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

著者情報

キーワード: desaturation, polyunsaturated fatty acid, capsaicin, capsaicinoid

ジャーナルフリー

2001 年 65 巻 8 号 p. 1859-1863

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

詳細

抄録

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.

責任著者(Corresponding author)

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