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首页> 外文期刊>FEBS Open Bio >Piperine, a component of black pepper, decreases eugenol-induced cAMP and calcium levels in non-chemosensory 3T3-L1 cells
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Piperine, a component of black pepper, decreases eugenol-induced cAMP and calcium levels in non-chemosensory 3T3-L1 cells

机译：胡椒碱是黑胡椒的成分，可降低丁香酚诱导的非化学感应3T3-L1细胞中的cAMP和钙水平

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This study investigated the effects of an ethanol extract of black pepper and its constituent, piperine, on odorant-induced signal transduction in non-chemosensory cells. An ethanol extract of black pepper decreased eugenol-induced cAMP and calcium levels in preadipocyte 3T3-L1 cells with no toxicity. Phosphorylation of CREB (cAMP response element-binding protein) was down-regulated by the black pepper extract. The concentration (133.8mg/g) and retention time (5.5min) of piperine in the ethanol extract were quantified using UPLC-MS/MS. Pretreatment with piperine decreased eugenol-induced cAMP and calcium levels in 3T3-L1 cells. Piperine also decreased the phosphorylation of CREB, which is up-regulated by eugenol. These results suggest that piperine inhibits the eugenol-induced signal transduction pathway through modulation of cAMP and calcium levels and phosphorylation of CREB in non-chemosensory cells.
机译：这项研究调查了黑胡椒乙醇提取物及其成分胡椒碱对非化学感觉细胞中气味诱导的信号转导的影响。黑胡椒的乙醇提取物可降低丁香酚诱导的前脂肪细胞3T3-L1细胞中丁香酚诱导的cAMP和钙水平，而无毒性。黑胡椒提取物下调了CREB（cAMP反应元件结合蛋白）的磷酸化。使用UPLC-MS / MS对乙醇提取物中胡椒碱的浓度（133.8mg / g）和保留时间（5.5min）进行定量。胡椒碱预处理可降低丁香酚诱导的3T3-L1细胞中cAMP和钙水平。胡椒碱还降低了丁香酚上调的CREB的磷酸化。这些结果表明，胡椒碱通过调节非化学感觉细胞中的cAMP和钙水平以及CREB的磷酸化来抑制丁香酚诱导的信号转导途径。

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