piperine and allyl-isothiocyanate

γ-Glutamyl peptides, including glutathione (γ-Glu-Cys-Gly, GSH) and γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), have been shown to increase the intensity of basic tastes, such as salty, sweet, and umami, and flavor, including mouthfulness, but had no taste themselves at the concentrations tested. Although the mechanisms of action of γ-glutamyl peptides currently remain unclear, the involvement of the calcium sensing receptor (CaSR) has been suggested. Since GSH and γ-Glu-Val-Gly increase the pungency of some spices, the present study investigated their effects on the pungency of allyl isothiocyanate (AITC) using a sensory evaluation. GSH and γ-Glu-Val-Gly both significantly increased the pungency of AITC, while anserine, a peptide without CaSR activity, did not. GSH-induced increases in pungency were suppressed by NPS-2143, a CaSR inhibitor. Further, γ-Glu-Val-Gly significantly increased the pungency of piperine. The present results suggest that GSH and γ-Glu-Val-Gly increased the pungency by activating CaSR.

Topics: Alkaloids; Anserine; Benzodioxoles; Glutathione; Isothiocyanates; Oligopeptides; Peptides; Piperidines; Polyunsaturated Alkamides; Receptors, Calcium-Sensing

Although TRPV1 and TRPM8 agonists (vanilloid capsaicin and menthol, respectively) at high concentrations inhibit action potential conduction, it remains to be unknown whether TRPA1 agonists have a similar action. The present study examined the actions of TRPA1 agonists, cinnamaldehyde (CA) and allyl isothiocyanate (AITC), which differ in chemical structure from each other, on compound action potentials (CAPs) recorded from the frog sciatic nerve by using the air-gap method. CA and AITC concentration-dependently reduced the peak amplitude of the CAP with the IC50 values of 1.2 and 1.5mM, respectively; these activities were resistant to a non-selective TRP antagonist ruthenium red or a selective TRPA1 antagonist HC-030031. The CA and AITC actions were distinct in property; the latter but not former action was delayed in onset and partially reversible, and CA but not AITC increased thresholds to elicit CAPs. A CAP inhibition was seen by hydroxy-α-sanshool (by 60% at 0.05 mM), which activates both TRPA1 and TRPV1 channels, a non-vanilloid TRPV1 agonist piperine (by 20% at 0.07 mM) and tetrahydrolavandulol (where the six-membered ring of menthol is opened; IC50=0.38 mM). It is suggested that TRPA1 agonists as well as TRPV1 and TRPM8 agonists have an ability to inhibit nerve conduction without TRP activation, although their agonists are quite different in chemical structure from each other.

Topics: Acrolein; Action Potentials; Acyclic Monoterpenes; Alkaloids; Amides; Animals; Benzodioxoles; Female; Isothiocyanates; Male; Monoterpenes; Neural Conduction; Piperidines; Polyunsaturated Alkamides; Ranidae; Sciatic Nerve; Transient Receptor Potential Channels

Allyl isothiocyanate is well known to be a principal pungent constituent of horseradish and an agonist for transient receptor potential (TRP) A1. Ally isothiocyanate markedly inhibited the formation of gastric lesions induced by ethanol (1.5 ml/rat, p.o.), 0.6 M HCl (1.5 ml/rat, p.o.), 1% ammonia (1.5 ml/rat, p.o.), and aspirin (150 mg/kg, p.o.) (ED(50)=1.6, 2.2, 1.7, ca. 6.5 mg/kg, p.o.). It also significantly inhibited the formation of gastric lesions induced by indomethacin (20 mg/kg, p.o.), though the inhibition was ca. 60% at a high dose (40 mg/kg, p.o.). Furthermore, several synthetic isothiocyanate compounds also significantly inhibited ethanol and indomethacin-induced gastric lesions. Whereas, TRPV1 agonists, capsaicin and piperine, inhibited gastric lesions induced by ethanol, 1% ammonia, and aspirin, but had less of an effect on 0.6 M HCl-induced gastric lesions. With regard to mode of action, the protective effects of ally isothiocyanate on ethanol-induced gastric lesions were attenuated by pretreatment with indomethacin, but not with N(G)-nitro-L-arginine methyl ester hydrochloride (L-NAME), or ruthenium red. Pretreatment with indomethacin reduced the protective effects of piperine, and L-NAME reduced the effects of capsaicin and omeprazole. Furthermore, ruthenium red reduced the effects of capsaicin, piperine, and omeprazole. These findings suggest that endogenous prostaglandins play an important role in the protective effect of allyl isothiocyanate in ethanol-induced gastric lesions different from capsaicin, piperine, and omeprazole.

