• Horticultural Science & Technology
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• v.16 no.4
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• pp.503-507
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• 1998

This study was initiated to evaluate genetic relationship among various domestic and exotic pepper accessions using random amplified polymorphic DNA(RAPD) markers. The results suggested that the optimum conditions for PCR with random primers in Capsicum spp. could be obtained with 3mM of $MgCl_2$, 1.5U of Taq. DNA polymerase, 10ng of template DNA, $200{\mu}M$ of dNTPs, 200nM of random primer, and $42^{\circ}C$ of annealing temperature. Sixteen random primers showing high band intensity and reproducibility were selected from 80 random primers. Primers having 70% GC content were more effective in DNA amplification than primers having 60% GC content. The total 93 DNA bands including 71 polymorphic bands and 22 monomorphic bands were obtained with selected 16 random primers for 31 pepper cultivars and lines. About 4.4 polymorphic bands per primer were produced. Similarity coefficients were calculated by using 71 polymorphic bands and dendrogram based on the similarity coefficient showed clear classification of 31 peppers into three Capsicum species of Capsicum annuum, Capsicum chinense and Capsicum chacoense.

• Journal of Korean Academy of Nursing
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• v.43 no.2
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• pp.215-224
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• 2013

Purpose: This study was done to evaluate the combination effects of capsicum plaster at the Korean hand acupuncture points K-D2 with prophylactic antiemetic on Postoperative Nausea and Vomiting (PONV). Methods: An experimental research design (a randomized, a double-blinded, and a placebo-control procedure) was used. The participants were female patients undergoing gynecologic laparoscopy; the control group (n=34) received intravenous prophylactic ramosetron 0.3mg, while the experimental group (n=34) had Korean Hand Therapy additionally. In the experimental group, capsicum plaster was applied at K-D2 of both 2nd and 4th fingers by means of Korean Hand Therapy for a period of 30 minutes before the induction of anesthesia and removed 8 hours after the laparoscopy. Results: The occurrence of nausea, nausea intensity and need for rescue with antiemetic in the experimental group was significantly less than in the control group 2 hours after surgery. Conclusion: Results of the study show capsicum plaster at K-D2 is an effective method for reducing PONV in spite of the low occurrence of PONV because of the prophylactic antiemetic medication.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.320-327
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• 2023

Capsicum annuum belongs to the Solanaceae family, crops of which are extensively cultivated worldwide. It is a food source containing various nutrients and vitamins and also serves as a medicine for treating ailments. The burning feeling experienced while consuming Capsicum fruits is due to the presence of capsaicinoids, particularly capsaicin and dihydrocapsaicin. This study aimed to assess the content of these two compounds in 34 varieties of capsicum and paprika. High-performance liquid chromatography with a gradient elution system and a reverse-phase YMC Pack-Pro column with UV detection at 280 nm was employed. The results revealed that, among the 34 samples, only six samples (samples 1, 15, 20, 29, 32, and 34) contained capsaicin and dihydrocapsaicin, and their highest contents were found in sample 1 - variety name: Sungil-c (capsaicin: 3.42 mg/g extract, dihydrocapsaicin: 1.20 mg/g extract). These findings suggest that the content of these two compounds is attributed to the variety and is influenced by geographical location and environmental factors. Additionally, this study provides a basis for establishing a C. annuum variety with high capsaicin and dihydrocapsaicin contents.

