Adiposity Suppression Effect in Mice Due to Black Pepper and Its Main Pungent Component, Piperine

作者：Okumura Yukiko; Narukawa Masataka; Watanabe Tatsuo^*

来源：Bioscience Biotechnology and Biochemistry, 2010, 74(8): 1545-1549.

DOI：10.1271/bbb.100117

• black pepper
• piperine
• thermogenesis
• transient receptor potential (TRP) receptor
• fat accumulation

We investigated energy metabolism enhancement by pepper by examining suppression of body fat accumulation in mice due to piperine (PIP) and black pepper (BP) intake. To induce adiposity, mice were fed a high-fat, high-sucrose (HFS) diet as a control diet for 4 weeks. Visceral fat weights decreased significantly in the mice fed diets of 0.03% and of 0.05% PIP. Body weight in the 0.05% PIP group also decreased significantly. In the mice fed a diet of 1.0% BP, body weight and visceral fat weights decreased significantly. For all parameters tested, the 1.0% BP group tended to show values slightly lower than those of the 0.03% PIP group. Expression of thermogenic protein uncoupling protein 1 tended to increase in the mice on the 1.0% BP diet. These results indicate that BP suppresses the effect of body fat accumulation mainly through the action of PIP.

• 出版日期2010-8