antioxidant and Antibacterial Activity of Caprylic Acid Vanillyl Ester Produced by Lipase-Mediated Transesterification. J Microbiol Biotechnol 2021; 31:317-326. [PMID: 33203820 PMCID: PMC9723275 DOI: 10.4014/jmb.2010.10018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/06/2020] [Accepted: 11/07/2020] [Indexed: 12/15/2022]
Abstract
Vanillyl alcohol (VA), which is abundant in Vanilla bean, has strong antioxidant activity. However, the use of VA in the food and cosmetics industries is limited, due to its low solubility in emulsion or organic solvents. Meanwhile, medium chain fatty acids and medium chain monoglycerides have antibacterial activity. We synthesized butyric acid vanillyl ester (BAVE) or caprylic acid vanillyl ester (CAVE) from VA with tributyrin or tricaprylin through transesterification reaction using immobilized lipases. BAVE and CAVE scavenged 2,2-diphenyl-1-picrylhydrazyl radicals in organic solvents. In addition, BAVE and CAVE decreased the production rate of conjugated diene and triene in the menhaden oil-in-water emulsion system. While BAVE showed no antibacterial activity, CAVE showed antibacterial activity against food spoilage bacteria, including Bacillus coagulans. In this study, the antibacterial activity of vanillyl ester with medium chain fatty acid was first revealed. Zeta potential measurements confirmed that BAVE and CAVE were inserted into B. coagulans membrane. In addition, the propidium iodide uptake assay and fluorescent microscopy showed that CAVE increased B. coagulans membrane permeability. Therefore, CAVE is expected to play an important role in the food and cosmetics industries as a bi-functional material with both antioxidant and antibacterial activities.
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Affiliation(s)
- Jin Ju Kim
- Division of Biotechnology, The Catholic University of Korea, Bucheon 14662, Republic of Korea
| | - Hyung Kwoun Kim
- Division of Biotechnology, The Catholic University of Korea, Bucheon 14662, Republic of Korea,Corresponding author Phone: +82-2-2164-4890 Fax: +82-2-2164-4865 E-mail:
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Laolob T, Bunyapraphatsara N, Waranuch N, Pongcharoen S, Punyain W, Chancharunee S, Sakchaisri K, Pratuangdejkul J, Chongruchiroj S, Kielar F, Wichai U. Enhancement of Lipolysis in 3T3-L1 Adipocytes by Nitroarene Capsaicinoid Analogs. Nat Prod Commun 2021. [DOI: 10.1177/1934578x20987949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Transient receptor potential vanilloid 1 (TRPV1) activation by capsaicin binding increased intracellular calcium influx and stimulated adipocyte-to-adipocyte communication, leading to lipolysis. Generally, enhancement of π-stacking capabilities improves certain binding interactions. Notably, nitroarenes exhibit strong binding interactions with aromatic amino acid side chains in proteins. New capsaicinoid analogs were designed by substitution of the OCH3 group with a nitrogen dioxide (NO2) group on the vanillyl ring to investigate how π-stacking interactions in capsaicinoid analogs contribute to lipolysis. Capsaicinoid analogs, nitro capsaicin (5), and nitro dihydrocapsaicin (6) were prepared in moderate yields via coupling of a nitroaromatic amine salt and fatty acids. Oil Red O staining and triglyceride assays with 10 µM loading of capsaicin (CAP), dihydrocapsaicin (DHC), 5, and 6 were performed to investigate their effect on lipolysis in 3T3-L1 adipocytes. Both assay results indicated that 5 and 6 decreased lipid accumulation by 13.6% and 14.7%, respectively, and significantly reduced triglyceride content by 26.9% and 28.4%, respectively, in comparison with the control experiment. Furthermore, the decrease in triglyceride content observed in response to nitroarene capsaicinoid analogs was approximately 2-folds higher than that of CAP and DHC. These results arose from the NO2 group augmented π-π stacking with Tyr511 and the attractive charge interaction with Glu570 affecting binding interactions with TRPV1 receptors.
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Affiliation(s)
- Thanet Laolob
- Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok, Thailand
| | | | - Neti Waranuch
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Naresuan University, Phitsanulok, Thailand
| | - Sutatip Pongcharoen
- Department of Medicine, Faculty of Medicine, Naresuan University, Phitsanulok, Thailand
| | - Wikorn Punyain
- Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok, Thailand
| | - Sirirat Chancharunee
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Krisada Sakchaisri
- Department of Pharmacology, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
| | | | - Sumet Chongruchiroj
- Department of Microbiology, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
| | - Filip Kielar
- Department of Chemistry and Center of Excellence in Biomaterials, Naresuan University, Phitsanulok, Thailand
| | - Uthai Wichai
- Department of Chemistry and Center of Excellence in Biomaterials, Naresuan University, Phitsanulok, Thailand
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Vázquez-Espinosa M, Fayos O, V. González-de-Peredo A, Espada-Bellido E, Ferreiro-González M, Palma M, Garcés-Claver A, F. Barbero G. Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by Ripening. PLANTS (BASEL, SWITZERLAND) 2020; 9:plants9091222. [PMID: 32957596 PMCID: PMC7569991 DOI: 10.3390/plants9091222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 05/03/2023]
Abstract
Peppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bioactive compounds, such as their capsaicinoids and capsinoids. However, numerous changes take place during their development that may alter their biological properties. Therefore, this work evaluates the capsaicinoid and capsiate contents in two traditional varieties of ornamental peppers ("Filius Blue" and "Filius Green'") during fruit maturation. The aim is to determine the ideal harvesting moment depending on the farmer's objective (e.g., achieving a specific color, shape, or flavor; achieving the maximum concentrations of bioactive compounds). The capsaicinoid contents followed different patterns in the two varieties analyzed. The "Filius Blue" variety exhibited increasing concentrations of capsaicinoids up to the 41st day post-anthesis (dpa), from which point on this trend was reversed. The concentrations in the "Filius Green" variety increased and decreased several times, reaching maximum concentrations on the 69th dpa. Regarding capsiate contents, both varieties varied in the same way, reaching maximum concentrations on the 34th dpa and then decreasing.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Oreto Fayos
