Year 2019, Volume 22 , Issue 6, Pages 922 - 927 2019-12-31

Kapsaisin Saflaştırılması ve Moleküler Biyolojik Aktivite Değerlendirmesi
Purification of Capsaicin and Molecular Biological Activity Evaluation

Sibel BAYIL OĞUZKAN [1] , Halil İbrahim UĞRAŞ [2]


Kırmızı biberler Dicotiledon sınıfına ait bitki türleridir. Bu biberler Türkiye’nin güney bölgesinde yaygın olmakla beraber tüm dünyada hem üretilmekte hem de tüketilmektedir. Kapsaisin, kırmızı biberlerdeki en önemli etken maddedir. Bu amaçla, bu çalışmada hem tatlı kırmızı biberlerden saflaştırdığımız kapsaisinin oksidan durumu, antiradikalik aktvitesive DNA koruyuculuğu gibi bazı moleküler biyolojik aktiviteleri araştırılmıştır. Bu çalışmada saflaştırılan kapsaisinin diklormetan ve metonal çözücüsündeki ekstrakları kullanıldı. Antiradikalik aktiviteiçin DPPH metodu kullanıldı. DNA koruyucu aktivite için pBR322 plazmid DNA yöntemi kullanılmıştır. En yüksek antioksidan aktivite, saflaştırılmış kapsaisin ekstraklarından methanol çözeltisinde belirlendi, ayrıca en yüksek antiradikalik aktivite kırmızı tatlı biberde bulundu. Ayrıca, diklormetandaki ekstraksiyonda DNA koruyucu aktivitesinin metanolünkinden daha yüksek olduğu bulundu.

Red peppers, belonging to Dicotyledonae class, are produced and consumed all over the world including the southern regions of Turkey. Capsaicin is the most important active ingredient in red peppers. For this purpose, in this study, some molecular biological activities such as oxidant status, antiradical activity and DNA preservation of purified capsaicin from red peppers were investigated. Pure capsaicin was used in to dichloromethane and methanol solution. Antiradical activity was determined by DPPH method. DNA protective activities was analyzed by using pBR322 plasmid DNA. The highest antioxidant activity was determined in methanol solution from the purified capsaicin extracts. Also the highest antiradical activity was found in red sweet pepper. In addition, DNA protective activity of the extraction in dichotolone was found to be higher than that of methanol.

