Inhibition potential against acetylcholinesterase of commercial and extracts of capsaicin and dihydrocapsaicin by in vitro and in silico studies

Mansalai, Preecha; Intanon, Nipawan; Payaka, Apirak; Wattanalaorsomboon, Sukrit; Chinvongamorn, Chakorn; Sansenya, Sompong

doi:10.1016/j.procbio.2023.12.012

Cited by 3 publications

(1 citation statement)

References 34 publications

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“…Capsaicin, the active component found in chili peppers, possesses a variety of biological activities, including antibacterial, antioxidant, anti-tumoral, and analgesic properties [11]. The applications of capsaicin are incredibly diverse; not only is it a significant food additive, but it also plays a unique role in medicine, industry, and other sectors [12,13]. To enhance the stability and bioavailability of capsaicin, a variety of encapsulation technologies have been developed, such as coacervation, emulsification, spray cooling, and liposome delivery [14].…”

Section: Introductionmentioning

confidence: 99%

Sodium Alginate–Soy Protein Isolate–Chitosan–Capsaicin–Nanosilver Multifunctional Antibacterial Composite Gel

Zhang,

Huang,

Shen

et al. 2024

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We constructed a sodium alginate/soy protein isolate/chitosan gel system and incorporated silver nanoparticles reduced by capsaicin into the system, forming a sodium alginate–soy protein isolate–chitosan–capsaicin–silver nanoparticle composite gel (SA/SPI/CTS/CAP/Ag). In tests, the SA/SPI/CTS/CAP/Ag gel exhibited excellent antimicrobial properties. Using the agar diffusion method, the inhibition zone diameter for Staphylococcus aureus was determined to be 29.5 mm. Soy protein isolate (SPI), containing a large number of hydrophobic amino acid residues, effectively enhanced the moisture retention capability of the gel and improved its stability to a certain extent at an appropriate addition concentration. In a milk preservation experiment, the SA/SPI/CTS/CAP/Ag gel significantly extended the shelf-life of the milk. In dye adsorption experiments, the adsorption curve of the SA/SPI/CTS/CAP/Ag gel well fitted a pseudo-second-order kinetic model. It showed a degree of adsorption capacity for methylene blue, malachite green, methyl orange, and Congo red, with the most significant adsorption effect for malachite green being 42.48 mg/g. Considering its outstanding antimicrobial performance, preservation ability, and adsorption capacity, the SA/SPI/CTS/CAP/Ag gel holds significant potential in wastewater treatment and as an antimicrobial gel in the exploration of food preservation.

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Section: Introductionmentioning

confidence: 99%