1
|
Karimi-Sales E, Mohaddes G, Alipour MR. Hepatoprotection of capsaicin in alcoholic and non-alcoholic fatty liver diseases. Arch Physiol Biochem 2024; 130:38-48. [PMID: 34396890 DOI: 10.1080/13813455.2021.1962913] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 07/27/2021] [Indexed: 02/06/2023]
Abstract
Alcoholic liver disease (ALD) and non-alcoholic fatty liver disease (NAFLD) are common causes of chronic liver disease that share the range of steatosis, steatohepatitis, fibrosis, cirrhosis, and finally, hepatocellular carcinoma. They are identified by the dysregulation of disease-specific signalling pathways and unique microRNAs. Capsaicin is an active ingredient of chilli pepper that acts as an agonist of transient receptor potential vanilloid subfamily 1. It seems that the protective role of capsaicin against NAFLD and ALD is linked to its anti-steatotic, antioxidant, anti-inflammatory, and anti-fibrotic effects. Capsaicin-induced inhibiting metabolic syndrome and gut dysbiosis and increasing bile acids production are also involved in its anti-NAFLD role. This review summarises the different molecular mechanisms underlying the protective role of capsaicin against NAFLD and ALD. More experimental studies are needed to clarify the effects of capsaicin on the expression of genes involved in hepatic lipid metabolism and hepatocytes apoptosis in NAFLD and ALD.
Collapse
Affiliation(s)
- Elham Karimi-Sales
- Tuberculosis and Lung Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Gisou Mohaddes
- Tuberculosis and Lung Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Reza Alipour
- Tuberculosis and Lung Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Physiology, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
2
|
Poulios E, Koukounari S, Psara E, Vasios GK, Sakarikou C, Giaginis C. Anti-obesity Properties of Phytochemicals: Highlighting their Molecular Mechanisms against Obesity. Curr Med Chem 2024; 31:25-61. [PMID: 37198988 DOI: 10.2174/0929867330666230517124033] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 04/03/2023] [Accepted: 04/10/2023] [Indexed: 05/19/2023]
Abstract
Obesity is a complex, chronic and inflammatory disease that affects more than one-third of the world's population, leading to a higher incidence of diabetes, dyslipidemia, metabolic syndrome, cardiovascular diseases, and some types of cancer. Several phytochemicals are used as flavoring and aromatic compounds, also exerting many benefits for public health. This study aims to summarize and scrutinize the beneficial effects of the most important phytochemicals against obesity. Systematic research of the current international literature was carried out in the most accurate scientific databases, e.g., Pubmed, Scopus, Web of Science and Google Scholar, using a set of critical and representative keywords, such as phytochemicals, obesity, metabolism, metabolic syndrome, etc. Several studies unraveled the potential positive effects of phytochemicals such as berberine, carvacrol, curcumin, quercetin, resveratrol, thymol, etc., against obesity and metabolic disorders. Mechanisms of action include inhibition of adipocyte differentiation, browning of the white adipose tissue, inhibition of enzymes such as lipase and amylase, suppression of inflammation, improvement of the gut microbiota, and downregulation of obesity-inducing genes. In conclusion, multiple bioactive compounds-phytochemicals exert many beneficial effects against obesity. Future molecular and clinical studies must be performed to unravel the multiple molecular mechanisms and anti-obesity activities of these naturally occurring bioactive compounds.
