• Korean Journal of Food Science and Technology
• /
• v.6 no.2
• /
• pp.56-60
• /
• 1974

A survey of the available methods for the determination of piperine was made, and a new method, developed based upon alkaline hydrolysis at about $140^{\circ}C$ followed by colorimetric determination of the liberated piperidine. Piperidine on treatment with p-nitrophenyl diazonium fluoborate reagent gives a red colored complex which has an adsorption maximum at 530nm. The method measures the total pungency in pepper and applicaple to piperine of black pepper and oleoresin of black pepper. The advantage of the present method is that the pungent compounds can be determined in micro samples.

• Fisheries and Aquatic Sciences
• /
• v.26 no.12
• /
• pp.726-737
• /
• 2023

Piperine, the main bioactive component of black pepper (Piper nigrum Linn.), has anti-inflammatory, antifungal, and antibacterial properties. This study evaluated the supplemental effects of piperine or black pepper on innate immunity, growth, feed utilization efficiency, and intestinal morphology in red seabream (Pagrus major). Six experimental diets were formulated, supplementing piperine at 0.0, 0.25, 0.5, 1.0, and 2.0 g/kg levels (Con, P25, P50, P100, and P200) or 1.0 g/kg black pepper (BP100). Juvenile fish (7.6 ± 0.1 g) were randomly stocked into 18 circular tanks (220 L), including 30 fish per tank. Each diet was randomly assigned to triplicate groups, and the feeding trial was conducted for 8 weeks. The results showed that final body weight, specific growth rate, weight gain, and feed utilization efficiency were significantly improved (p < 0.05) when piperine was supplemented into diets at 0.25-2.0 g/kg levels compared to the Con group. Compared to the Con diet, condition factor was significantly increased (p < 0.05) in fish fed with dietary piperine at 0.25-2.0 g/kg or BP100 diet. Serum myeloperoxidase activity was increased (p < 0.05) in P25 and P100 groups and antiprotease activity was increased (p < 0.05) in P100 group compared to the Con group. Significantly higher (p < 0.05) lysozyme activity was observed in P50, P100, P200 and BP100 groups, while total immunoglobulin level was increased in P50, P100 and BP100 groups than Con group. Superoxide dismutase activity was increased (p < 0.05) by dietary piperine at 0.25-2.0 g/kg levels and BP100 diet compared to Con diet. Plasma cholesterol was significantly lower (p < 0.05) in fish fed with piperine (0.5-2.0 g/kg) or BP100 compared to the Con diet. Compared to the Con diet significantly longer (p < 0.05) intestinal villi were observed in fish fed with piperine at 0.25-1.0 g/kg levels, and higher goblet cell count was observed in P25 and BP100 groups. Dietary inclusion of piperine would be a potent immunostimulant in fish diet and the optimum supplementation level would be 0.25-1.0 g/kg.

• Archives of Pharmacal Research
• /
• v.2 no.2
• /
• pp.121-125
• /
• 1979

Piperine showed a central nervous system depressant activity which was characterized by the antagonistic effect against chemoshock seizure as well as potent muscular incoordination in mice.

• Journal of Applied Biological Chemistry
• /
• v.63 no.1
• /
• pp.35-41
• /
• 2020

(-)-epigallocatechin-3-gallate (EGGG), a flavonoid found in green tea, is known to have low bioavailability. In this study, we determine whether piperine, a natural bioenhancer, can increase the absorption rate of EGCG. Using a Caco-2 cell monolayer, permeability experiments were performed in Hanks' balanced salt solution (HBSS) and EGCG stability was adjusted to pH 6.5 and pH 5.5 by ascorbic acid treatment. When HBSS was adjusted to pH 6.5, EGCG remained at 94.78% for up to 2 h and remained at 86.04% after 4 h and the net efflux decreased compared to the control. As a result, uptake was significantly increased in the piperine co-administered group compared to the EGCG-alone group, showing that piperine increased the permeability of EGCG in the Caco-2 cell monolayer. These results suggest that piperine inhibits EGCG glucuronidation and efflux, allowing for greater absorption of EGCG.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.24 no.1
• /
• pp.118-123
• /
• 2010

