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At least 289 records · Page 16Linked to original sources
PubMed2002

The effect of oleoresin capsicum "pepper" spray inhalation on respiratory function.

We performed a randomized, cross-over controlled trial to assess the effect of Oleoresin capsicum (OC) spray inhalation on respiratory function by itself and combined with restraint. Thirty-five subjects were exposed to OC or placebo spray, followed by 10 min of sitting or prone maximal restraint position (PMRP). Spirometry, oximetry, and end-tidal CO2 levels were collected at baseline and throughout the 10 min. Data were compared between groups (ANOVA) and with predefined normal values. In the sitting position, OC did not result in any significant changes in mean percent predicted forced vital capacity (%predFVC), percent predicted forced expiratory volume in 1 s (%predFEV1), oxygen, or CO2 levels. In PMRP, mean %predFVC and %predFEV1 fell 14.4 and 16.5% for placebo and 16.2 and 19.1% for OC, but were not significantly different by exposure. There was no evidence of hypoxemia or hypercapnia in either groups. OC exposure did not result in abnormal spirometry, hypoxemia, or hypoventilation when compared to placebo in either sitting or PMRP.

Adult↗
PubMed1976

Plastoglobules of leaf chloroplasts of two cultivars of Capsicum annuum.

The chloroplasts of the leaves of Capsicum annuum cv. Purple Leaf Cherry are characterized by the presence of large electron translucent plastoglobules which comprise a considerable proportion of the plastid volume. The leaf chloroplasts of Purple Leaf Yellow cultivar contain, in addition, large starch granules which are frequently in intimate association with these plastoglobules. There appears to be a controlled expulsion of plastoglobules into the vacuole by the non-degenerating chloroplasts of both cultivars, although the function of this secretion is not known. The chloroplasts of older leaves of Purple Leaf Yellow also contain plastoglobules with a nonhomogenous fine structure. Some have granular segments, membrane-like bands, or myelin-like bands, the latter suggesting the presence of glyco- and/or phospholipids in such plastoglobules.

Chloroplasts↗
PubMed1985

Plastid enzymes of terpenoid biosynthesis. Purification and characterization of gamma-tocopherol methyltransferase from Capsicum chromoplasts.

gamma-Tocopherol methyltransferase was solubilized and purified from Capsicum chromoplast membranes by a combination of standard fractionation techniques. The purified enzyme was electrophoretically homogeneous, and its molecular weight, determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, was 33,000. In the absence of detergent, the enzyme formed high molecular weight aggregates. Several properties of the enzyme have been determined. The Km values were 2.5 and 13.7 microM for S-adenosylmethionine and gamma-tocopherol, respectively. The enzyme was able to transfer the methyl group S-adenosylmethionine to N-4-azido-2-nitrophenyl-beta-alanyl-gamma-tocopherol. The rate of transfer was less efficient compared to gamma-tocopherol. In the presence of ultraviolet light, this analog inhibited the gamma-tocopherol methyltransferase activity.

Azides↗
PubMed1994

[Effect of ripening and drying on pro-vitamin A carotenoid content in pepper (Capsicum annuum var. Anaheim)].

The content of the principal carotenes with biological activity (alpha-, beta, gamma-carotene and beta-criptoxantine) in green pepper (Capsicum annuum var. Anaheim) was determined in order to investigate the vitamin A content during the traditional process of ripening and drying. The analytical technique used was high pressure liquid chromatography (HPLC) with a Novapack C18 column and acetonitrile/methanol/tetrahydrofuran (58V:35V:7V) as a mobile phase. The results showed differences in vitamin A activity of 7.2 +/- 0.8, 51.1 +/- 2.4 and 55.3 +/- 1.2 micrograms of RE/g dry matter for immature, mature and dry pepper fruit respectively (p < 0.05). Approximately 95% of total activity was due to beta-carotene being synthesized faster than the other carotenes under study during the ripening process. Total vitamin A activity reached its highest value at 14 days after harvest (2738.8 +/- 128.6 micrograms RE/100 g of edible portion), with a decrease in activity with time.

Carotenoids↗
PubMedDate not supplied

Effects of orally administered capsaicin, the principal component of capsicum fruits, on the in vitro metabolism of the tobacco-specific nitrosamine NNK in hamster lung and liver microsomes.

