کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1981553 | 1539419 | 2015 | 6 صفحه PDF | دانلود رایگان |
• An ethanol extract of black pepper inhibits eugenol-induced signal transduction.
• The extract reduces eugenol-induced cAMP and Ca2+ levels, and phosphorylation of CREB.
• Piperine inhibits eugenol-induced signal transduction.
• Piperine reduces eugenol-induced cAMP and Ca2+ levels, and phosphorylation of CREB.
This study investigated the effects of an ethanol extract of black pepper and its constituent, piperine, on odorant-induced signal transduction in non-chemosensory cells. An ethanol extract of black pepper decreased eugenol-induced cAMP and calcium levels in preadipocyte 3T3-L1 cells with no toxicity. Phosphorylation of CREB (cAMP response element-binding protein) was down-regulated by the black pepper extract. The concentration (133.8 mg/g) and retention time (5.5 min) of piperine in the ethanol extract were quantified using UPLC–MS/MS. Pretreatment with piperine decreased eugenol-induced cAMP and calcium levels in 3T3-L1 cells. Piperine also decreased the phosphorylation of CREB, which is up-regulated by eugenol. These results suggest that piperine inhibits the eugenol-induced signal transduction pathway through modulation of cAMP and calcium levels and phosphorylation of CREB in non-chemosensory cells.
Journal: FEBS Open Bio - Volume 5, 2015, Pages 20–25