辣椒素的荧光分析方法研究

荧光分光光度法可用于辣椒及高纯度辣椒素样品中辣椒素的定量分析。在Ex为278 nm,Em为312 nm荧光条件下,辣椒素在0.58-5.8μg/mL浓度范围内其浓度C(μg/mL)与荧光强度I具有良好线性关系,回归方程c=1.0377×10-3I-0.3667,R=0.9994,精密度RSD=0.08%(n=5)。平均回收率95.39%。     

海南黄灯笼椒与不同品种辣椒的辣椒素含量测定

目的:建立HPLC法测定海南黄灯笼椒等辣椒的辣椒素含量。方法:采用Diamonsil C18柱(4.6 mm×250mm,5μm),流动相为甲醇-水(体积比70∶30),流速为1.0 mL/min,检测波长为230 nm,柱温:30℃,外标法定量。结果:辣椒素的线性关系良好,线性范围2.0μg/mL～20.0μg/mL,r=0.9990;精密度、稳定性实验的RSD均低于2%;平均回收率100.8%(n=9),RSD=1.87%。对海南黄灯笼椒等7个品种辣椒的辣椒素含量进行测定,海南黄灯笼椒的辣椒素含量最高。结论:该方法简便快捷,可用于辣椒中辣椒素含量的测定;海南黄灯笼椒辣椒素含量最高,这些信息可为海南黄灯笼辣椒的研究开发提供参考。     

高效液相色谱法测定1,25- 二羟基维生素D2纳米乳注射液的含量

目的:建立高效液相色谱法测定1,25-二羟基维生素D_2纳米乳注射液含量。方法:采用C18-STⅡ色谱柱(4.6×250 mm,5μm);流动相为乙腈-水=85:15(V/V);流速:1.5 m L/min;检测波长:274 nm;温度:室温;进样量:200μL。结果:该方法专属性好,平均回收率99.96%(RSD为0.63%,n=9);溶液在冷藏(2~6℃)保存24 h稳定(RSD=0.98%,n=7);在0.06μg/m L~4.0μg/m L范围内线性关系良好,其回归方程为:Y=201098 X-8412.5(R2=0.9998,n=9)。结论:该方法简便、快捷、灵敏度高、专属性强,可用于该注射液的含量测定。     

高效液相色谱-质谱联用法分析微生物降解植物甾醇为雄甾烯酮

采用高效液相色谱-质谱联用法(HPLC/MS)分析测定植物甾醇侧链降解过程中产物雄甾-1,4-二烯-3,17-二酮(ADD)及雄甾4-烯-3,17-二酮(AD).其中液相色谱的条件为色谱柱Alltima C18ODS-2(5μm,250 mm×4.6 mm);流动相甲醇:水(V/V=7:3);流速1 mL/min;柱温室温;紫外检测器的检测波长244 nm.质谱为ZMD Micromass电喷雾质谱仪.结果测得ADD与AD标准样品的保留时间分别为9.70 min与11.13 min,发酵样品的HPLC与MS图谱与ADD与AD标准样品的图谱一致.采用高效液相色谱法定量ADD与AD的线性范围在0.01 mg/mL～0.09 mg/mL,产物回收率分别为102.6%与105.90%,日内精密度分别为3.02%与3.08%,日间RSD分别为3.50%与3.24%.该方法灵敏度高、选择性好、操作简便、定量准确,适用植物甾醇微生物侧链降解过程中产物的分析及产品质量控制.     

辣椒素葡萄糖苷的合成

本文合成了辣椒素类物质-4-O-β-D-葡萄糖苷类化合物(3).首先,以BF3·OEt2为催化剂,用五乙酰葡萄糖酯与辣椒素类物质反应得到中间体辣椒素类物质4-O-β-D-四乙酰葡萄糖苷类化合物(2),以硅胶柱色谱纯化收率为22%,LC-MS分析表明含有降二氢辣椒素四乙酰葡萄糖苷(2a,M 623)、辣椒素四乙酰葡萄糖苷(2b,M635)、二氢辣椒素四乙酰葡萄糖苷(2c,M 637)、高二氢辣椒素四乙酰葡萄糖苷(2d,M 651);中间体2易水解为目标化合物3,收率63%.1H NMR分析表明化合物2及3均为β构型.     