Collapse
Affiliation(s)
- Efthymios Poulios
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece
| | - Stergia Koukounari
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece
| | - Evmorfia Psara
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece
| | - Georgios K Vasios
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece
| | - Christina Sakarikou
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece
| | - Constantinos Giaginis
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece
| |
Collapse
|
3
|
Annaji M, Mita N, Heard J, Kang X, Poudel I, Fasina O, Baskaran P, Boddu SHS, Tiwari AK, Chen P, Lyman CC, Babu RJ. 3D-Printed Capsaicin-Loaded Injectable Implants for Targeted Delivery in Obese Patients. AAPS PharmSciTech 2023; 24:200. [PMID: 37783858 DOI: 10.1208/s12249-023-02647-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 08/29/2023] [Indexed: 10/04/2023] Open
Abstract
Diet-induced obesity and hyperlipidemia are a growing public health concern leading to various metabolic disorders. Capsaicin, a major bioactive compound obtained from natural chili peppers, has demonstrated its numerous beneficial roles in treating obesity and weight loss. Current treatment involves either administration of antiobesity drugs or surgical procedures such as Roux-en-Y-gastric bypass or sleeve gastrectomy, both of which are associated with serious side effects and poor patient acceptance. Capsaicin, a pungent molecule, has low oral bioavailability. Therefore, there is a need for the development of site-specific drug delivery system for capsaicin. The present study is aimed at preparing and characterizing 3D-printed capsaicin-loaded rod-shaped implants by thermoplastic extrusion-based 3D printing technology. The implants were printed with capsaicin-loaded into a biodegradable polymer, polycaprolactone, at different drug loadings and infill densities. The surface morphology revealed a smooth and uniform external surface without any capsaicin crystals. DSC thermograms showed no significant changes/exothermic events among the blends suggesting no drug polymer interactions. The in vitro release studies showed a biphasic release profile for capsaicin, and the release was sustained for more than three months (~ 85% released) irrespective of drug loading and infill densities. The HPLC method was stability-indicating and showed good resolution for its analogs, dihydrocapsaicin and nordihydrocapsaicin. The implants were stable for three months at accelerated conditions (40°C) without any significant decrease in the assay of capsaicin. Therefore, capsaicin-loaded implants can serve as a long-acting injectable formulation for targeting the adipose tissue region in obese patients.
Collapse
Affiliation(s)
- Manjusha Annaji
- Department of Drug Discovery and Development, Harrison College of Pharmacy, Auburn University, Auburn, Alabama, 36849, USA
| | - Nur Mita
- Department of Drug Discovery and Development, Harrison College of Pharmacy, Auburn University, Auburn, Alabama, 36849, USA
- Faculty of Pharmacy, Mulawarman University, Samarinda, Kalimantan Timur, Indonesia
| | - Jessica Heard
- Department of Drug Discovery and Development, Harrison College of Pharmacy, Auburn University, Auburn, Alabama, 36849, USA
| | - Xuejia Kang
- Department of Drug Discovery and Development, Harrison College of Pharmacy, Auburn University, Auburn, Alabama, 36849, USA
- Materials Research and Education Center, Materials Engineering, Department of Mechanical Engineering, Auburn University, Auburn, Alabama, 36849, USA
| | - Ishwor Poudel
- Department of Drug Discovery and Development, Harrison College of Pharmacy, Auburn University, Auburn, Alabama, 36849, USA
| | - Oladiran Fasina
- Department of Biosystems Engineering, Samuel Ginn College of Engineering, Auburn University, Auburn, Alabama, 36849, USA
| | - Padmamalini Baskaran
- College of Pharmacy, Howard University, Washington, District of Columbia, 20059, USA
| | - Sai H S Boddu
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, Ajman University, Ajman, United Arab Emirates
- Center of Medical and Bio-Allied Health Sciences Research, Ajman University, P.O. Box 346, Ajman, United Arab Emirates
| | - Amit K Tiwari
- Department of Pharmacology and Experimental Therapeutics, University of Toledo, Toledo, Ohio, 43614, USA
| | - Pengyu Chen
- Materials Research and Education Center, Materials Engineering, Department of Mechanical Engineering, Auburn University, Auburn, Alabama, 36849, USA
| | - Candace C Lyman
- Department of Clinical Sciences, College of Veterinary Medicine, Auburn University, Auburn, Alabama, 36849, USA
| | - R Jayachandra Babu
- Department of Drug Discovery and Development, Harrison College of Pharmacy, Auburn University, Auburn, Alabama, 36849, USA.
