花椒麻素与辣椒素的不同质量比对大鼠降血脂的协同作用

目的：研究不同质量比的花椒麻素与辣椒素对实验性高血脂症大鼠血脂水平的协同作用。方法：将40 只Sprague-Dawley（SD）雌性大鼠按体质量分为5 组,空白组、高脂模型组、其余3 组按花椒麻素和辣椒素的质量比分为1∶8（剂量A组）、2∶7（剂量B组）和3∶6（剂量C组）3 个剂量组,研究花椒麻素和辣椒素不同质量比时的降血脂作用。所有大鼠饲喂基础饲料,自由采食和饮水,每天测量大鼠体质量和采食量,灌胃4 周后处死解剖测定大鼠血清总胆固醇、甘油三酯、高密度脂蛋白胆固醇、低密度脂蛋白胆固醇和肝脏总脂肪、总胆固醇、总甘油三酯含量,观察大鼠肝脏的切片。结果：灌胃不同质量比的花椒麻素与辣椒素的剂量组能延缓大鼠的体质量增加,降低大鼠的血脂和肝脂水平,减轻大鼠的脂肪肝症状,对胆固醇代谢循环有较好效果,但不影响大鼠肝脏的正常发育。其中花椒麻素与辣椒素的质量比为3∶6时效果最好。结论：不同质量比的花椒麻素和辣椒素有降血脂和延缓体质量增加的作用。     

Synthesis and Vanilloid Receptor (TRPV1) Activity of the Enantiomers of α‐Fluorinated Capsaicin

Spicing it up with fluorine : Enantiomers of α‐fluorinated capsaicin 2 , have been prepared by organocatalytic electrophilic fluorination and have been used as probes for the binding conformation of capsaicin to the TRPV1 pain receptor. No enantiomeric bias is observed, thus suggesting an extended binding conformation along the molecular axis.

     

辣椒红色素和辣椒碱的研究进展

综述了辣椒红色素和辣椒碱的性质、提取方法及用途。简要介绍了辣椒红色素和辣椒碱的应用前景。     

Representative literature on the phytonutrients category: Phenolic acids

Research concerning the benefits derived from dietary polyphenols, a significant class within the family of phytonutrients, has increased considerably in the last decade. Prior to the late 1990s, the nutritional spotlight focused on the antioxidant capabilities of carotenoids, vitamins, and minerals. More recently, however, research has emerged in strong support of the antioxidant capacity of polyphenols and their role in the prevention and/or treatment of certain cancers, diabetes, cardiovascular diseases, and inflammation. Polyphenols are categorized according to the nature of their carbon skeleton, ranging from basic phenolic molecules to highly complex compounds, such as flavonoids, the most common and widely studied of all phenolic compounds. The most prevalent phenolic acids include ellagic acid, gallic acid, tannic acid, and capsaicin.     

Bacterial Antigens Reduced the Inhibition Effect of Capsaicin on Cal 27 Oral Cancer Cell Proliferation

Oral cancer is a major global health problem with high incidence and low survival rates. The oral cavity contains biofilms as dental plaques that harbour both Gram-negative and Gram-positive bacterial antigens, lipopolysaccharide (LPS) and lipoteichoic acid (LTA), respectively. LPS and LTA are known to stimulate cancer cell growth, and the bioactive phytochemical capsaicin has been reported to reverse this effect. Here, we tested the efficacy of oral cancer chemotherapy treatment with capsaicin in the presence of LPS, LTA or the combination of both antigens. LPS and LTA were administered to Cal 27 oral cancer cells prior to and/or concurrently with capsaicin, and the treatment efficacy was evaluated by measuring cell proliferation and apoptotic cell death. We found that while capsaicin inhibits oral cancer cell proliferation and metabolism (MT Glo assay) and increases cell death (Trypan blue exclusion assay and Caspase 3/7 expression), its anti-cancer effect was significantly reduced on cells that are either primed or exposed to the bacterial antigens. Capsaicin treatment significantly increased oral cancer cells’ suppressor of cytokine signalling 3 gene expression. This increase was reversed in the presence of bacterial antigens during treatment. Our data establish a rationale for clinical consideration of bacterial antigens that may interfere with the treatment efficacy of oral cancer.     

