T. Kometani et al., GLUCOSYLATION OF CAPSAICIN BY CELL-SUSPENSION CULTURES OF COFFEA-ARABICA, Bioscience, biotechnology, and biochemistry, 57(12), 1993, pp. 2192-2193
Capsaicin was converted into the corresponding glucoside when administ
ered to cell suspension cultures of Coffea arabica cultured in a modif
ied Murashige and Skoog's medium with 5 mum 2,4-dichlorophenoxyacetic
acid and 0.5 mum kinetin. The glucoside was identified as capsaicin-be
ta-D-glucopyranoside by FAB-MS, H-1-NMR, and hydrolysis with alpha- an
d beta-glucosidases. The pungency of the glucoside was approximately 1
/100 of that of capsaicin.