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Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice

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Abstract

Polyamines have been reported to have cell proliferative and anti-inflammatory effects on normal metabolism in the body. This study aimed to investigate polyamine content of AIG01 pepper and the anti-inflammatory effect of AIG01 pepper extract (PAE) in mice. Polyamine content was analyzed by HPLC after acid hydrolysis of peppers with different acidic solvents. AIG01 pepper has the highest total polyamine content at about 1.5 mg/g. In LPS-stimulated RAW264.7, PAE inhibits nitric oxide production in a concentration-dependent manner and decreased the levels of pro-inflammatory cytokines. PAE has been shown to inhibit phosphorylation of MAPK/ERK. In TPA-stimulated Balb/C, PAE treatment showed tissue-level reductions in pro-inflammatory cytokines, reductions in ear thickness, and inhibition of neutrophil invasion. The polyamine content, polyamine extraction efficiency and anti-inflammatory effect of AIG01 obtained in this study suggest that it is useful as a raw material for the treatment of inflammatory diseases.

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Acknowledgements

In this study, AIG01 pepper samples were obtained from Happy Biotech, and other pepper samples were provided by Ace Seed Company. This study was performed as a part of the research project (819004-2) titled as “Development of processed products of high polyamine pepper” which was supported by the Ministry of Agriculture, Food and Rural Affairs. This study was supported by 2017 Research Grant from Kangwon National University (No. 520170412).

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Authors and Affiliations

  1. Department of Biomedical Technology, Kangwon National University, Chuncheon, Republic of Korea

    Sun Hyeon So, Hee Woong Kim, Hae Ik Rhee & Deug Chan Lee

  2. Department of Environmental and Biomedical Convergence, Kangwon National University, Chuncheon, Republic of Korea

    Jae Hoon Lee

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So, S.H., Lee, J.H., Kim, H.W. et al. Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice. Food Sci Biotechnol 33, 677–687 (2024). https://doi.org/10.1007/s10068-023-01333-x

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