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

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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

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Jeong, J. Y., Suresh, S., Park, M. N., Jang, M., Park, S., Gobianand, K., You, S., Yeon, S. H., & 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