Capsaicin exerts anti-benign prostatic hyperplasia effects via inhibiting androgen receptor signaling pathway

Background:Benign prostatic hyperplasia(BPH)is a common condition in middle-aged and elderly men.Enlargement of the prostate causes lower urinary tract symptoms.Capsaicin is a phytochemical extracted from chili peppers and exerts many pharmacological actions,such as anti-tumor and anti-inflammatory effects.Methods:Our study investigated the effect of capsaicin in vitro and in a mouse model in vivo.A prostatic stromal myofibroblast cell line(WPMY-1)was co-incubated with testosterone(1µM)and different concentrations of capsaicin(10–100µM)for 24 and 48 h.Capsaicin(10–100µM)significantly inhibited testosterone-treated WPMY-1 cell growth at 48 h by MTT assay.The testosterone propionate(7.5 mg/kg)-induced BPH mouse model was used to examine the anti-proliferative effect of capsaicin.Treatment with capsaicin(10 mg/kg)for 14 days significantly attenuated prostatic hyperplasia.Finasteride was used as a positive control.Results:Capsaicin significantly decreased prostate weight and prostate index(prostate/body weight ratio)in BPH mice.The expression of 5α-reductase type II,androgen receptor(AR)and prostate specific antigen(PSA)protein expression and PSA serum were all significantly reduced in capsaicin-treated BPH mice.In addition,capsaicin also activated transient receptor potential vanilloid 1 mediated apoptosis and autophagy in BPH mice.Conclusion:These results demonstrate multiple positive effects of capsaicin in controlling prostate growth and suggest its therapeutic potential in the treatment of BPH.

Effects of Polygonatum odoratum Polysaccharides on the Quality of White Chili Peppers in Jars

[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.

Effects of Liquid Seaweed Bio-organic Fertilizer on Seed Germination and Seedling Growth of Vegetables

[Objective] This study aimed to investigate the effects of liquid seaweed bio-organic fertilizer on seed germination and seedling growth of different vegetables. [Method] Serial dilution concentrations of liquid seaweed bio-organic fertilizer were prepared for seed soaking and pot incubation of cucumber, tomato and chili, to ob- serve the effects of liquid seaweed bio-organic fertilizer on seed germination and seedling growth of vegetables. [Result] Compared with the control, germination rate of cucumber and tomato seeds applied with 600-fold liquid seaweed bio-organic fer- tilizer varied significantly; germination rate of chili seeds applied with 400-fold liquid seaweed bio-organic fertilizer varied significantly; germination energy and germination index of chili seeds applied with different dilution concentrations of liquid seaweed bio-organic fertilizer presented no significant differences. In addition, 200-fold and 400-fold liquid seaweed bio-organic fertilizer significantly improved the root length, plant height, plant fresh weight, plant dry weight, chlorophyll content and leaf area of cucumber, tomato and chili seedlings; after treated with 600-fold liquid seaweed bio-organic fertilizer, root length, chlorophyll content and leaf area of cucumber seedlings varied significantly compared with the control, but no significant differences were observed in plant height, plant fresh weight and plant dry weight; after treated with 600-fold liquid seaweed bio-organic fertilizer, root length, chlorophyll content, plant height, plant fresh weight and plant dry weight of chili and tomato varied sig- nificantly compared with the control, but no significant differences were observed in leaf area. [Conclusion] Soaking vegetable seeds with liquid seaweed bio-organic fer- tilizer can significantly improve seed generation rate and seedling growth.

Genes and Transcriptional Factors in Chili Plant with Aspect to Metabolism and Resistance against Virus, Bacteria and Fungi： A Review

These days, there is a lot of discussion about genetically modified plants. There are different schools of thoughts in public, and some people adjusted while others are reluctant to accept genetically modified organism foods. Many vegetables are transformed and are used in daily life. Chili is one of those which is genetically modified and used in our food. Race specific genes can be used more efficiently for disease resistance and improving metabolic pathways. Different genes and transcriptional factors are available in Capsicum for this purpose. We can optimize and use the better expressed genes while engineering the chili plants, Genetic modifications causing significant changes are related with metabolism, which cause disease resistance.

Phenotype Observation and Variation Analysis of F_2 Generation of Ion Implanted Chili Pepper Seeds

[Objective]The aim was to investigate inheritance of the mutagenic properties caused by ion implantation from F1 to F2 generation in chili pepper.[Method]Chili pepper seeds were implanted with different ion combinations at different doses,and the F1 generation seeds of five groups in which biological mutation occurred were selected to sow in the field.Then the main phenotype changes in F2 generation were observed,the biochemical changes caused by ion implantation were analyzed by determination of peroxidase isozyme.[Result]Seed implanted with 9×1011 P2＋/cm2 and 1×1012 Cu2＋/cm2（No.21）on its both sides could maintain the superiority in yield per plant to F2 generation,while the mutagenic effects of F1 generation in other groups were not inherited by the F2 generation.[Conclusion]The prominent biological characters induced in the seeds of group No.21 were relatively inherited,so the seeds were worth further breeding.

枕肌下减压治疗Chiari畸形合并脊髓空洞

目的:Chiari畸形是一种颅颈交界区的发育异常,常伴有脊髓空洞。并伴有双上肢或四肢的麻木、疼痛、无力和肌肉萎缩,颈部不适感。本文旨在探索Chiari畸形伴有脊髓空洞的治疗方式。方法:我们采用枕肌下减压术,并在手术中注意枕大孔区和环椎后弓的减压、小脑扁桃的处理、脑脊液循环的再通。结果:本组17例取得了良好的效果。结论:枕肌下减压术是治疗Chiari畸形伴有脊髓空洞的有效方法,手术简单易行,可有效的治疗Chiari畸形伴有脊髓空洞,本文未涉及对齿壮突发育异常的处理。

Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia

Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.

Effect of Azoxystrobin on Oxygen Consumption and cyt b Gene Expression of Colletotrichum capsici from Chilli Fruits

Azoxystrobin acts as an inhibitor of electron transport by binding to the Qo center of cytochrome b （cyt b）. Resistance to azoxystrobin was usually caused by the point mutation of cyt b gene or by the induction of alternative respiration. Oxygen consumption test for mycelia of Colletotrichum capsici showed that azoxystrobin inhibited mycelial respiration within 12 h; however, as time went on, the respiration of the mycelia recovered when the mycelia were treated with azoxystrobin and salicylhydroxamic acid （SHAM, a known inhibitor of alternative respiration）, and the oxygen consumption of the mycelia could not be inhibited. Meanwhile, cytochrome b （cyt b） gene expression increased with the recovery of mycelial respiration. The increased cyt b gene expression might play a role in the development of resistance to azoxystrobin in C. capsici.

Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili

The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.

中国丽江积分视场光谱仪

中国丽江积分视场光谱仪是我国第一个积分视场光谱仪,作为终端设备安装在云南丽江2.4米光学望远镜上。该设备的成功安装可以有效地提高我国现有望远镜的天文光学光谱观测能力,将提升我国在展源的内部结构和动力学等方面的研究能力。

Fabrication of SERS-Active Au@Au@Ag Double Shell Nanoparticles for Low-Abundance Pigment Detection

Au@Au@Ag double shell nanoparticles were fabricated and characterized using TEM,STEM-mapping and UV-Vis methods.Using crystal violet as Raman probe,the surface-enhanced Raman scattering(SERS)activity of the as-prepared Au@Au@Ag nanoparticles was studied by comparing to Au,Au@Ag and Au@Au core-shell nanoparticles which were prepared by the same methods.Moreover,it can be found that the SERS activity was enhanced obviously by introduction of NaCl and the concentrations of NaCl played a key role in SERS detection.With an appropriate concentration of NaCl,the limit of detection as low as 10^(-10)mol/L crystal violet can be achieved.The possible enhanced mechanism was also discussed.Furthermore,with simple sample pretreatment,the detection limit of 5μg/g Rhodamine B(RhB)in chili powders can be achieved.The results highlight the potential utility of Au@Au@Ag for detection of illegal food additives with low concentrations.

Effects of Jasmonic Acid on the Expression of Capsaicin Biosynthesis Related Genes in Chili Pepper(Capsicum annuum)

To explore the regulatory effects of jasmonic acid （JA） on the expression of the genes involved in capsaicin biosynthesis pathway, the mRNA expression of the genes was determined by fluorescence-based quantitative PCR 0, 4, 12, 24 and 48 h after chili peppers （Capsicum annuum var. conoides） were treated with 100 μmol/L JA, and the content of capsaicin was measured by high performance liquid chromatography （HPLC） 0, 1, 3, 6, 10 and 15 d after JA treatment. The results showed that JA upregulated the mRNA levels of pal, C4h, Comt, 4Cl, Hct, Paint, Bcat, FatA and pun1 in chili pepper, thus promoting the synthesis of capsaicin to different extents.

Determination of Eight Sudan Dyes in Chili Powder by UPLC-MS/MS

Sudan dyes are synthetic azo dyes which are widely used in industry. Although they are not allowed in foodstuffs, they have been found contaminating in different food products and their presence is regularly reported. It is assumed that these appearances are due to cross-contamination or adulteration. In this paper, we present a newly developed fast and sensitive method for the quantification of eight Sudan dyes, using liquid-liquid extraction and UPLC-MS/MS analysis. The calibration curves were linear over the range of 0.1-25 mg/kg. Mean recovery for the eight Sudan dyes ranged from 80.7% to 104.4%, and with the inter-day and intra-day precisions ranged from 2.24% to 12.2%. The method was successfully applied in the determination of Sudan dyes in chili powder of 10 samples.

Facies Analysis, Depositional Environment of the Lower Permian Deposits of Chili Formation in Kalmard Block, Eastern Central Iran (Darin Section)

Early Permian deposits in north of Kalmard region recognize with formal group of Khan;they have various features in the different place. This group includes four different formations from lower to the upper part: Chili, Sartakht and Hermez. These formations consist of carbonate rocks. Chili Formation has 104 m, thickness in Darin section and consists of limestone with intermediates of shale and marland sandstone. Lower boundary of this formation is disconformable with Gachal formation. The upper boundary is separated by unconformity from the upper part Sartakht formation according to the lithological characters and microscopic studies, cause identifications of beach, intertidal, open and semi-restricted lagoon, shoals and bar and open marine sub-environ- ments for the Chili Formation. Vertical changes of microfacies and depth changes curve show much more thickness of shoals and bar microfacies, and little thickness of open and semi-re- stricted lagoon and open marine microfacies. Deposits of Chili Formation in Darin section deposited in the gentle gradient Homoclinal ramp in the south of Paleotethys Ocean. Two depositional sequences have been identified in this formation, based on recognized Fusulinid, show age of Sakmarian, which has adaptation with Lower Absaroka III.

Development of anthracnose disease resistance and heat tolerancechili through conventional breeding and molecular approaches:a review

Chili(Capsicum annuum L.)is the popular spicy vegetable crops belonging to family Solanaceae.Chili peppers are known for their pungency characteristic due to the presence of capsaicinoids that classifies them into hot or sweet pepper.Chili is used as spices,folk remedies for diseases,vegetables,and coloring agent showing a diverse role in human’s life.However,its production is hampered by different biotic stress and abiotic factors.Similarly,the unavailability of high yielding varieties,high temperature,and disease incidence,particularly,anthracnose disease,are the major constraints responsible for the low production of chili pepper.The advents of molecular markers,advancement in quantitative trait loci by classical genetic analysis,and conventional breeding have shown the number of genes for many important and major traits.While the newly developed genotyping technologies and nextgeneration sequencing have led to the discovery of molecular basis for economic important characters in the chili genome and generate large scale data for genomic resources.Based on this background,this review summarizes progress in the development of anthracnose disease-resistant and heat-tolerant chili genotypes through conventional breeding and molecular approaches.This review would help plant breeders in understanding the phenotypic and genetic make-up of capsicum genotypes and provides opportunities for pyramiding two respected genes with the help of diversified phenotypic and molecular marker evaluation.