Piper nigrum Linne has been used spice as well as herbal medicine in worldwide and has function of anti-oxidant, anti-inflammation, anti-cancer, bioavailability of drugs and etc. In this study, anti-adipogenic activity of Piper nigrum Linne extract and its constituent piperine were investigated in 3T3-L1 differentiation. Adipogenic effects and lipid accumulation in 3T3-L1 was measured by RT-PCR and Oil Red O staining assays respectively in stimulation of Piper nigrum Linne extract and piperine. Piper nigrum Linne and piperine reduced lipid accumulation in 3T3-L1 differentiation and expression of genes associated with adipogenesis such as PPAR${\gamma}$, adipsin, SERBP-1c and LPL. All of taken, anti-adipogenic mechanism of Piper nigrum Linne and piperine were related with regulation of SREBP-1c and PPAR${\gamma}$ expression.

• YAKHAK HOEJI
• /
• v.29 no.5
• /
• pp.253-259
• /
• 1985

In order to search a more active and safer compound, piperine derivatives with substituents in piperidine residue were synthesized and evaluated on CNS depressant activity. N-Piperoyl-2-methylpiperidine (I) and N-piperoyl-3-methylpiperidine (II) were potent in strychnine-induced convulsion. Compound I and N-piperoyl-3-hydroxypiperidine (IX) exhibited a potent inhibitory effect againt pentetrazoleinduced convulsion and a significant prolongation effect of hexobarbital-induced sleeping time. The hydroxy derivatives were more toxic than the methyl derivatives.

• Proceedings of the PSK Conference
• /
• 2002.10a
• /
• pp.258.1-258.1
• /
• 2002

Piperine (piperinoyl-piperidine) is a nitrogenous pungent substance contained in black pepper. the well know spice obtained from Piper nigrum L. (Piperaceae). Pharmacological studies have shown that piperine reduces inflammation and pain. possesses anticonvulsant and antiulcer activity. protects the liver and has deleterious effects on testis function. Prostaglandins(PGs) are a family of intercellular and intracellular messengers derived from arachidonic acid(AA) by phospholipase(PL) and cyclooxygenase(COX). (omitted)

• Korean Journal of Food Science and Technology
• /
• v.51 no.6
• /
• pp.551-557
• /
• 2019

The purpose of this study was to investigate the changes of flavor and taste characteristics of black pepper treated with three different nonthermal sterilization methods, which are intense pulsed light (IPL), ultraviolet (UV), and cold plasma (CP). Also, the sensorial and instrumental evaluation of black pepper before and after nonthermal treatments were analyzed. As a result of color value, UV and CP treatments did not show chromacity difference (ΔE), but IPL treatment showed a significant difference of 6.58. Piperine contents of sample before nonthermal treatments was 10.7±0.53 mg/g and the piperine contents of all samples decreased after nonthermal treatments. The result of the electronic nose analysis were divided into two groups before and after nonthermal treatments, and divided into three group by principle component analysis. According to the intensity test, after nonthermal treatments, all sample had low flavor and taste, and the intensity was in the order of IPL, CP, and UV. In thirteen sensory attribute languages developed through quantitiative descriptive analysis (QDA), the intensity value of the samples were low after nonthermal treatments.

• Archives of Pharmacal Research
• /
• v.7 no.2
• /
• pp.127-132
• /
• 1984

Systematic pharmacological astudies on pipeline have revealed that this compound elicited diverse pharmacological activities; CNS depressant activity characterized by antagonism against electo shock seizure and by muscle relaxant activity in mice; antipyretic activity in tyyhoid vaccinated rabbits; analgesic activity as evaluated by tail-clip pressure and writhing syndrome in mice; antiinflammatory activity in carrageenin-induced edema in rats.

• YAKHAK HOEJI
• /
• v.27 no.4
• /
• pp.289-293
• /
• 1983

Twelve new N-piperoyl amino acids were synthesized by acylation of amino acids with piperoylchloride in order to develop the new central nervous depressants. Silylation of the carboxylic group of amino acids not only precluded side reactions but-also facilitated acylation at room temperature without catalysts. The acute toxicity of all the synthesized compounds were lower than that of piperine itself, whereas they showed strong protective effect against the strychnine-induced mortality.