Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats

Kazuhiko Imaizumi, Shogo Sato, Mari Kumazawa, Natsuko Arai, Shoko Aritoshi, Shunta Akimoto, Yuko Sakakibara, Yu Kawashima, Kaoru Tachiyashiki

    Research output: Contribution to journalArticle

    12 Citations (Scopus)

    Abstract

    Red peppers are used as a spice for enhancing the palatability of foods. Two major capsaicinoids, dihydrocapsaicin (DHC) and capsaicin (CAP) are responsible for up to 90% of the total pungency of pepper fruits. These capsaicinoids are known to enhance energy metabolism and thermogenesis. However, there is a little information on the effects of capsaicinoids on the lipolysis and carbohydrate metabolism. We studied the effects of DHC and CAP on plasma glucose, free fatty acid (FFA) and glycerol concentrations in rats. Male six-week-old Sprague Dawley rats were divided into the DHC, CAP and control groups. Each capsaicinoid (dose = 3 mg/kg BW/day) was subcutaneously administered to rats for 10 days. DHC increased markedly plasma glucose, FFA and glycerol concentrations on day 1-10 by 14-35%, 61-103% and 108-174%, respectively, as compared with those of the control group. CAP increased relatively plasma glucose concentrations on day 1-3 by 15-17%, as compared with the control group. However, there were no significant differences in plasma glucose concentrations on day 7-10 among three groups. On the contrary, CAP did not change plasma FFA and glycerol concentrations on day 1-3. However, CAP increased markedly plasma FFA and glycerol concentrations on day 7-10 by 54-89% and 92-98%, respectively, as compared with the control group. DHC and CAP did not change the weights of white (perirenal and periepididymal) and brown (interscapular) adipose tissues. In conclusion, the effects of capsaicinoids on plasma glucose, FFA and glycerol concentrations were relatively higher in the DHC than in the CAP, and capsaicinoids did not change the weight of white and brown adipose tissues.

    Original languageEnglish
    Pages (from-to)109-116
    Number of pages8
    JournalJournal of Toxicological Sciences
    Volume36
    Issue number1
    DOIs
    Publication statusPublished - 2011 Jan

    Fingerprint

    Capsaicin
    Nonesterified Fatty Acids
    Glycerol
    Rats
    Plasmas
    Glucose
    Control Groups
    Brown Adipose Tissue
    Tissue
    Weights and Measures
    Capsicum
    Spices
    White Adipose Tissue
    Thermogenesis
    Lipolysis
    Carbohydrate Metabolism
    Fruits
    Energy Metabolism
    Sprague Dawley Rats
    dihydrocapsaicin

    Keywords

    • Capsaicin
    • Capsaicinoids
    • Dihydrocapsaicin
    • Plasama glucose
    • Plasma FFA
    • Plasma glycerol

    ASJC Scopus subject areas

    • Toxicology

    Cite this

    Imaizumi, K., Sato, S., Kumazawa, M., Arai, N., Aritoshi, S., Akimoto, S., ... Tachiyashiki, K. (2011). Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats. Journal of Toxicological Sciences, 36(1), 109-116. https://doi.org/10.2131/jts.36.109

    Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats. / Imaizumi, Kazuhiko; Sato, Shogo; Kumazawa, Mari; Arai, Natsuko; Aritoshi, Shoko; Akimoto, Shunta; Sakakibara, Yuko; Kawashima, Yu; Tachiyashiki, Kaoru.

    In: Journal of Toxicological Sciences, Vol. 36, No. 1, 01.2011, p. 109-116.

    Research output: Contribution to journalArticle

    Imaizumi, K, Sato, S, Kumazawa, M, Arai, N, Aritoshi, S, Akimoto, S, Sakakibara, Y, Kawashima, Y & Tachiyashiki, K 2011, 'Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats', Journal of Toxicological Sciences, vol. 36, no. 1, pp. 109-116. https://doi.org/10.2131/jts.36.109
    Imaizumi, Kazuhiko ; Sato, Shogo ; Kumazawa, Mari ; Arai, Natsuko ; Aritoshi, Shoko ; Akimoto, Shunta ; Sakakibara, Yuko ; Kawashima, Yu ; Tachiyashiki, Kaoru. / Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats. In: Journal of Toxicological Sciences. 2011 ; Vol. 36, No. 1. pp. 109-116.
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    abstract = "Red peppers are used as a spice for enhancing the palatability of foods. Two major capsaicinoids, dihydrocapsaicin (DHC) and capsaicin (CAP) are responsible for up to 90{\%} of the total pungency of pepper fruits. These capsaicinoids are known to enhance energy metabolism and thermogenesis. However, there is a little information on the effects of capsaicinoids on the lipolysis and carbohydrate metabolism. We studied the effects of DHC and CAP on plasma glucose, free fatty acid (FFA) and glycerol concentrations in rats. Male six-week-old Sprague Dawley rats were divided into the DHC, CAP and control groups. Each capsaicinoid (dose = 3 mg/kg BW/day) was subcutaneously administered to rats for 10 days. DHC increased markedly plasma glucose, FFA and glycerol concentrations on day 1-10 by 14-35{\%}, 61-103{\%} and 108-174{\%}, respectively, as compared with those of the control group. CAP increased relatively plasma glucose concentrations on day 1-3 by 15-17{\%}, as compared with the control group. However, there were no significant differences in plasma glucose concentrations on day 7-10 among three groups. On the contrary, CAP did not change plasma FFA and glycerol concentrations on day 1-3. However, CAP increased markedly plasma FFA and glycerol concentrations on day 7-10 by 54-89{\%} and 92-98{\%}, respectively, as compared with the control group. DHC and CAP did not change the weights of white (perirenal and periepididymal) and brown (interscapular) adipose tissues. In conclusion, the effects of capsaicinoids on plasma glucose, FFA and glycerol concentrations were relatively higher in the DHC than in the CAP, and capsaicinoids did not change the weight of white and brown adipose tissues.",
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    AU - Imaizumi, Kazuhiko

    AU - Sato, Shogo

    AU - Kumazawa, Mari

    AU - Arai, Natsuko

    AU - Aritoshi, Shoko

    AU - Akimoto, Shunta

    AU - Sakakibara, Yuko

    AU - Kawashima, Yu

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