Anti‐Inflammatory Activity of Capsaicin and Dihydrocapsaicin through Heme Oxygenase‐1 Induction in Raw264.7 Macrophages
2014
Kim, Younghwa | Lee, Junsoo
Capsaicin (CAP) and dihydrocapsaicin (DHC) are major pungent components of hot peppers with various biological activities such as anticancer, anti‐obesity and anti‐inflammatory properties. We focused on the involvement of heme oxygenase‐1 (HO‐1) in the anti‐inflammatory activity of CAP and DHC in lipopolysaccaride (LPS)‐stimulated RAW264.7 macrophages. We demonstrated that both CAP and DHC inhibited nitric oxide (NO) production and inducible NO synthase protein and mRNA expression in LPS‐stimulated RAW264.7 macrophages. In addition, both CAP and DHC increased HO‐1 protein expression. The inhibition of NO production by treatment with CAP and DHC was attenuated by blocking HO‐1 activity. This study provide evidence to support the important role of HO‐1 in the anti‐inflammatory activity of CAP and DHC. PRACTICAL APPLICATIONS: CAP and DHC are major pungent components of hot peppers. They have been subjected to extensive experimental and clinical investigations because of their various pharmacological and toxicological properties. In this study, the anti‐inflammatory mechanism of CAP and DHC was evaluated in RAW264.7 macrophages. Our results revealed that CAP and DHC exert anti‐inflammatory activities by activating HO‐1. Also, these data provides further insights on the molecular mechanisms underlying the biological activities and pharmacological use of CAP and DHC.
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