Performance evaluation of parabolic greenhouse-type solar dryer used for drying of cayenne pepper

Abstract

This study examines the performance of a parabolic greenhouse-type solar dryer used for drying of cayenne pepper (Capsicum annuum) in Nan (northern Thailand). The dryer has a base area of 6.0?m × 8.2?m and a height of 3.25?m with the loading capacity of 100–200?kg for fruit or vegetables. It has a parabolic roof structure covered with polycarbonate sheets and is placed on a concrete floor. It is ventilated by three DC fans powered by a 50-Watt solar cell module. The produce is placed on trays with wire mesh base and located on steel supports. Among the advantages of this type of dryer is that the product is protected from rain, dust and insects. The pepper samples consisted of whole pods or cut pods. The drying experiments were carried out in the solar dryer and in an electrical (convective) tray dryer. The study was focusing on drying kinetics and on the effects of the drying treatments on one of the main quality attributes namely the capsaicin content in the dried products.     

Membrane Interactivity of Capsaicin Antagonized by Capsazepine

Although the pharmacological activity of capsaicin has been explained by its specific binding to transient receptor potential vanilloid type 1, the amphiphilic structure of capsaicin may enable it to act on lipid bilayers. From a mechanistic point of view, we investigated whether capsaicin and its antagonist capsazepine interact with biomimetic membranes, and how capsazepine influences the membrane effect of capsaicin. Liposomal phospholipid membranes and neuro-mimetic membranes were prepared with 1,2-dipalmitoylphosphatidylcholine and with 1-palmitoyl-2-oleoylphosphatidylcholine and sphingomyelin plus cholesterol, respectively. These membrane preparations were subjected to reactions with capsaicin and capsazepine at 0.5–250 μM, followed by measuring fluorescence polarization to determine the membrane interactivity to modify the fluidity of membranes. Both compounds acted on 1,2-dipalmitoylphosphatidylcholine bilayers and changed membrane fluidity. Capsaicin concentration-dependently interacted with neuro-mimetic membranes to increase their fluidity at low micromolar concentrations, whereas capsazepine inversely decreased the membrane fluidity. When used in combination, capsazepine inhibited the effect of capsaicin on neuro-mimetic membranes. In addition to the direct action on transmembrane ion channels, capsaicin and capsazepine share membrane interactivity, but capsazepine is likely to competitively antagonize capsaicin’s interaction with neuro-mimetic membranes at pharmacokinetically-relevant concentrations. The structure-specific membrane interactivity may be partly responsible for the analgesic effect of capsaicin.     

辣椒碱的抑菌活性研究

辣椒碱是辣椒中的主要活性物质，在食品和医药方面有重要应用价值。本文以辣椒碱晶体（含量96％）为原料，采用平板空穴扩散法进行辣椒碱的抑菌活性研究。结果证明辣椒碱对供试细菌有较强抑制活性，但对霉菌的抑制作用弱。同时，辣椒碱的抑菌作用受其浓度的影响，浓度在0．0125mg／ml以下无抑菌活性。提爪辣椒碱可作为食品的辣味剂和抗菌剂。     

大孔吸附树脂法纯化辣椒碱工艺的研究

研究大孔树脂纯化辣椒碱的工艺条件及参数方法,采用正交实验法,以辣椒总碱的收率为考察指标,对影响辣椒总碱提取工艺的因素：溶剂流量、提取液浓度、提取时间进行了研究。通过大孔吸附树脂纯化后,经高效液相检测辣椒碱、二氢辣椒碱、降二氢辣椒碱的含量分别为71．79％、19．93％、4．97％。三种辣椒碱类成分的总含量为96．69％,说明本法分离纯化辣椒碱是可行。