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Ana V. González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Ana Garcés-Claver
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
- Correspondence: ; Tel.: +34-956-016355; Fax: +34-956-016460
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N-Vanillylnonanamide, a natural product from capsicum oleoresin, as potential inhibitor of collagen fibrillation. Int J Biol Macromol 2020; 156:1146-1152. [DOI: 10.1016/j.ijbiomac.2019.11.148] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 12/17/2022]
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13
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Combined infrared spectroscopic and computational study on simpler capsaicin derivatives and their anion intermediates in the scavenging of free radicals. Chem Phys 2020. [DOI: 10.1016/j.chemphys.2020.110763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Yu S, Jia S, Wang D, Lv Z, Chen Y, Wang N, Yao W, Yuan J. Predicting pungency and understanding the pungency mechanism of capsaicinoids using TOPS-MODE approach. SAR AND QSAR IN ENVIRONMENTAL RESEARCH 2020; 31:527-545. [PMID: 32573260 DOI: 10.1080/1062936x.2020.1777583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 05/31/2020] [Indexed: 06/11/2023]
Abstract
Quantitative structure-property relationship (QSPR) models were developed for predicting the pungency of a set of capsaicinoids. Multiple linear regression (MLR) coupled with topological substructural molecular descriptor (TOPS-MODE) approach was used. The best MLR model based on only five orthogonalized TOPS-MODE variables allowed us to obtain a coefficient of determination of 0.954 on the training set. The predictive power of the model was validated through a test set and several external validation parameters. This showed that the TOPS-MODE descriptors weighted by bond dipole moments, van der Waals atomic radii, and the total solute hydrogen bond basicity affected pungency. The contributions of certain bonds and fragments to pungency were used to understand the pungency mechanism of capsaicinoids. The selected model can more accurately predict pungency of capsaicinoids compared than those found in the literature, and especially bring insights into the structural features and chemical factors related to pungency.
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Affiliation(s)
- S Yu
- Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Henan University , Kaifeng, China
| | - S Jia
- Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Henan University , Kaifeng, China
| | - D Wang
- Department of Occupational and Environmental Health, College of Public Health, Zhengzhou University , Zhengzhou, China
| | - Z Lv
- Department of Occupational and Environmental Health, College of Public Health, Zhengzhou University , Zhengzhou, China
| | - Y Chen
- Department of Occupational and Environmental Health, College of Public Health, Zhengzhou University , Zhengzhou, China
| | - N Wang
- Department of Occupational and Environmental Health, College of Public Health, Zhengzhou University , Zhengzhou, China
| | - W Yao
- Department of Occupational and Environmental Health, College of Public Health, Zhengzhou University , Zhengzhou, China
| | - J Yuan
- Department of Occupational and Environmental Health, College of Public Health, Zhengzhou University , Zhengzhou, China
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15
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Wikan N, Tocharus J, Sivasinprasasn S, Kongkaew A, Chaichompoo W, Suksamrarn A, Tocharus C. Capsaicinoid nonivamide improves nonalcoholic fatty liver disease in rats fed a high-fat diet. J Pharmacol Sci 2020; 143:188-198. [PMID: 32414691 DOI: 10.1016/j.jphs.2020.03.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 03/09/2020] [Accepted: 03/30/2020] [Indexed: 12/12/2022] Open
Abstract
Nonalcoholic fatty liver disease (NAFLD) is a chronic disease that causes morbidity associated with metabolic syndrome. NAFLD is a worldwide problem and represents a major cause of liver injury, which can lead to liver cell death. We investigated the effects of nonivamide (pelargonic acid vanillylamide, PAVA; 1 mg/kg) and rosuvastatin (RSV; 10 mg/kg) on hepatic steatosis induced by a high-fat diet (HFD). Male Sprague-Dawley rats were fed a HFD for 16 weeks then received PAVA or RSV for 4 additional weeks. We examined the metabolic parameters, function, fat content, histological alterations, reactive oxygen species production, and apoptotic cell death of the liver, in addition to the expression of the following important molecules: transient receptor potential cation channel subfamily V member 1 (TRPV1) phosphorylation of sterol regulatory element binding protein (pSREBP-1c/SREBP-1c), total and membrane glucose transporter 2 (GLUT2), 4-hydroxynonenal (4-HNE), and cleaved caspase-3. HFD-induced hepatic steatosis was associated with significantly increased morphological disorganization, injury markers, oxidative stress, lipid peroxidation, and apoptosis. However, metabolic dysfunction and hepatic injury were reduced by RSV and PAVA treatment. PAVA regulated lipid deposition, improved insulin resistance, and decreased oxidative stress and apoptotic cell death. Therefore, PAVA represents a promising therapeutic approach for treating metabolic disorders in patients with NAFLD.
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Affiliation(s)
- Naruemon Wikan
- Department of Anatomy, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Jiraporn Tocharus
- Department of Physiology, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | | | - Aphisek Kongkaew
- Research Administration Section, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Waraluck Chaichompoo
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, Thailand
| | - Apichart Suksamrarn
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, Thailand
| | - Chainarong Tocharus
- Department of Anatomy, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand.
