GLUCOSYLATION OF CAPSAICIN BY CELL-SUSPENSION CULTURES OF COFFEA-ARABICA

被引：24
|
作者：
KOMETANI, T
TANIMOTO, H
NISHIMURA, T
KANBARA, I
OKADA, S
机构：
[1] Biochemical Research Laboratory, Ezaki Glico Co., Ltd., Osaka 555, Utajima 4-6-5, Nishiyodogawa
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1993年 / 57卷 / 12期
关键词：
D O I：
10.1271/bbb.57.2192
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 was converted into the corresponding glucoside when administered to cell suspension cultures of Coffea arabica cultured in a modified Murashige and Skoog's medium with 5 mum 2,4-dichlorophenoxyacetic acid and 0.5 mum kinetin. The glucoside was identified as capsaicin-beta-D-glucopyranoside by FAB-MS, H-1-NMR, and hydrolysis with alpha- and beta-glucosidases. The pungency of the glucoside was approximately 1/100 of that of capsaicin.
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收藏
页码：2192 / 2193
页数：2
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