Capsaicin inhibits Porphyromonas gingivalis growth, biofilm formation, gingivomucosal inflammatory cytokine secretion, and in vitro osteoclastogenesis

Abstract

The prevention and treatment of periodontitis requires not only the control of causative pathogens, especially Porphyromonas gingivalis, but also the regulation of inflammatory immune response. Investigating auxiliary drugs for periodontitis during conventional treatments is, thus, quite important. Capsaicin, an agonist for the vanilloid receptor subtype 1 (TRPV1), due to its bacteriostatic activity against Gram-negative bacteria and anti-inflammatory effects, appears to be a promising drug. In this work, the antimicrobial activity of capsaicin against P. gingivalis and biofilm formation, inflammatory cytokine levels in experimental periodontitis, osteoclast precursor proliferation, and osteoclastogenesis in vitro were fully investigated. The results showed that capsaicin inhibited P. gingivalis growth with a minimum inhibitory concentration (MIC) and a minimum bactericidal concentration (MBC) of 16 and 64 mg/l, respectively. Capsaicin also inhibited P. gingivalis biofilm formation, with minimum biofilm inhibition concentrations MBIC50 and MBIC90 of 16 and 32 mg/l, respectively, and reduced pre-formed biofilms' viability with a minimum biofilm reduction concentration MBRC50 of 64 mg/l, as demonstrated by confocal laser scanning microscopy. In experimental periodontitis, except for IL-10, TNF-α, IL-1β, IL-6, IL-12, and iNOS were depressed after capsaicin treatment. Moreover, capsaicin also suppressed osteoclast precursor proliferation and osteoclastogenesis, as demonstrated by NF-ĸB p65. However, this favorable effect was attenuated by the TRPV1 antagonist, camphor. It, thus, suggests that capsaicin is a potential drug for the auxiliary treatment of periodontitis. TRPV1 activation may involve in beneficial roles of capsaicin on periodontitis.

Antimicrobial Effect of Capsaicin against Aggregatibacter actinomycetemcomitans

“…In the study of Dima et al [10] the antimicrobial activity of capsaicin was proved by using disc diffusion sensitivity tests against three bacteria: Staphylococcus aureus, Salmonela, and Escherichia coli. Whereas Zhou et al [22], as was done in the present study, evaluated the antimicrobial activity of capsaicin against a periodontogenic bacteria, Porphyromonas gingivalis. However, they used the microdilution method and also demonstrated the inhibitory effect of a MIH of 1.6% and MBC of 6.4%.…”

“…It was possible to observe that inhibition of the growth of the bacterial species Agregatibacter actinomycetemcomitans was lower at the different concentrations if capsaicin when compared with 0.12% chlorhexidine. Other studies have demonstrated the antimicrobial activity of capsaicin against diverse types of organisms of the oral cavity [22,12]. However, Agregatibacter actinomycetemcomitans was not included among the strains analyzed in any of these studies, which makes it impossible to perform comparison of the results found in the present study.…”

“…Capsaicin has lipophilic capacity and is capable of interacting with the lipids of the cell membrane, thus explaining its antimicrobial actions [21]. In a study conducted by Zhou et al [22], capsaicin inhibited the growth of the species…”

New approaches to combat Porphyromonas gingivalis biofilms

“…Recent studies revealed the antibiofilm effects of roselle calyx extract and capsaicin, which is the active compound of Capsicum plants (chili peppers) against P. gingivalis [107,108]. The latter also reduces the viability of pre-formed biofilms and has an inhibitory effects on both inflammatory cytokine secretion and in vitro osteoclastogenesis.…”

The effect of capsicum frutescens-l to transient receptor potential vinaloid-1, toll like receptors (tlr-4) and interleukin 1 beta (il-1β) on periodontitis

“…Those effects are mostly caused by capsaicin, the active ingredient contained in the fruit stem of capsicum frutescens L. Previous research used capsaicin topically showed that it can be used as a therapy to cure pain due to inflammation. 2 The capsaicin content of each varieties of chili in Bandung showed that green chili (capsicum frutescens L.) has the highest amount of capsaicin that is equal to 2.11%. 3 The capsaicin has currently been used as a study material to determine the mechanism of pain and in pharmacotherapy to treat several pain disorders.…”