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16
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Chen K, qian Y, Ge Z, Chen H, Qian C, Li Y, Chen Z. Molecular basis and potential applications of capsaicinoids and capsinoids against the elongation of etiolated wheat (Triticum aestivum L.) coleoptiles in foods. Food Chem 2019; 301:125229. [DOI: 10.1016/j.foodchem.2019.125229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/21/2019] [Accepted: 07/21/2019] [Indexed: 01/10/2023]
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17
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Fayos O, Ochoa-Alejo N, de la Vega OM, Savirón M, Orduna J, Mallor C, Barbero GF, Garcés-Claver A. Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes ( Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12219-12227. [PMID: 31613626 DOI: 10.1021/acs.jafc.9b05332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Quantification, using an accurate analytical approach, of capsinoids and capsaicinoids was performed on three chili pepper (Capsicum spp.) genotypes: "Chiltepı́n", "Tampiqueño 74", and "Bhut Jolokia" at various stages of fruit development. The accumulation of capsinoids, in all these peppers started between 10 to 20 days post-anthesis (dpa), increased and reached the highest capsinoid amount at 40 dpa, and then decreased until 60 dpa. Conversely, capsaicinoids could already be determined at 10 dpa in "Bhut Jolokia" and their accumulation pattern was different from that of the capsinoids in this genotype. The capsiate/dihydrocapsiate ratio presented a higher variation between genotypes and developmental stages than the capsaicin/dihydrocapsaicin ratio. Capsinoid ratios (4-24%) and Pun1/pAMT genotyping were determined. These results provide information on the progress of the accumulation of capsinoids in the aforementioned pungent and superhot cultivars and could support future breeding studies toward the understanding of the factors affecting their accumulation.
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Affiliation(s)
- Oreto Fayos
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| | - 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
| | - Octavio Martínez de la Vega
- Unidad de Genómica Avanzada (UGA/LANGEBIO) , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico
| | - María Savirón
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain
| | - Jesús Orduna
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain
| | - Cristina Mallor
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences , University of Cádiz , Agrifood Campus of International Excellence (CeiA3), IVAGRO , P.O. Box 40, 11510 Puerto Real , Cádiz , Spain
| | - Ana Garcés-Claver
- Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain
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18
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Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9100633] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Capsinoids are very similar antioxidant compounds to capsaicinoids, but less irritating, non-pungent and more palatable, and can thus be used in greater concentrations for food applications. To date, three capsinoids (capsiate, dihydrocapsiate, and nordihydrocapsiate) have been isolated from the pepper fruits. Due to its substantial commercial importance, it would be convenient to determine which pepper varieties have a richer content. Ultrasound- (UAE) and microwave- (MAE) assisted extraction have been implemented and analyzed using multivariate statistical methods. Firstly, different solvents were tested individually. The three best solvents were used in a set mixture design, where 42% methanol and 58% ethyl acetate were determined as the optimum combination for UAE, and 100% methanol for MAE. Subsequently, a Box–Behnken experimental design with four variables for both UAE and MAE (time, temperature, pH and sample mass:solvent volume “ratio”) was performed. The sample mass:solvent volume was the most influential variable in UAE; while for MAE no variable was any more influential than the others. Finally, both optimized extraction methods were successfully applied to different varieties of peppers. Besides, to demonstrate the efficiency of both extraction methods, a recovery study was performed. The results prove the potential of both techniques as highly adequate methods for the extraction of capsinoids from peppers.
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19
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Multiple quantitative structure–pungency correlations of capsaicinoids. Food Chem 2019; 283:611-620. [DOI: 10.1016/j.foodchem.2019.01.078] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 01/07/2019] [Accepted: 01/10/2019] [Indexed: 12/14/2022]
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20
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Sivasinprasasn S, Wikan N, Tocharus J, Pantan R, Chaichompoo W, Suksamrarn A, Tocharus C. Synergistic effects of the capsaicinoid nonivamide and rosuvastatin on obesity‐related endothelial dysfunction in rat fed a high‐fat diet. Phytother Res 2019; 33:1815-1826. [DOI: 10.1002/ptr.6369] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/17/2019] [Accepted: 03/26/2019] [Indexed: 12/27/2022]
Affiliation(s)
| | - Naruemon Wikan
- Department of Anatomy, Faculty of MedicineChiang Mai University Chiang Mai Thailand
| | - Jiraporn Tocharus
- Department of Physiology, Faculty of MedicineChiang Mai University Chiang Mai Thailand
| | - Rungusa Pantan
- Department of Anatomy, Faculty of MedicineChiang Mai University Chiang Mai Thailand
| | - Waraluck Chaichompoo
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of ScienceRamkhamhaeng University Bangkok Thailand
| | - Apichart Suksamrarn
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of ScienceRamkhamhaeng University Bangkok Thailand
| | - Chainarong Tocharus
- Department of Anatomy, Faculty of MedicineChiang Mai University Chiang Mai Thailand
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21
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Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9030141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.
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22
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Prasch S, Duran AG, Chinchilla N, Molinillo JMG, Macías FA, Bucar F. Resistance modulatory and efflux-inhibitory activities of capsaicinoids and capsinoids. Bioorg Chem 2018; 82:378-384. [PMID: 30428416 DOI: 10.1016/j.bioorg.2018.10.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 10/18/2018] [Accepted: 10/29/2018] [Indexed: 12/12/2022]
Abstract
Capsaicinoids are reported to have a bunch of promising pharmacological activities, among them antibacterial effects against various strains of bacteria. In this study the effect on efflux pumps of mycobacteria was investigated. The importance of efflux pumps, and the inhibition of these, is rising due to their involvement in antibiotic resistance development. In order to draw structure and activity relationships we tested natural and synthetical capsaicinoids as well as synthetical capsinoids. In an accumulation assay these compounds were evaluated for their ability to accumulate ethidium bromide into mycobacterial cells, a well-known substrate for efflux pumps. Capsaicin and dihydrocapsaicin, the two most abundant capsaicinoids in Capsicum species, proved to be superior efflux pump inhibitors compared to the standard verapamil. A dilution series showed dose dependency of both compounds. The compound class of less pungent capsinoids qualified for further investigation as antibacterials against Mycobacterium smegmatis.
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Affiliation(s)
- Sandra Prasch
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Universitaetsplatz 4, 8010 Graz, Austria
| | - Alexandra G Duran
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - Nuria Chinchilla
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - José M G Molinillo
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - Francisco A Macías
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Sciences, University of Cádiz, C/República Saharaui, n 7, 11510 Puerto Real, Cádiz, Spain
| | - Franz Bucar
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Universitaetsplatz 4, 8010 Graz, Austria.