| |
Collapse
|
4
|
Sun HZ, Li CY, Shi Y, Li JJ, Wang YY, Han LN, Zhu LJ, Zhang YF. Effect of exogenous hydrogen sulfide in the nucleus tractus solitarius on gastric motility in rats. World J Gastroenterol 2023; 29:4557-4570. [PMID: 37621756 PMCID: PMC10445002 DOI: 10.3748/wjg.v29.i29.4557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/29/2023] [Accepted: 07/19/2023] [Indexed: 08/02/2023] Open
Abstract
BACKGROUND Hydrogen sulfide (H2S) is a recently discovered gaseous neurotransmitter in the nervous and gastrointestinal systems. It exerts its effects through multiple signaling pathways, impacting various physiological activities. The nucleus tractus solitarius (NTS), a vital nucleus involved in visceral sensation, was investigated in this study to understand the role of H2S in regulating gastric function in rats. AIM To examine whether H2S affects the nuclear factor kappa-B (NF-κB) and transient receptor potential vanilloid 1 pathways and the neurokinin 1 (NK1) receptor in the NTS. METHODS Immunohistochemical and fluorescent double-labeling techniques were employed to identify cystathionine beta-synthase (CBS) and c-Fos co-expressed positive neurons in the NTS during rat stress. Gastric motility curves were recorded by inserting a pressure-sensing balloon into the pylorus through the stomach fundus. Changes in gastric motility were observed before and after injecting different doses of NaHS (4 nmol and 8 nmol), physiological saline, Capsazepine (4 nmol) + NaHS (4 nmol), pyrrolidine dithiocarbamate (PDTC, 4 nmol) + NaHS (4 nmol), and L703606 (4 nmol) + NaHS (4 nmol). RESULTS We identified a significant increase in the co-expression of c-Fos and CBS positive neurons in the NTS after 1 h and 3 h of restraint water-immersion stress compared to the expressions observed in the control group. Intra-NTS injection of NaHS at different doses significantly inhibited gastric motility in rats (P < 0.01). However, injection of saline, first injection NF-κB inhibitor PDTC or transient receptor potential vanilloid 1 (TRPV1) antagonist Capsazepine or NK1 receptor blockers L703606 and then injection NaHS did not produce significant changes (P > 0.05). CONCLUSION NTS contains neurons co-expressing CBS and c-Fos, and the injection of NaHS into the NTS can suppress gastric motility in rats. This effect may be mediated by activating TRPV1 and NK1 receptors via the NF-κB channel.
Collapse
Affiliation(s)
- Hong-Zhao Sun
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Chen-Yu Li
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Yuan Shi
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Jin-Jin Li
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Yi-Ya Wang
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Li-Na Han
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Lu-Jie Zhu
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| | - Ya-Fei Zhang
- College of Life Science, Qi Lu Normal University, Zhangqiu 250200, Shandong Province, China
| |
Collapse
|
5
|
Wu Z, Xu J, Ruan J, Chen J, Li X, Yu Y, Xie X, Tang J, Zhang D, Li H. Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods. Food Chem X 2023; 18:100734. [PMID: 37397215 PMCID: PMC10314199 DOI: 10.1016/j.fochx.2023.100734] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/22/2023] [Accepted: 05/31/2023] [Indexed: 07/04/2023] Open
Abstract
The interaction between myofibrillar proteins (MPs) and capsaicin (CAP) was investigated using multispectral, molecular docking, and molecular dynamics simulation methods. The resulting complex increased the hydrophobicity of the tryptophan and tyrosine microenvironment as revealed by fluorescence spectral analysis. The fluorescence burst mechanism study indicated that the fluorescence burst of CAP on the MPs was a static one (Kq = 1.386 × 1012 m-1s-1) and that CAP could bind with MPs well (Ka = 3.31 × 104 L/mol, n = 1.09). The analysis of circular dichroism demonstrated that the interaction between CAP and MPs caused a decrease in the α-helical structure of MPs. The complexes formed exhibited lower particle size and higher absolute ζ potential. Furthermore, hydrogen bonding, van der Waals forces, and hydrophobic interactions were found to be the primary factors facilitating the interaction between CAP and MPs, as suggested by molecular docking models and molecular dynamics simulations.
