title: Piperine, a component of black pepper, decreases eugenol-induced cAMP and calcium levels in non-chemosensory 3T3-L1 cells.
abstract: This study investigated the effects of an ethanol extract of black pepper and its constituent, piperine, on odorant-induced signal transduction in non-chemosensory cells. An ethanol extract of black pepper decreased eugenol-induced cAMP and calcium levels in preadipocyte 3T3-L1 cells with no toxicity. Phosphorylation of CREB (cAMP response element-binding protein) was down-regulated by the black pepper extract. The concentration (133.8 mg/g) and retention time (5.5 min) of piperine in the ethanol extract were quantified using UPLC-MS/MS. Pretreatment with piperine decreased eugenol-induced cAMP and calcium levels in 3T3-L1 cells. Piperine also decreased the phosphorylation of CREB, which is up-regulated by eugenol. These results suggest that piperine inhibits the eugenol-induced signal transduction pathway through modulation of cAMP and calcium levels and phosphorylation of CREB in non-chemosensory cells.
authors: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors: Yeo Cho
authors: YC
authors: Yoon
authors: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors: Sung-Hee
authors: SH
authors: Kim
authors: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors: Min Jung
authors: MJ
authors: Kim
authors: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors: Hye Jeong
authors: HJ
authors: Yang
authors: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors: Mee-Ra
authors: MR
authors: Rhyu
authors: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea ; Food Biotechnology, University of Science & Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea.
authors: Jae-Ho
authors: JH
authors: Park
keywords: 3T3-L1; Black pepper; CREB, cAMP response element-binding protein; OST, odorant-induced signal transduction; Olfactory; PNF, Piper nigrum fructus; Piper nigrum; Piperine; cAMP