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23
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Fayos O, Savirón M, Orduna J, Barbero GF, Mallor C, Garcés-Claver A. Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF). Food Chem 2018; 270:264-272. [PMID: 30174045 DOI: 10.1016/j.foodchem.2018.07.112] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 06/19/2018] [Accepted: 07/17/2018] [Indexed: 01/01/2023]
Abstract
A highly sensitive, selective method has been developed and validated for determination of capsiate and dihydrocapsiate for the first time using HPLC-ESI/MS(QTOF). For both capsinoids, LODs and LOQs were 0.02 and 0.05 µmol/l, respectively. The intra- and interday repeatability values (RSD %) were 0.26-0.41% for retention time, and 2.25-2.11% for peak area. Recoveries were up to 98% and 97% for capsiate and dihydrocapsiate, respectively. This method was successfully applied to quantify capsiate and dihydrocapsiate in eight pepper fruit accessions. Capsinoids were found in the range of 1.21-544.59 μg/g DW for capsiate and of 0.61-81.95 μg/g DW for dihydrocapsiate. In the 'Tabasco' accession, capsiate and dihydrocapsiate were quantified for the first time, ranging from 3.09 to 58.76 and 1.80 to 6.94 μg/g DW, respectively. Additionally, the ESI-MS/MS(QTOF) analysis has allowed the tentative identification of two other minor capsinoids by exact mass and fragmentation pattern, in the 'Bhut Jolokia' accession.
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Affiliation(s)
- Oreto Fayos
- Unidad de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - María Savirón
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA), Facultad de Ciencias, CSIC-Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Jesús Orduna
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA), Facultad de Ciencias, CSIC-Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Gerardo F Barbero
- Departamento de Química Analítica. Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3). IVAGRO. Campus Universitario del Río San Pedro, P.O. Box 40, 11510 Puerto Real (Cádiz), Spain.
| | - Cristina Mallor
- Unidad de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - Ana Garcés-Claver
- Unidad de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
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24
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Cala A, Masi M, Cimmino A, Molinillo JMG, Macias FA, Evidente A. (+) -epi-Epoformin, a Phytotoxic Fungal Cyclohexenepoxide: Structure Activity Relationships. Molecules 2018; 23:E1529. [PMID: 29941851 PMCID: PMC6100255 DOI: 10.3390/molecules23071529] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 06/20/2018] [Accepted: 06/20/2018] [Indexed: 11/17/2022] Open
Abstract
(+)-epi-Epoformin (1), is a fungal cyclohexene epoxide isolated together with diplopimarane and sphaeropsidins A and C, a nor-ent-pimarane and two pimaranes, from the culture filtrates of Diplodia quercivora, a fungal pathogen for cork oak in Sardinia, Italy. Compound 1 possesses a plethora of biological activities, including antifungal, zootoxic and phytotoxic activity. The last activity and the peculiar structural feature of 1 suggested to carry out a structure activity relationship study, preparing eight key hemisynthetic derivatives and the phytotoxicity was assayed. The complete spectroscopic characterization and the activity in the etiolated wheat coleoptile bioassay of all the compounds is reported. Most of the compounds inhibited growth and some of them had comparable or higher activity than the natural product and the reference herbicide Logran. As regards the structure-activity relationship, the carbonyl proved to be essential for their activity of 1, as well as the conjugated double bond, while the epoxide could be altered with no significant loss.
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Affiliation(s)
- Antonio Cala
- Allelopathy Group, Department of Organic Chemistry, School of Science, Institute of Biomolecules (INBIO), University of Cádiz, C/República Saharaui 7, 11510 Puerto Real, Cádiz, Spain.
| | - Marco Masi
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia 4, 80126 Napoli, Italy.
| | - Alessio Cimmino
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia 4, 80126 Napoli, Italy.
| | - José M G Molinillo
- Allelopathy Group, Department of Organic Chemistry, School of Science, Institute of Biomolecules (INBIO), University of Cádiz, C/República Saharaui 7, 11510 Puerto Real, Cádiz, Spain.
| | - Francisco A Macias
- Allelopathy Group, Department of Organic Chemistry, School of Science, Institute of Biomolecules (INBIO), University of Cádiz, C/República Saharaui 7, 11510 Puerto Real, Cádiz, Spain.
| | - Antonio Evidente
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia 4, 80126 Napoli, Italy.
