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ĸ»çÀ̽Å(capsaicin) : ¸Å¿î¸À or È­Çй«±â

ĸ»çÀ̽Å
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- °íÃ߸¦ ¸ÔÀ¸¸é ¶¡À» È긮´Â ÀÌÀ¯
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- ¿ì¸® ¹ÎÁ·ÀÌ ÁÁ¾ÆÇÏ´Â ¸Å¿î¸À
- ¸Å¿î °ÍÀÌ ¸ö¿¡ ÁÁ´Ù?
- ¸Å¿î °ÍÀÌ ¸ö¿¡ ³ª»Ú´Ù

ÀÌ°ÍÀº Isodecenoic acid vanillylamide·Î ºÒ¸®±âµµ Çϴµ¥, ¹Ù´Ò¶óÀÇ Çâ±â ¼ººÐÀ̱⵵ ÇÑ ¹Ù´Ò¸°¿¡¼­ »ýÇÕ¼ºµÈ °ÍÀ¸·Î, ÀÎü¿¡¼­´Â vanilylamine(4.7%), vanillin(4.6%), vanillyl alcohol(37.6%), vanillic acid(19.2%) µîÀ¸·Î ºÐÇØµÇ¾î ¹èÃâµÈ´Ù.

Çѱ¹ÀεéÀÌ Á¤¸» ÁÁ¾ÆÇϴµ¥, ¸ß½ÃÄÚ½ÃÀÇ ÀϹÝÀα¸¸¦ ´ë»óÀ¸·Î ½Ç½ÃÇÑ »ç·Ê´ëÁ¶±º ¿¬±¸(case-control study)¿¡¼­ ÀÌ°ÍÀÇ ¼·Ã뱺ÀÇ À§¾Ï ¹ß»ýÀ§Ç輺ÀÌ ºñ¼·Ã뱺¿¡ ºñÇØ 5.5¹è ³ôÀº °ÍÀ¸·Î Á¶»çµÇ¾ú´Ù. ÀεµÀÇ »ç·Ê´ëÁ¶±º ¿¬±¸(case-control study)¿¡¼­´Â ±¸°­, ÀεÎ, ½Äµµ ¹× ÈĵΠ¾Ï ¹ß»ýÀ§Ç輺ÀÌ ºñ¼·Ã뱺¿¡ ºñÇØ 2¡­3¹è ³ôÀº °ÍÀ¸·Î Á¶»çµÇ¾ú´Ù.

