Purification of Capsaicin and Molecular Biological Activity Evaluation

Sibel Bayıl Oğuzkan; Halil İbrahim Uğraş

doi:10.18016/ksutarimdoga.vi.546844

Araştırma Makalesi

Kapsaisin Saflaştırılması ve Moleküler Biyolojik Aktivite Değerlendirmesi

Yıl 2019, Cilt: 22 Sayı: 6, 922 - 927, 31.12.2019

Sibel Bayıl Oğuzkan , Halil İbrahim Uğraş

https://doi.org/10.18016/ksutarimdoga.vi.546844

Cited By: 1

Öz

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.

Anahtar Kelimeler

Kırmızı biberler , kapsaisin

Kaynakça

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.

Purification of Capsaicin and Molecular Biological Activity Evaluation

Yıl 2019, Cilt: 22 Sayı: 6, 922 - 927, 31.12.2019

Sibel Bayıl Oğuzkan , Halil İbrahim Uğraş

https://doi.org/10.18016/ksutarimdoga.vi.546844

Cited By: 1

Öz

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.

Anahtar Kelimeler

Red peppers , Capsaicin , Ultra violet , Oxidative

Teşekkür

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

Kaynakça

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.

Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Bölüm	ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar	Sibel Bayıl Oğuzkan 0000-0003-0254-6915 Halil İbrahim Uğraş 0000-0002-1633-967X
Yayımlanma Tarihi	31 Aralık 2019
Gönderilme Tarihi	1 Nisan 2019
Kabul Tarihi	17 Mayıs 2019
Yayımlandığı Sayı	Yıl 2019 Cilt: 22 Sayı: 6

Kaynak Göster

APA	Bayıl Oğuzkan, S., & Uğraş, H. İ. (2019). Purification of Capsaicin and Molecular Biological Activity Evaluation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(6), 922-927. https://doi.org/10.18016/ksutarimdoga.vi.546844