Open AccessPiperine, a component of black pepper, decreases eugenol‐induced cAMP and calcium levels in non‐chemosensory 3T3‐L1 cells
Author(s) -
Yoon Yeo Cho,
Kim Sung-Hee,
Kim Min Jung,
Yang Hye Jeong,
Rhyu Mee-Ra,
Park Jae-Ho
Publication year - 2015
Publication title -
febs open bio
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.718
H-Index - 31
ISSN - 2211-5463
DOI - 10.1016/j.fob.2014.11.008
Subject(s) - piperine , creb , eugenol , chemistry , calcium , phosphorylation , signal transduction , pepper , ethanol , methyl eugenol , pharmacology , biochemistry , biology , food science , botany , organic chemistry , transcription factor , pest analysis , gene , tephritidae
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 (133.8 mg/g) and retention time (5.5 min) 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.