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25
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Durán AG, Chinchilla N, Molinillo JM, Macías FA. Influence of lipophilicity in O-acyl and O-alkyl derivatives of juglone and lawsone: a structure-activity relationship study in the search for natural herbicide models. PEST MANAGEMENT SCIENCE 2018; 74:682-694. [PMID: 29024464 DOI: 10.1002/ps.4764] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 09/06/2017] [Accepted: 10/05/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Naphthoquinones are known for their broad range of biological activities. Given the increasing demands of consumers in relation to food quality and growing concerns about the impact of synthetic herbicides, it is necessary to search for new agrochemicals. Natural products and allelopathy provide new alternatives for the development of pesticides with lower toxicity and greater environmental compatibility. RESULTS A structure-activity relationship to evaluate the effect of bioavailability was performed. A total of 44 O-acyl and O-alkyl derivatives of juglone and lawsone with different linear chain lengths were prepared. These compounds were tested on etiolated wheat coleoptiles, standard target species (STS) and four weeds, Echinochloa crus-galli L., Lolium rigidum Gaud., Lolium perenne L. and Avena fatua L. The results showed a strong influence of lipophilicity and, in most cases, the data fitted a logP-dependent quadratic mathematical model. CONCLUSION The effects produced were mostly stunting and necrosis caused by growth inhibition. The potential structure and activity behaviour is described. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Alexandra G Durán
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), University of Cadiz, Cádiz, Spain
| | - Nuria Chinchilla
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), University of Cadiz, Cádiz, Spain
| | - José Mg Molinillo
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), University of Cadiz, Cádiz, Spain
| | - Francisco A Macías
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), University of Cadiz, Cádiz, Spain
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26
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Fayos O, Barbero GF, Savirón M, Orduna J, Durán AG, Palma M, Molinillo JMG, Macías FA, Barroso CG, Mallor C, Garcés-Claver A. Synthesis of (±)-3,4-dimethoxybenzyl-4-methyloctanoate as a novel internal standard for capsinoid determination by HPLC-ESI-MS/MS(QTOF). OPEN CHEM 2018. [DOI: 10.1515/chem-2018-0007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
AbstractCapsinoids exhibit health-promoting properties and are therefore compounds of interest for medical and food sciences. They are minor compounds present in relatively high concentrations in only a few number of pepper cultivars. It is desirable to quantify capsinoids to provide selected cultivars with high capsinoid contents, which can then be employed as health food product. Quantifying low concentrations of capsinoids from pepper fruit requires a precise and selective analytical technique such as HPLC coupled to electrospray ionization - mass spectrometry, with development of an internal standard essential. In this work, the synthesis method of a novel compound analogue of capsinoids, the (±)-3,4-dimethoxybenzyl-4-methyloctanoate, which could be a suitable internal standard for capsinoid determination by electrospray ionization - mass spectrometry is described.(±)-3,4-dimethoxybenzyl-4-methyloctanoate was stable under the analysis conditions and exerted chemical and physical properties similar to those of capsinoids. This internal standard will provide an accurate capsinoid determination by electrospray ionization - mass spectrometry, thus facilitating the pepper breeding programs, screening pepper cultivars and a better understanding of capsinoid biosynthetic pathway.
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Affiliation(s)
- O Fayos
- Departamento de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059, Zaragoza, Spain
| | - GF Barbero
- Departamento de Química Analítica, Instituto Universitario de Investigación Vitivinícola y Agroalimentaria (IVAGRO), Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Universitario del Río San Pedro, 11510, Puerto Real (Cádiz), Spain
| | - M Savirón
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA), Facultad de Ciencias, CSIC-Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
| | - J Orduna
- Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA), Facultad de Ciencias, CSIC-Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
| | - AG Durán
- Grupo de Alelopatía, Departamento de Química Orgánica, Instituto de Biomoléculas (INBIO), Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Universitario del Río San Pedro, 11510, Puerto Real (Cádiz), Spain
| | - M Palma
- Departamento de Química Analítica, Instituto Universitario de Investigación Vitivinícola y Agroalimentaria (IVAGRO), Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Universitario del Río San Pedro, 11510, Puerto Real (Cádiz), Spain
| | - JMG Molinillo
- Grupo de Alelopatía, Departamento de Química Orgánica, Instituto de Biomoléculas (INBIO), Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Universitario del Río San Pedro, 11510, Puerto Real (Cádiz), Spain
| | - FA Macías
- Grupo de Alelopatía, Departamento de Química Orgánica, Instituto de Biomoléculas (INBIO), Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Universitario del Río San Pedro, 11510, Puerto Real (Cádiz), Spain
| | - CG Barroso
- Departamento de Química Analítica, Instituto Universitario de Investigación Vitivinícola y Agroalimentaria (IVAGRO), Facultad de Ciencias, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus Universitario del Río San Pedro, 11510, Puerto Real (Cádiz), Spain
| | - C Mallor
- Departamento de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059, Zaragoza, Spain
| | - A Garcés-Claver
- Departamento de Hortofruticultura, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059, Zaragoza, Spain
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Sricharoen P, Lamaiphan N, Patthawaro P, Limchoowong N, Techawongstien S, Chanthai S. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. ULTRASONICS SONOCHEMISTRY 2017; 38:629-639. [PMID: 27544798 DOI: 10.1016/j.ultsonch.2016.08.018] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 08/11/2016] [Accepted: 08/11/2016] [Indexed: 05/28/2023]
Abstract
Due to its wide use in nutritional therapy, a capsicum oleoresin extraction from hot chilli pepper was optimized using ultrasound assisted extraction. Under optimal conditions, a 0.1g sample in 10mL of a 20% water in methanol solution was extracted at 50°C for 20min to remove phytochemicals consisting of oleoresin, phenolics, carotenoids, flavonoids, capsaicinoids (pungency level), reducing sugars. Antioxidant and antidiabetic activities of the crude extracts from 14 chilli pepper varieties were examined. The antioxidant and antidiabetic activities of some phenolic compounds were also tested individually. The results showed that these chilli pepper samples are a rich source of phytochemicals with antioxidant and antidiabetic activities. High antioxidant activity of the extracts was evaluated using the 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) and ferric ion reducing antioxidant power assays. The crude extracts had a lower level of sugars induced by the inhibitory effect of α-amylase activity. Thus, their enzymatic inhibitory effect might have resulted from a synergism among the phytochemicals concerned. Therefore, a diet with this type of food may have beneficial health effects.
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Affiliation(s)
- Phitchan Sricharoen
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nattida Lamaiphan
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pongpisoot Patthawaro
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nunticha Limchoowong
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Suchila Techawongstien
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Saksit Chanthai
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
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28
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Durán AG, Gutiérrez MT, Rial C, Torres A, Varela RM, Valdivia MM, Molinillo JMG, Skoneczny D, Weston LA, Macías FA. Bioactivity and quantitative analysis of isohexenylnaphthazarins in root periderm of two Echium spp.: E. plantagineum and E. gaditanum. PHYTOCHEMISTRY 2017. [PMID: 28633108 DOI: 10.1016/j.phytochem.2017.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Isohexenylnaphthazarins are commonly found in the root periderm of several Boraginaceous plants and are known for their broad range of biological activities. The work described herein concerns the biological activity of compounds from the roots of Echium plantagineum L. and Echium gaditanum Boiss (Boraginaceae) collected from field sites in southern Spain and Australia. Bioactivity was assessed using etiolated wheat coleoptile bioassay and in vitro growth inhibitory activity in HeLa and IGROV-1 cells. The quantification of four isohexenylnaphthazarins (shikonin/alkannin, deoxyshikonin/deoxyalkannin, acetylshikonin/acetylalkannin and dimethylacrylshikonin/dimethylacrylalkannin) was performed by LC-MS/MS using juglone as internal standard. Correlation coefficient values for the activities and concentrations of these four analytes were in the linear range and were greater than 0.99. Acetylshikonin/acetylalkannin and dimethylacrylshikonin/dimethylacrylalkannin were present in the highest concentrations in extracts of both species. The results reveal that greatest overall inhibition was observed in both bioassays with E. gaditanum extracts. Strong correlations between time of collection, sampling location and bioactivity were identified.
