Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action

Abstract

Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.

Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

“…BRS Moema (Tables 1–3) and the potential uses of Capsicum spp. fruits to prevent oxidative damage and treat antimicrobial infections, 48,49 the lack of the antiproliferative effect might suggest low toxicity of C. chinense var. BRS Moema against normal tissues that normally present a high proliferative rate such as skin, mucosa, and bone marrow.…”

“…BRS Moema (Tables 1-3) and the potential uses of Capsicum spp. fruits to prevent oxidative damage and treat antimicrobial infections, 48,49…”

Bioaccessibility, Bioavailability, Antioxidant Activities and Health Beneficial Properties of Some Selected Spices

“…It has been demonstrated that capsaicinoids and other phenolic compounds inhibited growth of microorganism like bacteria, yeasts, and fungi [121]. Capsaicin could inactivate the virus binding proteins and prevent their replication [121].…”

“…It has been demonstrated that capsaicinoids and other phenolic compounds inhibited growth of microorganism like bacteria, yeasts, and fungi [121]. Capsaicin could inactivate the virus binding proteins and prevent their replication [121]. Previous reports supported that capsaicin showed strong antimicrobial activities against Streptococcus pyogenes, E. coli, S. aureus, Proteus mirabilis, Proteus vulgaris, P. aeruginosa, Enterobacter aerogenes and S. mutans.…”

Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health

“…Capsaicin and its analogues have been proven to exhibit antimicrobial activity against phytopathogens, such as the fungus Botrytis cinerea, Aspergillus niger, Colletotrichum capsici, Fusarium oxysporum, or Rhizoctonia solani [112,114,126,127]. Although capsaicinoids and capsinoids from pepper extracts are natural products that can be applied to control pathogenic fungi growth in plant crop production, it is important to understand the effect these compounds could have on species sharing the same environment [128]. In fact, in agricultural production, capsaicinoid molecules can play a dual role as biocidals.…”