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Gender May Affect the Dose-Dependent Action of capsaicinoids on Plasma and Hepatic Cholesterol Levels of Rats

Food and Nutrition Sciences 2013年第8期4卷 791-798页

作者： Guoshan Fang Longhui Zheng Lei Zhang Min Zhou Duanli Zhang Xiong Liu College of Food Science Southwest University Chongqing China.

Sex differences on the effect of dose-dependent capsaicinoids on lipid metabolism were studied in rats. 24 rats of each sex were administered orally 0 mg/kg, 2.5 mg/kg, 5 mg/kg or 7.5 mg/kg capsaicinoids daily for 28 days. In male rats, body weight gained, and the levels of total lipids, total cholesterol and triglycerides in the liver were significantly decreased as the dose of capsaicinoids increased. On the other hand, plasma total cholesterol (TC), triglycerides (TG), HDL- and LDL-cholesterol concentration and liver weight were not affected by capsaicinoids. While in female rats, plasma TC, TG, HDL-C and LDL-C concentration, liver total lipids, TC and TG concentration were significantly decreased as the dose of capsaicinoids increased. The mRNA level of hepatic TRPV1, ileac ASBT and IBABP were increased as the dose of capsaicinoids increased in all rats groups. The mRNA level of hepatic HMG-CoA reductase, CYP7A1 and FXR were significantly decreased in female rats groups. These results show that the hypocholesterolemic effect of capsaicinoids in dose-dependent manner in rats was mediated by inhibited synthesis of endogenous cholesterol, female rats were more sensitive than male rats on hypolipidemic effect of capsaicinoids.

关键词： capsaicinoids Cholesterol Bile Acids Dose-Dependent Sex Difference

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Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes,Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper(Capsicum annuum)powder

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Food Quality and Safety 2019年第4期3卷 265-272页

作者： Bernard Tawiah Odai Kwaku Tano-Debrah Kennedy Kwasi Addo Firibu K.Saalia Lorenzo Moses Akyeh Department of Nutrition and Food Science University of GhanaLegonAccra Radiation Technology Centre Biotechnology and Nuclear Agriculture Research InstituteGhana Atomic Energy CommissionKwabenyaAccra Noguchi Memorial Institute for Medical Research University of GhanaLegonAccra

Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left *** to its contamination with various pathogens,a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality ***:Samples were obtained from a local farmer from the Eastern Region of *** tests were carried *** samples were inoculated with known cfu/ml of Escherichia coli,Listeria monocytogenes and Salmonella enterica *** were irradiated at 1,2,4,and 5 kilogray(kGy).Zero kilogray served as control(unirradiated).All samples were stored at 4oC for 60 *** of the various pathogens was done in appropriate *** quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as *** and carotenoids were quantified using a high performance liquid *** samples were stored at 4oC for 8 ***:A dose-dependent effect on the inactivation of the pathogens was observed(P<0.05).Storage time affected the inactivation of the pathogens as well(P<0.05).Complete inactivation of the pathogens was observed at 5 kGy at day ***,dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%,14.7%and 20.95%respectively as compared with the contents of the unirradiated samples.A gamma irradiation dose of 5 kGy caused losses of 8.11%,8.67%and 26.54%in capsanthin,beta carotene and beta cryptoxanthin *** parameters measured reduced with storage(P<0.05).Conclusions:Gamma irradiation inactivated pathogens at 5 *** doses used during the study could inactivate the pathogens but with *** quality parameters and carotenoids quantified were affected by gamma irradiation and storage period(P<0.05).

