Effects of Capsaicin on Biomimetic Membranes

Abstract

Capsaicin is a natural compound that produces a warm sensation and is known for its remarkable medicinal properties. Understanding the interaction between capsaicin with lipid membranes is essential to clarify the molecular mechanisms behind its pharmacological and biological effects. In this study, we investigated the effect of capsaicin on thermoresponsiveness, fluidity, and phase separation of liposomal membranes. Liposomal membranes are a bioinspired technology that can be exploited to understand biological mechanisms. We have shown that by increasing thermo-induced membrane excess area, capsaicin promoted membrane fluctuation. The effect of capsaicin on membrane fluidity was dependent on lipid composition. Capsaicin increased fluidity of (1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) membranes, while it rigidified DOPC and cholesterol-based liposomes. In addition, capsaicin tended to decrease phase separation of heterogeneous liposomes, inducing homogeneity. We imagine this lipid re-organization to be associated with the physiological warming sensation upon consumption of capsaicin. Since capsaicin has been reported to have biological properties such as antimicrobial and as antiplatelet, the results will help unravel these biological properties.

Size of Cells and Physicochemical Properties of Membranes are Related to Flavor Production during Sake Brewing in the Yeast Saccharomyces cerevisiae

“…Thus, we investigated membrane fluidity using membrane fluidity indicators, i.e., GP values, with the fluorescence probe Laurdan and fluorescence microscopy [ 13 , 24 , 25 , 26 ]. In our experiment, the Laurdan concentration was 1 mol% of the lipid concentration.…”

“…The fluidity of membranes containing DOPC and flavors was measured using excitation Laurdan GP [ 13 , 24 , 25 , 26 ]. The Laurdan fluorescent label was used at 1% ( v / v ) concentration.…”

“…Vanegas et al demonstrated an unsaturated lipid model system that, in comparison to previous studies, more closely resembles a real yeast plasma membrane [ 12 ]. In previous studies, we have also investigated the interaction between biological molecules, such as capsaicin [ 13 ], oxidized cholesterol [ 14 , 15 , 16 ], proteins [ 17 , 18 , 19 ], and polyphenols [ 20 , 21 ], and DOPC-containing lipid membrane vesicles.…”

Biomimetic Nanomembranes: An Overview

“…For instance, the diffusive properties of a biomimetic nanomembrane may be modified by adding a specific chemical agent. An example is the work of Sharma et al, who applied capsaicin to the membrane surface in order to change its interaction with certain molecules [139]. Chemical activation of diamond and silicon surfaces for biosensing of proteins was investigated in [140].…”

In vitro comparison of treatments and commercially available solutions on mortality of Angiostrongylus cantonensis third-stage larvae

“…While Nemitol™ was slow to show effect compared to other treatments, it did result in close to complete mortality by Day 7. The active ingredients of Nemitol™capsaicin and allyl isothiocyanate (derived from chilies and mustard oil, respectively)are both irritants and may function as membrane disruptors (Agricultural Marketing Service, 2014;Omolo et al, 2018;Sharma et al, 2019).…”