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Affiliation(s)
- Alexandra G Durán
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain
| | - M Teresa Gutiérrez
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain
| | - Carlos Rial
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain
| | - Ascensión Torres
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain
| | - Rosa M Varela
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain
| | - Manuel M Valdivia
- Department of Biomedicine, Biotechnology and Public Health, Institute of Biomolecules (INBIO), School of Science, University of Cadiz, C/República Saharaui, 7, 11510 Puerto Real, Cádiz, Spain
| | - José M G Molinillo
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain
| | - Dominik Skoneczny
- Graham Centre for Agricultural Innovation (NSW Department of Primary Industries and Charles Sturt University), Wagga Wagga, New South Wales 2678, Australia
| | - Leslie A Weston
- Graham Centre for Agricultural Innovation (NSW Department of Primary Industries and Charles Sturt University), Wagga Wagga, New South Wales 2678, Australia
| | - Francisco A Macías
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science, University of Cadiz, C/ República Saharaui, 7, 11510 Puerto Real, Cadiz, Spain.
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29
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Fayos O, de Aguiar AC, Jiménez-Cantizano A, Ferreiro-González M, Garcés-Claver A, Martínez J, Mallor C, Ruiz-Rodríguez A, Palma M, Barroso CG, Barbero GF. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation. Molecules 2017; 22:molecules22050736. [PMID: 28467391 PMCID: PMC6153989 DOI: 10.3390/molecules22050736] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 04/28/2017] [Accepted: 04/30/2017] [Indexed: 12/21/2022] Open
Abstract
The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection. A significant increase in the total content of capsaicinoids was observed in the early days (between 12 and 33). Between day 33 and 40 there was a slight reduction in the total capsaicinoid content (3.3% decrease). C was the major capsaicinoid, followed by DHC, n-DHC, h-C and h-DHC. By considering the evolution of standardized values of the capsaicinoids it was verified that n-DHC, DHC and h-DHC (dihydrocapsaicin-like capsaicinoids) present a similar behavior pattern, while h-C and C (capsaicin-like capsaicinoids) show different evolution patterns.
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Affiliation(s)
- Oreto Fayos
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Ana Carolina de Aguiar
- Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil.
| | - Ana Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Ana Garcés-Claver
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Julián Martínez
- Department of Food Engineering, College of Food Engineering, University of Campinas, DEA/FEA/UNICAMP, Campinas 13083-862, SP, Brazil.
| | - Cristina Mallor
- Agrifood Research Centre of Aragón (CITA), Montañana Avenue, 930, 50059 Zaragoza, Spain.
| | - Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Carmelo G Barroso
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
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Kurosawa W, Nakano T, Amino Y. Practical large-scale production of dihydrocapsiate, a nonpungent capsaicinoid-like substance. Biosci Biotechnol Biochem 2017; 81:211-221. [DOI: 10.1080/09168451.2016.1254533] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Abstract
Capsinoids represent a novel group of capsaicinoid-like substances found in a nonpungent cultivar, Capsicum annuum “CH-19 Sweet.” They have capsaicinoid-like physiological and biological properties while lacking the harmful stimuli of capsaicinoids. A large-scale synthesis of dihydrocapsiate (DCT) is established in this work. 8-Methynonanoic acid (MNA) was synthesized by copper-catalyzed cross-coupling of ethyl 6-bromohexanoate with isobutylmagnesium bromide and subsequent hydrolysis. Lipase-catalyzed chemoselective esterification of vanillyl alcohol and MNA was performed at 50 °C under reduced pressure to remove water without solvents or drying agents. A slightly larger stoichiometric amount of MNA was used and the purification in the final stage was simplified to leave a small amount of MNA in the product, because we found that the presence of a small amount of MNA is necessary to stabilize DCT. DCT was synthesized according to the production, and stabilization methods described here has been filed as a new dietary ingredient.
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Affiliation(s)
- Wataru Kurosawa
- Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
| | | | - Yusuke Amino
- Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
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31
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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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Fernandes ES, Cerqueira ARA, Soares AG, Costa SKP. Capsaicin and Its Role in Chronic Diseases. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2016; 929:91-125. [PMID: 27771922 DOI: 10.1007/978-3-319-41342-6_5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
A significant number of experimental and clinical studies published in peer-reviewed journals have demonstrated promising pharmacological properties of capsaicin in relieving signs and symptoms of non-communicable diseases (chronic diseases). This chapter provides an overview made from basic and clinical research studies of the potential therapeutic effects of capsaicin, loaded in different application forms, such as solution and cream, on chronic diseases (e.g. arthritis, chronic pain, functional gastrointestinal disorders and cancer). In addition to the anti-inflammatory and analgesic properties of capsaicin largely recognized via, mainly, interaction with the TRPV1, the effects of capsaicin on different cell signalling pathways will be further discussed here. The analgesic, anti-inflammatory or apoptotic effects of capsaicin show promising results in arthritis, neuropathic pain, gastrointestinal disorders or cancer, since evidence demonstrates that the oral or local application of capsaicin reduce inflammation and pain in rheumatoid arthritis, promotes gastric protection against ulcer and induces apoptosis of the tumour cells. Sadly, these results have been paralleled by conflicting studies, which indicate that high concentrations of capsaicin are likely to evoke deleterious effects, thus suggesting that capsaicin activates different pathways at different concentrations in both human and rodent tissues. Thus, to establish effective capsaicin doses for chronic conditions, which can be benefited from capsaicin therapeutic effects, is a real challenge that must be pursued.
