Tabolacci Claudio, Batani Gessica, Rossi Stefania, Andrei Daniela, Bellenghi Maria, Pedini Francesca, Mischiati Carlo, Scattoni Maria Luisa, Biffoni Mauro, Facchiano Francesco, Ferreri Carla, Sansone Anna
Department of Oncology and Molecular Medicine, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy.
Research Coordination and Support Service, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy.
Int J Mol Sci. 2025 Aug 25;26(17):8242. doi: 10.3390/ijms26178242.
Capsaicin, the main pungent component of chili peppers, exhibits several bioactive properties, such as modulation of adipogenesis and inhibition of liver steatosis by reducing cytoplasmic lipid accumulation. However, no evidence is currently available regarding its effect on the membrane fatty acid remodeling. In this work, we focused on the HepG2 cell model, commonly employed for hepatotoxicity, to examine the lipidome changes after treatment with capsaicin (10 µM), and its combination with oleic acid (100 µM), following the effects after 1.5, 3, and 24 h. In addition, cell viability, lipid accumulation, and secretion of inflammatory mediators were assessed. Notably, the combination of capsaicin with oleic acid completely reverted the correlation between cytokine/chemokine levels and omega-6/omega-3 fatty acids compared to capsaicin alone. Additionally, the combined treatment influenced the protective effect of capsaicin against polyunsaturated fatty acids, as investigated through biomimetic experiments.
辣椒素是辣椒的主要辛辣成分，具有多种生物活性特性，如通过减少细胞质脂质积累来调节脂肪生成和抑制肝脏脂肪变性。然而，目前尚无关于其对膜脂肪酸重塑作用的证据。在这项研究中，我们聚焦于常用于肝毒性研究的HepG2细胞模型，检测用辣椒素（10 μM）及其与油酸（100 μM）联合处理1.5、3和24小时后的脂质组变化。此外，还评估了细胞活力、脂质积累和炎症介质的分泌。值得注意的是，与单独使用辣椒素相比，辣椒素与油酸联合使用完全逆转了细胞因子/趋化因子水平与ω-6/ω-3脂肪酸之间的相关性。此外，通过仿生实验研究发现，联合处理影响了辣椒素对多不饱和脂肪酸的保护作用。