Collapse
Affiliation(s)
- Zhicheng Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jingbing Xu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China
| | - Jinggang Ruan
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jiaxin Chen
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Xue Li
- Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China
| | - Yiru Yu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xinrui Xie
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jie Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China
| |
Collapse
|
6
|
Chen C, Zhang M, Zheng X, Lang H. Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis. Front Nutr 2022; 9:935865. [DOI: 10.3389/fnut.2022.935865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
BackgroundStimulating food is emerging as an important modifiable factor in the development of gastrointestinal (GI) tract cancers, but the association between chili pepper consumption and the risk of GI cancers is unclear. We aimed to evaluate the direction and magnitude of the association between chili pepper consumption and the risk of GI cancers.MethodsA literature search was performed in PubMed, Embase, and Web of Science databases from inception to 22 December 2021. Observational studies reporting the association between chili pepper consumption and the risk of gastric cancer (GC), esophageal cancer (EC), and/or colorectal cancer (CRC) in adults were eligible for inclusion. Data extraction and quality assessment were conducted independently by two reviewers for the included literature. Summary odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using a random-effects model. Subgroup analyses were also performed based on the cancer type, study design, region of the study, study quality, and adjustments.ResultsA total of 11,421 studies were screened, and 14 case-control studies were included involving 5009 GI cancers among 11,310 participants. The summary OR showed that high consumption of chili pepper was positively related to the risk of GI cancers (OR = 1.64; 95% CI: 1.00–2.70). A stronger positive relationship was observed between chili pepper consumption and EC risk (OR = 2.71; 95% CI: 1.54–4.75), but there was no statistically significant association between GC and CRC risk. In analyses stratified by geographical location, a positive association was found between chili pepper consumption and the risk of GI cancers in Asian studies (OR = 2.50; 95% CI: 1.23–5.08), African studies (OR = 1.62; 95% CI: 1.04–2.52), and North American studies (OR = 2.61; 95% CI: 1.34–5.08), but an inverse association was seen in South American studies (OR = 0.50; 95% CI: 0.29–0.87) and European studies (OR = 0.30; 95% CI: 0.15–0.61).ConclusionThis meta-analysis suggests that chili pepper is a risk factor for certain GI cancers (e.g., EC). Geographical regions influence the risk of GI cancers, especially in Asian, African, and North American populations, which require more attention during dietary guidance.Systematic review registration[https://www.crd.york.ac.uk/PROSPERO/], identifier [CRD42022320670].
Collapse
|
7
|
Health benefits of bioactive components in pungent spices mediated via the involvement of TRPV1 channel. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Law SK, Wang Y, Lu X, Au DCT, Chow WYL, Leung AWN, Xu C. Chinese medicinal herbs as potential prodrugs for obesity. Front Pharmacol 2022; 13:1016004. [PMID: 36263142 PMCID: PMC9573959 DOI: 10.3389/fphar.2022.1016004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 09/14/2022] [Indexed: 11/13/2022] Open
Abstract
Obesity is a leading worldwide health threat with ever-growing prevalence, it promotes the incidence of various diseases, particularly cardiovascular disease, metabolic syndrome, diabetes, hypertension, and certain cancers. Traditional Chinese Medicine (TCM) has been used to control body weight and treat obesity for thousands of years, Chinese medicinal herbs provide a rich natural source of effective agents against obesity. However, some problems such as complex active ingredients, poor quality control, and unclear therapeutic mechanisms still need to be investigated and resolved. Prodrugs provide a path forward to overcome TCM deficiencies such as absorption, distribution, metabolism, excretion (ADME) properties, and toxicity. This article aimed to review the possible prodrugs from various medicinal plants that demonstrate beneficial effects on obesity and seek to offer insights on prodrug design as well as a solution to the global obesity issues.
