Black pepper constituent piperine: Genotoxicity studies in vitro and in vivo

Thiel, Anette; Buskens, C.A.F.; Woehrle, Tina; Etheve, Stéphane; Schoenmakers, Ankie; Fehr, Markus; Beilstein, Paul

doi:10.1016/j.fct.2014.01.056

Cited by 41 publications

(24 citation statements)

References 31 publications

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“…Also, this compound, together with its analogs demonstrated significant potential against Hela cervix cell line [63]. A recent study showed that piperine (8,16, and 20 µM) inhibited cell viability and caused apoptosis in human ovarian A2780 cells via JNK/p38 MAPK-mediated intrinsic apoptotic pathway [64]. Further analysis on the mechanism of its action demonstrated increased levels of cyt-c from mitochondria and consequently increased caspase (caspase-3 and -9) activities and also decreased phosphorylation of JNK and p38 MAPK following piperine treatment.…”

Section: Cervical and Ovarian Cancermentioning

confidence: 96%

“…Along with beneficial effects, piperine has, as the main ingredient of the most known spice, pepper, been traditionally used as a food for centuries, and does not present any threat upon human consumption. Additional studies have revealed the safety of its consumption by reporting a lack of piperine genotoxicity in Ames tests and in micronucleus tests [8]. This review encompasses the available literature data on the various biological activities of piperine, as well as the results of clinical studies performed on humans.…”

Section: Introductionmentioning

confidence: 99%

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Piperine-A Major Principle of Black Pepper: A Review of Its Bioactivity and Studies

et al. 2019

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Piperine is the main compound present in black pepper, and is the carrier of its specific pungent taste, which is responsible for centuries of human dietary utilization and worldwide popularity as a food ingredient. Along with the application as a food ingredient and food preservative, it is used in traditional medicine for many purposes, which has in most cases been justified by modern scientific studies on its biological effects. It has been confirmed that piperine has many bioactive effects, such as antimicrobial action, as well as many physiological effects that can contribute to general human health, including immunomodulatory, hepatoprotective, antioxidant, antimetastatic, antitumor, and many other activities. Clinical studies demonstrated remarkable antioxidant, antitumor, and drug availability-enhancing characteristics of this compound, together with immunomodulatory potential. All these facts point to the therapeutic potential of piperine and the need to incorporate this compound into general health-enhancing medical formulations, as well as into those that would be used as adjunctive therapy in order to enhance the bioavailability of various (chemo)therapeutic drugs.

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Section: Cervical and Ovarian Cancermentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Piperine-A Major Principle of Black Pepper: A Review of Its Bioactivity and Studies

et al. 2019

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“…Several substances have been investigated for their biological and antibacterial activities (Pan et al 2009). Many studies have proven that pepper ethanol extracts and volatile oils can inhibit food spoilage and food pathogens (Sumathykutty and Rao 1988;Nalini et al 1998;Dorman and Deans 2000;Chaudhry and Tariq 2006;Thiel et al 2014). Pradhan (Pradhan et al 1999) demonstrated that phenolic compounds in fresh pepper can inhibit the growth of Salmonella typhimurium, Bacillus, Escherichia coli, and Staphylococcus aureus.…”

Section: Introductionmentioning

confidence: 98%

“…Pepper extracts contain alkaloid (e.g., piperine), terpenes, flavones and volatile oils (e.g., piperyline) that exhibit sedating, detoxification, hypotensive, and anticancer activities (Butt et al 2012;Meghwal and Goswami 2013;Yoon et al 2015). Pepper is also used as a preservative and flavor, enhancer in meat and meat-based products (Thiel et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial mechanism and activities of black pepper chloroform extract

Zou

Chen

2015

J Food Sci Technol

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Black pepper extracts reportedly inhibit food spoilage and food pathogenic bacteria. This study explored the antimicrobial activity of black pepper chloroform extract (BPCE) against Escherichia coli and Staphylococcus aureus. The antibacterial mechanism of BPCE was elucidated by analyzing the cell morphology, respiratory metabolism, pyruvic acid content, and ATP levels of the target bacteria. Scanning electron micrographs showed that the bacterial cells were destroyed and that plasmolysis was induced. BPCE inhibited the tricarboxylic acid pathway of the bacteria. The extract significantly increased pyruvic acid concentration in bacterial solutions and reduced ATP level in bacterial cells. BPCE destroyed the permeability of the cell membrane, which consequently caused metabolic dysfunction, inhibited energy synthesis, and triggered cell death.

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“…Recent studies have shown that black pepper extracts can inhibit food spoilage and food pathogens [9][10][11][12][13]. We previously explored the optimum extraction process for black pepper using chloroform and investigated the inhibitory effects and minimal inhibition concentration (MIC) of black pepper chloroform extract (BPCE) against Escherichia coli and Staphylococcus aureus.…”

Section: Introductionmentioning

confidence: 99%

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Chen

Zou

et al. 2018

Journal of Food Quality

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The chemical composition and antimicrobial mechanism of action of black pepper chloroform extract (BPCE) were investigated, as well as the potential antibacterial activities of BPCE against Escherichia coli and Staphylococcus aureus. The results showed that 1H-Cycloprop[e]azulen-7-ol, decahydro-1,1,7-trimethyl-4-methylene-, [1ar-(1a ,4a ,7 ,7a, ,7b .)]-(8.39%) and 2-methylene-4,8,8-trimethyl-4-vinyl-bicyclo[5.2.0]nonane (6.92%) were identified as the two primary components of BPCE. The release of intracellular transaminases from bacteria after being incubated with BPCE revealed that the bacterial cell walls and membranes were degraded and that protein synthesis was inhibited to some extent. The inhibition of bacterial Na + /K + -ATPase activity upon the addition of BPCE also indicated an enhanced permeability of bacterial cell membranes. Moreover, an analysis of hexokinase and pyruvate kinase activities showed that BPCE affected the metabolic rate of glycolysis and disrupted the normal metabolism of bacteria. This phenomenon was supported by an observed accumulation of lactic acid (LA) in the treated bacterial cells. Overall, our results indicated that BPCE damaged bacterial cell walls and membranes, which was followed by a disruption of bacterial cell respiration.

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Black pepper constituent piperine: Genotoxicity studies in vitro and in vivo

Cited by 41 publications

References 31 publications

Piperine-A Major Principle of Black Pepper: A Review of Its Bioactivity and Studies

Piperine-A Major Principle of Black Pepper: A Review of Its Bioactivity and Studies

Antibacterial mechanism and activities of black pepper chloroform extract

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

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