Capsaicin regulates dyslipidemia by altering the composition of bile acids in germ-free mice

Gong, Teng; Chuanlei, Li; Li, Shi-Qiang; Zhang, Xiaojuan; He, Zhongming; Xianhong, Jiang; He, Qing; Huang, Rongjuan; Wang, Yong; Xiong, Lu

doi:10.1039/d2fo02209e

Food Funct.

2022

DOI: 10.1039/d2fo02209e

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Capsaicin regulates dyslipidemia by altering the composition of bile acids in germ-free mice

Teng Gong

Li Chuanlei

Shi-Qiang Li

et al.

Abstract: The improvement of lipid metabolism by capsaicin (CAP) has been extensively studied, mostly with respect to the vanilloid type 1 (TRPV1) ion channel and intestinal flora. In this study, a...

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Cited by 2 publications

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Preparation, pungency, and bioactivity of capsaicin: a review

Zhang,

Huang,

Soladoye

et al. 2024

Int J of Food Sci Tech

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SummaryCapsaicin is the main pungent compound in red pepper responsible for its dual attributes of culinary utility and bioactive efficacy. This review aims to systematically review the preparation methods, pungency, and bioactivities of capsaicin. Capsaicin can be extracted by maceration, microwave, near‐infrared extraction, supercritical fluid, and ultrasound‐assisted extraction methods. Also, it can be synthesised through chemical, biosynthetic, and in vitro cell methods. Capsaicin can elicit a pungent sensation via activation of TRPV1 receptor. Furthermore, it has been reported to display various bioactivities, such as hypoglycaemic, hypolipidemic, analgesic, anti‐cancer, anti‐inflammatory, and intestinal health‐protecting activities via several signalling pathways. Overall, this review can provide a theoretical reference for understanding the preparation, pungent sensation, and bioactivities of capsaicin.

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Preparation, pungency, and bioactivity of capsaicin: a review

Zhang,

Huang,

Soladoye

et al. 2024

Int J of Food Sci Tech

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TRPV1 Receptor Identification in Rainbow Trout (Oncorhynchus mykiss) and Evaluation of the Effects Produced by Ocimum basilicum Super Critical Fluid Extract

Vercelli

Amadori

Tursi

et al. 2023

Fishes

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Transient receptor potential vanilloid type 1 (TRPV1) has been investigated in humans and mammals; in recent years, some researchers have focused on this receptor in fishes. The present study aimed to identify TRPV1 receptors in cultures of RT-gill W1 cells and in the organs of rainbow trout (Oncorhynchus mykiss), in addition to evaluating the possible modulation induced by super critical fluid extract of basil (Ocimum basilicum), named F1-BEO. In vitro evaluation consisted of cell cultures and immunocytochemistry assays. During in vivo experimental sessions, eighty trout were divided into five groups that received a fish diet supplemented with 0, 0.5, 1, 2 and 3% w/w F1-BEO. Forty trout were euthanized after 15 and 30 days; organs were collected and processed according to the immunohistochemistry technique. Receptor expression was quantitatively measured using Image Pro Plus software. TRPV1 was identified in RT-gill W1 cells and in all organs, with a higher positivity in the muscle layers of the stomach, intestine and kidneys. F1-BEO induced an increased expression of TRPV1 in the stomach while a lower expression was appreciated in the bowel. No morphological alterations have been highlighted in the liver or kidneys. Further investigation will be necessary to evaluate the functionality of this receptor in rainbow trout.

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Capsaicin regulates dyslipidemia by altering the composition of bile acids in germ-free mice

Abstract: The improvement of lipid metabolism by capsaicin (CAP) has been extensively studied, mostly with respect to the vanilloid type 1 (TRPV1) ion channel and intestinal flora. In this study, a...

Cited by 2 publications

References 46 publications

Preparation, pungency, and bioactivity of capsaicin: a review

Preparation, pungency, and bioactivity of capsaicin: a review

TRPV1 Receptor Identification in Rainbow Trout (Oncorhynchus mykiss) and Evaluation of the Effects Produced by Ocimum basilicum Super Critical Fluid Extract

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