Recent advances in analysis of capsaicin and its effects on metabolic pathways by mass spectrometry

Abstract

Capsaicin is the main food active component in Capsicum that has gained considerable attention due to its broad biological activities, including antioxidation, anti-inflammation, anti-tumor, weight regulation, cardiac protection, anti-calculi, and diurnal-circadian regulation. The potent biological effects of capsaicin are intimately related to metabolic pathways such as lipid metabolism, energy metabolism, and antioxidant stress. Mass spectrometry (MS) has emerged as an effective tool for deciphering the mechanisms underlying capsaicin metabolism and its biological impacts. However, it remains challenging to accurately identify and quantify capsaicin and its self-metabolites in complex food and biological samples, and to integrate multi-omics data generated from MS. In this work, we summarized recent advances in the detection of capsaicin and its self-metabolites using MS and discussed the relevant MS-based studies of metabolic pathways. Furthermore, we discussed current issues and future directions in this field. In-depth studies of capsaicin metabolism and its physiological functions based on MS is anticipated to yield new insights and methods for preventing and treating a wide range of diseases.

Novel Immunosensor Based on Metal Single-Atom Nanozymes with Enhanced Oxidase-Like Activity for Capsaicin Analysis in Spicy Food

“…CAP detection is crucial when assessing food quality, not only for gauging pungency in different pepper varieties and authenticating geographical origins but also for food safety monitoring of edible oils. , Traditional pungency evaluation methods, such as the organoleptic Scoville test, rely on human senses and trained personnel, the results of which can vary based on the taster . Hence, high-performance liquid chromatography (HPLC), thin cyclic voltammetry, and gas chromatography–mass spectrometry have been adopted as common CAP quantification methods . However, these approaches are unsuitable for comprehensive quality assessments of spicy foods on production lines due to several drawbacks, such as prolonged analytical times, redundant operation procedures, and high costs.…”