Inhibitory Effects of Capsaicinoids on Fatty Acid Desaturation in a Rat Liver Cell Line

Nobuhiro NAKANO; Norifumi SHIRASAKA; Kazuki MASUOKA; Tetsuo MURAKAMI; Tatsuo WATANABE; Kenji KOBATA; Sakayu SHIMIZU; Hajime YOSHIZUMI

doi:10.1271/bbb.65.1859

Food & Nutrition Science

Inhibitory Effects of Capsaicinoids on Fatty Acid Desaturation in a Rat Liver Cell Line

Nobuhiro NAKANO, Norifumi SHIRASAKA, Kazuki MASUOKA, Tetsuo MURAKAMI, Tatsuo WATANABE, Kenji KOBATA, Sakayu SHIMIZU, Hajime YOSHIZUMI

Author information

Nobuhiro NAKANO
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
Norifumi SHIRASAKA
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
Kazuki MASUOKA
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
Tetsuo MURAKAMI
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
Tatsuo WATANABE
School of Food and Nutritional Sciences, University of Shizuoka
Kenji KOBATA
School of Food and Nutritional Sciences, University of Shizuoka
Sakayu SHIMIZU
Division of Applied Life Science, Graduate School of Agriculture, Kyoto University
Hajime YOSHIZUMI
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University

Keywords: desaturation, polyunsaturated fatty acid, capsaicin, capsaicinoid

JOURNAL FREE ACCESS

2001 Volume 65 Issue 8 Pages 1859-1863

DOI https://doi.org/10.1271/bbb.65.1859

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Abstract

The inhibitory effects of such vanillylamides as capsaicin and nine capsaicinoids on fatty acid desaturation in liver cells were investigated by using the cultured rat liver cell line, BRL-3A. When capsaicin was added to the medium, it had a relatively strong inhibitory effect on Δ6 desaturation and clear inhibitory effects on Δ5 and C24Δ6 desaturation (Δ6 desaturation of C24-polyunsaturated fatty acids). Capsaicinoids with side carbon chain lengths of C10:0 and C12:0 expressed the maximum inhibitory effects of the nine capsaicinoids on fatty acid desaturation in the BRL-3A cells. The inhibitory effects of the capsaicinoids were not correlated with their pungency.

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