The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

Unlocking the potential of capsaicin in oral health (Review)

Capsaicin is a bioactive compound found prominently in Capsicum annuum L. plants and takes on a pivotal role in their characteristic spiciness. Previous studies have delved into the potential analgesic effect of capsaicin in various oral conditions, such as oral neuropathic pain, trigeminal neuralgia, oral mucositis, temporomandibular joint disorders and burning mouth syndrome. Capsaicin has also demonstrated promise in inhibiting the proliferation of different oral cancer cell lines. Its antimicrobial properties have also been shown to inhibit the growth of oral pathogens associated with dental caries, periodontitis and oral candidiasis. However, to harness its benefits effectively, more studies are required to establish optimal dosages for pain relief while minimizing adverse effects. In addition, investigation of the effect of capsaicin on nonpathogenic oral bacteria and viruses is warranted. Human-based research is crucial for elucidating the biomolecular mechanisms underlying the properties of capsaicin, potentially leading to the development of more effective interventions for oral health problems.

Combining Ability of Capsicum annuum Hybrid for Antioxidant Activities, Polyphenol Content, α-Glucosidase Inhibitory, Yield, and Yield Components

Chili (Capsicum annuum) consumption is often suggested, and using functional food cultivars is the most effective strategy post COVID-19 pandemic. Controlling chili breeding activity is one of the most effective methods to produce new hybrid varieties. However, the general combining ability (GCA), specific combining ability (SCA), and heterotic effect of functional biochemicals (polyphenol content, antioxidant activities, and α-glucosidase inhibitory compounds) remain poorly known in C. annuum. This study aimed to estimate these parameters in C. annuum by using five different genotypes and their hybrid combinations based on growth characteristics, yield, yield components, and fruit functional biochemicals. The F1 and F1R progenies were obtained from crosses in a greenhouse with a full diallel mating design. Each parent used in this study had a GCA advantage for each characteristic. The hybrid combination of IPB074 × IPB005 and IPB435 × IPB367 displayed the best yield results. However, the results indicated the opposite regarding α-glucosidase inhibitory compounds. The heterotic effect of functional biochemicals was observed for traits related to genotypes, polyphenol content, antioxidant activity, α-glucosidase inhibitory compounds, and similar properties related to yield and yield components, indicating their use in hybrid chili production.

Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages

Numerous cultivars of chili are grown in Bangladesh for their nutritional and sensory attributes, serving as both spices and food items. Among many, indigenous chili cultivars in Bangladesh include Sada Akshi, Kajini, Dhani, and Naga are the important ones. The functional qualities of chili peppers are attributed to the plentiful presence of bioactive substances. Consequently, this study aimed to determine the variations in bioactive compounds, antioxidant activities, and hotness among the pre-mature, mature, pre-ripening, and ripening stages of four distinct chili cultivars. Four different cultivars of chilis at four different maturity stages were collected and analyzed for their antioxidant and bioactive profiles. The findings of the research revealed that all chili varieties exhibited a notable range of vitamin C concentration, ranging from 1.67 to 8.45 mg/g FW during the maturity stages. The values of TPC, TFC, total carotenoids, and chlorophyll a and b ranged from 16.68 to 46.76 mg GAE/g, 2.80-8.53 mg QE/g, 4.31-85.79 μg/g DW, 2.83-15.54 and 0.74-5.66 μg/g DW on a dry weight basis, respectively. The antioxidant activity was assessed using the FRAP and the DPPH scavenging assay and the values ranged from 142.62 to 311.03 mM Fe (II) Equivalent/100g DW and 216.36-329.52 μM Trolox Equivalent/g DW, respectively. The content of vitamin C, TPC, total carotenoids, and chlorophyll b was increased with the stages of development. The hotness of chili also increased with the development stages. However, the antioxidant activity fluctuated during the development stages of chili. Furthermore, the study incorporated the evaluation of physical parameters, such as height, weight, and color attributes concerning chilies. The Naga variety of chili demonstrated the highest level of efficacy when compared to other varieties. The nutritional and physicochemical information of the different cultivars of chili in this study might be useful to the breeders, spice processors, and consumers for desired size, taste, and hotness with health-promoting bioactive compounds, eventually for determining the harvest time.

Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro

"Morzeddhu" in the local dialect of Catanzaro ("Morzello" in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, the culinary identity of Catanzaro, a city founded around the X century. After America's discovery, its preparation was optimized and definitively fixed. Its recipe is strictly based on a cow's "fifth quarter" combined with spicy and typical Mediterranean vegetables. Remarkably, no pork meat is used, and when all traditional ingredients are included in the complex and quite long preparation of this special dish, it can deserve the title of "Illustrissimo". This review provides a scientific description of Illustrissimo, emphasizing its unique properties and connection to the circular economy, food security, and the Mediterranean diet. We also highlight its unique quality compared to other alternatives through an analysis of their nutritional facts and bioactive compounds. Nutritionally, offal and fifth quarter components are a rich source of high-quality protein, with lower levels of total fat and saturated fatty acids compared to other meat cuts. In essence, this dish offers a great example of a high-quality yet affordable meal, aligning perfectly with a Mediterranean diet.