响应面分析法优化乙酸乙酯萃取番茄红素条件的研究

采用响应面方法对番茄酱提取番茄红素过程中的乙醇预处理方法、萃取剂萃取时间等工艺条件进行了优化。采用Central Composite Design(CCD)设计法,对超声波提取法和微波提取法中的乙醇预处理、萃取剂萃取时间、超声波或微波萃取功率、溶剂量4个因素对番茄红素提取率的影响进行评价。结果显示,最佳提取方法为超声波提取法,无水乙醇∶番茄酱的2.05∶1(V/W);乙酸乙酯∶番茄酱10.1∶1(V/W);提取时间为490 s;超声波提取功率为405 W;提取率为94.42%。微波提取最佳方法为,无水乙醇∶番茄酱的2.11∶1(V/W);乙酸乙酯∶番茄酱10.1∶1(V/W);提取时间为372.6 s;微波提取功率为569.5 W;提取率为81.51%。     

最后区微量注射辣椒素对大鼠血压、心率和肾交感神经放电的影响

在36只麻醉Sprague-Dawley大鼠, 观察了最后区内微量注射辣椒素(10 μmol/L, 50 nl)对平均动脉压(MAP)、心率(HR)和肾交感神经放电(RSNA)的影响.实验结果如下:(1)最后区内注射辣椒素可引起 MAP、HR 和RSNA明显增加, 分别由12.34±0.53 kPa、 328.52±7.54 bpm 和100±0% 增至15.17±0.25 kPa (P<0.001)、 354.81±8.54 bpm (P<0.001) 和156.95±7.57% (P<0.001);(2) 静脉注射辣椒素受体阻断剂钌红(100 mmol/L, 0.2 ml) 后, 辣椒素的上述效应可被明显抑制;(3) 预先应用NMDA 受体阻断剂MK-801 (500 μg/kg, 0.2 ml, iv)也明显抑制辣椒素的兴奋效应.以上结果提示, 最后区微量注射辣椒素对血压、心率和肾交感神经放电有兴奋作用, 而此作用由辣椒素受体介导并有谷氨酸参与.     

小剂量辣椒素对豚鼠心室肌细胞L-型钙电流的影响

应用全细胞膜片钳技术研究低浓度辣椒素(capsaicin,CAP)对单个豚鼠心室肌细胞L-型钙电流的影响及其作用机制.CAP(1～25 nmol/L)可浓度依赖性增加电压依赖性的ICa-L的峰值并下移I-V曲线.CAPl,10,25 nmol/L使ICa-L最大峰值分别由-9.67±0.7pA/pF增至-10.21±0.8pA/pF(P＞0.05),-11.37±0.8pA/pF和-12.84±0.9pA/pF(P＜0.05).CAP25nmol/L可明显使稳态激活曲线左移,激活中点电压(V0.5)由-20.76±2.0mV变至-26.71±3.0mV(P＜0.05),表明低浓度CAP改变了钙通道激活的电压依赖性.CAP25nmol/L对电压依赖性稳态失活曲线和ICa-L从失活状态下复活过程无明显影响.辣椒素受体(VR1)阻断剂钌红(RR,10μmol/L)可阻断低浓度辣椒素的效应.以上结果表明,低浓度辣椒素使钙通道稳态激活曲线左移,增加ICa-L,这一效应可能由VRl介导.     

高速逆流色谱分离雷公藤中的雷酚内酯异构体

利用高速逆流色谱法从雷公藤植物粗提物分离得到一个化合物.两相溶剂体系为正己烷/乙酸乙酯/甲醇/水(2∶3∶3∶2,V/V/V/V),水相作流动相,有机相作固定相.经单晶X-衍射分析确定该化合物为雷酚内酯异构体.晶体参数为:晶体为正交晶系,空间群为P2(1)2(1)2(1);晶胞参数为:a=0.71913(10) nm,...     

微紫青霉菌菌株GXCR对低品位黄铜矿中的Cu和Fe的生物淋滤及其淋滤机制

研究了Penicillium janthinellum菌株GXCR对低品位黄铜矿中的Cu和Fe的生物淋滤浸出.结果表明摇浸淋滤效率优于静置浸没淋滤效率,对Cu的淋滤浸出效果最佳;在添加最佳碳源(10%蔗糖,W/V)、氮源(1.5% NaNO3,W/V)、摇浸淋滤和最佳条件组合(淋滤培养基初始pH 6.0,矿石大小200目,矿石浓度5%(W/V)和初始接种菌量3.0×105分生孢子/mL)时,Cu的浸出率达到87.31%(W/W);摇浸淋滤时影响Cu的生物浸出的主要因素是淋滤培养基初始pH(FF0.05);对Cu和Fe淋滤起主要作用的有机酸分别是柠檬酸和草酸;浸没淋滤效率低是与柠檬酸和草酸产量低有关;GXCR的生物淋滤机制有2种:柠檬酸和草酸的生化作用和菌体附着生长所产生机械压力对矿石的破碎作用.     