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the principal component in Capsicum fruits consumed worldwide as a food additive. Capsaicin is known for its hot, pungent qualities. The tobacco-specific nitrosamine 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) is viewed as an important etiological factor in the causation of human lung cancer. In our study, a single oral dose of capsaicin administered by oral gavage at 2 mg/kg and 10 mg/kg body weight to male Syrian golden hamsters altered the in vitro metabolism of NNK by liver and lung microsomes. The most significant effect was on the inhibition of alpha-carbon hydroxylation. The orally administered capsaicin inhibited the formation of keto aldehyde (methylating pathway) and the formation of keto alcohol (pyridyloxobutylating pathway) in lung microsomes except for microsomes from animals receiving 10 mg/kg capsaicin 24 h post-treatment. In contrast, capsaicin inhibited only the methylating pathway in liver microsomal metabolism of NNK. This effect persisted at 24 h post-treatment. Since it is reported that the pyridyloxobutylating pathway enhances the effects of the more damaging methylating pathway in the metabolism of NNK (reference 25), our results suggest that any potentially chemopreventive action of orally administered capsaicin may be greater toward NNK-induced lung tumorigenesis than toward NNK-induced liver tumorigenesis.

Administration, Oral↗
PubMed1993

Expression of the genes encoding the early carotenoid biosynthetic enzymes in Capsicum annuum.

We have shown that both geranylgeranyl pyrophosphate synthase and phytoene synthase from pepper and tomato chromoplasts are very similar in terms of enzymic activity and immunological properties. This enabled us to clone cDNAs specific for phytoene synthase from ripening tomato and pepper fruits and to compare their amino acid sequences with those of bacterial phytoene synthase and yeast squalene synthase. Comparison of the nucleotide sequence of the 3'-untranslated region of the pepper phytoene synthase cDNA suggests that this region was subjected to complex recombination events. RNA gel blot hybridizations revealed that induction of phytoene synthase gene expression is much stronger in tomato than in pepper fruits. In contrast with tomato, 2 phytoene synthase transcripts of different size are present in pepper leaves and fruits. Comparison of the expression pattern of the genes encoding geranylgeranyl pyrophosphate synthase, phytoene synthase and phytoene desaturase revealed that these genes are not co-regulated during pepper fruit ripening.

Alkyl and Aryl Transferases↗
PubMed1999

Biochemical and molecular tools for the production of useful terpene products from pepper (Capsicum annuum).

Among other natural products such as colorants and flavorants, natural fungicides like the pepper phytoalexin capsidiol, and the related biochemical pathways, may be used for practical approaches. Key enzymes such as 3-hydroxy-3-methylglutaryl Coenzyme A: reductase, the farnesyl pyrophosphate synthase and and farnesyl pyrophosphate cyclases are known and some related genes have been isolated. However, specific enzymes for important and final modifications as methylation and others, are still to be studied. Construction of chimeric enzymes allowed already the synthesis of different products and the possibilities of designing new enzymes by gene manipulation to produce unknown and useful chemicals are open.

Agriculture↗
PubMedDate not supplied

A chromoplast-specific protein in Capsicum annuum: characterization and expression of the corresponding gene.

We have isolated cDNA and genomic clones corresponding to a gene highly and specifically expressed at the late stage of fruit-ripening in bell-pepper. Antibodies raised against the expressed protein allowed determination of the cellular localization of the gene product. The encoded protein is present only in chromoplasts from fully-ripe red fruits, as shown by Western analysis and import experiments. The corresponding mRNA accumulates to high levels during ripening at orange and red stages, but is not detected in yellow varieties impaired in the synthesis of ketocarotenoids. Several lines of evidence indicate that the encoded protein is an oxido-reductase involved in the synthesis of capsanthin and capsorubin.

Amino Acid Sequence↗
PubMed1994

Purification of a basic peroxidase isoenzyme from Capsicum fruits and the immunoinhibition of its capsaicin oxidation capacity by antibodies raised against horseradish peroxidase.

Pepper fruits contain a peroxidase isoenzyme of basic pI, the peroxidase isoenzyme B6, located in vacuoles and the principal component of peroxidase polymorphism in the whole fruit. This isoenzyme was purified by preparative isoelectric focusing in glycerol-stabilized 3.0-10.0 pH gradients and characterized for its ability to oxidize capsaicin (8-methyl-N-vanillyl-6-nonenamide). Spectrophotometric studies illustrated that the capsaicin oxidation by pepper peroxidase isoenzyme B6 was H2O2-dependent and was totally abolished by antibodies raised against horseradish peroxidase. From these studies, it can be concluded that capsaicin is oxidized by pepper peroxidase isoenzyme B6, thus confirming a role for this peroxidase isoenzyme in capsaicin turnover and degradation.

Animals↗