In vitro α-amylase and α-glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from Capsicum chinense and Piper nigrum fruits

Magaña-Barajas, Elisa; Buitimea-Cantúa, Génesis V.; Morales, Alejandro; Torres-Pelayo, Vianey del Rocio; Vázquez-Martínez, Juan; Buitimea‐Cantúa, Nydia E.

doi:10.1080/03601234.2020.1869477

Cited by 33 publications

(22 citation statements)

References 35 publications

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“…Looking at other salivary stressor biomarkers, CAP tended to lower the salivary α-amylase enzyme activity, perhaps indicative of lower sympathetic activity [66], perhaps via altered TRPV 1 afferent activity. Although in vitro studies have demonstrated similar results, finding that capsaicinderived compounds are potential α-amylase inhibitors [67], thus reinforcing our findings. Another important aspect is the anti-inflammatory properties of CAP.…”

Section: Cap and Neuroinflammatory Indicessupporting

confidence: 88%

Capsaicin and Its Effect on Exercise Performance, Fatigue and Inflammation after Exercise

et al. 2022

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Capsaicin (CAP) activates the transient receptor potential vanilloid 1 (TRPV1) channel on sensory neurons, improving ATP production, vascular function, fatigue resistance, and thus exercise performance. However, the underlying mechanisms of CAP-induced ergogenic effects and fatigue-resistance, remain elusive. To evaluate the potential anti-fatigue effects of CAP, 10 young healthy males performed constant-load cycling exercise time to exhaustion (TTE) trials (85% maximal work rate) after ingestion of placebo (PL; fiber) or CAP capsules in a blinded, counterbalanced, crossover design, while cardiorespiratory responses were monitored. Fatigue was assessed with the interpolated twitch technique, pre-post exercise, during isometric maximal voluntary contractions (MVC). No significant differences (p > 0.05) were detected in cardiorespiratory responses and self-reported fatigue (RPE scale) during the time trial or in TTE (375 ± 26 and 327 ± 36 s, respectively). CAP attenuated the reduction in potentiated twitch (PL: −52 ± 6 vs. CAP: −42 ± 11%, p = 0.037), and tended to attenuate the decline in maximal relaxation rate (PL: −47 ± 33 vs. CAP: −29 ± 68%, p = 0.057), but not maximal rate of force development, MVC, or voluntary muscle activation. Thus, CAP might attenuate neuromuscular fatigue through alterations in afferent signaling or neuromuscular relaxation kinetics, perhaps mediated via the sarco-endoplasmic reticulum Ca2+ ATPase (SERCA) pumps, thereby increasing the rate of Ca2+ reuptake and relaxation.

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Section: Cap and Neuroinflammatory Indicessupporting

confidence: 88%

Capsaicin and Its Effect on Exercise Performance, Fatigue and Inflammation after Exercise

et al. 2022

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“…Inhibiting amylase and glucosidase, two key pancreatic enzymes that convert dietary polysaccharides into absorbable monosaccharides, represents a promising therapeutic approach. Several synthetic inhibitors (acarbose, voglibose, miglitol) are currently available, but they are often reported to produce serious side effects (flatulence, abdominal pain, diarrhea, and hepatotoxicity) [47]. Plants have been shown to be inexhaustible reservoirs of bioactive molecules with potential inhibitory activity against the two enzymes targeted in the management of type 2 diabetes [48].…”

Section: Anti-amylase and Anti-glucosidase Activitymentioning

confidence: 99%

Section: Anti-amylase and Anti-glucosidase Activitymentioning

confidence: 99%

“…The extracts displayed anti-amylase effects in the following order: P. retrofractum < P. longum < red pepper < black peppers 1-3 < white pepper < green pepper. Previously, the ethanolic extract of P. nigrum and methanolic extract of P. longum were reported to possess anti-glucosidase activities, with IC 50 values of 216 and 112.90 µg/mL, respectively [47,49]. In addition, various piperamides isolated from P. nigrum, P. longum or P. retrofractum, such as piperine, pipercyclobutanamide D, piperoside, pellitorine, brachystamide B, guineensine, and pipataline, were shown to exert significant to moderate glucosidase and, sometimes, amylase inhibitory effects [46,49,50].…”

