Quenching Activity of Capsaicin against Singlet Oxygen Using Nano Second Time-Resolved Laser Flash Photolysis

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  • KOBAYASHI Yuka
    Department of Analytical Chemistry I, Faculty of Health Sciences
  • TAKAMATSU Yuka
    Department of Analytical Chemistry I, Faculty of Health Sciences
  • NAKAZA Haruna
    Department of Analytical Chemistry I, Faculty of Health Sciences
  • SHIMADA Masaaki
    Department of General Medicine, School of Medicine
  • OKADA Youji
    Department of Analytical Chemistry II, Faculty of Health Sciences
  • OTAKI Junichi
    Department of Nursing and School Health Care III, Faculty of Health Sciences, Kyorin University

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  • ナノ秒時間分解レーザーフラッシュフォトリシス装置を用いた一重項酸素に対するカプサイシンの消去活性に関する研究

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Abstract

We investigated the quenching activity of capsaicin （CAP） against singlet oxygen （1O2） using nano second time-resolved laser flash photolysis. As a result, the 1O2 quenching rate constants （kQ） of CAP was 7.7×105 M－1sec－1, which was found to be much less active than that of α-tocopherol （1.9×108 M－1sec－1） and 2, 5-diphenyl-3, 4-benzofuran （2.8×109 M－1sec－1）. However, CAP quenches with 1O2 more rapidly than the natural decay rate of 1O2 （8.3×104 sec－1） in ethanol. Next, we measured the kQ values, the guaiacol derivatives, which make up the main skeleton of CAP, and discussed the 1O2 - quenching active site of CAP. Consequently, N-benzylacetamide, a related compound which does not have the phenol moiety of CAP but does have acetamide moiety, did not show 1O2 quenching activity. This result indicates that the phenolic hydrogen of CAP is the site of 1O2 quenching activity. Furthermore, it was also clarified that the 1O2 quenching activity of CAP is affected by the type of side chain with para position of the hydroxyl group of CAP.

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