TY - JOUR
T1 - Potential of black pepper as a functional food for treatment of airways disorders
AU - Rehman, Abdul
AU - Mehmood, Malik Hassan
AU - Haneef, Muhammad
AU - Gilani, Anwarul Hassan
AU - Ilyas, Maimoona
AU - Siddiqui, Bina Shaheen
AU - Ahmed, Mansoor
N1 - Funding Information:
The study was carried out during elective rotation of Mr. Muhammad Hanif, research volunteer enrolled in PhD (BASR/NO/02535/Pharm) at Department of Pharmaceutical Chemistry, University of Karachi, Karachi, working under Co-supervision of Dr. Malik Hassan Mehmood at Department of Biological and Biomedical Sciences (BBS) with partial support from Departmental Faculty Support Fund awarded to Dr. Malik Hassan Mehmood, while the rest of the work of this project has been completed using Research Module Project Funds awarded to Dr. Malik Hassan Mehmood, as Principal Investigator (PI), and Dr. Abdul Rehman, as co-PI at Department of BBS, Aga Khan University, Karachi.
Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/12
Y1 - 2015/12
N2 - The potential of black pepper (Piper nigrum) to cause bronchodilation was examined using in vivo and in vitro assays. HPLC fingerprint analysis of the crude extract of Piper nigrum (Pn.Cr) and its fractions showed piperine, piperidine, eugenol and catechin as plant constituents. In anaesthetized rats, Pn.Cr and piperine relieved carbachol (CCh)-induced bronchospasm. In isolated guinea-pig trachea, Pn.Cr and piperine inhibited CCh and K+ (80 mM)-induced contractions, potentiated isoprenaline concentration-response curves (CRCs) and suppressed Ca2+ CRCs. In guinea-pig atria, Pn.Cr and piperine showed stimulatory and inhibitory effects on rate and force of contraction. Its fractions showed similar activities with varied potency in the in vivo and in vitro assays. These results suggest that black pepper and piperine cause bronchodilation through dual inhibition of phosphodiesterase enzyme and Ca2+ influx, which substantiate its potential as a functional food ingredient for airway disorders.
AB - The potential of black pepper (Piper nigrum) to cause bronchodilation was examined using in vivo and in vitro assays. HPLC fingerprint analysis of the crude extract of Piper nigrum (Pn.Cr) and its fractions showed piperine, piperidine, eugenol and catechin as plant constituents. In anaesthetized rats, Pn.Cr and piperine relieved carbachol (CCh)-induced bronchospasm. In isolated guinea-pig trachea, Pn.Cr and piperine inhibited CCh and K+ (80 mM)-induced contractions, potentiated isoprenaline concentration-response curves (CRCs) and suppressed Ca2+ CRCs. In guinea-pig atria, Pn.Cr and piperine showed stimulatory and inhibitory effects on rate and force of contraction. Its fractions showed similar activities with varied potency in the in vivo and in vitro assays. These results suggest that black pepper and piperine cause bronchodilation through dual inhibition of phosphodiesterase enzyme and Ca2+ influx, which substantiate its potential as a functional food ingredient for airway disorders.
KW - Black pepper
KW - Bronchodilator
KW - Calcium channel blocker
KW - Phosphodiesterase inhibitor
KW - Piper nigrum
KW - Piperine
UR - http://www.scopus.com/inward/record.url?scp=84946398435&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2015.09.006
DO - 10.1016/j.jff.2015.09.006
M3 - Article
AN - SCOPUS:84946398435
SN - 1756-4646
VL - 19
SP - 126
EP - 140
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -