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The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ
Capsaicin is a natural compound present in chili and red peppers and the responsible of their spicy flavor. It has recently provoked interest because of its antitumoral effects in many cell types although its action mechanism is not clearly understood. As metabolic dysregulation is one of the hallma...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6350977/ https://www.ncbi.nlm.nih.gov/pubmed/30695053 http://dx.doi.org/10.1371/journal.pone.0211420 |
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author | Bort, Alicia Sánchez, Belén G. Spínola, Elena Mateos-Gómez, Pedro A. Rodríguez-Henche, Nieves Díaz-Laviada, Inés |
author_facet | Bort, Alicia Sánchez, Belén G. Spínola, Elena Mateos-Gómez, Pedro A. Rodríguez-Henche, Nieves Díaz-Laviada, Inés |
author_sort | Bort, Alicia |
collection | PubMed |
description | Capsaicin is a natural compound present in chili and red peppers and the responsible of their spicy flavor. It has recently provoked interest because of its antitumoral effects in many cell types although its action mechanism is not clearly understood. As metabolic dysregulation is one of the hallmarks of cancer cells and the key metabolic sensor in the AMP-activated kinase (AMPK), in this study we explored the ability of capsaicin to modulate AMPK activity. We found that capsaicin activated AMPK in HepG2 cells by increasing AMPK phosphorylation and its downstream target ACC. Mechanistically, we determined that capsaicin activated AMPK through the calcium/calmodulin-dependent protein kinase kinase β, CaMKKβ as either the CaMKK inhibitor STO-609 or CaMKK knock down with siRNA abrogated the activation of AMPK. Moreover, capsaicin decreased cell viability, inhibited Akt/mTOR pathway and increased reactive oxygen species (ROS) in HepG2 cells. AMPK activation was involved in the underpinning mechanism of capsaicin-induced cell death. |
format | Online Article Text |
id | pubmed-6350977 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-63509772019-02-15 The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ Bort, Alicia Sánchez, Belén G. Spínola, Elena Mateos-Gómez, Pedro A. Rodríguez-Henche, Nieves Díaz-Laviada, Inés PLoS One Research Article Capsaicin is a natural compound present in chili and red peppers and the responsible of their spicy flavor. It has recently provoked interest because of its antitumoral effects in many cell types although its action mechanism is not clearly understood. As metabolic dysregulation is one of the hallmarks of cancer cells and the key metabolic sensor in the AMP-activated kinase (AMPK), in this study we explored the ability of capsaicin to modulate AMPK activity. We found that capsaicin activated AMPK in HepG2 cells by increasing AMPK phosphorylation and its downstream target ACC. Mechanistically, we determined that capsaicin activated AMPK through the calcium/calmodulin-dependent protein kinase kinase β, CaMKKβ as either the CaMKK inhibitor STO-609 or CaMKK knock down with siRNA abrogated the activation of AMPK. Moreover, capsaicin decreased cell viability, inhibited Akt/mTOR pathway and increased reactive oxygen species (ROS) in HepG2 cells. AMPK activation was involved in the underpinning mechanism of capsaicin-induced cell death. Public Library of Science 2019-01-29 /pmc/articles/PMC6350977/ /pubmed/30695053 http://dx.doi.org/10.1371/journal.pone.0211420 Text en © 2019 Bort et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Bort, Alicia Sánchez, Belén G. Spínola, Elena Mateos-Gómez, Pedro A. Rodríguez-Henche, Nieves Díaz-Laviada, Inés The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ |
title | The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ |
title_full | The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ |
title_fullStr | The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ |
title_full_unstemmed | The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ |
title_short | The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ |
title_sort | red pepper’s spicy ingredient capsaicin activates ampk in hepg2 cells through camkkβ |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6350977/ https://www.ncbi.nlm.nih.gov/pubmed/30695053 http://dx.doi.org/10.1371/journal.pone.0211420 |
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