Topics: Alkaloids; Ammonia; Animals; Armoracia; Aspirin; Benzodioxoles; Capsaicin; Dose-Response Relationship, Drug; Ethanol; Food Preservatives; Gastric Mucosa; Hydrochloric Acid; Indomethacin; Isothiocyanates; Male; NG-Nitroarginine Methyl Ester; Omeprazole; Piperidines; Polyunsaturated Alkamides; Prostaglandins; Rats; Rats, Sprague-Dawley; Ruthenium Red; Structure-Activity Relationship

Taste responses of bullfrogs to various pungent compounds and taste substances were electrophysiologically recorded from glossopharyngeal nerves. The threshold concentrations were approximately 10(-7) M for piperine, approximately 10(-6) M for capsaicin and approximately 10(-4) M for allyl isothiocyanate. At any concentration examined, piperine was more potent than capsaicin. Both piperine and capsaicin elicited desensitizing responses, but the taste receptors recovered from the desensitization within 10 min after washing with deionized water. Cross-adaptation experiments revealed that capsaicin only partially desensitizes receptors for piperine, L-leucine, HCl or quinine. Perfusion of the lingual artery with a solution containing no added Ca decreased the responses to capsaicin. Such a solution has been shown to suppress the taste nerve responses by blocking synaptic transmissions between taste cells and taste nerves [8]. These results suggest that the gustatory effects of capsaicin are different from its pharmacological effects on sensory neurons. It is likely that capsaicin and other pungent compounds, when they act as seasonings, stimulate taste cells rather than the free nerve endings of the sensory neurons.

Topics: Adaptation, Physiological; Alkaloids; Animals; Benzodioxoles; Capsaicin; Chemoreceptor Cells; Electrophysiology; Glossopharyngeal Nerve; In Vitro Techniques; Isothiocyanates; Neurons, Afferent; Piperidines; Polyunsaturated Alkamides; Rana catesbeiana; Regional Blood Flow; Sensory Thresholds; Stimulation, Chemical; Taste; Tongue

1. The effects of some naturally occurring pungent substances, piperine, mustard oil, eugenol and curcumin, were compared to those of capsaicin in the rat isolated urinary bladder. 2. All test compounds dose-dependently contracted the rat bladder and produced desensitization toward capsaicin (1 mumol/l). Development of cross-tachyphylaxis among the natural pungent substances on one hand and capsaicin on the other, suggested a common site of action on visceral primary afferents. 3. Contractile responses to piperine, mustard oil and eugenol were partially tetrodotoxin and ruthenium red-sensitive, suggesting that activation of sensory terminals by these agents takes place indirectly, as well as by a direct action on sensory receptors. 4. The presence of the secondary acrylamide linkage (present in the backbone of capsaicin, but not in that of test compounds) does not appear to be essential to produce desensitization of sensory nerve terminals.

Topics: Alkaloids; Animals; Benzodioxoles; Capsaicin; Curcumin; Eugenol; In Vitro Techniques; Isothiocyanates; Male; Muscle Contraction; Mustard Plant; Nerve Endings; Neurons, Afferent; Piperidines; Plant Extracts; Plant Oils; Polyunsaturated Alkamides; Rats; Rats, Inbred Strains; Ruthenium Red; Tetrodotoxin; Thiocyanates