Martínez-Juárez Víctor M, Ochoa-Alejo Neftali, Lozoya-Gloria Edmundo, Villarreal-Ortega María L, Ariza-Castolo Armando, Esparza-García Fernando J, Calva-Calva Graciano
Departamento de Biotecnología, Centro de Investigación y de Estudios Avanzados del IPN, Avenia IPN 2508, C.P. 07360 México DF, Mexico.
J Agric Food Chem. 2004 Feb 25;52(4):972-9. doi: 10.1021/jf035214p.
HPLC-UV, (1)H NMR, (13)C NMR, and (1)H-(1)H COSY analyses revealed that exogenous capsaicin was specifically converted into 5,5'-dicapsaicin by both cell suspension cultures of Capsicum annuum var. annuum (chili Jalapeño chigol) and their soluble and NaCl-extracted cell wall protein fractions under oxidative conditions. In cell suspension cultures 5,5'-dicapsaicin was found only in biomass of capsaicin-fed cultures. This compound has not been detected before either in fresh fruits or in in vitro cultures of Capsicum. The transformation of capsaicin by different protein fractions revealed that most of the enzymatic activity was located in the NaCl-extracted, or ionic cell wall bound, protein, and that it was strictly dependent on H(2)O(2). These results might in part explain some previously described features of capsaicin production by in vitro cultures of Capsicum. The implications of the results regarding the catabolism of capsaicinoids are discussed.
高效液相色谱-紫外检测、氢核磁共振（¹H NMR）、碳核磁共振（¹³C NMR）以及氢-氢化学位移相关谱（¹H-¹H COSY）分析表明，在氧化条件下，外源辣椒素被辣椒（辣椒变种灯笼椒奇戈尔）的细胞悬浮培养物及其可溶性和经氯化钠提取的细胞壁蛋白组分特异性转化为5,5'-二辣椒素。在细胞悬浮培养物中，5,5'-二辣椒素仅在添加辣椒素的培养物的生物量中被发现。该化合物在新鲜辣椒果实或辣椒的体外培养物中均未被检测到过。不同蛋白组分对辣椒素的转化表明，大部分酶活性存在于经氯化钠提取的或与离子细胞壁结合的蛋白中，并且其严格依赖于过氧化氢。这些结果可能部分解释了辣椒体外培养物中辣椒素产生的一些先前描述的特征。讨论了这些结果对辣椒素类物质分解代谢的影响。