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Affiliation(s)
- E S Fernandes
- Programa de Pós-Graduação, Universidade Ceuma, São Luís-MA, Brazil.,Vascular Biology Section, Cardiovascular Division, King's College London, London, UK
| | - A R A Cerqueira
- Department of Pharmacology, Institute of Biomedical Sciences (ICB), University of São Paulo (USP), Av. Prof. Lineu Prestes, 1524 - Room 326, Butantan, São Paulo, 05508-900, Sao Paulo, Brazil
| | - A G Soares
- Department of Pharmacology, Institute of Biomedical Sciences (ICB), University of São Paulo (USP), Av. Prof. Lineu Prestes, 1524 - Room 326, Butantan, São Paulo, 05508-900, Sao Paulo, Brazil
| | - Soraia K P Costa
- Department of Pharmacology, Institute of Biomedical Sciences (ICB), University of São Paulo (USP), Av. Prof. Lineu Prestes, 1524 - Room 326, Butantan, São Paulo, 05508-900, Sao Paulo, Brazil.
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Sricharoen P, Techawongstein S, Chanthai S. A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties. Journal of Food Science and Technology 2015; 52:8077-85. [PMID: 26604380 DOI: 10.1007/s13197-015-1931-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/17/2015] [Accepted: 06/26/2015] [Indexed: 01/23/2023]
Abstract
Use of dimethyl sulfoxide (DMSO) as a suitable extraction solvent under the optimum conditions of microwave assisted extraction (MAE) prior to total phenolics determination and antioxidant activity assay was conducted. The MAE method was done with 0.05 g sample in 10 mL DMSO at 500 W within 5 min. The effects of DMSO on various antioxidant activities using DPPH(·+), DMPD(·+), ABTS(·+) and FRAP, and Folin-Ciocalteu reagent were investigated. From the results, it is clearly demonstrated that the DMSO itself shows no effect on any of those antioxidant assays including total phenolics content. The DMSO extracts of 14 local chilli varieties gave their antioxidant activities in the following ranges: DPPH, 3.07-20.0; DMPD, 1.52-6.61; ABTS, 20.4-56.0; FRAP, 8.98-42.1 mg GA/g DW. Their total phenolics contents were found in the range of 53.7-200 mg GA/g DW. This study demonstrates that DMSO was found as the most suitable extraction solvent for antioxidants and phenolics from chilli. In addition, analysis of the data obtained among four antioxidant activity assays with respect to total phenolics shows a highly significant and positive regression coefficient (r > 0.92), indicating the total phenolics are primarily responsible for their antioxidant activity of the chilli extract.
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Affiliation(s)
- Phitchan Sricharoen
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Suchila Techawongstein
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Saksit Chanthai
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002 Thailand
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Yang F, Xiao X, Cheng W, Yang W, Yu P, Song Z, Yarov-Yarovoy V, Zheng J. Structural mechanism underlying capsaicin binding and activation of the TRPV1 ion channel. Nat Chem Biol 2015; 11:518-524. [PMID: 26053297 PMCID: PMC4472570 DOI: 10.1038/nchembio.1835] [Citation(s) in RCA: 206] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Accepted: 05/01/2015] [Indexed: 11/09/2022]
Abstract
Capsaicin bestows spiciness by activating TRPV1 channel with exquisite potency and selectivity. Although a capsaicin-bound channel structure was previously resolved by cryo-EM at 4.2- to 4.5-Å resolution, capsaicin was registered as a small electron density, reflecting neither its chemical structure nor specific ligand-channel interactions--important details required for mechanistic understanding. We obtained the missing atomic-level details by iterative computation and confirmed them by systematic site-specific functional tests. We observed that the bound capsaicin takes a 'tail-up, head-down' configuration. The vanillyl and amide groups form specific interactions to anchor its bound position, while the aliphatic tail may sample a range of conformations, making it invisible in cryo-EM images. Capsaicin stabilizes TRPV1's open state by 'pull-and-contact' interactions between the vanillyl group and the S4-S5 linker. Our study provides a structural mechanism for the agonistic function of capsaicin and its analogs, and demonstrates an effective approach to obtain atomic-level information from cryo-EM structures.
