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KMID : 1134819980270051015
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 5 p.1015 ~ p.1018
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Inhibition of in vitro Nitrosation by Capsaicin and Its Metabolites
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Park Jeong-Soon
Park Kun-Young
Yu Ri-Na
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Abstract
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Capsaicin(8-methyl-N-vanillyl-6-nonenamide: CAP) known well as a major compound of not taste in hot pepper, was investigated for the inhibition effect on in vitro nitrosation. CAP(100μ㏖) inhibited the formation of N-nitrosoproline(NPRO) and N-nitrosothioproline(NTPRO) by 56% and 26%, respectively. Vanillyl alcohol inhibited the nitrosation of proline by a concentration-dependent manner and vanillic acid and vanillin were less effective in blocking the nitrosation of proline compared to CAP and vanillyl alcohol The inhibitory effect of NPRO formation by CAP was evaluated to similar with alpha-tocopherol, and vanillyl alcohol was more effective than alpha-tocopherol in blocking the nitrosation of proline. Our results suggested that CAP and its metabolites such as vanillyl alcohol could inhibit endogenous nitrosation in hydrophobic biological environment.
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KEYWORD
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capsaicin, N-nitrosoamine, nitrosation, N-nitrosoproline
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