  • 1- Aırakı M, Leterrıer M, Mateos R, Valderrama R, Chakı M, Juan B, Luıs A, Palma D.R.J, Francısco J.C (2012) Metabolism of reactive oxygen species and reactive nitrogen species in pepper (Capsicum annuum L.) plants under low temperature stress. Plant Cell and Environment 35, 281–295.
  • 2- Hayman M, Kam P.C 2008. Capsaicin: A review of its pharmacology and clinical applications. Current Anaesthesia and Critical Care 19(5):338-343 •
  • 3- Materska M, Perucka I (2005)Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (Capsicum annuum L.) J. Agric. Food Chem53: 1750–1756.
  • 4- Kavindra R, Zhihong N (2014) From nature to synthetic systems: shape transformation in soft materials. J. Mater. Chem. B 2 :2357-2368.
  • 5- Kempaiah RK, Srinivasan K. (2004) Influence of dietary curcumin, capsaicin and garlic on the antioxidant status of red blood cells and the liver in high-fat-fed rats. Ann NutrMetab 48: 314–320.
  • 6- Filomena C, Giancarlo A, Menichini F (2007) Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage. Food Chem.102 : 1096–1104.
  • 7- Ai L, Huy P, He H, Huy C.P (2008) FreeRadicals, Antioxidants in Disease and Health. Int J Biomed Sci; 4 : 89-96.
  • 8- Repetto MG, Llesuy SF (2002) Antioxidant properties of natural compounds used in popular medicine for gastric ulcers.Braz J MedBiol Res.35(5):523-34.
  • 9- Camilo L.A, Ana D. (2014). Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays. Analytica chimica acta 763:1-10.
  • 10- Reinbach HC, Smeets A, Martinussen T, Møller P, Westerterp-Plantenga MS (2009) Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance.Clin Nutr.28(3):260-5.
  • 11- Halliwell, B.2007. Biochemistry of oxidative stress Biochem Soc Trans. 2007 Nov;35(Pt 5):1147-50.
  • 12- Ertaş, A., Gören, A.C., Haşimi, N., Tolan, V. and Kolak, U., Evaluation of antioxidant, cholinesterase inhibitory and antimicrobial properties of Mentha longifolia subsp. noeana and its secondary metabolites, Records of Natural Products, 9, 1, 105-115, (2015).
  • 13- Mateos R, Jiménez A, Román P, Romojaro F, Bacarizo S, Leterrier M, Manuel G,Francisca S, Luis A, Corpas, M. Palma J (2013) Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits.Int J MolSci 14: 9556–9580.
  • 14- Sibel Bayıl Oğuzkan, Merve Can, Halil İbrahim Kılıç, Halil İbrahim Uğraş, Mehmet Özaslan. Güneydoğu Anadolu Bölgesinde Yetişen Yeşil Acı Biberlerdeki Kapsaisinin DNA Koruyuculuğu Üzerine Etkisi. KSÜ Tarim ve Doğa Derg 21(1):26-31, 2018
  • 15- Segi H,Yamada S, Kato S, Murasigo S 1999 Method of industrial purification of capsaicin US. Patent Application no : 5, 955, 631.
  • 16- Adebayo AH, Tan NH, Akindahunsi AA, Zeng GZ, Zhang YM (2010) Anticancer and antiradical scavenging activity of Ageratumconyzoides L. (Asteraceae). Pharmacogn Mag 6(21):62-6.
  • 17- Tarpey M.M, Wink D.A, Grisham M.B (2000) Methods for detection of reactive metabolites of oxygen and nitrogen: in vitro and in vivo considerations. Am J. Physiol, 286: 431–44, 2004.
  • 18- Vanella A, Russo A, Acquaviva R, Campisi A, Giacomo C.D, Sorrenti V, Barcellona M.L. (2002) l -Propionyl-carnitine as superoxidescavenger, antioxidant, and DNA cleavageprotector. Cell Biol. Toxicol. 16: 99-104.
  • 19- Kumar S.S, Devasagayam T.P.A, Jayashree P, Kesavan C.B (2001) Mechanism of protection against radiation induced DNA damage in plasmid pBR322 by Caffeine. Int. J. Radiat. Biol 77: 617- 623.
  • 20- Russo A, Acquaviva R, Campisi A, Sorrenti V, DiGiacomo C, Virgata G, Barcellona ML, Vanella A (2000) Bioflavonoids as antiradicals, antioxidantsand DNA cleavage protectors. Cell. Biol. Toxicol 16: 91-98.
  • 21- William D.R, Stover C.A, Kathleen C.B, Haley E.P, Cathryn D.S, Christopher A.M, John G.B, Monica A.V, Piyali D (2014) Bioavailability of capsaicin and its implications for drug delivery. J Control Release 28 :96–105.
  • 22- Arct J, Pytkowska K (2008) Flavonoids as components of biologically active cosmeceuticals. Clin. Dermatol 26:347–357.
  • 23- BayilOguzkan S, Uğraş S, Aksoy ES, Ülger S, Üzmez Ş, Karagül B, Uğraş Hİ (2016) Biological Activity Analysis of Hazelnut Nutshell Extracts. International J. Chem. Natural Sci.4 : 481-485.
  • 24- Lien A, Pham H, Hua H, Chuong P.H.(2008) FreeRadicals, Antioxidants in DiseaseandHealth.Int J Biomed Sci, 4: 89-96.
  • 25- Hitoshi M (2010) Role of antioxidants in the skin: Anti-agingeffects. J. Dermatolog Sci.58 : 85–90.
  • 26- André P.S,Natália C.M,Natielen J.S, Carlos F, Martins M, Camila C, Machado G.(2017) Sunlight damage to cellular DNA: Focus on oxidatively generated lesions. Free Rad. Biol. Med. 107 110-124
  • 27- Cadet J, Sage E, Douki T (2005) Ultraviolet radiation-mediated damage to cellular DNA. Mutat Res, 571:3-17.
  • 28- Dai J, Mumper R.J (2010) Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 15:7313–7352.
  • 29- Balasundrama N, Sundramb K, Sammana S (2006) Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203.
  • 30- Christopher A.R, Garold S.Y (2006) Metabolism of Capsaicinoids by P450 Enzymes: A Review of Recent Findings on Reaction Mechanisms, Bio-Activation, and Detoxification Processes. J.Drug Metabol. Reviews, 4: 38.
  • 31- Young J.S (2002)Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short review. Food Chem. Toxicol.40: 1091-1097.
  • 32- Rosa A, Deiana M, Casu V, Paccagnini S, Appendino G, Ballero M, Dessí MA (2002) Antioxidant activity of capsinoids.J AgricFood Chem 50: 7396-401.
  • 33- Leonardi B, Miron D, SchapovalE, Rodrigues J,Grace O, Gosmann O (2012)Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach.Journal of Ethnopharmacology, 6 : 228-233.
  • 34- Scoville W (1992) Note on capsicums. Journal of the American Pharmaceutical Association. 1: 453–4.
  • 35- Peter K.V (2012) Handbook of Herbs and Spices. 1 st ed. United states of America: Elsevier Science.
Primary Language en
Subjects Basic Sciences
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0003-0254-6915
Author: Sibel BAYIL OĞUZKAN (Primary Author)
Institution: GAZİANTEP ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-1633-967X
Author: Halil İbrahim UĞRAŞ
Institution: DÜZCE ÜNİVERSİTESİ
Country: Turkey


Thanks Authors would like to thank to Gaziantep University, Biology Department.
Dates

Publication Date : December 31, 2019

APA BAYIL OĞUZKAN, S , UĞRAŞ, H . (2019). Purification of Capsaicin and Molecular Biological Activity Evaluation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 22 (6) , 922-927 . DOI: 10.18016/ksutarimdoga.vi.546844