Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats

Shih Min Hsia, Wei Hwa Lee, Gow Chin Yen, Chi Hao Wu

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The effects of capsaicin (CAPS) on protein glycation and the subsequent formation of advanced glycation endproducts (AGEs) were assessed. In vitro glycation assays showed that CAPS retards the late stages of glycation and crosslinking reaction. The dual mechanisms of action involving antioxidant and dicarbonyl trapping activities may contribute to the antiglycation effects. In a rat model of streptozotocin-induced permanent hyperglycaemia, 12 weeks of CAPS administration led to a reduction in the levels of circulating and tissue AGEs, as well as activation of the receptor for AGEs (RAGE). The levels of oxidative biomarkers, evaluated by assessing 8-isoprostane and lymphocyte DNA damage, were also decreased in the CAPS-treated groups compared with the diabetic group. Intriguingly, the reduction of serum and renal soluble RAGE (sRAGE) observed in diabetic rats was restored by CAPS administration. This study is the first to demonstrate that CAPS can reduce the burden of AGEs, thus relieving glycative stress in diabetics.

Original languageEnglish
Pages (from-to)406-417
Number of pages12
JournalJournal of Functional Foods
Volume21
DOIs
Publication statusPublished - Mar 1 2016

Fingerprint

Capsicum
capsaicin
hot peppers
Capsaicin
active ingredients
glycation
rats
8-epi-prostaglandin F2alpha
receptors
streptozotocin
hyperglycemia
Streptozocin
crosslinking
Hyperglycemia
DNA damage
DNA Damage
trapping
mechanism of action
biomarkers
lymphocytes

Keywords

  • Advanced glycation endproducts
  • Capsaicin
  • Hyperglycaemia
  • Oxidative stress
  • RAGE
  • SRAGE

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats. / Hsia, Shih Min; Lee, Wei Hwa; Yen, Gow Chin; Wu, Chi Hao.

In: Journal of Functional Foods, Vol. 21, 01.03.2016, p. 406-417.

Research output: Contribution to journalArticle

@article{4c339ea1b6e74419b24d215121778c4c,
title = "Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats",
abstract = "The effects of capsaicin (CAPS) on protein glycation and the subsequent formation of advanced glycation endproducts (AGEs) were assessed. In vitro glycation assays showed that CAPS retards the late stages of glycation and crosslinking reaction. The dual mechanisms of action involving antioxidant and dicarbonyl trapping activities may contribute to the antiglycation effects. In a rat model of streptozotocin-induced permanent hyperglycaemia, 12 weeks of CAPS administration led to a reduction in the levels of circulating and tissue AGEs, as well as activation of the receptor for AGEs (RAGE). The levels of oxidative biomarkers, evaluated by assessing 8-isoprostane and lymphocyte DNA damage, were also decreased in the CAPS-treated groups compared with the diabetic group. Intriguingly, the reduction of serum and renal soluble RAGE (sRAGE) observed in diabetic rats was restored by CAPS administration. This study is the first to demonstrate that CAPS can reduce the burden of AGEs, thus relieving glycative stress in diabetics.",
keywords = "Advanced glycation endproducts, Capsaicin, Hyperglycaemia, Oxidative stress, RAGE, SRAGE",
author = "Hsia, {Shih Min} and Lee, {Wei Hwa} and Yen, {Gow Chin} and Wu, {Chi Hao}",
year = "2016",
month = "3",
day = "1",
doi = "10.1016/j.jff.2015.11.043",
language = "English",
volume = "21",
pages = "406--417",
journal = "Journal of Functional Foods",
issn = "1756-4646",
publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats

AU - Hsia, Shih Min

AU - Lee, Wei Hwa

AU - Yen, Gow Chin

AU - Wu, Chi Hao

PY - 2016/3/1

Y1 - 2016/3/1

N2 - The effects of capsaicin (CAPS) on protein glycation and the subsequent formation of advanced glycation endproducts (AGEs) were assessed. In vitro glycation assays showed that CAPS retards the late stages of glycation and crosslinking reaction. The dual mechanisms of action involving antioxidant and dicarbonyl trapping activities may contribute to the antiglycation effects. In a rat model of streptozotocin-induced permanent hyperglycaemia, 12 weeks of CAPS administration led to a reduction in the levels of circulating and tissue AGEs, as well as activation of the receptor for AGEs (RAGE). The levels of oxidative biomarkers, evaluated by assessing 8-isoprostane and lymphocyte DNA damage, were also decreased in the CAPS-treated groups compared with the diabetic group. Intriguingly, the reduction of serum and renal soluble RAGE (sRAGE) observed in diabetic rats was restored by CAPS administration. This study is the first to demonstrate that CAPS can reduce the burden of AGEs, thus relieving glycative stress in diabetics.

AB - The effects of capsaicin (CAPS) on protein glycation and the subsequent formation of advanced glycation endproducts (AGEs) were assessed. In vitro glycation assays showed that CAPS retards the late stages of glycation and crosslinking reaction. The dual mechanisms of action involving antioxidant and dicarbonyl trapping activities may contribute to the antiglycation effects. In a rat model of streptozotocin-induced permanent hyperglycaemia, 12 weeks of CAPS administration led to a reduction in the levels of circulating and tissue AGEs, as well as activation of the receptor for AGEs (RAGE). The levels of oxidative biomarkers, evaluated by assessing 8-isoprostane and lymphocyte DNA damage, were also decreased in the CAPS-treated groups compared with the diabetic group. Intriguingly, the reduction of serum and renal soluble RAGE (sRAGE) observed in diabetic rats was restored by CAPS administration. This study is the first to demonstrate that CAPS can reduce the burden of AGEs, thus relieving glycative stress in diabetics.

KW - Advanced glycation endproducts

KW - Capsaicin

KW - Hyperglycaemia

KW - Oxidative stress

KW - RAGE

KW - SRAGE

UR - http://www.scopus.com/inward/record.url?scp=84957895388&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84957895388&partnerID=8YFLogxK

U2 - 10.1016/j.jff.2015.11.043

DO - 10.1016/j.jff.2015.11.043

M3 - Article

AN - SCOPUS:84957895388

VL - 21

SP - 406

EP - 417

JO - Journal of Functional Foods

JF - Journal of Functional Foods

SN - 1756-4646

ER -