• Molecules and Cells
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• v.21 no.2
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• pp.197-205
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• 2006

We used cDNA microarrays to monitor the transcriptome of ozone stress-regulated genes (ORGs) in two pepper cultivars [Capsicum annuum cv. Dabotop (ozone-sensitive) and Capsicum annuum cv. Buchon (ozone-tolerant)]. Ozone stress up- or down-regulated 180 genes more than three-fold. Transcripts of 84 of these ORGs increased, transcripts of 88 others diminished, and those of eight either accumulated or diminished at different time points in the two cultivars or changed in only one of the cultivars. 67% (120) of the ORGs were regulated differently in ozone-sensitive and ozone-tolerant peppers, most being specifically up-regulated in the ozone-sensitive cultivar. Many were also represented in the plant defense transcriptome against non-host pathogen infection, and some in the transcriptomes for cold, drought, and salinity stresses.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.234-240
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• 1977

• Proceedings of the Botanical Society of Korea Conference
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• 2002.04a
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• pp.108-108
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• 2002

• Horticultural Science & Technology
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• v.30 no.3
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• pp.286-293
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• 2012

The resistance to Tobamovirus in Capsicum spp. has been known to be controlled by five different alleles ($L^0$, $L^1$, $L^2$, $L^3$, and $L^4$) of L locus on the telomere of long arm of pepper chromosome 11. To develop a set of molecular markers differentiating all the alleles of L locus, we used five pepper differential hosts including Capsicum annuum Early California Wonder (ECW, $L^0L^0$), C. annuum Tisana ($L^1L^1$), C. annuum Criollo de Morelos 334 (CM334, $L^2L^2$), Capsicum chinense PI 159236 ($L^3L^3$), and Capsicum chacoense PI 260429 ($L^4L^4$). Developing a series of CAPS or SCAR markers specifically linked to the alleles was allowed by the sequence comparison of PCR amplicons of the $L^3$-linked markers (189D23M, A339, and 253A1R) and BAC sequences (FJ597539 and FJ597541) in the pepper differentials. Genotypes deduced by these markers in 48 out of 53 $F_1$ hybrids of commercial pepper varieties were consistent with their phenotypes by bioassay using Tobamovirus pathotypes ($P_0$, $P_1$, and $P_{1,2$). Consequently, these markers can be useful to differentiate L alleles and for breeding Tobamovirus resistance in pepper with marker-assisted selection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.727-732
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• 2012

The goal of this study is to determine the activities of antioxidants and antiglycation from the extracts of various Capsicum annum (known as pepper) ethanolic extract (CAE). We tested the extracts of Capsicum annum seeds and pericarps using 70% ethanol. The CAE showed antioxidant activities in a 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay, 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, ferric-reducing antioxidant power assay, total flavonoid content, and total polyphenol content. Also, the physiological activities of CAE on glycation inhibition activities, anti-${\alpha}$-glucosidase activities, and tyrosinase activities were measured. As a result, green and red Capsicum annuum seeds show higher levels of antioxidant activities. In addition, the physiological activities are also more effective in the seeds than in the plant pericarps. A radar chart proves that antioxidants and physiological activities are more effective coming from the seeds. And the red Capsicum annuum seeds are more effective than the green ones.

• Journal of Life Science
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• v.14 no.1
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• pp.61-66
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• 2004

Many studies have been widely carried out to find out new compound having anti-cancer activity from animals and plants. Some plants have been reported to have anti-lancer effects. However, the anti-cancer effect of edible plants were seldomly evaluated. Therefore we investigated the anticancer effects of edible plants (10 samples) easily available around us by measuring number of survival cancer cells after treatment with direct cell counting and MTT analysis, and by examining the morphological change under the electromicroscope. Of the 10 samples tested, Equisetum arvense L., Lactuca dentata Mokino. var. faviflora Makino. showed moderate anti-cancer effects even at the concentration of 10 $\mul/ml$ against MCF-7 adenocarcinoma cell line. Of them, Capsicum annuum L. had most potent anti-cancer activity against MCF-7 adenocarcinoma cell line showing proliferation inhibited, morphological change and apoptosis at the concentration of 2 $\mul/ml$.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.351-357
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• 2015

The aims of this study were to develop $macaron{\grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA (${\gamma}$-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{\grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{\grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{\grave{e}}s$ (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 $macaron{\grave{e}}$, showed higher overall acceptability, as compared to other $macaron{\grave{e}}$.