Capsaicin impairs carcinogenesis of human intra- and extrahepatic cholangiocarcinoma cells

Introduction: Cholangiocarcinoma (CC) is a cancer disease which is increasing worldwide. Capsaicin (N-vanillyl-8-methyl-1-nonenamide), the most abundant pungent molecule produced by pepper plants, represents an important ingredient in spicy foods consumed throughout the world. It is well reported that capsaicin has anti-proliferative effects on various human malignancies like leukemia esophageal carcinoma, gastric cancer, pancreatic cancer, colon carcinoma and breast cancer. The aim of the present study is to explore the anti-tumor activity of capsaicin in human CC cell lines.

Methods: We analyzed the effect of capsaicin by testing different dosages on CC's growth and epithelial plasticity by using WST-1 assay, wound healing assay, invasion assay, colony formation assay and apoptosis assay respectively.

Results: Capsaicin can block cell proliferation, migration, invasion and colony formation. Capsaicin also attenuates epithelial mesenchymal transition and induces apoptosis in a dose- and time-dependent manner.

Conclusion: Our data demonstrate that treatment with capsaicin can successfully decrease the carcinogenesis of CC cells in vitro. Our results suggest that capsaicin may be an effective and promising antitumor against solid human cholangiocarcinomas.