°íÃßÀÇ ¸Å¿î ¸ÀÀº ¾¾¾ÑÀ» Àß Æ۶߸®´Â µ¿¹°À» ¼±ÅÃÇϱâ À§ÇÑ °ÍÀ¸·Î ¹àÇôÁ³´Ù. ¹Ì±¹ ¾Ö¸®Á¶³ª ÁÖ¸³´ëÇÐÀÇ Á¶¼ö¾Æ Åؽº¹ö¸® ±³¼öÆÀÀº ¾Ö¸®Á¶³ªÁÖ ³²ºÎ¿¡ »ç´Â ¾ß»ý °íÃ߸¦ ¿¬±¸ÇÑ °á°ú Áã¿Í °°Àº À°»óµ¿¹°Àº °íÃ߸¦ ¸ÔÁö ¾ÊÁö¸¸ »õµéÀº ¾Æ¹«·± ¹®Á¦¾øÀÌ ¸Ô´Â´Ù´Â »ç½ÇÀ» ¹ß°ßÇß´Ù. ¿¬±¸ÆÀÀº ÀÌ°ÍÀ» °íÃß°¡ ¾¾¸¦ Æ۶߸®´Â µ¥ ºÎÀûÇÕÇÑ À°»óµ¿¹°À» ¹°¸®Ä¡±â À§ÇØ ¸Å¿î ¸ÀÀ» ³»´Â 'ĸ»çÀ̽Å'À̶ó´Â È­Çй°ÁúÀ» ¹ß´Þ½ÃŲ °ÍÀ¸·Î Çؼ®Çß´Ù.
¿¬±¸ÆÀÀº »õ³ª Áã°¡ ¸ðµÎ ¿­¸Å¸¦ µû¸ÔÀ» ¼ö ÀÖÀ» Á¤µµ·Î Å°°¡ ÀÛÀº °íÃß¿Í Æسª¹«¿­¸Å¿¡ ´ëÇÑ ¹ã³·ÀÇ ¼ÒºñÇüŸ¦ ºñ±³Çß´Ù. ±× °á°ú ³·¿¡´Â µÎ°¡Áö ¿­¸Å ¸ðµÎ °°Àº ¾çÀ¸·Î ¾ø¾îÁ³Áö¸¸ ¹ã¿¡´Â Æسª¹«¿­¸Å¸¸ ¼ÒºñµÆ´Ù. Áï ¹ã¿¡ È°µ¿ÇÏ´Â Áã´Â °íÃ߸¦ ¸ÔÁö ¾ÊÀº °ÍÀÌ´Ù.
¸¶Âù°¡Áö·Î ½ÇÇè½Ç¿¡¼­ »ç¸·Áã¿Í ½£Áã, ¼èºÎ¸®Áöºü±Í»çÃÌ¿¡ °íÃß¿Í Æسª¹«¿­¸Å¸¦ ¸Ô¿´À» ¶§µµ °°Àº °á°ú¸¦ ¾ò¾ú´Ù. °íÃß°¡ Á㸦 ¸Ö¸®ÇÏ°í »õ¸¦ ¼±È£ÇÏ´Â µ¥´Â ÀÌÀ¯°¡ ÀÖ´Ù. Áã¿Í »õ°¡ ¸ðµÎ ¸ÔÀ» ¼ö ÀÖµµ·Ï ¸Å¿î ¸ÀÀÌ ¾ø´Â µ¹¿¬º¯ÀÌ °íÃß·Î ½ÇÇèÇÑ °á°ú »õÀÇ °æ¿ì ¾¾°¡ ¹Ù·Î ÀåÀ» Åë°úÇØ ¹è¼³µÆ´Ù. ±×¸®°í °ÅÀÇ ¸ðµç ¾¾°¡ ½ÏÀ» Æ·¿ü´Ù. ¹Ý¸é Áã´Â ÀüÇô ±×·¸Áö ¸øÇß´Ù. Áã´Â °íÃß¿¡°Ô ÀÖ¾î ¾¾ÀÇ ÃµÀûÀÎ ¼À. ´õ±¸³ª »õ´Â °íÃß¾¾¸¦ °úÀÏ ³ª¹« ´ýºÒ ¾Æ·¡ Æ۶߷Á °íÃß°¡ ÀÚ¶ó´Â µ¥ µµ¿òÀ» ÁØ´Ù. °íÃß´Â °úÀÏ ³ª¹« ´ýºÒ ¾Æ·¡¿¡¼­ ÀÚ¶ó¸é ÇØÃæÀÇ °ø°ÝÀ» ¹ÞÀ» È®·üÀÌ ÁÙ¾îµç´Ù. ¶Ç »õ°¡ ÀÚÁÖ Ã£¾Æµé¾î ´Ù ÀÚ¶õ °íÃ߸¦ ¸Ô°í ´Ù½Ã ¾¾¸¦ Æ۶߸°´Ù.

Substances such as ethanol and capsaicin cause a burning sensation called Chemesthesis, piquance, spiciness, hotness, or prickliness by inducing a trigeminal nerve reaction together with normal taste reception. The sensation of heat is caused by the food's activating nerves that express TRPV1 and TRPA1 receptors. Two main plant-derived compounds that provide this sensation are capsaicin from chili peppers and piperine from black pepper. The piquant ("hot" or "spicy") sensation provided by chili peppers, black pepper, and other spices like ginger and horseradish plays an important role in a diverse range of cuisines across the world—especially in equatorial and sub-tropical climates, such as Ethiopian, Peruvian, Hungarian, Indian, Korean, Indonesian, Lao, Malaysian, Mexican, Southwest Chinese (including Szechuan cuisine), and Thai cuisines. If tissue in the oral cavity has been damaged or sensitized, ethanol may be experienced as pain rather than simply heat. Those having had radiotherapy for oral cancer, thus, find it painful to drink alcohol.[citation needed] This particular sensation, called Chemesthesis, is not a taste in the technical sense, because the sensation does not arise from taste buds and a different set of nerve fibers carry it to the brain. Foods like chili peppers activate nerve fibers directly; the sensation which is interpreted as "hot" results from the stimulation of somatosensory (pain/temperature) fibers on the tongue. Many parts of the body with exposed membranes but without taste sensors (such as the nasal cavity, under the fingernails, surface of the eye ([cornea]) or a wound) produce a similar sensation of heat when exposed to hotness agents.

