Effects of Capsaicin on Adipogenic Differentiation in Bovine Bone Marrow Mesenchymal Stem Cell

Asian-Australasian Journal of Animal Sciences

卷:27

Sungkwon Park¹  Seungkwon You²  Mi Na Park³  Mi Jang³  Kuppannan Gobianand³  Sekar Suresh³  Hyun-Jeong Lee³  Sung-Heom Yeon³ 

[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;

[3] ;

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

DOI  :  10.5713/ajas.2014.14720

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown