Inhibitory effect of capsaicin on interleukin-8 production by Helicobacter pylori-infected MKN-45 cells

Capsaicin is the active ingredient in chili pepperand has an inhibitory effect on Helicobacter pylori growthand NF-κB activation. The present study examined the effectof capsaicin on interleukin (IL)-8 production by H. pyloriATC 43504-infected MKN-45 cells, a gastric epithelial cellline. The viability of the MKN-45 cells treated with capsaicinat 0, 50, 100, 250, and 500M was 99, 98, 99, 99, and 85%,respectively. A capsaicin concentration as low as 50Msignificantly inhibited the IL-8 production induced by H.pyloriof incubation. However, low concentrations of capsaicin (50and 10 M) did not significantly inhibit the IL-8 productionby TNF-α- or PMA-treated MKN-45 cells. Therefore, theoverall inhibitory effect of capsaicin on H. pylori ATCC 43504was the sum of H. pylori ATC 43504 growth inhibition, hostcell survival, and NF-κB signal cascade inhibition. KCI Citation Count: 5