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Article

Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells

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The Biomedical Engineering Program, College of Science, Technology, Engineering and Mathematics (C-STEM), Alabama State University, Montgomery, AL 36104, USA
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Department of Biological Sciences, College of Science, Technology, Engineering and Mathematics (C-STEM), Alabama State University, Montgomery, AL 36104, USA
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Microbiology PhD Program, College of Science, Technology, Engineering and Mathematics (C-STEM), Alabama State University, Montgomery, AL 36104, USA
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Laboratory of Ethnomedicine, Parasitology, and Drug Discovery, College of Science, Technology, Engineering and Mathematics (C-STEM), Alabama State University, Montgomery, AL 36104, USA
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Division of Oncology, College of Medicine, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada
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Authors to whom correspondence should be addressed.
Academic Editors: Marina DellaGreca and William N. Setzer
Antibiotics 2022, 11(5), 666; https://doi.org/10.3390/antibiotics11050666
Received: 17 April 2022 / Revised: 9 May 2022 / Accepted: 10 May 2022 / Published: 16 May 2022
Salmonella typhimurium (S. typhimurium) is one of the major food and waterborne bacteria that causes several health outbreaks in the world. Although there are few antibiotics against this bacterium, some of these drugs are challenged with resistance and toxicity. To mitigate this challenge, our group explored the ethnomedicinal/herbalism knowledge about a certain spice used in Northern Ghana in West Africa against bacterial and viral infection. This plant is Capsicum chinense (C. chinense). The plant is one of the commonest food spices consumed across the world. The seed of the plant contains both capsaicin and dihydrocapsaicin. Apart from capsaicin and dihydrocapsaicin, other major capsaicinoids in C. chinense include nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. In this pilot work, we investigated the antibacterial activity of pure capsaicin and capsaicin extract obtained from C. chinense against S. typhimurium in vitro. Capsaicin extract showed potent inhibition of S. typhimurium growth at concentrations as low as 100 ng/mL, whereas pure capsaicin comparatively showed poorer inhibition of bacteria growth at such a concentration. Interestingly, both capsaicin extract and pure capsaicin were found to potently block a S. typhimurium invasion of the Vero cell in vitro. Taken together, we believed that capsaicin might work synergistically with dihydrocapsaicin or the other capsaicinoids to inhibit S. typhimurium growth, whereas individually, capsaicin or dihydrocapsaicin could potently block the bacteria entry and invasion of Vero cells. View Full-Text
Keywords: Capsicum chinense; capsaicin; inhibition; Salmonella typhimurium; growth Capsicum chinense; capsaicin; inhibition; Salmonella typhimurium; growth
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MDPI and ACS Style

Ayariga, J.A.; Abugri, D.A.; Amrutha, B.; Villafane, R. Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells. Antibiotics 2022, 11, 666. https://doi.org/10.3390/antibiotics11050666

AMA Style

Ayariga JA, Abugri DA, Amrutha B, Villafane R. Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells. Antibiotics. 2022; 11(5):666. https://doi.org/10.3390/antibiotics11050666

Chicago/Turabian Style

Ayariga, Joseph A., Daniel A. Abugri, Balagopal Amrutha, and Robert Villafane. 2022. "Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells" Antibiotics 11, no. 5: 666. https://doi.org/10.3390/antibiotics11050666

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