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Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus by Kei Shimoda; Soonil Kwon; Akiko Utsuki; Shingo Ohiwa; Hisashi Katsuragi; Naoko Yonemoto; Hatsuyuki Hamada; Hiroki Hamada is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
What is Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus about?
The glycosylation of capsaicin and 8-nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-b-D-glucopyranoside (170 lg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-b-D-xylopyranosyl)-b-D-glucopyranoside (116 lg/g fr. wt of cells) and capsaicin 4-O-(6-O-a-L-arabinopyranosyl)-b-D-glucopyranoside (83 lg/g fr. wt of cells), were isolated from the cell suspension after three days of incubation with capsaicin. Two other compounds, 8-nordihydrocapsaicin 4-O-(6-O-b-D-xylopyranosyl)-b-D-glucopyranoside (171 lg/g fr. wt of cells) and 8-nordihydrocapsaicin 4-O-(6-O-a-L-arabinopyranosyl)-b-Dglucopyranoside (122 lg/g fr. wt of cells), together with the known 8-nordihydrocapsaicin 4-O-b-D-glucopyranoside (204 lg/g fr. wt of cells) were also isolated from the cell suspension after incubation with 8-nordihydrocapsaicin.
Who reads Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus?
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Kei Shimoda; Soonil Kwon; Akiko Utsuki; Shingo Ohiwa; Hisashi Katsuragi; Naoko Yonemoto; Hatsuyuki Hamada; Hiroki Hamada
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0031-9422)
- Published
- 2007
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)