Effect of Capsaicin on Cholecystokinin and Neuropeptide Y Expressions in the Brain of High-fat Diet Fed Rats

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  • PARK Eun Sung
    Department of Anatomy and Cell Biology, Seoul National University
  • JO Seona
    Department of Anatomy and Cell Biology, Seoul National University
  • YI Seong Joon
    Department of Anatomy, College of Veterinary Medicine, Kyungpook National University
  • KIM Jin Sang
    Department of Physical Therapy, College of Rehabilitation, Taegu University
  • EE Heungshik S.
    Department of Anatomy and Cell Biology, Seoul National University
  • LEE In Se
    Department of Anatomy and Cell Biology, Seoul National University
  • SEO Kang Moon
    Department of Surgery, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University
  • SUNG Je Kyung
    Department of Anatomy and Cell Biology, Seoul National University
  • LEE Inhyung
    Department of Clinical Veterinary Science, Obihiro University of Agriculture and Veterinary Medicine
  • YOON Yeo Sung
    Department of Anatomy and Cell Biology, Seoul National University

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Abstract

Capsaicin, one of the pungent principles of hot pepper, has been reported to cause a cessation of increases in body weight and fat gain induced by high-fat feeding. Especially, in body weight and feeding control, cholecystokinin (CCK) has been well known as a satiety signal and neuropeptide Y (NPY) has been described as one of the most potent orexigenic signals. This study was carried out to investigate the effect of capsaicin on CCK- and NPY- immunoreactivities (IR) in the brain of high-fat fed rats. The animals were divided into normal-fat diet (NF), high-fat diet (HF) and high-fat diet containing capsaicin (HF-CAP) groups. Mean body weight gain (MBWG) of HF group was higher than that of NF group. However, in HF-CAP group, MBWG was lower than that of HF group. CCK-IR in suprachiasmatic nucleus (SCN), paraventricular nucleus (PVN), median eminence (ME), arcuate nucleus (ARC) and amygdala was not prominent in all the groups. In cerebral cortex, CCK-IR was more reduced in HF-CAP group than in the other groups. In the HF-CAP group, NPY-IR in the hypothalamic nuclei, amygdala and cerebral cortex was more poorly found than in the NF and HF groups. It is concluded that (1) NPY-IR may react more sensitively on capsaicin than CCK-IR, (2) no rapid increase of body weight in capsaicin treated rats may result from the diminished food intake through the low expression of NPY in hypothalamus in HF-CAP group.<br>

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