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In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase

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Abstract

The aim of this study was to explore the effect of capsaicin and particular phenolic compounds profile from cellulase assisted extracts of Habanero (Capsicum chinense) chili pepper seeds (CPS) on the concentration of cytokines (IL-2, IL-6, TNF-α, IL-1β) in murine macrophages (RAW 264.7) stimulated with lipopolysaccharides (LPS). Capsaicin was quantified by HPLC–DAD, and the phenolic profile was determined by UPLC-MS-QqQ. Anti-inflammatory activity was evaluated by Mouse Cytokine/Chemokine Magnetic Bead Panel 96-well plate assay. Among the 15 different phenolics found in CPS extracts obtained at 120 or 150 min of maceration with 2,500 UI/L at 30 ºC or 45 ºC in a 1:15 (w:v) proportion, the most abundant was vanillic acid (7.97–12.66 µg/g). The extract obtained at 30 ºC and 120 min, showed similar effects than the observed for synthetic anti-inflammatory drugs indomethacin and dexamethasone, and capsaicin standard. Beyond capsaicin, salicylic, protocatechuic and trans-cinnamic acids as well as vanillin in CPS extracts were correlated with the anti-inflammatory effect. On the other hand, capsaicin and chlorogenic acid contents were potential immunostimulants whose concentration varied depending on the cellulase treatment time.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors acknowledge to Italmesa Company to provide the Habanero chili pepper seeds and to ENMEX S.A. de C.V. to contribute with Celluzyme used in this research.

Funding

This work was financially supported by the “Consejo Nacional de Ciencia y Tecnologia (CONACyT)” for the scholarship 2018–000068-02NACF-07952 and by the “Instituto Tecnológico de Estudios Superiores de Monterrey”. J.A.G.A. and J.L.M.V. acknowledge funding from CONACyT (grant number 316998) for the annual maintenance of the UPLC-MS platform used in this work for phenolics profiling.

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Authors and Affiliations

  1. Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C. P. 64849, Monterrey, Nuevo Leon, Mexico

    Héctor Emmanuel Cortés-Ferré, Mariana Martínez-Avila, Marilena Antunes-Ricardo & Janet Alejandra Gutiérrez-Uribe

  2. Tecnologico de Monterrey, The Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, C. P. 64849, Monterrey, Nuevo Leon, Mexico

    Marilena Antunes-Ricardo & Janet Alejandra Gutiérrez-Uribe

  3. Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Clúster BioMimic®, Carretera Antigua a Coatepec 351, Col. El Haya, C.P. 91073, Xalapa, Veracruz, Mexico

    José A. Guerrero-Analco & Juan Luis Monribot-Villanueva

  4. Tecnologico de Monterrey, Campus Puebla, Vía Atlixcáyotl 5718, Reserva Territorial Atlixcáyotl, C.P. 72453, Puebla, Puebla, Mexico

    Janet Alejandra Gutiérrez-Uribe

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  1. Héctor Emmanuel Cortés-Ferré
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  3. Marilena Antunes-Ricardo
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Contributions

H.E.C.F. prepared the first version of the manuscript and performed most of the experimental work. M.M.A. and M.A.R. performed an initial analysis of phenolic compounds, cytokines quantification and reviewed the manuscript last version. J.A.G.A and J.L.M.V. identified and quantified the phenolic compounds and reviewed the last version of the manuscript. J.A.G.U. designed and supervised the experiment and generated the last version of the manuscript.

Corresponding author

Correspondence to Janet Alejandra Gutiérrez-Uribe.

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Cortés-Ferré, H.E., Martínez-Avila, M., Antunes-Ricardo, M. et al. In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase. Plant Foods Hum Nutr 78, 109–116 (2023). https://doi.org/10.1007/s11130-022-01026-6

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