Capsaicin induced apoptosis of B16-F10 melanoma cells through down-regulation of Bcl-2

Hye Seung Jun, Taesun Park, Chang Ki Lee, Mi Kyung Kang, Mi Sun Park, Ho Il Kang, Young Joon Surh, Ok Hee Kim

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Abstract

Capsaicin (8-methyl-N-vanillyl-6-nonenamide), a pungent ingredient of hot chili peppers, has been reported to possess substantial anticarcinogenic and antimutagenic activities. In the present study, we investigated the effect of capsaicin on induction of apoptosis in highly metastatic B16-F10 murine melanoma cells. Capsaicin inhibited growth of B16-F10 cells in a concentration-dependent manner. Proapoptotic effect of capsaicin was evidenced by nuclear condensation, internucleosomal DNA fragmentation, in situ terminal nick-end labeling of fragmented DNA (TUNEL), and an increased sub G1 fraction. Treatment of B16-F10 cells with capsaicin caused release of mitochondrial cytochrome c, activation of caspase-3, and cleavage of poly (ADP-ribose) polymerase in a dose-dependent manner. Furthermore, Bcl-2 expression in the B16-F10 cells was slightly down-regulated by capsaicin treatment. In contrast, there were no alterations in the levels of Bax in capsaicin-treated cells. Collectively, these findings indicate that capsaicin-induces apoptosis of B16-F10 melanoma cells via down-regulation the Bcl-2.

Original languageEnglish
Pages (from-to)708-715
Number of pages8
JournalFood and Chemical Toxicology
Volume45
Issue number5
DOIs
Publication statusPublished - 2007 May

All Science Journal Classification (ASJC) codes

  • Food Science
  • Toxicology

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    Jun, H. S., Park, T., Lee, C. K., Kang, M. K., Park, M. S., Kang, H. I., Surh, Y. J., & Kim, O. H. (2007). Capsaicin induced apoptosis of B16-F10 melanoma cells through down-regulation of Bcl-2. Food and Chemical Toxicology, 45(5), 708-715. https://doi.org/10.1016/j.fct.2006.10.011