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Affiliation(s)
- Fan Yang
- Department of Physiology and Membrane Biology, University of California, Davis, California 95616, United States
| | - Xian Xiao
- Department of Physiology and Membrane Biology, University of California, Davis, California 95616, United States
| | - Wei Cheng
- Institute of Cancer Stem Cell, Dalian Medical University, Dalian, Liaoning 116044, China
| | - Wei Yang
- Institute of Neuroscience, Key Laboratory of Medical Neurobiology of the Ministry of Health of China, School of Medicine, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Peilin Yu
- Department of Toxicology, School of Public health, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Zhenzhen Song
- Department of Chemistry, Zhejiang Sci-Tech University, Hangzhou, Zhejiang 310018, China
| | - Vladimir Yarov-Yarovoy
- Department of Physiology and Membrane Biology, University of California, Davis, California 95616, United States
| | - Jie Zheng
- Department of Physiology and Membrane Biology, University of California, Davis, California 95616, United States
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Coutinho JP, Barbero GF, Avellán OF, Garcés-Claver A, Godoy HT, Palma M, Barroso CG. Use of multivariate statistical techniques to optimize the separation of 17 capsinoids by ultra performance liquid chromatography using different columns. Talanta 2015; 134:256-263. [DOI: 10.1016/j.talanta.2014.11.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/24/2014] [Accepted: 11/02/2014] [Indexed: 11/15/2022]
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36
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de Aguiar AC, dos Santos P, Coutinho JP, Barbero GF, Godoy HT, Martínez J. Supercritical fluid extraction and low pressure extraction of Biquinho pepper (Capsicum chinense). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
The use of medicinal plants or other naturally derived products to relieve illness can be traced back over several millennia, and these natural products are still extensively used nowadays. Studies on natural products have, over the years, enormously contributed to the development of therapeutic drugs used in modern medicine. By means of the use of these substances as selective agonists, antagonists, enzyme inhibitors or activators, it has been possible to understand the complex function of many relevant targets. For instance, in an attempt to understand how pepper species evoke hot and painful actions, the pungent and active constituent capsaicin (from Capsicum sp.) was isolated in 1846 and the receptor for the biological actions of capsaicin was cloned in 1997, which is now known as TRPV1 (transient receptor potential vanilloid 1). Thus, TRPV1 agonists and antagonists have currently been tested in order to find new drug classes to treat different disorders. Indeed, the transient receptor potential (TRP) proteins are targets for several natural compounds, and antagonists of TRPs have been synthesised based on the knowledge of naturally derived products. In this context, this chapter focuses on naturally derived compounds (from plants and animals) that are reported to be able to modulate TRP channels. To clarify and make the understanding of the modulatory effects of natural compounds on TRPs easier, this chapter is divided into groups according to TRP subfamilies: TRPV (TRP vanilloid), TRPA (TRP ankyrin), TRPM (TRP melastatin), TRPC (TRP canonical) and TRPP (TRP polycystin). A general overview on the naturally derived compounds that modulate TRPs is depicted in Table 1.
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Affiliation(s)
- Flavia Carla Meotti
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil
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Corduk M, Sarica S, Yarim G. Effects of oregano or red pepper essential oil supplementation to diets for broiler chicks with delayed feeding after hatching. 1. Performance and microbial population. J APPL POULTRY RES 2013. [DOI: 10.3382/japr.2012-00672] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2028-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Hong SI, Ma N, Kim I, Seo J, Kim IH. Lipase-catalyzed synthesis of capsiate analog using vanillyl alcohol and conjugated linoleic acid under vacuum system. Process Biochem 2012. [DOI: 10.1016/j.procbio.2012.09.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Kwon DY, Kim YS, Ryu SY, Cha MR, Yon GH, Yang HJ, Kim MJ, Kang S, Park S. Capsiate improves glucose metabolism by improving insulin sensitivity better than capsaicin in diabetic rats. J Nutr Biochem 2012; 24:1078-85. [PMID: 23026494 DOI: 10.1016/j.jnutbio.2012.08.006] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 08/04/2012] [Accepted: 08/13/2012] [Indexed: 12/24/2022]
Abstract
Red peppers and red pepper paste are reported to have anti-obesity, analgesic and anti-inflammatory effects in animals and humans due to the capsaicin in red pepper. We investigated whether consuming capsaicin and capsiate, a nonpungent capsaicin analogue, modifies glucose-stimulated insulin secretion, pancreatic β-cell survival and insulin sensitivity in 90% pancreatectomized (Px) diabetic rats, a moderate and non-obese type 2 diabetic animal model. Px diabetic rats were divided into 3 treatment groups: 1) capsaicin (Px-CPA), 2) capsiate (Px-CPI) or 3) dextrose (Px-CON) and provided high fat diets (40 energy % fat) containing assigned components (0.025% capsaicin, capsiate, or dextrose) for 8 weeks. Both capsaicin and capsiate reduced body weight gain, visceral fat accumulation, serum leptin levels and improved glucose tolerance without modulating energy intake in diabetic rats. In comparison to the control, both capsaicin and capsiate potentiated first and second and phase insulin secretion during hyperglycemic clamp. Both also increased β-cell mass by increasing proliferation and decreasing apoptosis of β-cells by potentiating insulin/IGF-1 signaling. However, only capsiate enhanced hepatic insulin sensitivity during euglycemic hyperinuslinemic clamp. Capsiate reduced hepatic glucose output and increased triglyceride accumulation in the hyperinsulinemic state and capsiate alone significantly increased glycogen storage. This was related to enhanced pAkt→PEPCK and pAMPK signaling. Capsaicin and capsiate reduced triglyceride storage through activating pAMPK. In conclusion, capsaicin and capsiate improve glucose homeostasis but they differently enhance insulin sensitivity in the liver, insulin secretion patterns, and islet morphometry in diabetic rats. Capsiate has better anti-diabetic actions than capsaicin.
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Affiliation(s)
- Dae Young Kwon
- Food Functional Research Division, Korean Food Research Institutes, Sungnam 463-746, Korea
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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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Reddy KK, Ravinder T, Prasad RBN, Kanjilal S. Evaluation of the antioxidant activity of capsiate analogues in polar, nonpolar, and micellar media. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:564-569. [PMID: 21166418 DOI: 10.1021/jf104244m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Synthesis of 10 capsiate analogues was conducted by lipase-mediated (Novozyme 435) esterification of vanillyl alcohol with different fatty acids. The antioxidant activity of the synthesized capsiates was evaluated using three in vitro assays: DPPH radical scavenging assay (polar medium), Rancimat assay (nonpolar medium), and autoxidation of linoleic acid (micellar medium). The objective of this study is to find the influence of structural characteristics of the alkyl chain of capsiate analogues on their antioxidant activity. In these assays, BHT and α-tocopherol were used as reference compounds. Both DPPH and Rancimat assays did not show any specific trend of antioxidant activity with the increase in lipophilicity and also with the type of fatty acids grafted to the phenolic moiety. In the Tween 20 micellar system for the inhibition of autoxidation of linoleic acid, vanillyl ester attached to a C18 alkyl chain (vanillyl stearate, oleate, and ricinoleate) exhibited maximum inhibition of autoxidation of linoleic acid.
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Affiliation(s)
- Kunduru K Reddy
- Centre for Lipid Research, Indian Institute of Chemical Technology, Hyderabad 500 007, India
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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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