Comparative immunohistological study on using capsaicin,piperine, and okadaic acid for the transepithelial passage of the inactivated viral and bacterial vaccines in fish

The practical difficulty of parenteral application of fish vaccines against devastating fish diseases diverted the interest toward oral vaccination. Search for effective methods to enhance the oral uptake of viral and bacterial vaccines is continuing. The current research focus on a new role of mucosal fish vaccine adjuvants inducing the antigen uptake by enhancing vascularity or increasing intestinal permeability. Some inflammatory substances cause reversible pathology to the intestinal epithelium, which could be employed for the transepithelial passage of vaccine particles. The natural inflammatory substances used were capsaicin, piperine, and okadaic acid as 1 mg, 2 mg, and 1 μg/fish, respectively. Two inactivated vaccines were used as antigens to test the effect of these inflammatory substances in two different fish hosts. Tested vaccines were inactivated redspotted grouper nervous necrosis virus vaccine in sevenband grouper (Epinephelus septemfasciatus) and inactivated Edwardsiella tarda vaccine in red sea bream (Pagrus major) fish models. The inflammatory substances and each vaccine were anally intubated to fish. Capsaicin proved to be effectively aiding the transepithelial passage of vaccine particles more than piperine, while okadaic acid had no detectable effect.     

Topical Capsaicin in Poly(lactic-co-glycolic)acid (PLGA) Nanoparticles Decreases Acute Itch and Heat Pain

Background: Capsaicin, the hot pepper agent, produces burning followed by desensitization. To treat localized itch or pain with minimal burning, low capsaicin concentrations can be repeatedly applied. We hypothesized that alternatively controlled release of capsaicin from poly(lactic-co-glycolic acid) (PLGA) nanoparticles desensitizes superficially terminating nociceptors, reducing burning. Methods: Capsaicin-loaded PLGA nanoparticles were prepared (single-emulsion solvent evaporation) and characterized (size, morphology, capsaicin loading, encapsulation efficiency, in vitro release profile). Capsaicin-PLGA nanoparticles were applied to murine skin and evaluated in healthy human participants (n = 21) for 4 days under blinded conditions, and itch and nociceptive sensations evoked by mechanical, heat stimuli and pruritogens cowhage, β-alanine, BAM8-22 and histamine were evaluated. Results: Nanoparticles (loading: 58 µg capsaicin/mg) released in vitro 23% capsaicin within the first hour and had complete release at 72 h. In mice, 24 h post-application Capsaicin-PLGA nanoparticles penetrated the dermis and led to decreased nociceptive behavioral responses to heat and mechanical stimulation (desensitization). Application in humans produced a weak to moderate burning, dissipating after 3 h. A loss of heat pain up to 2 weeks was observed. After capsaicin nanoparticles, itch and nociceptive sensations were reduced in response to pruritogens cowhage, β-alanine or BAM8-22, but were normal to histamine. Conclusions: Capsaicin nanoparticles could be useful in reducing pain and itch associated with pruritic diseases that are histamine-independent.     

酶法提取辣椒素的实验探讨

使用酶法提取辣椒素的新方法研究了最佳酶解条件,通过酶解液初始pH值、酶解时间、酶解温度和酶量的三水平正交实验,得到了影响辣椒素产量指标的最优水平组合,实验得出辣椒素产量为7.18mg/g;并与传统溶剂浸提法提取辣椒素进行了比对实验,结果表明:酶法提取辣椒素萃取速度快、效率高,产量比传统方法提高了30%.     

Pungent spices,ground red pepper,and synthetic capsaicin as onion fly ovipositional deterrents

In laboratory choice experiments, the spices dill, paprika, black pepper, chili powder, ginger, and red pepper deterredDelia antiqua oviposition by 88–100%. Dose-response choice tests demonstrated that 1 mg of ground cayenne pepper (GCP) placed within 1 cm of artificial onion foliage reduced oviposition by 78%. A synthetic analog of capsaicin, the principal flavor ingredient of red peppers, deterred oviposition by 95% when present at 320 ppm in the top centimeter of sand (the ovipositional substrate). However, in no-choice conditions 10 mg GCP was not an effective deterrent. Sevana Bird Repellent and Agrigard Insect Repellent both use red pepper as a principal ingredient; at recommended field rates, neither of these materials was an effective ovipositional deterrent either in laboratory or field. Capsaicin-based materials do not appear to be candidates for onion maggot control via behavioral modification.Paper No. 12514 of the Michigan Agricultural Experiment Station.     

