Preparation of a new pepper: chemoenzymatic synthesis of capsaicin oligosaccharide and 8-nordihydrocapsaicin oligosaccharide

被引：12
|
作者：
Hamada, H
Nishida, K
Furuya, T
Ishihara, K
Nakajima, N
机构：
[1] Okayama Univ Sci, Dept Appl Sci, Okayama 7000005, Japan
[2] Kyoto Univ Educ, Dept Chem, Fushimi Ku, Kyoto 6128522, Japan
[3] Okayama Prefectural Univ, Grad Sch Hlth Welf, Okayama 7191197, Japan
来源：
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC | 2001年 / 16卷 / 02期
关键词：
capsaicin; 8-nordihydrocapsaicin; oligosaccharide; glycosylation; CGTase;
D O I：
10.1016/S1381-1177(01)00046-7
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Capsaicin and 8-nordihydrocapsaicin were readily converted into the corresponding monoglucosides (capsaicin beta -D-glucopyranoside and 8-nordihydrocapsaicin beta -D-glucopyranoside) with tetraacetyl-alpha -D-glucose fluoride (TAGF) in the presence of BF3.OEt2. Furthermore, capsaicin oligosaccharides and 8-nordihydrocapsaicin oligosaccharides were synthesized from their monoglucosides by a cyclodextrin glucanotransferase (CGTase)-catalyzed glycosylation for the preparation of higher water-soluble capsaicinoids. (C) 2001 Elsevier Science B.V. All rights reserved.
引用
收藏
页码：115 / 119
页数：5
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