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Capsaicin affects macrophage anti-inflammatory activity via the MAPK and NF-κB signaling pathways.
Li, Jingshuang; Wang, Hui; Zhang, Lili; An, Ni; Ni, Wan; Gao, Quanqi; Yu, Yang.
Afiliación
  • Li J; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
  • Wang H; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
  • Zhang L; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
  • An N; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
  • Ni W; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
  • Gao Q; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
  • Yu Y; Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China.
Int J Vitam Nutr Res ; 93(4): 289-297, 2023 Aug.
Article en En | MEDLINE | ID: mdl-34235954
Capsaicin, the main constituent in chili, is an extremely spicy vanillin alkaloid and is found in several Capsicum species in China. Traditionally, it has been used to treat inflammatory diseases such as allergic rhinitis, neuralgia after shingles, refractory female urethral syndrome, spontaneous recalcitrant anal pruritus, and solid tumors. Constant stimulation of the body by inflammatory factors can lead to chronic inflammation. Capsaicin possesses anti-inflammatory activity; however, the underlying mechanism is unknown. We investigated the effect of capsaicin on the secretion of macrophage inflammatory factors in a lipopolysaccharide-induced inflammation model using 56 healthy, SPF grade, BALB/c mice. To this end, mice peritoneal macrophages were isolated and stimulated with lipopolysaccharide (1 µg/mL) and capsaicin (25, 50, 75, or 100 µg/mL) for 24 h. At all concentrations tested, capsaicin significantly promoted the phagocytosis of neutral red dye by macrophages. Furthermore, the gene expression and secretion of inflammatory cytokines significantly increased after induction with lipopolysaccharide (P<0.01); the interleukin (IL)-6 level was 204 µg/mL, tumor necrosis factor (TNF)-α level was 860 µg/mL, and nitric oxide (NO) level was 19.8 µg/mL. However, the treatment with capsaicin reduced their levels (P<0.01) and protein expression of lipopolysaccharide-induced extracellular signal-related kinase 1/2 and p65 (P<0.05). Overall, capsaicin reduced the secretion of inflammatory cytokines (P<0.01), interleukins, TNF-α (P<0.01), and NO by inhibiting the nuclear factor-kappa B and microtubule-associated protein kinase signaling pathways, and thereby reduced lipopolysaccharide-induced inflammatory response in macrophages.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Capsaicina / FN-kappa B Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Int J Vitam Nutr Res Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Capsaicina / FN-kappa B Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Int J Vitam Nutr Res Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza