A nonpungent component of steamed ginger - [10]-shogaol - increases adrenaline secretion via the activation of TRPV1

Iwasaki, Yusaku; Morita, Akihito; Takahito, Iwasawa; Kobata, Kenji; Sekiwa, Youko; Morimitsu, Yasujiro; Kubota, Kikue; Watanabe, Tatsuo

doi:10.1080/10284150600955164

Cited by 66 publications

(52 citation statements)

References 29 publications

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“…Ginger may play a role in energy balance regulation by activating the transient-receptor potential vanilloid uncoupling pathway [3,11,12], implicated in the thermogenic effect of capsaicin [13]. However, consumption of a meal with ginger sauce did not increase post-prandial EE over a 2-h period to a greater extent than a similar meal without ginger [14].…”

Section: Introductionmentioning

confidence: 99%

Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study

Mansour¹,

Ni²,

Roberts³

et al. 2012

Metabolism

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Objective Evidence suggests that ginger consumption has anti-inflammatory, anti-hypertensive, glucose-sensitizing, and stimulatory effects on the gastrointestinal tract. This study assessed the effects of a hot ginger beverage on energy expenditure, feelings of appetite and satiety and metabolic risk factors in overweight men. Methods Ten men, age 39.1 ± 3.3 y and body mass index (BMI) 27.2 ± 0.3 kg/m2, participated in this randomized crossover study. Resting state energy expenditure was measured using indirect calorimetry and for 6 h after consumption of a breakfast meal with or without 2 g ginger powder dissolved in a hot water beverage. Subjective feelings of satiety were assessed hourly using visual analog scales (VAS) and blood samples were taken fasted and for 3 h after breakfast consumption. Results There was no significant effect of ginger on total resting energy expenditure (P = 0.43) or respiratory quotient (P = 0.41). There was a significant effect of ginger on thermic effect of food (ginger vs control = 42.7 ± 21.4 kcal/d, P = 0.049) but the area under the curve was not different (P = 0.43). VAS ratings showed lower hunger (P = 0.002), lower prospective food intake (P = 0.004) and greater fullness (P = 0.064) with ginger consumption versus control. There were no effects of ginger on glucose, insulin, lipids, or inflammatory markers. Conclusions The results, showing enhanced thermogenesis and reduced feelings of hunger with ginger consumption, suggest a potential role of ginger in weight management. Additional studies are necessary to confirm these findings.

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Section: Introductionmentioning

confidence: 99%

Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study

Mansour¹,

Ni²,

Roberts³

et al. 2012

Metabolism

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“…At pro-apoptotic concentrations, 10-shogaol, an extract from ginger, was able to induce G(2)/M arrest and abnormal mitotic cell death that is associated with tubulin aggregation [19]. 10-Shogaol, the only non-pungent compound among the gingerols and shogaols, has the ability to stimulate the increase of adrenaline secretion [20]. Literature studies showed that the multiplication of free radicals in cells resulted in the suppression of cell viability, which implies that antioxidant exhibits relatively positive effects on cell proliferation.…”

Section: Introductionmentioning

confidence: 99%

10-Shogaol, an Antioxidant from Zingiber officinale for Skin Cell Proliferation and Migration Enhancer

Chen

Cheng

Chang

et al. 2012

IJMS

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In this work, one of Zingiber officinale components, 10-shogaol, was tested with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, metal chelating ability, and reducing power to show antioxidant activity. 10-Shogaol promoted human normal epidermal keratinocytes and dermal fibroblasts cell growths. 10-Shogaol enhanced growth factor production in transforming growth factor-β (TGF-β), platelet derived growth factor-αβ (PDGF-αβ) and vascular endothelial growth factors (VEGF) of both cells. In the in vitro wound healing assay for 12 or 24 h, with 10-shogaol, the fibroblasts and keratinocytes migrated more rapidly than the vehicle control group. Thus, this study substantiates the target compound, 10-shogaol, as an antioxidant for human skin cell growth and a migration enhancer with potential to be a novel wound repair agent.