 


 




 


ĸ»çÀ̽ÅÀº ÁøÅë¾ïÁ¦, Ç×»êÈ­, Ç׿°Áõ, ºñ¸¸¾ïÁ¦, Ç×¾Ï µî ÀǾàÀû È¿°ú°¡ º¸°íµÇ°í ÀÖÀ½
   - ƯÈ÷, È­ÇÐÀû Ä¡·á ¹× È­ÇÐÀû º¸È£ È¿°ú, Ç×Á¾¾çÇü¼º(antitumorigenic) È¿°ú°¡ º¸°íµÇ°í ÀÖÀ¸¸ç,
   - À̴ ĸ»çÀ̽ÅÀÇ ¼¼Æ÷ÀÚ¸ê(apoptosis) ¹× ¼¼Æ÷ÁÖ±â Á¤Áö(cell-cycle arrest) Áõ°¡ µî¿¡ ÀÇÇÑ ¿µÇâÀ¸·Î ÃßÁ¤ÇÏ°í ÀÖÀ½(Clark et al., '16)

❍ (¾à¸®È¿°ú) ĸ»çÀ̽ÅÀº ÁøÅë¾ïÁ¦, Ç×»êÈ­, Ç׿°Áõ, ºñ¸¸¾ïÁ¦, Ç×¾Ï µî ÀǾàÀû È¿°ú°¡ º¸°íµÇ°í ÀÖÀ½
   - ƯÈ÷, È­ÇÐÀû Ä¡·á ¹× È­ÇÐÀû º¸È£È¿°ú, Ç×Á¾¾çÇü¼º(antitumorigenic) È¿°ú°¡ º¸°íµÇ°í ÀÖÀ¸¸ç,
   - À̴ ĸ»çÀ̽ÅÀÇ ¼¼Æ÷ÀÚ¸ê(apoptosis) ¹× ¼¼Æ÷ÁÖ±â Á¤Áö(cell-cycle arrest) Áõ°¡ µî¿¡ ÀÇÇÑ ¿µÇâÀ¸·Î ÃßÁ¤ÇÏ°í ÀÖÀ½(Clark et al., '16)

❍ (Èí¼ö¡¤ºÐÆ÷¡¤´ë»ç¡¤¹è¼³) ·§µå¿¡ ´ëÇØ Ä¸»çÀ̽ÅÀ» Àå°ü ³» Åõ¿© ½Ã Áï½Ã Èí¼öµÇ¾î °£¿¡¼­ »ó´ç ºÎºÐ ´ë»çµÊ
   - ·§µå¿¡ ´ëÇØ dihydrocapsaicinÀ» °æ±¸ Åõ¿©ÇÑ °á°ú, 48½Ã°£ À̳»¿¡ 8.7%´Â ¼Òº¯À¸·Î, 10%´Â ´ëº¯À¸·Î ¹èÃâµÊ
   - ¼Òº¯¿¡¼­ ¹ß°ßµÇ´Â ´ë»çü´Â vanilylamine(4.7%), vanillin(4.6%), vanillyl alcohol(37.6%), vanillic acid(19.2%) µîÀÓ
  
¡î ĸ»çÀ̽óëÀ̵å(capsaicinoids)ÀÇ ´ë»ç °æ·Î
¨ç »ê-¾Æ¹Ìµå °áÇÕÀÇ °¡¼öºÐÇØ, »ý¼ºµÈ vanillylamineÀÇ »êÈ­Àû Å»¾Æ¹Ì³ë±â ¹ÝÀÀ
¨è Vanillyl ¸µÀÇ È÷µå·Ï½ÇÈ­ ¹ÝÀÀ
¨é Æä³ì½Ã ¶óµðÄ®À» »ý¼ºÇÏ´Â È÷µå·Ï½Ç ¸µ ¹× ĸ»çÀ̽óëÀ̵å ÀÌ·®Ã¼ÀÇ ÀüÀÚ »êÈ­¹ÝÀÀ
¨ê ¸»´Ü ź¼ÒÀÇ »êÈ­¹ÝÀÀ

❍ (´ÜȸÅõ¿©µ¶¼º) ĸ»çÀ̽ÅÀÇ ±Þ¼ºµ¶¼ºÀº Åõ¿©°æ·Î¿¡ µû¶ó Å« ÆíÂ÷°¡ ÀÖÀ¸¸ç, ¼öÄÆ ¸¶¿ì½ºÀÇ Á¤¸Æ³» Åõ¿©¿¡ µû¸¥ LD50Àº 0.56mg/kg¡¤bw, Àå°ü³» »ð°ü Åõ¿©¿¡ µû¸¥ LD50Àº 60¡­190*mg/kg¡¤bwÀÓ
     * LD50(mg/kg¡¤bw): 60¡­75(in ethanol), 190(in dimethyl sulfoxide)
   - ¼öÄÆ ·§µå¿¡ ´ëÇØ 10% ĸ½ÃÄÄ(0.014% ĸ»çÀ̽ŠÇÔÀ¯)À» ½ÊÀÌÁöÀå ¶Ç´Â Àå°ü ³» Åõ¿© ½Ã Àå°ü ³» Á¡¸·¿¡ ÇüÅÂÇÐÀû ¼Õ»óÀÌ °üÂûµÊ