Mutagenesis of the Bacillus edaphicus Strain NBT and Its Effect on Growth of Chili and Cotton

A strain NBT capable of dissolving silicate minerals and promoting plant growth was treated with UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the survival experiments in high osmatic pressure, high temperature and different acidities, two mutants of NBT-6 and NBT-19 were finally obtained. They could survive from 10% NaCl solution and tolerate 55℃, acidic (pH 4) and alkalic (pH 10) conditions. The mutants had the same ability to release K from silicate minerals as the starting strain NBT. Pot experiments with chili and cotton showed that both the mutants developed in the rhi-zosphere soils. The available P and K contents in the rhizosphere soils and plant biomass increased through inoculating these bacteria.

The bio-interactions between plants,insecticides and fertilizers:an innovative approach for the research of xenobiotic substances

In this experiment carried out on Caribbean chili pepper plants(Capsicum chinensis),the bio-insecticide azadirachtin in combination with an NPK fertilizer proved to have a greater lethal impact on the larvae of Aedes albopictus than each substance on its own.This synergistic effect is noticeably important when both inputs are sprayed directly on the leaves of the plant(foliar application).While the plants treated with azadirachtin or NPK alone cause a 33.6%and 36.4%mortal-ity respectively of the Ae.albopictus larvae,the combination of the two inputs induces a 74.4%mortality on the mosquito larvae.To account for this synergistic effect phenomenon inside the plant,the azadirachtin+NPK combination most likely interacts with the capsaicinoid compounds naturally produced by the plant.Not only does this study carried out on azadirachtin reveal major results but the methodology itself offers a most interesting approach on how to boost the agricultural inputs within the plants.As a matter of fact,this research axis demands developing since the control of pests harmful to men has been dramatically lacking insecticide molecules acting on new targets over the past three decades.

Genetic Diversity and Correlation Analysis of Main Botanical Traits of Chili Pepper Genetic Resources

A total of 398 chili pepper germplasms were used as test materials and genetic diversity and correlation analysis were performed on 17 botanical traits. The results of diversity analysis showed that the diversity indexes of the 17 botanical traits ranged from 0.15 to 5.97 with the average value of 4.12. The data distributions of 11 quantitative traits were more dispersed than qualitative traits. The average value of eoefficient of variation was 36.90% and the variation ranges were one to six times larger than the average value. The results of correlation analysis showed that plant height had significantly positive correlations with plant breadth, leaf length, leaf width, petiole length, the frrst flower node and carpopodium length. The In＇st flower node was significantly negatively correlated with fruit length, fruit width, flesh thickness and weight per fruit and signifieantly positively correlated with plant height and plant breadth. The flesh thickness was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width and carpopodium length. The weight per fruit was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width, carpopodium length and flesh thickness. Materials with low first flower node, moderate plant height and width and large fruit should be selected for the breeding of early-maturing and high-yield chili pepper varieties. The genetic distances between chili pepper traits were calculated based on the genotypic values of the 11 quantitative traits. The genetic distances between different traits ranged from 14.26 to 32.99. The 11 quantitative traits were divided into seven groups when the rescaled distance was ten, which further clarified the relationships between different traits. The research results laid a solid foundation for the new variety breeding of chili pepper.

Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers

Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.

Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis （DSA） was used to evaluate the 31 chili pepper samples based on their acid, bell pepper, sweet, tomato, apple, citrus, fruity, herbal, oregano and passion fruit attributes. The data obtained from the DSA enabled the grouping of these 31 chili peppers into six groups based on their different sensory attributes, such as fruity, bell pepper and herbal. The most abundant group （12 of the 31） had the bell pepper, apple, herbal, fruity and sweet attributes. Each group contained different species and different physical appearances, indicating that species or different forms of chili pepper do not define that sensory attribute. Considering the fact that Peruvian peppers are in high demand, the results achieved would be useful for growers, producers and chefs, as well as for further breeding activities.