Research Article
Characterization of a Capsicum chinense Seed Peptide Fraction with Broad Antibacterial Activity
Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, 97200 Mérida, Yucatán, México
F. Moguel-Salazar
Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, 97200 Mérida, Yucatán, México
F. Zamudio
Instituto de Biotecnología, Universidad Nacional Autónoma de México, Avenida Universidad No. 2001, Colonia Chamilpa, 62210 Cuernavaca, Morelos, México
T. Gonzalez-Estrada
Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, 97200 Mérida, Yucatán, México
I. Islas-Flores
Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, 97200 Mérida, Yucatán, México
Josephthambi Reply
any capsaicin containing madicine are available in the market, but capsaicin activity donot mention. It is Protein synthesis and which compound it can inhibit either RNA polemarase or ribosomal subunits
Thank you for seeing my points
Islas-Flores Ignacio
Dear Joseph:
Thank you for your interest in our work; during the experimental work we tested by HPLC the partially purified protein samples for the presence of capsaicin. According with results in these tests, capsaicin was absent from our purified protein sample. So, the recorded inhibitory activity was associated only with proteins. In the other hand, capsaicin in not a protein, it is a secondary metabolite which is biosynthesized from vanillylamine, a phenyl propanoid pathway intermediate, and fatty acid moieties in placental tissues of Capsicum fruits. There are many evidences that shows that capsaicin act as ligand in some particular cell receptors but until my knoledgement there is not evidence showing direct interation between capsaicin and RNA polymerase or capsaicin and Ribosomal subunits.
Best Regards
and
Josephthambi
Sir Thank you for your reply
I have a dought?
you are saying below point
C. annuum were very efficient in inhibiting growth in human and plant pathogenic bacteria and fungi.
my dought -- in houses Generally prepared chatneys(stored) in bottles but in some times funges grown in the stored material
the chatneys prepared mostly by using dry Capsicum chinense why the fugus growth is not inhibited
If I wrote any mistakes please pardon me
many many thanks
with best regards
U. josephthambi
Islas-Flores I.
Dear Joseph:
I enjoyed your example, that is really good and right. It shows that in nature there are complex interactions (coevolutions?, I do not know), Some years ago Flagan et al., (2006) published a manuscript showing that some kind of bacteria use capsaicin as its only source of nitrogen, after capsaicin was degraded, then additional groups of bacteria which naturally are unable to growth in capsaicin, start their own growth in the media, by using the degraded products.But please, check the book chapter The capsaicin: just as hot as hell?, in Recent. Res. Devel. Biochem. 6(2005):121-132 ISBN: 817736-297-6. The reference for Flagan et al. is Flagan SF and Leaddbetter JR (2006). Environ. Microbiol. 8: 1-6. Best Regards