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“…We identified capsiate from non-pungent red pepper and [10]-shogaol from ginger as TRPV1 agonists having low pungency which increased the adrenaline secretion and energy expenditure. [11][12][13] MGs as activators of TRPV1 may therefore be useful food ingredients to increase energy expenditure.…”

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confidence: 99%

TRPV1 Agonist Monoacylglycerol Increases UCP1 Content in Brown Adipose Tissue and Suppresses Accumulation of Visceral Fat in Mice Fed a High-Fat and High-Sucrose Diet

Iwasaki

Tamura

Inayoshi

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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The administration of such a transient receptor potential vanilloid 1 (TRPV1) agonist as capsaicin, which is a pungent ingredient of red pepper, promotes energy metabolism and suppresses visceral fat accumulation. We have recently identified monoacylglycerols (MGs) having an unsaturated long-chain fatty acid as the novel TRPV1 agonist in foods. We investigated in this present study the effects of dietary MGs on uncoupling protein 1 (UCP1) expression in interscapular brown adipose tissue (IBAT) and on fat accumulation in mice fed with a high-fat, high-sucrose diet. The MG30 diet that substituted 30% of all lipids for MGs (a mixture of 1-oleoylglycerol, 1-linoleoylglycerol and 1-linolenoylglycerol) significantly increased the UCP1 content of IBAT and decreased the weight of epididymal white adipose tissue, and the serum glucose, total cholesterol and free fatty acid levels. The diet containing only 1-oleoylglycerol as MG also increased UCP1 expression in IBAT. MGs that activated TRPV1 also therefore induced the expression of UCP 1 and prevented visceral fat accumulation as well as capsaicin.Key words: monoacylglycerol; transient receptor potential vaniloid 1 (TRPV1); uncoupling protein 1; obesity; capsaicin Obesity is a risk factor for hyperglycemia, hyperlipidemia and hypertension. It is important for preventing obesity to decrease the energy intake and increase the energy expenditure. It has been reported that capsaicin (CAP), a pungent ingredient of red pepper, is the functional ingredient for increasing energy expenditure. CAP promotes energy metabolism (oxygen consumption) by increasing adrenaline secreted from the adrenal medulla and upregulating uncoupling protein 1 (UCP1) in interscapular brown adipose tissue (IBAT) by activating the sympathetic nerve. 1-4) Since CAP has the effect of increasing energy expenditure, the ingestion of CAP could suppress the accumulation of visceral fat in rats fed with a high-fat diet. 5) The CAP receptor was identified as vanilloid receptor subtype 1 in 1997, 6) and has recently been called transient receptor potential vanilloid 1 (TRPV1). TRPV1 is mainly expressed in the primary afferent nerve. 6) Recent studies have indicated that stimulating the sensory nerve by activating TRPV1 was essential to CAP-induced energy expenditure. CAP-induced adrenaline secretion was completely dissipated in rats in which the CAP-sensitive sensory nerve had been denervated by an excess CAP treatment, 7) suggesting that the TRPV1-expressing sensory nerve was indispensable for CAPinduced adrenaline secretion. The effects of suppressing an accumulation of visceral fat, increasing oxygen consumption and promoting thermogenesis by CAP were canceled in TRPV1 knockout mice. 8,9) We searched in our previous study for the food compound which would activate TRPV1 as the functional compound increasing energy expenditure, and identified 1-or 2-monoacylglycerols (MGs) having oleic, linoleic, and -linolenic acids from wheat flour, onion (Allium cepa) and myoga (Zingiber mioga) as TRPV1 agonists. 10) The po...

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A nonpungent component of steamed ginger - [10]-shogaol - increases adrenaline secretion via the activation of TRPV1

Cited by 66 publications

References 29 publications

Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study

Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study

10-Shogaol, an Antioxidant from Zingiber officinale for Skin Cell Proliferation and Migration Enhancer

TRPV1 Agonist Monoacylglycerol Increases UCP1 Content in Brown Adipose Tissue and Suppresses Accumulation of Visceral Fat in Mice Fed a High-Fat and High-Sucrose Diet

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