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Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells

Salmonella typhimurium (S. typhimurium) is one of the major food and waterborne bacteria that causes several health outbreaks in the world. Although there are few antibiotics against this bacterium, some of these drugs are challenged with resistance and toxicity. To mitigate this challenge, our grou...

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Autores principales: Ayariga, Joseph A., Abugri, Daniel A., Amrutha, Balagopal, Villafane, Robert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137802/
https://www.ncbi.nlm.nih.gov/pubmed/35625310
http://dx.doi.org/10.3390/antibiotics11050666
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author Ayariga, Joseph A.
Abugri, Daniel A.
Amrutha, Balagopal
Villafane, Robert
author_facet Ayariga, Joseph A.
Abugri, Daniel A.
Amrutha, Balagopal
Villafane, Robert
author_sort Ayariga, Joseph A.
collection PubMed
description Salmonella typhimurium (S. typhimurium) is one of the major food and waterborne bacteria that causes several health outbreaks in the world. Although there are few antibiotics against this bacterium, some of these drugs are challenged with resistance and toxicity. To mitigate this challenge, our group explored the ethnomedicinal/herbalism knowledge about a certain spice used in Northern Ghana in West Africa against bacterial and viral infection. This plant is Capsicum chinense (C. chinense). The plant is one of the commonest food spices consumed across the world. The seed of the plant contains both capsaicin and dihydrocapsaicin. Apart from capsaicin and dihydrocapsaicin, other major capsaicinoids in C. chinense include nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. In this pilot work, we investigated the antibacterial activity of pure capsaicin and capsaicin extract obtained from C. chinense against S. typhimurium in vitro. Capsaicin extract showed potent inhibition of S. typhimurium growth at concentrations as low as 100 ng/mL, whereas pure capsaicin comparatively showed poorer inhibition of bacteria growth at such a concentration. Interestingly, both capsaicin extract and pure capsaicin were found to potently block a S. typhimurium invasion of the Vero cell in vitro. Taken together, we believed that capsaicin might work synergistically with dihydrocapsaicin or the other capsaicinoids to inhibit S. typhimurium growth, whereas individually, capsaicin or dihydrocapsaicin could potently block the bacteria entry and invasion of Vero cells.
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spelling pubmed-91378022022-05-28 Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells Ayariga, Joseph A. Abugri, Daniel A. Amrutha, Balagopal Villafane, Robert Antibiotics (Basel) Article Salmonella typhimurium (S. typhimurium) is one of the major food and waterborne bacteria that causes several health outbreaks in the world. Although there are few antibiotics against this bacterium, some of these drugs are challenged with resistance and toxicity. To mitigate this challenge, our group explored the ethnomedicinal/herbalism knowledge about a certain spice used in Northern Ghana in West Africa against bacterial and viral infection. This plant is Capsicum chinense (C. chinense). The plant is one of the commonest food spices consumed across the world. The seed of the plant contains both capsaicin and dihydrocapsaicin. Apart from capsaicin and dihydrocapsaicin, other major capsaicinoids in C. chinense include nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. In this pilot work, we investigated the antibacterial activity of pure capsaicin and capsaicin extract obtained from C. chinense against S. typhimurium in vitro. Capsaicin extract showed potent inhibition of S. typhimurium growth at concentrations as low as 100 ng/mL, whereas pure capsaicin comparatively showed poorer inhibition of bacteria growth at such a concentration. Interestingly, both capsaicin extract and pure capsaicin were found to potently block a S. typhimurium invasion of the Vero cell in vitro. Taken together, we believed that capsaicin might work synergistically with dihydrocapsaicin or the other capsaicinoids to inhibit S. typhimurium growth, whereas individually, capsaicin or dihydrocapsaicin could potently block the bacteria entry and invasion of Vero cells. MDPI 2022-05-16 /pmc/articles/PMC9137802/ /pubmed/35625310 http://dx.doi.org/10.3390/antibiotics11050666 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ayariga, Joseph A.
Abugri, Daniel A.
Amrutha, Balagopal
Villafane, Robert
Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
title Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
title_full Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
title_fullStr Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
title_full_unstemmed Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
title_short Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
title_sort capsaicin potently blocks salmonella typhimurium invasion of vero cells
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137802/
https://www.ncbi.nlm.nih.gov/pubmed/35625310
http://dx.doi.org/10.3390/antibiotics11050666
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