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Updated: Sep 21, 2025
High-throughput Assay to Phenotype Salmonella enterica Typhimurium Association, Invasion, and Replication in Macrophages
Published on: August 11, 2014
Capsaicin Potently Blocks Salmonella typhimurium Invasion of Vero Cells
Joseph A Ayariga1,2, Daniel A Abugri2,3,4, Balagopal Amrutha5
1The Biomedical Engineering Program, College of Science, Technology, Engineering and Mathematics (C-STEM), Alabama State University, Montgomery, AL 36104, USA.
Abstract:
Salmonella typhimurium (S. typhimurium) is one of the major food and waterborne bacteria that causes several health outbreaks in the world. Although there are few antibiotics against this bacterium, some of these drugs are challenged with resistance and toxicity. To mitigate this challenge, our group explored the ethnomedicinal/herbalism knowledge about a certain spice used in Northern Ghana in West Africa against bacterial and viral infection. This plant is Capsicum chinense (C. chinense). The plant is one of the commonest food spices consumed across the world. The seed of the plant contains both capsaicin and dihydrocapsaicin. Apart from capsaicin and dihydrocapsaicin, other major capsaicinoids in C. chinense include nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. In this pilot work, we investigated the antibacterial activity of pure capsaicin and capsaicin extract obtained from C. chinense against S. typhimurium in vitro. Capsaicin extract showed potent inhibition of S. typhimurium growth at concentrations as low as 100 ng/mL, whereas pure capsaicin comparatively showed poorer inhibition of bacteria growth at such a concentration. Interestingly, both capsaicin extract and pure capsaicin were found to potently block a S. typhimurium invasion of the Vero cell in vitro. Taken together, we believed that capsaicin might work synergistically with dihydrocapsaicin or the other capsaicinoids to inhibit S. typhimurium growth, whereas individually, capsaicin or dihydrocapsaicin could potently block the bacteria entry and invasion of Vero cells.
Insights
Capsicum chinense extract shows potent antibacterial activity against Salmonella typhimurium. This spice may offer a natural alternative for combating bacterial infections and preventing pathogen invasion.
Area of Science:
- Microbiology
- Pharmacology
- Ethnomedicine
Background:
- Salmonella typhimurium is a significant foodborne pathogen causing global health issues.
- Antibiotic resistance and toxicity necessitate the exploration of alternative antimicrobial agents.
- Traditional ethnomedicinal knowledge highlights Capsicum chinense as a potential remedy.
Purpose of the Study:
- To investigate the in vitro antibacterial activity of Capsicum chinense extract and pure capsaicin against Salmonella typhimurium.
- To evaluate the efficacy of Capsicum chinense components in blocking Salmonella typhimurium invasion of host cells.
Main Methods:
- Preparation of capsaicin extract from Capsicum chinense seeds.
- In vitro testing of antibacterial activity of the extract and pure capsaicin against Salmonella typhimurium.
- Assessment of the ability of capsaicin and its extract to inhibit Salmonella typhimurium invasion of Vero cells.
Main Results:
- Capsicum chinense extract demonstrated potent inhibition of Salmonella typhimurium growth at 100 ng/mL.
- Pure capsaicin showed less potent inhibition of bacterial growth compared to the extract at the same concentration.
- Both the extract and pure capsaicin effectively blocked Salmonella typhimurium invasion of Vero cells in vitro.
Conclusions:
- Capsicum chinense extract possesses significant antibacterial properties against Salmonella typhimurium.
- Capsaicin, potentially in synergy with other capsaicinoids, may inhibit bacterial growth.
- Individual capsaicinoids like capsaicin and dihydrocapsaicin can effectively block bacterial entry and invasion of host cells.