Collapse
Affiliation(s)
- Siu Kan Law
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State & NMPA Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
- Faculty of Science and Technology, The Technological and Higher Education Institute of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Yanping Wang
- School of Nursing and Health Studies, Hong Kong Metropolitan University, Hong Kong, Hong Kong SAR, China
| | - Xinchen Lu
- Faculty of Science and Technology, The Technological and Higher Education Institute of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Dawn Ching Tung Au
- Faculty of Science and Technology, The Technological and Higher Education Institute of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Wesley Yeuk Lung Chow
- Faculty of Science and Technology, The Technological and Higher Education Institute of Hong Kong, Hong Kong, Hong Kong SAR, China
| | | | - Chuanshan Xu
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State & NMPA Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
- *Correspondence: Chuanshan Xu,
| |
Collapse
|
9
|
Xiang Q, Tang X, Cui S, Zhang Q, Liu X, Zhao J, Zhang H, Mao B, Chen W. Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages. Foods 2022; 11:foods11050686. [PMID: 35267319 PMCID: PMC8909049 DOI: 10.3390/foods11050686] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/21/2022] [Accepted: 02/23/2022] [Indexed: 11/16/2022] Open
Abstract
Capsaicin (CAP) is an ingredient of peppers that has biological activities at low doses but causes gastrointestinal (GI) discomfort at high doses. However, the GI effects of high doses of CAP and the evaluation criteria to determine this remain unknown. To elucidate the dose-related effects of CAP on GI health, CAP was administered to mice at 40, 60, and 80 mg/kg doses. The results showed that 40 mg/kg CAP did not negatively affect GI tissues, while 60 and 80 mg/kg CAP damaged GI tissues and caused significant inflammation in the jejunum, ileum, and colon. The levels of serum substance P (SP) and calcitonin gene-related peptide (CGRP) were CAP-dose-dependent, and short-chain fatty acids (SCFAs) content significantly increased in the 80 mg/kg group. Correlation analysis revealed that the underlying mechanisms might be related to the regulation of gut microbiota, especially Bifidobacterium, Lactobacillus, Faecalibacterium, and Butyricimonas. These results suggest that oral administration of 60 and 80 mg/kg CAP in mice causes intestinal inflammation and high levels of serum neuropeptides and cecal SCFAs, which may be related to alterations in gut microbiota.
Collapse
Affiliation(s)
- Qunran Xiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Q.X.); (X.T.); (S.C.); (Q.Z.); (X.L.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
10
|
Wu X, Xu N, Cheng C, McClements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107184] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
11
|
Li R, Xiao J, Cao Y, Huang Q, Ho CT, Lu M. Capsaicin Attenuates Oleic Acid-Induced Lipid Accumulation via the Regulation of Circadian Clock Genes in HepG2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:794-803. [PMID: 34964356 DOI: 10.1021/acs.jafc.1c06437] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
As the major component in red chili peppers, capsaicin is useful in the prevention of lipid metabolism disorders. In this study, the attenuation effect of capsaicin on oleic acid (OA)-induced lipid accumulation in HepG2 cells was evaluated with respect to circadian clock gene expressions. Lipid profiles, including triacylglycerols, total cholesterols, high-density lipoproteins, low-density lipoproteins, and aspartate aminotransferase content, were measured using enzymatic assay kits. The mitochondrial membrane potential, cellular redox status, and lipid droplet morphology were also determined using different assay kits and staining methods. The mRNA and protein expressions of core circadian clock genes and major lipometabolism-related factors were assessed using RT-qPCR and western blotting. Results showed that 50 μM capsaicin alleviated the circadian desynchrony and inhibited OA-induced ROS overproduction (from 166.44 ± 12.63% to 119.90 ± 5.43%) and mitochondrial dysfunction (from 0.60 ± 0.08 to 0.83 ± 0.09, represented by the red/green fluorescence ratio) in HepG2 cells. The amelioration effect of capsaicin on OA-induced lipid accumulation was weakened after Bmal1-knockdown, demonstrating that the rhythmic expression of the circadian clock gene is involved in the regulation process of capsaicin in lipid metabolism.
Collapse
Affiliation(s)
- Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| |
Collapse
|
12
|
Rezazadeh A, Hamishehkar H, Ehsani A, Ghasempour Z, Moghaddas Kia E. Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34751073 DOI: 10.1080/10408398.2021.1997904] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed. To compensate the limitations of capsaicin, various encapsulation methods have been used so far, including coacervation, emulsion, spray chilling, and liposomal delivery. Capsaicin has been widely used as a flavoring and preservative agent in food formulations and even as an active compound in packaging film and functional foods. This review provides an overview of the techno-functional properties, stabilization procedures, and burgeoning usages of capsaicin in the latest studies of the food sector. So, it may introduce new windows for the application of this compound.