辣椒素对家兔房室结细胞自发活动的电生理效应

本工作旨在研究辣椒素对家兔房室结细胞自发活动的电生理效应及其作用机制.应用经典玻璃微电极记录方法,观察到辣椒素(1～30 μmol/L)剂量依赖性地抑制房室结起搏细胞的动作电位幅度,零相最大上升速度(Vmax),舒张期除极速度和起搏放电频率,而且延长复极化90%时间(APD90).应用L型钙通道开放剂Bay K8644(0.5 μmol/L),以及提高灌流液中钙离子浓度(5 mmol/L),均可抑制辣椒素对起搏细胞的电生理效应.辣椒素受体阻断剂钌红(10μmol/L)对辣椒素(10μmol/L)的上述电生理效应并无影响.上述结果表明,辣椒素能抑制家兔房室结的自发活动,此效应可能与其抑制钙离子内流有关,但并非由辣椒素受体介导.     

The morphological consequences of neonatal treatment with capsaicin on primary afferent neurones in adult rats

A comparison was made using our work and that reported in the literature of the losses of myelinated and unmyelinated fibres in a variety of nerves and also of losses of nerve cells in dorsal root ganglia, after treatment of neonatal rats with capsaicin. In L3 and L4 dorsal roots 85-93% of unmyelinated fibres and 9-33% of myelinated fibres were lost after 50-100 mg/kg capsaicin neonatally. In rats treated with 85 mg/kg capsaicin, percentage losses of unmyelinated (89%) and myelinated (36%) fibres of L4 dorsal roots were remarkably similar to the calculated losses of small dark (92%) and large light (34%) neurones respectively in these ganglia. Studies with monoclonal antibody RT97 which labels the large light neurones only, confirmed that some RT97 negative cells (i.e. small dark neurones) remain after capsaicin treatment. At present no evidence exists to suggest that the cell death of small dark neurones or C fibres after neonatal capsaicin treatment is completely selective for subgroups of these neurones, either in relation to sensory modality, or in relation to immunocytochemical cell markers and peptide content. However much more data is required to establish whether this cell death is really nonselective as regards immunocytochemical markers.     

Influence of curcumin, capsaicin, and piperine on the rat liver drug-metabolizing enzyme system in vivo and in vitro

The effect of dietary supplementation of spice-active principles, curcumin (0.2%), capsaicin (0.015%), and piperine (0.02%) on the activities of the liver drug-metabolizing enzyme system was examined. All the 3 dietary spice principles significantly stimulated the activity of aryl hydroxylase. A synergistic action of dietary curcumin and capsaicin with respect to stimulating the activity of aryl hydroxylase was also evidenced when fed in combination. The activity of N-demethylase essentially remained unaffected by dietary curcumin, capsaicin, or their combination, but was significantly lowered as a result of piperine feeding. Uridine dinucleotide phosphate (UDP)-glucuronyl transferase activity was decreased by dietary piperine and the combination of curcumin and capsaicin. NADPH-cytochrome c reductase activity was significantly decreased by dietary piperine. The levels of hepatic microsomal cytochrome P450 and cytochrome b5 were not influenced by any of the dietary spice-active principles. These spice-active principles were also examined for their possible in vitro influence on the components of the hepatic drug-metabolizing enzyme system in rat liver microsomal preparation. Piperine significantly decreased the activity of liver microsomal aryl hydroxylase activity when included in the assay medium at 1 x 10(-6) mol/L, 1 x 10(-5) mol/L, and 1x 10(-4) mol/L level. Lowered activity of N-demethylase was observed in presence of capsaicin or piperine at 1 x 10(-6) mol/L in the assay medium. Hepatic microsomal glucuronyl transferase activity was significantly decreased in vitro by addition of capsaicin or piperine. Capsaicin and piperine brought about significant decrease in liver microsomal cytochrome P450 when included at 1 x 10(-6) mol/L and 1 x 10(-5) mol/L, the effect being much higher in the case of piperine. The results suggested that whereas the 3 spice principles have considerable similarity in structure, piperine is exceptional in its influence on the liver drug-metabolizing enzyme system. The study also indicated that a combination of curcumin and capsaicin does not produce any significant additive effect on the liver drug-metabolizing enzyme system.     

辣椒碱对烟粉虱的生物活性及生长发育和生殖力的影响

在实验室条件下研究了辣椒碱对烟粉虱的生物活性及生长发育和生殖力的影响.结果表明:辣椒碱对烟粉虱各虫态均有杀虫活性,且随辣椒碱浓度的增大活性增强;辣椒碱浸叶法/浸虫法处理对烟粉虱成虫、卵和若虫的毒力(LC50分别为3525.79、1603.29和1526.27mg·L-1))均高于内吸法处理(LC50分别为5360.04、2359.19和5897.43 mg.L-1),两种处理方法下辣椒碱对烟粉虱卵的毒力均明显高于对成虫的毒力;2000和4000 mg·L-1浓度辣椒碱对烟粉虱成虫具有明显的拒食作用,烟粉虱在该两种浓度辣椒碱处理过的棉花叶上取食24 h的蜜露分泌量均显著低于取食非处理棉花叶后的蜜露分泌量;辣椒碱各试验浓度对烟粉虱成虫均表现出较强的产卵忌避作用,当辣椒碱处理浓度达4000 mg·L-1时,对烟粉虱的选择性产卵忌避率和非选择性产卵忌避率分别高达94.2％和83.0％.500、1000和2000 mg·L-1辣椒碱浸渍处理对烟粉虱存活卵和若虫的发育历期、成虫羽化率均没有影响,但辣椒碱4000mg·L-1处理明显延长烟粉虱若虫发育历期、降低成虫羽化率.不同浓度辣椒碱处理均明显抑制烟粉虱生殖力,且这种抑制作用随辣椒碱浓度的增大而增强.     