Section: Anti-amylase and Anti-glucosidase Activitymentioning

confidence: 99%

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Insights into the Phytochemical and Multifunctional Biological Profile of Spices from the Genus Piper

et al. 2021

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Piper spices represent an inexhaustible reservoir of bioactive compounds that may act as drug leads in natural product research. The aim of this study was to investigate a series of methanolic fruit extracts obtained from P. nigrum (black, green, white and red), P. longum and P. retrofractum in comparative phytochemical and multi-directional biological (antimicrobial, antioxidant, anti-enzymatic and anti-melanogenic) assays. The metabolite profiling revealed the presence of 17 piperamides, with a total content of 247.75–591.42 mg piperine equivalents/g. Among the 22 tested microorganism strains, Piper spices were significantly active (MIC < 0.1 mg/mL) against the anaerobes Actinomyces israelii and Fusobacterium nucleatum. The antioxidant and anti-enzymatic activities were evidenced in DPPH (10.64–82.44 mg TE/g) and ABTS (14.20–77.60 mg TE/g) radical scavenging, CUPRAC (39.94–140.52 mg TE/g), FRAP (16.05–77.00 mg TE/g), chelating (0–34.80 mg EDTAE/g), anti-acetylcholinesterase (0–2.27 mg GALAE/g), anti-butyrylcholinesterase (0.60–3.11 mg GALAE/g), anti-amylase (0.62–1.11 mmol ACAE/g) and anti-glucosidase (0–1.22 mmol ACAE/g) assays. Several Piper extracts (10 μg/mL) inhibited both melanin synthesis (to 32.05–60.65% of αMSH+ cells) and release (38.06–45.78% of αMSH+ cells) in αMSH-stimulated B16F10 cells, partly explained by their tyrosinase inhibitory properties. Our study uncovers differences between Piper spices and sheds light on their potential use as nutraceuticals or cosmeceuticals for the management of different diseases linked to bacterial infections, Alzheimer’s dementia, type 2 diabetes mellitus or hyperpigmentation.

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“…Piperine possesses antioxidant, anticonvulsant, antibacterial, neuroprotective, larvacidal, antiparasitic, anticancer, and other pharmacological effects [37]. Piperine also has potential as an antidiabetic through its ability to inhibit the activity of α-amylase and αglucosidase enzymes, thereby reducing blood glucose levels, as well as reducing various types of free radicals to prevent oxidative stress [38].…”

Section: Piperinementioning

confidence: 99%

GC-MS Analysis of the Active Compound in Ethanol Extracts of White Pepper (Piper nigrum L.) and Pharmacological Effects

Arsana

Juliasih

Widyantari

et al. 2022

Cell. Mol. Biomed. Rep.

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Pepper (Piper nigrum L.) has been utilized since antiquity and is considered the king of spices due to its wide use. This study aims to analyze the active compounds of white pepper through GC-MS and their pharmacological effects. Pepper seeds were extracted using 96% ethanol as solvent by the maceration method. The active compounds in the dry extract were then analyzed by GC-MS. Identification of the active compound was carried out by matching it to the Willey7 Library database. Based on the results chromatogram, is known that there are 127 components of the compound, of which there are 11 main components. Most of the main components are alkaloids and have various pharmacological effects discussed. Piperidine, Caryophyllene, and Ethyl isoallocholate are some of active compounds in ethanol extract. Ethyl iso-allocholate acts as an anti-inflammatory with a strong affinity for the target protein and also acts as an antiviral for SARS-CoV by inhibiting the attachment of the viral genome to target proteins, namely angiotensin-converting enzyme 2 (ACE2) and main protease (MPro).

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In vitro α-amylase and α-glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from Capsicum chinense and Piper nigrum fruits

Cited by 33 publications

References 35 publications

Capsaicin and Its Effect on Exercise Performance, Fatigue and Inflammation after Exercise

Capsaicin and Its Effect on Exercise Performance, Fatigue and Inflammation after Exercise

Insights into the Phytochemical and Multifunctional Biological Profile of Spices from the Genus Piper

GC-MS Analysis of the Active Compound in Ethanol Extracts of White Pepper (Piper nigrum L.) and Pharmacological Effects

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