关键词： capsaicinoids gamma irradiation pathogens carotenoids

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A <i>Comt</i>1 Loss of Function Mutation Is Insufficient for Loss of Pungency in <i>Capsicum</i>

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American Journal of Plant Sciences 2015年第8期6卷 1243-1255页

作者： Sota Koeda Kosuke Sato Yuri Tanaka Rihito Takisawa Akira Kitajima Faculty of Agriculture Kinki University Nara Japan Experimental Farm Graduate School of Agriculture Kyoto University Osaka Japan

The participation of O-methyltransferase (COMT) in phenylpropanoid-mediated capsaicinoid biosynthesis has long been proposed. Ferulic acid, a phenylpropanoid intermediate, is a precursor of capsaicinoid biosynthesis and is produced from caffeic acid by the action of COMT. As previously reported that silencing Comt expression caused a drastic decrease in capsaicinoid accumulation, it was presumed that a Comt loss-of-function mutation would cause loss of pungency in Capsicum. This hypothesis was tested by cloning Comt1 and Comt2 from the placenta tissue of the pungent cultivar Habanero. The phylogenetic analysis and comparison of critical amino-acid residues for enzyme function showed that the two COMTs had high similarity with the COMTs of other plant species. Moreover, as the two Comts were both expressed in placenta tissue and expressed prior to the accumulation of capsaicinoids, the two genes could be candidates for capsaicinoid biosynthesis. Second, Comt1 loss-of-function mutants were screened from the germplasm. A truncated Comt1 transcript was expressed in non-pungent pepper No.3341 caused by deletion of the genomic region. The predicted No.3341 COMT1 lacked His-265, which was absolutely necessary for enzymatic activity. Contrary to our expectations, the Comt1 mutation was not related to non-pungency of No.3341, as the deletion of Comt1 did not co-segregate with non-pungency in the F2 population obtained from crossing No.3341 with Habanero. This result was confirmed by screening several pungent accessions harboring the same Comt1 deletion mutation. Although the participation of COMT in phenylpropanoid-mediated capsaicinoid biosynthesis has long been proposed, our present study shows that Comt1 can not be a target for controlling fruit pungency.

关键词： capsaicinoids Capsicum Comt Pepper Phenylpropanoid Pathway Pungency

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辣椒素及其在医药中的应用

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中国药学杂志 1995年第4期30卷 244-246页

作者：高蓝李浩明青岛大学天然色素研究所

就辣椒素的结构、分离、纯化及其在生物体内的代谢途径和医药方面应用研究进行了概述。辣椒素能抑制Ｐ物质的合成，阻止疼痛和瘙痒由外周神经向中枢神经传递，对一些疼痛和瘙痒疾病有治疗作用。

关键词：辣椒素 P物质 capsaicinoids

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Molecular mechanism of the tree shrew's insensitivity to spiciness

Molecular mechanism of the tree shrew's insensitivity to spi...

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第十四届生物毒素毒理学术大会暨第一届生物毒素——从生存适应到转化医学专题学术会议

作者： Yalan Han Bowen Li Ting-Ting Yin Cheng Xu Fan Yang Guo-Dong Wang Shilong Yang Ren Lai Key Laboratory of Animal Models and Human Disease Mechanisms of Chinese Academy of Sciences/Key Laboratory of bioactive peptides of Yunnan Province Kunming Institute of Zoology University of Chinese Academy of Sciences State Key Laboratory of Genetic Resources and Evolution and Yunnan Laboratory of Molecular Biology of Domestic AnimalsKunming Institute of ZoologyChinese Academy of Sciences Center for Excellence in Animal Evolution and Genetics Chinese Academy of Sciences

Spicy foods elicit a pungent or hot and painful sensation that repels almost all ***,we observe that the tree shrew(Tupaia belangeri chinensis),which possesses a close relationship with primates and can directly and actively consume spicy *** genomic and functional analyses reveal that a single point mutation in the tree shrew’s transient receptor potential vanilloid type-1(TRPV1) ion channel(tsVl) lowers its sensitivity to capsaicinoids,which enables the unique feeding behavior of tree shrews with regards to pungent *** show that strong selection for this residue in tsV1 might be driven by Piper boehmeriaefolium,a spicy plant that geographically overlaps with the tree shrew and produces Cap2,a capsaicin analog,in *** propose that the mutation in tsV 1 is a part of evolutionary adaptation that enables the tree shrew to tolerate pungency,thus widening the range of its diet for better survival.

关键词： TRPV1 capsaicinoids Tree Shrew Evolutionary Adaptation Piper Species

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