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

Authors
KOMETANI T TANIMOTO H NISHIMURA T KANBARA I OKADA S
Citation
T. Kometani et al., GLUCOSYLATION OF CAPSAICIN BY CELL-SUSPENSION CULTURES OF COFFEA-ARABICA, Bioscience, biotechnology, and biochemistry, 57(12), 1993, pp. 2192-2193
Citations number
19
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
57
Issue
12
Year of publication
1993
Pages
2192 - 2193
Database
ISI
SICI code
0916-8451(1993)57:12<2192:GOCBCC>2.0.ZU;2-E
Abstract
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.