• 한국식품조리과학회지
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• 제31권3호
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• pp.255-263
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• 2015

This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

• 한국식품영양과학회지
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• 제14권4호
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• pp.409-418
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• 1985

고추의 성숙시, 또 고추장과 김치의 숙성시 capsaicin 함량과 색의 변화 그리고 capsaicin을 가열했을때의 함량변화와 화학구조의 변화를 측정하였다. 고추의 성숙에 따른 capsaicin 함량은 대체로 적변 초기에서부터 중간정도 적변한 시기인 $6{\sim}7$주경이 가장 높았는데 품종별로 보면 신홍은 개화후 48일경 때 가장 함량이 높아 201.07 mg% 였고 아람은 54일경으로 37.34 mg%였으며 새로나는 적변초에는 48.68 mg%로 나타났으나 점차 감소하여 완전적변시에는 17.96 mg%로 가장 적었다. 고추의 Hunter 표색치 a값은 35일까지 -로서 성숙함에 따라 감소하다가 42일부터 +로 나타나면서 크게 증가하였다. 완전적변시 신홍의 a값은 37.35로 가장 높았고 아람과 새로 나는 37.2로 비슷하였으며 capsanthin 함량은 신홍이 126.4 mg%였고 아람은 83.57 mg% 그리고 새로나는 80.00 mg%였다. 고추장은 숙성함에 따라 매운성분이 감소되어 capsaicin은 100일 숙성후 초기에 비해 약 20% 정도 감소되었다. 고추장의 색은 숙성에 따라 L, a, b값이 모두 감소하였고 capsanthin 함량은 초기에 27.51 mg%였으나 이후 감소되다가 100일에는 조금 증가하여 28.85mg%를 나타내었다. 김치는 숙성함에 따라 매운맛이 감소하였는데 capsaicin 함량은 13일 경과시 약 17%정도 감소하였다. Capsaicin은 가열함에 따라 함량이 감소되었는데, $100^{\circ}C$보다 $120^{\circ}C$에서 더 많이 감소되었고 가열시 capsaicin의 분해는 일어나지 않았다.

• 약학회지
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• 제23권2호
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• pp.111-118
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• 1979

It was previously reported that cytochrome P$_{450}$ content in liver was increased when Capsicum acetone extract was given chronically to rats. The present study is aimed to investigate the effect of capsaicin, a principal component of red pepper, on the drug metabolizing enzymes in rat liver. Capsaicin (5mg/kg) was given intraperitoneally once a day for seven days and zoxazolamine paralysis time and hexobarbital sleeping time were determined 24 hrs after the last dose of capsaicin. Plasma hexobarbital concentration was also determined five and 15 min after hexobarbital administration to rats. Zoxazolamine paralysis time and hexobarbital sleeping time were shortened by 31.6% and 37.1%, respectively, compared with control group. Plasma hexobarbital concentration was lowered by 26.2% after five min and by 35.2% after 15 min, respectively, compared with control group. However, administration of single dose of capsaicin did not affect the zoxazolamine paralysis time and hexobarbital sleeping time. Microsomal cytochrome P$_{450}$ content and NADPH-cytochrome C reductase activity were increased by 14.6% and 11.6%, respectively in the rats pretreated with capsaicin for seven days, while cytochrome b$_{5}$ content was not changed. These results suggest that treatment with capsaicin for seven days may induce the drug metabolizing enzyme in rat liver.

• 환경위생공학
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• 제10권3호
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• pp.16-28
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• 1995

Influences of capsaicin on the activities of cytochrome P45O of liver cell were studied in rats. Rats were provided food and water ad libitum and capsaicin and methylcellulose were gavaged for 6 days. Body weight gain and liver weight/body weight ratio, microsomal protein content and serum HDL- cholesterol content, the activity of cytochrome P450 and erythromycin demethylase, the activities of ethoxyresorufin and pentoxyresorufin O- dealkylase were determined. Capsaicin increased body weight gain but showed no significant changes on liver weight as compared with control group. Capsaicin increased the microsomal protein significantly but decreased the serum HDL- cholesterol. Capsaicin decreased the microsomal cytochrome P4SO significantly and did not show any influences on erythromycin demethylase ( cytochrome P45O III A ). Capsaicin increased the activity of pentoxyresorufin O- dealkylase ( cytochrome P45O II B) and decreased the activity of ethoxyresorufin O-dealkylase ( cytochrome P45O I A). It might be concluded that capsaicin reduced the microsomal cytochrome P45O and induced the CYP III and inhibited the CYP I A. It also might be concluded that capsaicin had no influence on CYP III A and decreased serum HDL- cholesterol. In these results capsaicin can not be used as an anti- atherosclerotic agent by increasing the CYP III A and HDL- cholesterol but it is considered that the more precise study on these theme is necessary.

• Journal of Applied Biological Chemistry
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• 제44권2호
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• pp.84-86
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• 2001

Capsaicin synthesis by suspension cultured cells of Jalapeno pepper (Capcicum annuum L.) was assessed in vitro under various conditions including temperature (23 and $30^{\circ}C$), light intensity (with light and without light), and shaking speed (110 and 200 rpm). Capsaicin production increased, while the cell biomass growth decreased possibly due to the production of a secondary metabolite. Capsaicin synthesis was primarily affected by light condition. Cells cultivated at 110 rpm and $23^{\circ}C$ under light condition yielded the highest fresh weight, while those cultivated under the same condition, but without light resulted in the lowest cell mass. Capsaicin content in cells of 18-day-old pepper grown at 110 rpm and $23^{\circ}C$ under light was 0.125% of the cell mass. However, without light treatment, the capsaicin content in cells at the same shaking speed and temperature increased up to 169%, indicating no light is favored in the capsaicin synthesis by Jalapeno pepper. Increasing the shaking speed from 110 to 200 rpm without light enhanced the capsaicin synthesis. Results of this study demonstrate that light condition is the limiting factor in the synthesis of capsaicin in tissue-cultured Jalapeno pepper cells.

