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Asian-Australas J Anim Sci. 2014 Dec;27(12):1783-93. doi: 10.5713/ajas.2014.14720.

Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell.

Author information

1
Animal Nutrition and Physiology Team, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea .
2
The Laboratory of Cell Growth and Function Regulation, Division of Bioscience and Technology, College of Life and Environmental Sciences, Korea University, Seoul 136-701, Korea .

Abstract

Capsaicin is a major constituent of hot chili peppers that influences lipid metabolism in animals. In this study, we explored the effects of capsaicin on adipogenic differentiation of bovine bone marrow mesenchymal stem cells (BMSCs) in a dose- and time-dependent manner. The BMSCs were treated with various concentrations of capsaicin (0, 0.1, 1, 5, and 10 μM) for 2, 4, and 6 days. Capsaicin suppressed fat deposition significantly during adipogenic differentiation. Peroxisome proliferator-activated receptor gamma, cytosine-cytosine-adenosine-adenosine-thymidine/enhancer binding protein alpha, fatty acid binding protein 4, and stearoyl-CoA desaturase expression decreased after capsaicin treatment. We showed that the number of apoptotic cells increased in dose- and time-dependent manners. Furthermore, we found that capsaicin increased the expression levels of apoptotic genes, such as B-cell lymphoma 2-associated X protein and caspase 3. Overall, capsaicin inhibits fat deposition by triggering apoptosis.

KEYWORDS:

Adipogenesis; Apoptosis; Bovine Bone Marrow Mesenchymal Stem Cells [BMSCs]; Capsaicin; Differentiation

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