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

Jin Young Jeong, Sekar Suresh, Mi Na Park, Mi Jang, Sungkwon Park, Kuppannan Gobianand, Seungkwon You, Sung Heom Yeon, Hyun Jeong Lee

Research output: Contribution to journalArticle

4 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1783-1793
Number of pages11
JournalAsian-Australasian Journal of Animal Sciences
Volume27
Issue number12
DOIs
Publication statusPublished - 2014 Jan 1

Fingerprint

capsaicin
Capsaicin
bone marrow cells
Mesenchymal Stromal Cells
stem cells
Bone Marrow
cattle
Capsicum
hot peppers
cytosine
Cytosine
adenosine
Adenosine
Fats
Stearoyl-CoA Desaturase
fatty acid-binding proteins
Fatty Acid-Binding Proteins
stearoyl-CoA desaturase
PPAR gamma
B-Cell Lymphoma

Cite this

Jeong, J. Y., Suresh, S., Park, M. N., Jang, M., Park, S., Gobianand, K., ... Lee, H. J. (2014). Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell. Asian-Australasian Journal of Animal Sciences, 27(12), 1783-1793. https://doi.org/10.5713/ajas.2014.14720

Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell. / Jeong, Jin Young; Suresh, Sekar; Park, Mi Na; Jang, Mi; Park, Sungkwon; Gobianand, Kuppannan; You, Seungkwon; Yeon, Sung Heom; Lee, Hyun Jeong.

In: Asian-Australasian Journal of Animal Sciences, Vol. 27, No. 12, 01.01.2014, p. 1783-1793.

Research output: Contribution to journalArticle

Jeong, JY, Suresh, S, Park, MN, Jang, M, Park, S, Gobianand, K, You, S, Yeon, SH & Lee, HJ 2014, 'Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell', Asian-Australasian Journal of Animal Sciences, vol. 27, no. 12, pp. 1783-1793. https://doi.org/10.5713/ajas.2014.14720
Jeong, Jin Young ; Suresh, Sekar ; Park, Mi Na ; Jang, Mi ; Park, Sungkwon ; Gobianand, Kuppannan ; You, Seungkwon ; Yeon, Sung Heom ; Lee, Hyun Jeong. / Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell. In: Asian-Australasian Journal of Animal Sciences. 2014 ; Vol. 27, No. 12. pp. 1783-1793.
@article{6c8cdce4a0ba40e8bee47ee31047decc,
title = "Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell",
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",
author = "Jeong, {Jin Young} and Sekar Suresh and Park, {Mi Na} and Mi Jang and Sungkwon Park and Kuppannan Gobianand and Seungkwon You and Yeon, {Sung Heom} and Lee, {Hyun Jeong}",
year = "2014",
month = "1",
day = "1",
doi = "10.5713/ajas.2014.14720",
language = "English",
volume = "27",
pages = "1783--1793",
journal = "Asian-Australasian Journal of Animal Sciences",
issn = "1011-2367",
publisher = "Asian-Australasian Association of Animal Production Societies",
number = "12",

}

TY - JOUR

T1 - Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell

AU - Jeong, Jin Young

AU - Suresh, Sekar

AU - Park, Mi Na

AU - Jang, Mi

AU - Park, Sungkwon

AU - Gobianand, Kuppannan

AU - You, Seungkwon

AU - Yeon, Sung Heom

AU - Lee, Hyun Jeong

PY - 2014/1/1

Y1 - 2014/1/1

N2 - 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.

AB - 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.

KW - Adipogenesis

KW - Apoptosis

KW - Bovine bone marrow mesenchymal stem cells [BMSCs]

KW - Capsaicin

KW - Differentiation

UR - http://www.scopus.com/inward/record.url?scp=84908485609&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84908485609&partnerID=8YFLogxK

U2 - 10.5713/ajas.2014.14720

DO - 10.5713/ajas.2014.14720

M3 - Article

VL - 27

SP - 1783

EP - 1793

JO - Asian-Australasian Journal of Animal Sciences

JF - Asian-Australasian Journal of Animal Sciences

SN - 1011-2367

IS - 12

ER -