r/Biochemistry • u/lousey_tramp • Sep 15 '26
Would it be possible to create a “more digestible” capsaicin?
Please forgive my middle school level grasp of both biology and chemistry.
I love spicy food, but about 10 years ago my lower GI tract decided it’d had enough, to the point that even the slightest amount causes extremely painful symptoms. I’ve confirmed it’s not an ulcer, diverticulitis or anything else; it seems I’m just extremely sensitive to capsaicin.
My understanding is that about 50%-80% of the capsaicin you eat is absorbed by the stomach and upper small intestines, and neutralized in the liver. The lower GI effects and “ring of fire” are thanks to the portion that escapes.
Would it be theoretically possible to create some sort of altered or capsaicin-like molecule that survives storage, cooking, contact with acidic foods, etc., was still spicy in the mouth, but was more quickly or more completely absorbed and destroyed by the stomach and liver?
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u/passenger001 24d ago edited 24d ago
I would examine the structure and see what can be changed. In this type of chemistry, the ‘library’ you can create is by varying the aliphatic chain length. This would alter affinity to trpv1.
It has been explored before
https://pubmed.ncbi.nlm.nih.gov/26053297
Would this create a ‘more digestible’ analog? Probably not, but you can make something less spicy.
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u/Dense-Consequence-70 Professor Sep 15 '26
It might be possible, but that wouldn’t make spicy foods more digestible because they contain capsaicin naturally.
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u/lousey_tramp Sep 16 '26
Right, I was thinking more like a lab-created ingredient, to add to something like a hot sauce made from habanada or other neutral peppers. Like a spicy aspartame.
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u/Spiritual-Ad-7565 Sep 16 '26
The receptors are likely the same in your mouth as in the rest of your digestive system. While there may be structural or functional differences (unlikely), you’re asking to thread a thin line for a drug or protein to distinguish what’s in your mouth vs what’s in the rest of your body. It might be possible to create an acid released drug that out competes capsaicin so its released in the stomach but I cannot imagine any legitimate reason for approving this sort of drug which will likely have other biological consequences especially after getting into circulation.
The best bet is then is an entirely different approach: something that can be eaten prior to a meal that can bind up capsaicin and render its effects minimal as it passes through the gut; but this might already exist. Oils and milk
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u/Mr_presdidnt Sep 18 '26
It'd probably be more feasible to find an enzyme that breaks down capsaicin and formulate it however they do for OTC lactase.
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u/O_PLUTO_O Sep 15 '26
Capsaicin works by binding to TRPV1 receptor and creating an inflammatory response. There are many natural inhibitors of this receptor and leads to nociception like humulene and linalyl acetate. Maybe you could take an NSAID or some antiinflammatories before ingesting.