Jeong Jin Young, Suresh Sekar, Park Mi Na, Jang Mi, Park Sungkwon, Gobianand Kuppannan, You Seungkwon, Yeon Sung-Heom, Lee Hyun-Jeong
Animal Nutrition and Physiology Team, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea .
The Laboratory of Cell Growth and Function Regulation, Division of Bioscience and Technology, College of Life and Environmental Sciences, Korea University, Seoul 136-701, Korea .
Asian-Australas J Anim Sci. 2014 Dec;27(12):1783-93. doi: 10.5713/ajas.2014.14720.
Capsaicin is a major constituent of hot chili peppers that influences lipid metabolism in animals. In this study, we explored the effects of capsaicin on adipogenic differentiation of bovine bone marrow mesenchymal stem cells (BMSCs) in a dose- and time-dependent manner. The BMSCs were treated with various concentrations of capsaicin (0, 0.1, 1, 5, and 10 μM) for 2, 4, and 6 days. Capsaicin suppressed fat deposition significantly during adipogenic differentiation. Peroxisome proliferator-activated receptor gamma, cytosine-cytosine-adenosine-adenosine-thymidine/enhancer binding protein alpha, fatty acid binding protein 4, and stearoyl-CoA desaturase expression decreased after capsaicin treatment. We showed that the number of apoptotic cells increased in dose- and time-dependent manners. Furthermore, we found that capsaicin increased the expression levels of apoptotic genes, such as B-cell lymphoma 2-associated X protein and caspase 3. Overall, capsaicin inhibits fat deposition by triggering apoptosis.
辣椒素是红辣椒的主要成分，可影响动物的脂质代谢。在本研究中，我们以剂量和时间依赖性方式探究了辣椒素对牛骨髓间充质干细胞（BMSCs）成脂分化的影响。将BMSCs用不同浓度的辣椒素（0、0.1、1、5和10 μM）处理2天、4天和6天。辣椒素在成脂分化过程中显著抑制脂肪沉积。辣椒素处理后，过氧化物酶体增殖物激活受体γ、胞嘧啶 - 胞嘧啶 - 腺苷 - 腺苷 - 胸腺嘧啶/增强子结合蛋白α、脂肪酸结合蛋白4和硬脂酰辅酶A去饱和酶的表达降低。我们发现凋亡细胞数量呈剂量和时间依赖性增加。此外，我们发现辣椒素增加了凋亡基因的表达水平，如B细胞淋巴瘤2相关X蛋白和半胱天冬酶3。总体而言，辣椒素通过触发凋亡来抑制脂肪沉积。
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