Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/69803
Title: The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ
Authors: Bort, Alicia
Sánchez, Belén G.
Spínola Lasso, Elena 
Mateos-Gómez, Pedro A.
Rodríguez-Henche, Nieves
Díaz-Laviada, Inés
UNESCO Clasification: 32 Ciencias médicas
320101 Oncología
Keywords: Dependent Protein-Kinase
Autophagy
Guidelines
Assays
Issue Date: 2019
Journal: PLoS ONE 
Abstract: Capsaicin is a natural compound present in chili and red peppers and the responsible of their spicy flavor. It has recently provoked interest because of its antitumoral effects in many cell types although its action mechanism is not clearly understood. As metabolic dysregulation is one of the hallmarks of cancer cells and the key metabolic sensor in the AMP-activated kinase (AMPK), in this study we explored the ability of capsaicin to modulate AMPK activity. We found that capsaicin activated AMPK in HepG2 cells by increasing AMPK phosphorylation and its downstream target ACC. Mechanistically, we determined that capsaicin activated AMPK through the calcium/calmodulin-dependent protein kinase kinase β, CaMKKβ as either the CaMKK inhibitor STO-609 or CaMKK knock down with siRNA abrogated the activation of AMPK. Moreover, capsaicin decreased cell viability, inhibited Akt/ mTOR pathway and increased reactive oxygen species (ROS) in HepG2 cells. AMPK activation was involved in the underpinning mechanism of capsaicin-induced cell death.
URI: http://hdl.handle.net/10553/69803
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0211420
Source: Plos One [ISSN 1932-6203], v. 14 (1), (Enero 2019)
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