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. 2020 Jun 8;10:9164. doi: 10.1038/s41598-020-66009-6

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Effect of capsaicinoids on amyloidogenic processing of APP in different cell lines. (a) Capsaicin, natural compound and DHC were incubated on SH-SY5Y APP⁶⁹⁵ (n ≥ 9) cells and Aβ protein levels were analyzed in comparison to control treated cells by WB. (b) COS7 APP⁶⁹⁵ cells were treated with capsaicin and natural compound and levels of Aβ were determined (n ≥ 4). (c) Protein levels of Aβ were examined after incubation of capsaicin in SH-SY5Y C99 cells (n = 14). (d) sAPPβ and β-CTF protein levels were analyzed in SH-SY5Y APP⁶⁹⁵ cells after capsaicin treatment (n = 3). (e) Protein levels of sAPPα were analyzed in SH-SY5Y APP⁶⁹⁵ cells after capsaicin treatment in comparison to solvent control by WB (n = 5). Representative signals are illustrated on the right, respectively. Error bars represent the standard error of the mean. Asterisks show the statistical significance calculated by unpaired Student’s t test or ANOVA (*p ≤ 0.05; **p ≤ 0.01; ***p ≤ 0.001).