Anti‐Inflammatory Effects of Capsaicin and Piperine on <i>Helicobacter pylori</i>‐Induced Chronic Gastritis in Mongolian Gerbils

Toyoda, Takeshi; Shi, Liang; Takasu, Shinji; Cho, Young‐Man; Kiriyama, Yuka; Nishikawa, Akiyoshi; Ogawa, Kumiko; Tatematsu, Masae; Tsukamoto, Tetsuya

doi:10.1111/hel.12243

Cited by 59 publications

(35 citation statements)

References 51 publications

(67 reference statements)

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“…Thus, there were correlation between existence of peak and anti-inflammatory activity. In the previous study, capsaicin included in other Capsicum plants has been known to show anti-inflammatory activity (23,24). In this study, we tried to measure of HPLC chromatogram of capsaicin in the same HPLC condition.…”

Section: Discussionmentioning

confidence: 99%

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

et al. 2017

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Abstract. Fruits and vegetables have been recognized as natural sources of various bioactive compounds. Peppers, one such natural source, are consumed worldwide as spice crops. They additionally have an important role in traditional medicine, as a result of their antioxidant bioactivity via radical scavenging. However, there are no reports regarding the bioactivity of the bell pepper (Capsicum annuum L. var. grossum), a commonly used edible vegetable. The present study aimed to evaluate the anti-inflammatory effect of water extract from bell pepper leaves on mouse spleen cells, and explore the potential mechanism underlying this effect. The extract was prepared through homogenization of bell pepper leaves in deionized water. The sterilized supernatant was added to a mouse spleen cell culture stimulated by concanavalin A. Following 72 h of culture, the levels of inflammatory cytokines in the culture supernatant were measured using a sandwich enzyme-linked immunosorbent assay system, and levels of inflammatory proteins were assessed using western blotting. The bell pepper leaf extract significantly inhibited inflammatory cytokine production, inhibited cell proliferation without producing cytotoxicity, and suppressed the expression of inflammatory proteins. These results suggest that components of the bell pepper leaf extract possess anti-inflammatory activity. The study of the anti-inflammatory mechanism of bell pepper leaf extract has provided useful information on its potential for therapeutic application.

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Section: Discussionmentioning

confidence: 99%

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

et al. 2017

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“…It also is a major compound of capsaicinoids (alkaloid) that are widely applied in pharmaceutical and clinical product [7]. As one of the natural products, it was reported that capsaicin has therapeutic properties currently employed as antitumor [8], anti-mutagenic [9], antioxidant compounds [7], antimicrobial [3], anticancer [10], cardio-protection [11], antiobesity [12], anti-diabetic [13], and antiinflammatory effect [14].…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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“…(d) Quantification of infiltration of inflammatory cells. The degree of neutrophil or mononuclear cell infiltration was scored for 3 of the 6 (G11), 8 (G1, G2, G3, G6, G7, and G10), 12 (G8 and G12), and 15 (G4) gerbils on a four‐point scale (0 to 3), as described previously . In gerbils with 50 weeks of H. pylori infection, the infiltration of neutrophils and mononuclear cells remained, even 30 weeks after eradication.…”

Section: Resultsmentioning

confidence: 99%

“…The sliced FFPE samples were deparaffinized, and were stained with hematoxylin and eosin. The degree of infiltration of inflammatory cells, namely neutrophils and mononuclear cells, was scored for three of the six (G11), eight (G1, G2, G3, G6, G7, and G10), 12 (G8 and G12), and 15 (G4) gerbils on a four‐point scale (0 to 3), as described previously . All the animal experiments were approved by the committee for Ethics in Animal Experimentation at the National Cancer Center.…”

Section: Methodsmentioning

confidence: 99%

Degree of methylation burden is determined by the exposure period to carcinogenic factors

Takeshima¹,

Niwa²,

Toyoda

et al. 2017

Cancer Science

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Aberrant DNA methylation accumulated in normal tissues, namely methylation burden, is associated with risk of carcinogenesis. The levels of methylation burden are known to be influenced by multiple factors, such as genetic factors and strengths of carcinogenic factors. However, the impact of the degree of exposure to a carcinogenic factor is still unclear. Here, using a Mongolian gerbil model of Helicobacter pylori (H. pylori)‐induced gastritis, we aimed to clarify the impact of the degree of exposure on methylation burden in normal gastric tissues. DNA methylation levels of four CpG islands, HE6, SA9, SB5, and SD2, increased by H. pylori infection, depending upon the infection period. After eradication of H. pylori, DNA methylation levels decreased, but tended to be higher in gastric mucosae with a longer infection period. DNA molecules with dense methylation, but not those with sparse methylation, increased depending upon the infection period. DNA methylation levels of one of the four CpG islands, SA9, tended to be higher in gastric mucosae of gerbils infected with H. pylori, even 50 weeks after eradication than in those of non‐infected gerbils. These results showed for the first time that the levels of methylation burden in normal tissues are influenced by the degree of exposure to a carcinogenic factor.

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Anti‐Inflammatory Effects of Capsaicin and Piperine on Helicobacter pylori‐Induced Chronic Gastritis in Mongolian Gerbils

Abstract: These results suggest that capsaicin and piperine have anti-inflammatory effects on H. pylori-induced gastritis in gerbils independent of direct antibacterial effects and may thus have potential for use in the chemoprevention of H. pylori-associated gastric carcinogenesis.

Cited by 59 publications

References 51 publications

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Degree of methylation burden is determined by the exposure period to carcinogenic factors

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