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Mit dem Pflanzenwirkstoff Capsaicin gegen
Übergewicht: Chinesische Wissenschaftler fanden
heraus, dass ein Inhaltsstoff der weit
verbreiteten Chili-Schote Fettzellen in den Tod
treibt (2)
Wissenschaftler des Department of Food Science
and Biotechnology, an der National Chung Hsing
University, Taiwan, fanden im Labor
heraus, dass der Chili-Wirkstoff Capsaicin
Fettzellen in den kontrollierten Zelltod treibt
- der Fachbegriff lautet Apoptose.
Durch das Capsaicin werden laut einer
Veröffentlichung in der Fachzeitschrift "Journal
of the Agricultural and Food Chemistry"
bestimmte Vorläuferzellen der späteren
Fettspeicherzellen offenbar sehr effektiv daran
gehindert sich -wie üblich - in prall mit Fett
angefüllte Speicherzellen umzuwandeln. Diese
Speicherzellen bilden aber die wichtigste
Struktur des Fettgewebes. Diese Entdeckung hat
nach Meinung von Experten durchaus praktische
Auswirkungen, da die für diesen Wachstumsstop
erforderlichen Capsaicin-Konzentrationen nur
geringfügig höher waren als jene, die ein
durchschnittlicher Esser nach dem Genuss
ostasiatischer Spezialitäten in seinem Magensaft
aufweist. (Bild: Pixelquelle.de)
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J. Agric. Food Chem., 55
(5), 1730
-1736, 2007.
10.1021/jf062912b
S0021-8561(06)02912-8
Web Release Date: February 13, 2007
Copyright © 2007 American Chemical
Society
Effects of Capsaicin on Induction of
Apoptosis and Inhibition of Adipogenesis in 3T3-L1 Cells
Chin-Lin Hsu and
Gow-Chin Yen*
Department of Food Science and Biotechnology, National
Chung Hsing University, 250 Kuokuang Road, Taichung 40227,
Taiwan
Received for review October 11, 2006. Revised December
29, 2006. Accepted January 8, 2007. This research work was
partially supported by the Department of Health, Taiwan, ROC,
under Grant DOH95-TD-F-113-002.
Abstract:
Currently, at the beginning of the 21st century, obesity
has become the leading metabolic disease in the world. It is
a serious health problem in industrialized countries.
Previous research has suggested that decreased preadipocyte
differentiation and proliferation and decreased lipogenesis
are mechanisms to reduce obesity. In the present study, the
effects of capsaicin on the induction of apoptosis and
inhibition of lipid accumulation in 3T3-L1 preadipocytes and
adipocytes were investigated. The results demonstrated that
capsaicin decreased cell population growth of 3T3-L1
preadipocytes, assessed with the MTT assay. Flow cytometric
analysis of 3T3-L1 preadipocytes exposed to capsaicin showed
that apoptotic cells increased in a time- and dose-dependent
manner. Treatment with capsaicin decreased the number of
normal cells and increased the number of early apoptotic and
late apoptotic cells in a dose-dependent manner. The
treatment of cells with capsaicin caused the loss of
mitochondria membrane potential (  m).
The induction of apoptosis in 3T3-L1 preadipocytes by
capsaicin was mediated through the activation of caspase-3,
Bax, and Bak, and then through the cleavage of PARP and the
down-regulation of Bcl-2. Moreover, capsaicin significantly
decreased the amount of intracellular triglycerides and
glycerol-3-phosphate dehydrogenase (GPDH) activity in 3T3-L1
adipocytes. Capsaicin also inhibited the expression of PPAR ,
C/EBP ,
and leptin, but induced up-regulation of adiponectin at the
protein level. These results demonstrate that capsaicin
efficiently induces apoptosis and inhibits adipogenesis in
3T3-L1 preadipocytes and adipocytes.
Keywords: Capsaicin; adipogenesis; 3T3-L1 cells;
apoptosis; protein expression
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