Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Inhibition of in vitro Nitrosation by Capsaicin and Its Metabolites

Capsaicin 및 그 대사산물에 의한 in vitro에서의 니트로소 화합물 생성 저해효과

  • 유리나 (울산대학교 식품영양학과) ;
  • 박정순 (울산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Published : 1998.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

Capsaicin(8-methyl-N-vanillyl-6-nonenamide: CAP) known well as a major compound of not taste in hot pepper, was investigated for the inhibition effect on in vitro nitrosation. CAP(100$\mu$mol) inhibited the formation of N-nitrosoproline(NPRO) and N-nitrosothioproline(NTPRO) by 56% and 26%, respectively. Vanillyl alcohol inhibited the nitrosation of proline by a concentration-dependent manner, and vanillic acid and vanillin were less effective in blocking the nitrosation of proline compared to CAP and anillyl alcohol. The inhibitory effect of NPRO formation by CAP was evaluated to similar with alpha-tocopherol, and vanillyl alcohol was more effective than alpha-tocopherol in blocking the nitrosation of proline. Our results suggested that CAP and its metabolites such as vanillyl alcohol could inhibit endogenous nitrosation in hydrophobic biological environment.

Keywords

References

  1. Chemical mutagens v.7 Ingestion, pharmacodynamics, and toxicology Hartman, P. E.;De serres, F. J.(ed.);Hollaender, A.(ed.)
  2. 한국영양식량학회지 v.24 김치와 니트로소아민 박건영;최홍식
  3. J. National Cancer Institute v.64 Study of the carcinogenicity of large doses of dimethylnitramine, N-nitroso-L-proline, and sodium nitrite administered in drinking water to rats Mirvish, S. S.;Bulay, O.;Runge, R. G.;Patil, K.
  4. Cancer Res. v.41 Metabolic rate of nitrosoproline in the rat Chu, C.;Magee, P. N.
  5. Food Chem. Toxicol. v.30 Studies on endogenous formation of N-nitroso compounds in the Guinea pig supplemented with proline or thioproline and sodium nitrate Otsuka, M.;sakashita, Y.;Arakawa, M.;Tsuda, M.
  6. Proc. Nat. Acad. Sci. v.70 Protective effect of ascorbic acid on hepatotoxicity caused by sodium nitrite plus aminopyrine Kamm, J. J.;Dashiman, T.;Conneym, A. H.;Burns, J. J.
  7. J. Agric. Food Chem. v.35 N-Nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution Cooney, R. V.;Ross, P. D.
  8. Vitamin C The influence of vitamin C on the in vivo formation of nitrosamines Ohshima, H.;Bartsch, H.;Counsell, J. N.(ed.);Horning, D. H.(ed.)
  9. Pharmacol. Rev. v.38 The neuropharmacology of capsaicin: review of some recent observations Buck, S. H.;Burk, T. F.
  10. Biochem. Biophys. Res. Comm. v.142 Capsaicin, a pungent principle of hot red pepper, evokes catecholamine secretion from the adrenal medula of an esthetiged roct Watanabe, T.;Kawada, T.;Iwai, K.
  11. Internat. J. Vit. Nutr. Res. v.68 Modulation of select immune responses by dietary capsaicin Yu, R.;Park, J. W.;Kurata, T.;Erickson, K. L.
  12. Agric. Biol. Chem. v.49 In vivo and in vitro metabolism of dihydrocapsaicin a pungent principle of hot pepper, in rats Kawada, T.;Iwai, K.
  13. Biochim. Biophys. Acta v.1224 Role of capsaicin, curcumin and dietary n-3 fatty acids in lowering the generation of reactive oxygen species in rat peritoneal macrophages Bina, J.;Lokesh, B. R.
  14. 한국식품영양과학회 추계 학술대회 초록집 고추이 매운맛 성분 capsaicin의 항산화 활성 박정순;이진옥;유리나
  15. Mol. Cell. Biochem. v.111 Studies on spice principles as antioxidants in the inhibition of oipid peroxidation of rat liver microsomes Pulla, R. C.;Lokesh, B. R.
  16. Tetrahedron v.26 The preparation and properties of some nitrosamino acids Lijinsky, W.;Kecfer, L.;Loo, J.
  17. Food Tech. v.36 Inhibition of N-nitrosamines in bacon Gray, J.;Reddy, I.;Price, S. K.;Mandagere, J. F.;Wilkens, W. F.
  18. Food Cosmet. Toxicol. v.16 Inhibition of nitrosamine formation in vitro by sorbic acid Tanaka, K.;Chung, K. C.;Hayatsu, H.;Kato, T.
  19. 한국식품영양과학회지 v.26 멸치젓 숙성 중 아질산염과 아스코르브산이 N-nitrosamine의 생성에 미치는 영향 김정균;이수정;성낙주