Collapse
Affiliation(s)
- Aida Rezazadeh
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran.,Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran
| |
Collapse
|
13
|
Zheng H, Liu W, Yang S. Carboxymethyl chitosan coated medium-chain fatty acid nanoliposomes: structure, composition, stability and in vitro release investigation. Food Funct 2021; 12:9947-9954. [PMID: 34492679 DOI: 10.1039/d1fo01985f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Medium-chain fatty acids (MCFAs) have been proven as an easy energy source and active ingredient to prevent obesity and other metabolic disorders. However, the inherent hydrophobic nature of MCFAs causes poor aqueous solubility and dissolution in the gastrointestinal (GI) tract, thus limiting their applications in aqueous foods. To address these issues, a nutraceutical carrier system was developed by coating nanoliposomes with carboxymethyl chitosan (CMCS) through a series of well-designed processes, including thin-film hydration, dynamic high pressure microfluidization (DHPM) and surface modification. Electron microscopy investigation reveals an obvious morphology evolution from the uncoated nanoliposomes (UC-LPs) to the final CMCS coated nanoliposomes (CMCS-LPs). Together with the FTIR results, it confirms the successful coating of CMCS. More importantly, the resultant CMCS-LPs have a more negatively charged surface with a ζ-potential value of around -18.5 mV, which helps to increase the stability by avoiding severe particle aggregation. Owing to the above benefits, the encapsulated MCFAs can be safely retained in a long storage period of 90 days at 4 °C and the new carrier system also exhibits a more sustained release of MCFAs in the GI fluid.
Collapse
Affiliation(s)
- Huijuan Zheng
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, USA. .,State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, P. R. China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Shuibing Yang
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, P. R. China
| |
Collapse
|
14
|
Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021; 176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/13/2021] [Accepted: 07/18/2021] [Indexed: 12/22/2022]
Abstract
Aging is spontaneous and inevitable process in all living beings. It is a complex natural phenomenon that manifests as a gradual decline of physiological functions and homeostasis. Aging inevitably leads to age-associated injuries, diseases, and eventually death. The research on aging-associated diseases aimed at delaying, preventing or even reversing the aging process are of great significance for healthy aging and also for scientific progress. Numerous plant-derived compounds have anti-aging effects, but their therapeutic potential is limited due to their short shelf-life and low bioavailability. As the novel delivery system, nanoemulsion can effectively improve this defect. Nanoemulsions enhance the delivery of drugs to the target site, maintain the plasma concentration for a longer period, and minimize adverse reaction and side effects. This review describes the importance of nanoemulsions for the delivery of phyto-derived compounds and highlights the importance of nanoemulsions in the treatment of aging-related diseases. It also covers the methods of preparation, fate and safety of nanoemulsions, which will provide valuable information for the development of new strategies in treatment of aging-related diseases.
Collapse
|
15
|
Lu M, Chen C, Lan Y, Xiao J, Li R, Huang J, Huang Q, Cao Y, Ho CT. Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems. Food Funct 2020; 11:2848-2860. [DOI: 10.1039/d0fo00351d] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The mechanisms of bio-efficacy of capsaicin and delivery systems with enhanced bioavailability were reviewed.
Collapse
Affiliation(s)
- Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chengyu Chen
- College of Natural Resources and Environment
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Junqing Huang
- Formula-pattern Research Center
- School of Traditional Chinese Medicine
- Jinan University
- Guangzhou 510632
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| |
Collapse
|
16
|
Li R, Lan Y, Chen C, Cao Y, Huang Q, Ho CT, Lu M. Anti-obesity effects of capsaicin and the underlying mechanisms: a review. Food Funct 2020; 11:7356-7370. [DOI: 10.1039/d0fo01467b] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The mechanisms of anti-obesity effects of capsaicin in cell models, rodent models and human subjects were reviewed.
Collapse
Affiliation(s)
- Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chengyu Chen
- College of Natural Resources and Environment
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| |
Collapse
|
17
|
Lu M, Lan Y, Xiao J, Song M, Chen C, Liang C, Huang Q, Cao Y, Ho CT. Capsaicin Ameliorates the Redox Imbalance and Glucose Metabolism Disorder in an Insulin-Resistance Model via Circadian Clock-Related Mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10089-10096. [PMID: 31423784 DOI: 10.1021/acs.jafc.9b04016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Circadian rhythms are closely associated with metabolic homeostasis. Metabolic disorders can be alleviated by many bioactive components through controlling of clock gene expressions. Capsaicin has been demonstrated with many beneficial effects including anti-obesity and anti-insulin resistance activities, yet whether the rhythmic expression of circadian clock genes are involved in the regulation of redox imbalance and glucose metabolism disorder by capsaicin remains unclear. In this work, the insulin resistance was induced in HepG2 cells by treatment of glucosamine. Glucose uptake levels, reactive oxygen species, H2O2 production, and mitochondrial membrane potential (MMP) were measured with/without capsaicin cotreatment. The mRNA and protein expressions of core circadian clock genes were evaluated by RT-qPCR and western blot analysis. Our study revealed that circadian misalignment could be ameliorated by capsaicin. The glucosamine-induced cellular redox imbalance and glucose metabolism disorder were ameliorated by capsaicin in a Bmal1-dependent manner.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Qingrong Huang
- Department of Food Science , Rutgers University , New Brunswick , New Jersey 08901 , United States
| | | | - Chi-Tang Ho
- Department of Food Science , Rutgers University , New Brunswick , New Jersey 08901 , United States
| |
Collapse
|
18
|
Han C, Zhang S, Huang H, Dong Y, Sui X, Jian B, Zhu W. In Vitro and In Vivo Evaluation of Core-Shell Mesoporous Silica as a Promising Water-Insoluble Drug Delivery System: Improving the Dissolution Rate and Bioavailability of Celecoxib With Needle-Like Crystallinity. J Pharm Sci 2019; 108:3225-3232. [PMID: 31226426 DOI: 10.1016/j.xphs.2019.06.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/09/2019] [Accepted: 06/12/2019] [Indexed: 01/01/2023]
Abstract
The objective of our study was to prepare mesoporous silica nanoparticles with a core-shell structure (CSMSNs) and improve the dissolution and bioavailability of celecoxib (Cxb), a water-insoluble drug, by changing its needle-like crystal form. CSMSNs are prepared by a core-shell segmentation self-assembly method. The SBET and Vt of CSMSNs were 890.65 m2/g and 1.23 cm3/g, respectively. Cxb was incorporated into CSMSNs by the solvent evaporation method. The gastrointestinal irritancy of the CSMSNs was evaluated by a gastric mucosa irritation test. In vitro dissolution and in vivo pharmacokinetic tests were carried out to study the improvement in the dissolution behavior and oral bioavailability of Cxb. In conclusion, gastric mucosa irritation study indicated the good biocompatibility of CSMSNs. The cumulative dissolution of CSMSNs-Cxb is 86.2% within 60 min in SIF solution, which may be ascribed to the crystal form change caused by control of the nanochannel for CSMSNs. Moreover, CSMSNs could enhance the 9.9-fold AUC of Cxb. The cumulative dissolution and bioavailability of Cxb were both significantly enhanced by CSMSNs. CSMSNs with a core-shell structure are suitable as a carrier for a poorly water-soluble drug (Cxb).
Collapse
Affiliation(s)
- Cuiyan Han
- College of Pharmacy, Qiqihar Medical University, Qiqihar, China
| | - Shanqiang Zhang
- Basic Medical Sciences College, Qiqihar Medical University, Qiqihar, China
| | - Haitao Huang
- College of Pharmacy, Qiqihar Medical University, Qiqihar, China
| | - Yan Dong
- College of Pharmacy, Qiqihar Medical University, Qiqihar, China
| | - Xiaoyu Sui
- College of Pharmacy, Qiqihar Medical University, Qiqihar, China
| | - Baiyu Jian
- College of Pharmacy, Qiqihar Medical University, Qiqihar, China
| | - Wenquan Zhu
- College of Pharmacy, Qiqihar Medical University, Qiqihar, China.
| |
Collapse
|
19
|
Lu M, Cao Y, Xiao J, Song M, Ho CT. Molecular mechanisms of the anti-obesity effect of bioactive ingredients in common spices: a review. Food Funct 2018; 9:4569-4581. [DOI: 10.1039/c8fo01349g] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The mechanisms of the anti-obesity effects of bioactive compounds in common spices in adipocytes, animal models and human participants have been reviewed.
Collapse
Affiliation(s)
- Muwen Lu
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Yong Cao
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
| | - Jie Xiao
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Mingyue Song
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- P. R. China
- Department of Food Science
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| |
Collapse
|