Nanoencapsulation of capsaicin by complex coacervation of gelatin,acacia, and tannins

Using gelatin and acacia as wall and capsaicin as core substance, nanocapsules were prepared by mixing two solutions of oppositely charged polymers, and then treated by hydrolysable tannins. The morphology and size distribution of the nanocapsules were analyzed by transmission electron microscope and laser particle size analyzer, respectively. The nanocapsules had a mean diameter of 300–600 nm, with mean drug loading content (20.81%) and encapsulation efficiency (81.17%) with good dispersion and spherical morphology. The interaction between gelatin and tannins is discussed in the article. Moreover, the addition of hydrolysable tannins in the system had an important influence on the morphology and particle distribution of the nanocapsules because of the synergistic actions of hydrogen bonding and hydrophobic effects. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 96: 2225–2229, 2005     

ANALYSIS OF CAPSAICIN AND DIHYDROCAPSAICIN IN HOT PEPPERS BY ULTRASOUND ASSISTED EXTRACTION FOLLOWED BY GAS CHROMATOGRAPHY–MASS SPECTROMETRY

A simple method for the analysis of capsaicin and dihydrocapsaicin in peppers by ultrasound assisted extraction (USAE) followed by gas chromatography–mass spectrometry (GC-MS) has been developed. USAE conditions were optimized by experimental design in order to maximize analyte extraction. A full factorial design involving extraction variables such as solvent (ethanol and water), extraction time (5–25 min), extraction temperature (25–50 °C), sample amount (0.25–0.5 g), and ultrasound amplitude (40–80%) was applied. The most significant conditions for capsaicinoid extraction by USAE were solvent type, extraction time, and sample amount. The obtained results were compared with other extraction methods: the official Soxhlet method and a previously reported solid phase microextraction method. Results showed that the extraction efficiency with the application of USAE (98%) was as good as that obtained with Soxhlet and the precision of recovery was less than 5%; in addition, the extraction time was decreased from 5 h to 25 min. The GC-MS analytical method was linear in the range 10–100 μg/mL for capsaicin and dihydrocpsaicin with correlation coefficient r = 0.998 and peak area variability of ～1% for both capsaicinoids. The method was applied to the analysis of 11 varieties of hot peppers cultivated in México. A large concentration range for capsaicin (101–6800 μg/g) and dihydrocapsaicin (110–2736 μg/g) was found in these pepper samples.     

Exogenous Asymmetric Dimethylarginine (ADMA) in Pathogenesis of Ischemia-Reperfusion-Induced Gastric Lesions: Interaction with Protective Nitric Oxide (NO) and Calcitonin Gene-Related Peptide (CGRP)

Asymmetric dimethylarginine (ADMA) is an endogenous nitric oxide (NO) synthesis inhibitor and pro-inflammatory factor. We investigated the role of ADMA in rat gastric mucosa compromised through 30 min of gastric ischemia (I) and 3 h of reperfusion (R). These I/R animals were pretreated with ADMA with or without the combination of l-arginine, calcitonin gene-related peptide (CGRP) or a small dose of capsaicin, all of which are known to afford protection against gastric lesions, or with a farnesoid X receptor (FXR) agonist, GW 4064, to increase the metabolism of ADMA. In the second series, ADMA was administered to capsaicin-denervated rats. The area of gastric damage was measured with planimetry, gastric blood flow (GBF) was determined by H₂-gas clearance, and plasma ADMA and CGRP levels were determined using ELISA and RIA. ADMA significantly increased I/R-induced gastric injury while significantly decreasing GBF, the luminal NO content, and the plasma level of CGRP. This effect of ADMA was significantly attenuated by pretreatment with CGRP, l-arginine, capsaicin, or a PGE₂ analogue. In GW4064 pretreated animals, the I/R injury was significantly reduced and this effect was abolished by co-treatment with ADMA. I/R damage potentiated by ADMA was exacerbated in capsaicin-denervated animals with a further reduction of CGRP. Plasma levels of IL-10 were significantly decreased while malonylodialdehyde (MDA) and plasma TNF-α contents were significantly increased by ADMA. In conclusion, ADMA aggravates I/R-induced gastric lesions due to a decrease of GBF, which is mediated by a fall in NO and CGRP release, and the enhancement of lipid peroxidation and its pro-inflammatory properties.     

Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.)

BACKGROUND: The presence of capsaicin, the pungent principle of peppers, is restricted to the fruits of hot cultivars. This compound, which is produced in the fruits' placenta, requires 3 mol of nitrogen to be formed. Hence nitrogen availability may affect pepper pungency through its content in the fruit tissues. On the other hand, potassium may also affect pepper pungency given its positive effect on fruit development. In order to address this issue, plants of habanero pepper (Capsicum chinense Jacq.) were hydroponically cultured with various doses of nitrate and potassium and the contents of these ions and capsaicin were analyzed in the different fruit tissues. RESULTS: Treatments did not produce major effects on pod yield or size during the experimental period, and pepper pods from plants growing under low nitrate concentrations presented no significant differences in total nitrate content. However, lower nitrate, as well as low capsaicin contents, were found in the isolated placentas from peppers grown on the lowest nitrate doses. Variations in potassium availability resulted in differences in pod production per plant, but not in capsaicinoid accumulation. CONCLUSION: Under the assayed conditions, nitrate content in the placenta affects capsaicin synthesis. Copyright © 2010 Society of Chemical Industry