Specific Synthesis of 5,5'-Dicapsaicin by Cell Suspension Cultures of Capsicum annuum Var. annuum (Chili Jalapeño Chigol) and Their Soluble and NaCl-Extracted Cell Wall Pro

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• 作者：Ví ; ctor M. Martí ; nez-Juá ; rez ; Neftali Ochoa-Alejo ; Edmundo Lozoya-Gloria ; Marí ; a L. Villarreal-Ortega ; Armando Ariza-Castolo ; Fernando J. Esparza-Garcí ; a ; and Graciano Ca
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：February 25, 2004
• 年：2004
• 卷：52
• 期：4
• 页码：972 - 979
• 全文大小：164K
• 年卷期：v.52,no.4(February 25, 2004)
• ISSN：1520-5118

文摘

HPLC-UV, ¹H NMR, ¹³C NMR, and ¹H-¹H COSY analyses revealed that exogenous capsaicin wasspecifically converted into 5,5'-dicapsaicin by both cell suspension cultures of Capsicum annuumvar. annuum (chili Jalapeño chigol) and their soluble and NaCl-extracted cell wall protein fractionsunder oxidative conditions. In cell suspension cultures 5,5'-dicapsaicin was found only in biomass ofcapsaicin-fed cultures. This compound has not been detected before either in fresh fruits or in invitro cultures of Capsicum. The transformation of capsaicin by different protein fractions revealedthat most of the enzymatic activity was located in the NaCl-extracted, or ionic cell wall bound, protein,and that it was strictly dependent on H₂O₂. These results might in part explain some previouslydescribed features of capsaicin production by in vitro cultures of Capsicum. The implications of theresults regarding the catabolism of capsaicinoids are discussed.Keywords: Capsaicin; 5,5'-dicapsaicin; capsaicinoids; Capsicum; chili pepper; capsaicin catabolism;capsaicin degradation; 5,5'-dicapsaicin NMR