ArticleAsian-Australasian journal of animal sciences2014
Effects of capsaicin on adipogenic differentiation in bovine bone marrow mesenchymal stem cell.
Article in Asian-Australasian journal of animal sciences, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Bitter hop nutraceutical stimulates fat mass loss while preserving muscle mass in a cohort of individuals with overweight or obesity receiving diet and exercise advice.Obesity pillars · 2026Article
- Immunomodulatory efficacy of culture condition-dependent modulation of mesenchymal stem cells.Stem cell research & therapy · 2026Review
- Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?Current research in food science · 2025Article
- Targeting lipid droplets and lipid droplet-associated proteins: a new perspective on natural compounds against metabolic diseases.Chinese medicine · 2024Review
- Bovine muscle satellite cells in calves and cattle: A comparative study of cellular and genetic characteristics for cultivated meat production.Current research in food science · 2023Article
- An Update on Applications of Cattle Mesenchymal Stromal Cells.Animals : an open access journal from MDPI · 2022Review
- Tenascin-C expression and its associated pathway in BMSCs following co-culture with mechanically stretched ligament fibroblasts.Molecular medicine reports · 2017Article
- Current Understanding of Antiobesity Property of Capsaicin.Pharmacognosy reviewsReview
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Capsaicin is a major constituent of hot chili peppers that influences lipid metabolism in animals. In this study, we explored the effects of capsaicin on adipogenic differentiation of bovine bone marrow mesenchymal stem cells (BMSCs) in a dose- and time-dependent manner. The BMSCs were treated with various concentrations of capsaicin (0, 0.1, 1, 5, and 10 μM) for 2, 4, and 6 days. Capsaicin suppressed fat deposition significantly during adipogenic differentiation. Peroxisome proliferator-activated receptor gamma, cytosine-cytosine-adenosine-adenosine-thymidine/enhancer binding protein alpha, fatty acid binding protein 4, and stearoyl-CoA desaturase expression decreased after capsaicin treatment. We showed that the number of apoptotic cells increased in dose- and time-dependent manners. Furthermore, we found that capsaicin increased the expression levels of apoptotic genes, such as B-cell lymphoma 2-associated X protein and caspase 3. Overall, capsaicin inhibits fat deposition by triggering apoptosis.
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