❍ (¹Ýº¹Åõ¿©µ¶¼º) ¸¶¿ì½º¿¡ ĸ»çÀ̽ŠȥÇÕ¹°(capsaicin 64.5%, dihydrocapsaicin 32.6%) 0, 0.0625, 0.125, 0.25, 0.5, 1%·Î ÷°¡ÇÑ »ç·á¸¦ 13ÁÖ°£ Åõ¿©ÇÑ °á°ú, ¸ðµç 󸮱¸¿¡¼­ »ç·á¼·Ãë·® ¹× üÁßÁõ°¡ °¨¼Ò°¡ °üÂûµÇ¾úÀ½

❍ (À¯Àüµ¶¼º) ĸ»çÀ̽ÅÀº in vitro, in vivo¿¡¼­ ¸ðµÎ À¯Àüµ¶¼ºÀÌ °üÂûµÊ
   - ĸ»çÀ̽Å(dihydrocapsaicin 20% ÇÔÀ¯)Àº Salmonella TA 98, TA 100, TA 1535¿¡ ´ëÇØ ´ë»çÈ°¼º°è Á¸Àç ÇÏ¿¡ ¸ðµÎ º¯ÀÌ¿ø¼ºÀ» ³ªÅ¸³»¾úÀ¸¸ç, Salmonella SD 1018, SD 7823Àº ´ë»çÈ°¼º°è°¡ Á¸ÀçÇÏÁö ¾ÊÀº Á¶°Ç¿¡¼­ º¯ÀÌ¿ø¼ºÀ» ³ªÅ¸³¿
   - Modified SOS microplate assay¿¡¼­ À¯Àüµ¶¼ºÀÌ °üÂûµÇ¾úÀ¸¸ç, Comet assay ¹× DNA fragmentation assay¿¡¼­µµ DNA ¼Õ»ó(human neuroblastoma cells)À» À¯µµÇÏ´Â °ÍÀ¸·Î °üÂûµÊ
   - ĸ»çÀ̽Å(dihydrocapsaicin 20% ÇÔÀ¯)Àº ¸¶¿ì½ºÀÇ °ñ¼ö¼¼Æ÷¸¦ ÀÌ¿ëÇÑ ¼ÒÇÙ½ÃÇè¿¡¼­ ´Ù¿°¼ºÀûÇ÷±¸ÀÇ ¼ÒÇÙÀ» À¯µµÇÏ°í, ¸¶¿ì½ºÀÇ ¸»ÃÊÇ÷¾×¿¡¼­ Á¤»ö¼Ò¼º ÀûÇ÷±¸ÀÇ ¼ÒÇÙ Áõ°¡ ¹× °ñ¼ö¼¼Æ÷¿¡¼­ Àڸſ°»öºÐü±³È¯(Sister Chromatid exchanges; SCEs)ÀÌ À¯ÀÇÀûÀ¸·Î Áõ°¡½ÃÅ°´Â °ÍÀ¸·Î °üÂûµÊ
   - ¶ÇÇÑ, ĸ»çÀ̽ÅÀº ¸¶¿ì½ºÀÇ º¹°­³» Åõ¿© ½ÃÇè¿¡¼­ DNA »ýÇÕ¼ºÀ» ÀúÇØÇÏ´Â °ÍÀ¸·Î °üÂûµÊ

❍ (¹ß¾Ï¼º) ¸¶¿ì½º¿¡ ĸ»çÀ̽ŠȥÇÕ¹°(capsaicin 64%, dihydrocapsaicin 32.6%) 0, 0.025, 0.083, 0.25%·Î ÷°¡ÇÑ »ç·á(¡Ö220mg/kg¡¤bw)¸¦ 79ÁÖ°£ Åõ¿©ÇÑ °á°ú, ¸ðµç 󸮱¸¿¡¼­ »ç·á¼·Ãë·® ¹× üÁßÁõ°¡ °¨¼Ò°¡ ³ªÅ¸³µÀ¸¸ç, ¹ß¾Ï¼º ±Ù°Å´Â °üÂûµÇÁö ¾Ê¾ÒÀ½
   - ĸ»çÀ̽Š¹× Ä¥¸®ÃßÃâ¹°Àº Á¾¾ç ÃËÁøÀÎÀڷμ­ ÀÛ¿ëÇÏ´Â °ÍÀ¸·Î º¸°íµÇ¾î ¸¶¿ì½ºÀÇ °£, À§ÀåÀÇ Á¾¾ç ÃËÁø ¿µÇâÀÌ °üÂûµÈ ¹Ù ÀÖÀ¸³ª,
   - ÀÌ¿Í´Â ¹Ý´ë·Î ĸ»çÀ̽ÅÀº ¹ß¾Ï¹°Áú ´ë»çÀÇ Á¶ÀýÀ» ÅëÇÑ ¾Ï Áõ½Ä ¾ïÁ¦ ¹°Áú·Î¼­ Ç×¾ÏÄ¡·á º¸Á¶¹°Áú·Îµµ Á¦¾ÈµÇ°í ÀÖÀ½