Use of Biomaterials in 3D Printing as a Solution to Microbial Infections in Arthroplasty and Osseous Reconstruction

The incidence of microbial infections in orthopedic prosthetic surgeries is a perennial problem that increases morbidity and mortality, representing one of the major complications of such medical interventions. The emergence of novel technologies, especially 3D printing, represents a promising avenue of development for reducing the risk of such eventualities. There are already a host of biomaterials, suitable for 3D printing, that are being tested for antimicrobial properties when they are coated with bioactive compounds, such as antibiotics, or combined with hydrogels with antimicrobial and antioxidant properties, such as chitosan and metal nanoparticles, among others. The materials discussed in the context of this paper comprise beta-tricalcium phosphate (β-TCP), biphasic calcium phosphate (BCP), hydroxyapatite, lithium disilicate glass, polyetheretherketone (PEEK), poly(propylene fumarate) (PPF), poly(trimethylene carbonate) (PTMC), and zirconia. While the recent research results are promising, further development is required to address the increasing antibiotic resistance exhibited by several common pathogens, the potential for fungal infections, and the potential toxicity of some metal nanoparticles. Other solutions, like the incorporation of phytochemicals, should also be explored. Incorporating artificial intelligence (AI) in the development of certain orthopedic implants and the potential use of AI against bacterial infections might represent viable solutions to these problems. Finally, there are some legal considerations associated with the use of biomaterials and the widespread use of 3D printing, which must be taken into account.

Capsaicin Attenuates LPS-Induced Acute Lung Injury by Inhibiting Inflammation and Autophagy Through Regulation of the TRPV1/AKT Pathway

Purpose

Acute lung injury (ALI) is a severe pulmonary disease characterized by damage to the alveoli and pulmonary blood vessels, leading to severe impairment of lung function. Studies on the effect of capsaicin (8-methyl-N-geranyl-6-nonamide, CAP) on lipopolysaccharide (LPS)-induced ALI in bronchial epithelial cells transformed with Ad12-SV40 2B (BEAS-2B) are still limited. This study aimed to investigate the effect and specific mechanism by which CAP improves LPS-induced ALI.

Methods

The present study investigated the effect of CAP and the potential underlying mechanisms in LPS-induced ALI in vitro and vivo via RNA sequencing, Western blotting (WB), quantitative real-time reverse transcription PCR (qRT‒PCR), enzyme-linked immunosorbent assay (ELISA), and transmission electron microscopy (TEM). The TRPV1 inhibitor AMG9810 and the AKT agonist SC79 were used to confirm the protective effect of the TRPV1/AKT axis against ALI. The autophagy agonist rapamycin (Rapa) and the autophagy inhibitors 3-methyladenine (3-MA) and bafilomycin A1 (Baf-A1) were used to clarify the characteristics of LPS-induced autophagy.

Results

Our findings demonstrated that CAP effectively suppressed inflammation and autophagy in LPS-induced ALI, both in vivo and in vitro. This mechanism involves regulation by the TRPV1/AKT signaling pathway. By activating TRPV1, CAP reduces the expression of P-AKT, thereby exerting its anti-inflammatory and inhibitory effects on pro-death autophagy. Furthermore, prior administration of CAP provided substantial protection to mice against ALI induced by LPS, reduced the lung wet/dry ratio, decreased proinflammatory cytokine expression, and downregulated LC3 expression.

Conclusion

Taken together, our results indicate that CAP protects against LPS-induced ALI by inhibiting inflammatory responses and autophagic death through the TRPV1/AKT signaling pathway, presenting a novel strategy for ALI therapy.

Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity

The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by integrating an analytic approach for the simultaneous extraction and analysis through high-performance liquid chromatography coupled with ion trap mass spectrometry (HPLC/ITMS) and UV detection (HPLC-UV) of PCs and CAPs and structural bioinformatics based on the protein modelling and molecular simulations of protein-ligand docking. Overall, a total of 35 compounds were identified in the different samples and CAPs were quantified. The highest content of total polyphenols was recorded in the pungent Dzuljunska Sipka variety (8.91 ± 0.05 gGAE/Kg DW) while the lowest was found in the non-pungent variety Friariello (3.58 ± 0.02 gGAE/Kg DW). Protein modelling generated for the first time a complete model of the homotetrameric human TRPV1, and it was used for docking simulations with the compounds detected via the analytic approach, as well as with other compounds, as an inhibitor reference. The simulations indicate that different capsaicinoids can interact with the receptor, providing details on the molecular interaction, with similar predicted binding energy values. These results offer new insights into the interaction of capsaicinoids with TRPV1 and their possible actions.

Two New Amides from Physochlainae Radix

In this article, two undescribed amides (1-2) with an unusual (2-formyl-5-hydroxymethyl)pyrroyl-butylamine moiety were obtained from the Physochlainae Radix. Comprehensive spectroscopic studies, including NMR and HR-ESI-MS, coupling with spectroscopic data comparisons were used to determine structures. Anti-inflammatory assay results showed that new amides possessed significant inhibitory activities of the NO production of LPS-induced RAW 264.7 cells, with IC50 values of 17.52±1.68 μM and 20.37±2.42 μM, respectively.