ENZYMATIC SYNTHESIS OF CAPSAICIN 4-O-β-XYLOOLIGOSACCHARIDES BY β-XYLOSIDASE FROM ASPERGILLUS SP.

被引：4

作者：

Katsuragi, Hisashi ^{[2
]}

Shimoda, Kei ^{[3
]}

Yamamoto, Ryohei ^{[1
]}

Ohara, Takahiro ^{[1
]}

Hamada, Hiroki ^{[1
]}

机构：

[1] Okayama Univ Sci, Dept Life Sci, Fac Sci, Kita Ku, Okayama 7000005, Japan

[2] Sunny Hlth Co Ltd, Chuo Ku, Tokyo 1030028, Japan

[3] Oita Univ, Fac Med, Dept Chem, Oita 8795593, Japan

来源：

ACTA BIOLOGICA HUNGARICA | 2011年 / 62卷 / 02期

关键词：

Xylosylation; capsaicin; beta-xylooligosaccharide; beta-xylosidase; CAPSICUM FRUITS; CULTURED-CELLS; RED-PEPPER; METABOLISM;

D O I：

10.1556/ABiol.62.2011.2.5

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Capsaicin 4-O-beta-xylooligosaccharides were synthesized by a biocatalytic xylosylation using Aspergillus sp. beta-xylosidase. Capsaicin was converted into three new capsaicin glycosides, i.e. capsaicin 4-O-beta-xyloside, capsaicin 4-O-beta-xylobioside, and capsaicin 4-O-beta-xylotrioside in 15, 12 and 10% yield, respectively. All products were isolated from the reaction mixtures by preparative HPLC. The structures of the products were determined by NMR spectroscopic method.

引用

页码：151 / 155

页数：5

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