❍ (Human data) ¸ß½ÃÄÚ½ÃÀÇ ÀϹÝÀα¸¸¦ ´ë»óÀ¸·Î ½Ç½ÃÇÑ »ç·Ê´ëÁ¶±º ¿¬±¸(case-control study)¿¡¼­ Ä¥¸® ÆäÆÛ ¼·Ã뱺ÀÇ À§¾Ï ¹ß»ýÀ§Ç輺ÀÌ ºñ¼·Ã뱺¿¡ ºñÇØ 5.5¹è ³ôÀº °ÍÀ¸·Î Á¶»çµÊ(À§¾Ï»ç·Ê 220, ´ëÁ¶±¸ 752)
   - ÀεµÀÇ »ç·Ê´ëÁ¶±º ¿¬±¸(case-control study)¿¡¼­ ·¹µåÄ¥¸® ºÐ¸» ¼·Ã뱺ÀÇ ±¸°­, ÀεÎ, ½Äµµ ¹× ÈĵΠ¾Ï ¹ß»ýÀ§Ç輺ÀÌ ºñ¼·Ã뱺¿¡ ºñÇØ 2¡­3¹è ³ôÀº °ÍÀ¸·Î Á¶»çµÊ
  
¡îÄ¥¸® ¼·Ãë°¡ ³ôÀº Áý´ÜÀÇ °æ¿ì, »óºÎ À§Àå±â°üÀÇ ¾Ï ¹ß»ý À§Ç輺ÀÌ ³ôÀº °ÍÀ¸·Î º¸°íµÇ´Â °ÍÀº ĸ»çÀ̽ÅÀÇ Àڱؼº ¿µÇâ(irritating effect)¿¡¼­ ±âÀÎÇÏ´Â °ÍÀ¸·Î ÃßÁ¤

❍ (ÀÎü¾ÈÀü±âÁØÄ¡) ÇöÀç±îÁöÀÇ µ¶¼ºÀÚ·á·Î´Â ĸ»çÀ̽ÅÀÇ ÀÎü¾ÈÀü±âÁØÄ¡¸¦ ¼³Á¤ÇÒ ¼ö ¾øÀ½(SCF '02, EFSA '15)
   - ´Ù¸¸, Àεµ, ű¹, ¸ß½ÃÄÚ¿Í °°ÀÌ Ä¸»çÀ̽ÅÀÇ ¼·Ãë°¡ ³ôÀº ±¹°¡ÀÇ ¼·Ãë·®Àº 25¡­200mg/person/day Á¤µµÀ̸ç, ÀÌ °æ¿ì »óºÎ ¼ÒÈ­±â°ü ¾Ï ¹ß»ý°úÀÇ »ó°ü¼ºÀÌ º¸°íµÇ°í ÀÖÀ½
   - ¹Ý¸é¿¡ ĸ»çÀ̽ÅÀÇ 1ÀÏ ÃÖ´ë ¼·Ãë°¡ 1.5mg/person/dayÀÎ À¯·´ÀÇ °æ¿ì, Ä¥¸®¸¦ °¡²û ¼·ÃëÇÏ´Â °ÍÀÌ ¾Ï ¹ß»ýÀ² Áõ°¡¿Í °ü·ÃµÇÁö ¾ÊÀº °ÍÀ¸·Î º¸°íµÈ ¹Ù ÀÖÀ½
   - ±¹³» 1Àϼ·Ãë·®Àº ¾à 0.38¡­4.95mg/day·Î ÃßÁ¤µÈ ¹Ù ÀÖÀ¸¸ç, ¸Å¿î¸À ¶ó¸é ¼·Ãë ½Ã ¾à 60mg/day°¡ Áõ°¡ÇÒ ¼ö ÀÖÀ½(Park et al., '99)


 


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