Synthesis of Capsaicin Oligosaccharides and Their Anti-Allergic Activity<br>——Synthesis of Capsaicin Oligosaccharides as Anti-Allergic Food-Additives

• 作者: Kei Shimoda Masaaki Akagi Naoji Kubota
• 来源期刊: 化学工程与科学期刊(英文)
• 学科: 医学
• 关键词: Glycosylation CAPSAICIN Lactobacillus Delbrueckii CGTase Anti-Allergic ACTIVITY
• 年，卷（期）: 2012,（1）
• 页码范围: 45-49
• 页数: 5页
• 分类号: R73

摘要

The production of β-maltooligosaccharides of capsaicin was investigated using Lactobacillus delbrueckii and cyclodextrin glucanotransferase (CGTase) as biocatalysts. The cells of L. delbrueckii glucosylated capsaicin to give its β-glucoside. The β-glucoside of capsaicin was converted into the corresponding β-maltoside and β-maltotrioside by CGTase. On the other hand, β-melibioside and β-isomaltoside of capsaicin, which were two new compounds, were synthesized by chemical glycosylation. The β-glucoside, β-maltoside, β-melibioside, and β-isomaltoside of capsaicin showed inhibitory effects on IgE antibody production.