• 한국식품영양학회지
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• 제27권5호
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• pp.921-928
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• 2014

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

• Journal of Nutrition and Health
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• 제32권5호
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• pp.533-539
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• 1999

The effects of capsaicin, a pungent principle of hot red pepper, on body fat gain, balance serum lipid values were investigated in rats fed a high-fat(30%) diet. Administration of capsaicin by dietary administration caused a complete cessation of increased in body weight and fat gain induced by the high-fat diet. However, energy intake and body protein gain were not affected by capsaicin. Therefore, the suppression of body fat gain by capsaicn was believed due to an increased in energy expenditure. Simultaneous administration of capsaicin and a $\beta$-adrenergic blocker, propranolo, resulted in the inhibition of changes in body fat gain by capsaicin without remained unchanged, indicating an increase in the number of mitochondria in brown adipose tissue. Therefore, it appears that capsaicin possesses potent body fat suppressive effects mediated by $\beta$-adrenergic stimulation in which brown adipose tissue may be involved. On the other hand, capsaicin had no effects on serum triglyceride, total cholesterol or HDL-cholesterol levels. These results are in contrast to those reported by other investigators. Perhaps expression of the effects of capsaicin on plasma lipids is a rather complicated process, dependent on the type of diet administered, fat content of the diet, period and route of capsaicin administration, and species and strain of animals used.

• 한국식품과학회지
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• 제23권3호
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• pp.301-305
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• 1991

공장김치와 가정김치간에 매운맛 성분과 붉은색은 유의적인 차이를 보였으며 capsaicin 함량에서 공장김치는 가정김치의 3배나 되었다. 그러나 공장 고추장과 가정 고추장간에는 두 성분에서 유의적인 차이를 보이지 않았다. 고추 첨가량을 달리하여 제조한 실험용 김치와 고추장에서 매운맛 성분은 고추 첨가량에 따라 비례적으로 나타났다. 따라서 고추 사용식품에서 capsaicin 당량을 분석함으로써 고추가루의 사용량을 추정하는 것이 어느 정도 가능하리라 생각된다.

• 대한약리학회지
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• 제29권1호
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• pp.33-41
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• 1993

Capsaicin의 중추신경계에 대한 진통효과를 척수 수준에서 규명하고, 이에 대한 norepinephrine (NE)계의 역할을 규명하기 위하여 tail flick reflex (TFR) latency time의 증가와 척수 내 NE 양의 변화를 측정하였다. 웅성의 Sprague-Dawley 백서를 pentobarbital sodium으로 마취를 하여 femoral vein cannulation과 intrathecal catheterization을 하였고, 이를 통하여 시험약제를 투여하였다. TFR은 capsaicin 또는 용매 투여전, 투여후 10분, 30분, 60분, 때로는 2시간에 측정하였다. MK-801은 capsaicin 투여전 20분에 femoral vein을 통하여 주입하였다. $35{\sim}150{\mu}g$의 capsaicin을 intrathecal로 주었을 때, TFR latency가 최고치인 7초를 넘어 정상인 2.9초에 비해 100% 이상의 증가를 보였고, 척수 내 NE은 16 ng/mg protein에서 7 ng/mg protein으로 50% 이상 감소하였다. 이와 같은 TFR latency의 증가와 NE의 감소는 전 실험기간 (capsaicin 투여후 2시간)에 걸쳐 관찰되었다. 반면, 50mg/kg의 capsaicin을 피하로 전신투여 하였을 경우에 척수 NE은 같은 변화를 보였으나 TFR latency의 차이는 없었다. 또한, 0.5 mg/kg의 MK-801를 i.v.로 전처치 하였을 때, intrathecal capsaicin에 의한 TFR latency의 증가와 척수 내 NE의 감소가 모두 억제되었다. 이상의 결과는 capsain이 excitatory aminoacid (EAA)계 - NE계 - 척수 dorsal horn으로 이루어진 동통전달의 하행성 억제계 축의 활성을 항진시켜 진통효과를 가져옴을 보여준다. 또한, capsaicin의 피하 주사시에 진통효과를 볼 수 없음을 말초 동통전달신경의 흥분에 의한 중추 동통전달계 환성의 촉진이 진통 효과를 상쇄함을 암시한다.

• 한국식품과학회지
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• 제10권1호
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• pp.8-10
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• 1978

고추의 Polyethylene Film house 재배시에 피복 재료로서 White, Blue, Green 및 Red Color의 Film을 사용하여 광질에 따른 실험을 행한 바 있다. White와 Red Film의 처리시에 Chlorophyll, Carotenoid, 및 Capsaicin 함량을 측정한 결과는 다음과 같다. 1. 총(總) Chlorophyll의 함량은 White구가 $208.9{\mu}g/g$-F.W., Red구가 $153.0{\mu}g/g$-F.W.으로서 White구에서 그 함량이 현저히 높았으며, Chlorophyll a,b의 비는 White, Red구가 각각 2.15, 2.13으로 비슷하였다. 2. 총(總) Carotenoid는 Red구가 White구의 3.4배에 달하였으며, 특히 $\beta$-carotene은 Red, White구가 각각 $490.6{\mu}g%,\;75.5{\mu}g%$로서 Red구에서 현저히 많았다. 3. Capsaicin의 함량은 Red구가 White구보다 약 20%정도 높았다.