Induction of the endoplasmic reticulum stress protein GADD153/CHOP by capsaicin in prostate PC-3 cells: a microarray study

The effect of capsaicin, main pungent ingredient of hot chilli peppers, in the gene expression profile of human prostate PC-3 cancer cells has been analyzed using a microarray approach. We identified 10 genes that were down-regulated and five genes that were induced upon capsaicin treatment. The data obtained from microarray analysis were then validated using quantitative real-time PCR assays and Western blot analysis. The most remarkable change was the up-regulation of GADD153/CHOP, an endoplasmic reticulum stress-regulated gene. Activation of GADD153/CHOP protein was corroborated by immunofluorescence and Western blot. We then tested the contribution of GADD153/CHOP to protection against capsaicin-induced cell death using RNA interference. Blockage of GADD153/CHOP expression by small interfering RNA, significantly reduced capsaicin-induced cell death in PC-3 cells. Taken together, these results suggested that capsaicin induces the antiproliferative effect through a mechanism facilitated by ER stress in prostate PC-3 cells.     

Hot Cuisine as a Source of Anti-Inflammatory Drugs

The shift in nutritional sciences from survival and safety to the promotion of well-being has led to systematic investigations on the biological activity of natural products of dietary origin, questioning the assumption that food plants contain little if any secondary metabolites apart those revealed by our senses and responsible for their colour, taste, and flavour. With 25% of the human population consuming chilli pepper every day, capsaicin is the most important pharmacological agent we get from our diet, and the study of its pungency set in motion a multidisciplinary investigation that ultimately led to the discovery of vanilloid receptors (TRPVs), a class of ion channels involved in thermo-, chemo-, and mechanosensation, and whose malfunctioning is implicated in neurogenic inflammation and a host of other pathological conditions. A series of studies centred on the modification of capsaicin will be described, focusing on a) the preparation of a library of unnatural natural capsaicinoids and the identification of leads with the lipophilic C-moiety amenable to structure-activity study, and b) the reversal of the biological activity of capsaicin from a TRPV1 agonist into an antagonist by modification of its vanillyl moiety.     

The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper,Capsicum frutescens Mill

The accumulation of the phenylpropanoid precursors of capsaicin in suspended and immobilised cell cultures of C. frutescens has been studied and compared with accumulation in whole pepper fruit. The use of HPLC techniques has revealed that the phenolic precursors of capsaicin are present in chilli pepper cells at extremely low levels, irrespective of the source of tissue or the developmental state. Radioactive tracer studies have indicated that the majority of the phenolic derivatives of phenylalanine are ultimately bound to the insoluble fraction of the cells. Results from experiments where immobilised cell cultures were grown under conditions which enhance capsaicin yield would suggest that the diversion of compounds into this bound fraction has a considerable influence upon capsaicin biosynthesis in this system.     

The influence of intracellular pools of phenylalanine derivatives upon the synthesis of capsaicin by immobilized cell cultures of the chilli pepper,Capsicum frutescens

In an attempt to determine the potential factors controlling the biosynthesis of the secondary metabolite capsaicin by immobilized cell cultures of the chilli pepper, Capsicum frutescens Mill, labelling techniques using the radioactive precursor [¹⁴C]phenylalanine have been employed. Following preincubation treatments with either capsaicin (the end-product of the pathway) or sinapic acid, [¹⁴C]phenylalanine was applied and the movement of the label through the pathway and its eventual fate was followed. Results have shown that capsaicin, through a feedback-inhibition mechanism, negatively influences its own synthesis. Furthermore, capsaicin synthesis in these cells is not controlled via the activity of the enzymes phenylalanine ammonia-lyase and cinnamate 4-hydroxylase which may determine the rate of entry of metabolites into the phenylpropanoid pathway. The importance of other sinks for phenylalanine derivatives, which may compete for capsaicin precursors, has also been investigated. Surprisingly, protein proved to be only a relatively minor sink for phenylalanine with the great majority of the label rapidly ending up in covalently bound phenolics in the cell wall. Attempts to prevent this by applying sinapic acid were only partially successful. The importance of these results in relation to the possible control mechanisms which operate to control secondary metabolite synthesis in vitro is discussed.