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1 Graduate School of Agriculture, Kyoto University, Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Kyoto 606-8502, Kyoto, Japan
2 University of Shizuoka, School of Food and Nutritional Sciences, Shizuoka 422-8526, Shizuoka, Japan
3 Graduate School of Agriculture, Kyoto University, Laboratory of Vegetable and Ornamental Horticulture, Division of Agriculture, Kyoto 606-8502, Kyoto, Japan
4 Morinaga and Co., LTD., Research Institute, Yokohama 230-8504, Kanagawa, Japan
* To whom correspondence should be addressed. E-mail: d53765{at}sakura.kudpc.kyoto-u.ac.jp.
Capsiate is a non-pungent capsaicin analog, a recently identified principle of the non-pungent red pepper cultivar, CH-19 Sweet. In the present study, we report that two-week treatment of capsiate increased metabolic rate and promoted fat oxidation at rest, suggesting that capsiate should prevent obesity. To explain these effects, at least in part, we examined uncoupling proteins (UCPs) and thyroid hormones. UCPs and thyroid hormones play important roles in energy expenditure, the maintenance of body weight, and thermoregulation. Two-week treatment of capsiate increased the levels of UCP1 protein and mRNA in brown adipose tissue (BAT), and UCP2 mRNA in white adipose tissue. This dose of capsiate did not change serum triiodothyronine or thyroxine levels. A single dose of capsiate temporarily raised both UCP1 mRNA in BAT and UCP3 mRNA in skeletal muscle. These results suggest that UCP1 and UCP2 may contribute to the promotion of energy metabolism by capsiate, but that thyroid hormones do not.
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