Everything About Wood: Anti-cholinesterase inhibitory activities of different varieties of chili peppers extracts

Thursday 16 February 2017

Anti-cholinesterase inhibitory activities of different varieties of chili peppers extracts

International Food Research Journal, Volume 23, Issue 5, 2016, pp. 1953-1959

English

Anti-cholinesterase inhibitory activities of different varieties of chili peppers extracts

Nantakornsuttanan N. 1, Thuphairo K. 1, Kukreja R.K. 1, Charoenkiatkul S. 1, Suttisansanee U. * 1

Abstract : Alzheimer's disease (AD) is one of the leading neurological disorders that degrade learning, memory and cognitive functions of a nervous system, eventually leaving a person with an inability to perform any function on his/her own. One of several AD causes involves loss of presynaptic markers of a cholinergic system due to cholinesterase enzymes, acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), which degrade neurotransmitters, acetylcholine (ACh). Currently, the investigation in natural products that can act as functional foods is of an interesting matter to promote health benefits. Chili pepper is previously reported to contain various bioactive compounds that can promote several health benefits. Nevertheless, limited information regarding the control of AD through inhibition of AChE and BChE are available. Therefore, the aim of this experiment was to investigate the cholinesterase inhibitory activities of Thai local chili peppers including Yellow pepper, Bird pepper, Green pepper, Cayenne Pepper, Jinda-green pepper, Jinda-red pepper, Young pepper, Chili Spur pepper and Sweet pepper using a colorimetric high throughput screening methodology. As results, all chili peppers (in exception of Yellow pepper) exhibited AChE inhibitory activities under the range of 5-26% inhibition with Young pepper extract exhibiting the highest inhibition. Interestingly, all chili peppers (in exception of Young pepper) exhibited the BChE inhibitory activities under the range of 2-24% inhibition with Jinda-green pepper extract exhibiting the highest inhibition. Both AChE and BChE inhibitory activities were in dose-dependent manners. These results possibly that the bioactive compounds such as capsaicin, myricetin, quercetin and luteolin in chili pepper might function as anti-cholinesterase agents, since these compounds have been previously reported to be capable of effectively inhibiting cholinesterase enzymes in vitro. The information received from this study would support further investigation on potential natural bioactive compounds from chili pepper with anti-AD property through inhibition of cholinesterase enzymes.

Keywords : Acetylcholinesterase,Alzheimer's disease,Butyrylcholinesterase,Chili peppers,Inhibition

Subject Area : Food Science

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