Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2016-03-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615005903 |
| _version_ | 1819293931202936832 |
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| author | Shih-Min Hsia Wei-Hwa Lee Gow-Chin Yen Chi-Hao Wu |
| author_facet | Shih-Min Hsia Wei-Hwa Lee Gow-Chin Yen Chi-Hao Wu |
| author_sort | Shih-Min Hsia |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-24T04:18:16Z |
| format | Article |
| id | doaj.art-58cf9d19c16d473c9e64df8c84315339 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T04:18:16Z |
| publishDate | 2016-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-58cf9d19c16d473c9e64df8c843153392022-12-21T17:15:53ZengElsevierJournal of Functional Foods1756-46462016-03-0121406417Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic ratsShih-Min Hsia0Wei-Hwa Lee1Gow-Chin Yen2Chi-Hao Wu3School of Nutrition and Health Sciences, Taipei Medical University, Taipei 110, TaiwanDepartment of Pathology, Taipei Medical University-Shuang Ho Hospital, Taipei, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, TaiwanSchool of Nutrition and Health Sciences, Taipei Medical University, Taipei 110, Taiwan; Corresponding author. School of Nutrition and Health Sciences, Taipei Medical University, Taipei 110, Taiwan. Tel.: +886 2 2736 1661 ext 6554; fax: +886 2 2737 3112.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.http://www.sciencedirect.com/science/article/pii/S1756464615005903Advanced glycation endproductsCapsaicinHyperglycaemiaOxidative stressRAGEsRAGE |
| spellingShingle | Shih-Min Hsia Wei-Hwa Lee Gow-Chin Yen Chi-Hao Wu Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats Journal of Functional Foods Advanced glycation endproducts Capsaicin Hyperglycaemia Oxidative stress RAGE sRAGE |
| title | Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats |
| title_full | Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats |
| title_fullStr | Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats |
| title_full_unstemmed | Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats |
| title_short | Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats |
| title_sort | capsaicin an active ingredient from chilli peppers attenuates glycative stress and restores srage levels in diabetic rats |
| topic | Advanced glycation endproducts Capsaicin Hyperglycaemia Oxidative stress RAGE sRAGE |
| url | http://www.sciencedirect.com/science/article/pii/S1756464615005903 |
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