长春花培养细胞对辣椒素和8-去甲二氢辣椒素的糖基化作用。

Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus.

作者信息

Shimoda Kei, Kwon Soonil, Utsuki Akiko, Ohiwa Shingo, Katsuragi Hisashi, Yonemoto Naoko, Hamada Hatsuyuki, Hamada Hiroki

机构信息

Department of Pharmacology and Therapeutics, Faculty of Medicine, Oita University, 1-1 Hasama-machi, Oita 879-5593, Japan.

出版信息

Phytochemistry. 2007 May;68(10):1391-6. doi: 10.1016/j.phytochem.2007.03.005. Epub 2007 Apr 20.

DOI:10.1016/j.phytochem.2007.03.005

PMID:17449077

Abstract

The glycosylation of capsaicin and 8-nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-beta-d-glucopyranoside (170 microg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (116 microg/g fr. wt of cells) and capsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (83 microg/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-beta-D-xylopyranosyl)-beta-D-glucopyranoside (171 microg/g fr. wt of cells) and 8-nordihydrocapsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (122 microg/g fr. wt of cells), together with the known 8-nordihydrocapsaicin 4-O-beta-D-glucopyranoside (204 microg/g fr. wt of cells) were also isolated from the cell suspension after incubation with 8-nordihydrocapsaicin.

摘要

利用长春花培养细胞对辣椒素和8-去甲二氢辣椒素的糖基化作用进行了研究。除了辣椒素4-O-β-D-吡喃葡萄糖苷（170微克/克细胞鲜重）外，在与辣椒素孵育三天后的细胞悬浮液中，还分离出了生物转化产物辣椒素4-O-(6-O-β-D-吡喃木糖基)-β-D-吡喃葡萄糖苷（116微克/克细胞鲜重）和辣椒素4-O-(6-O-α-L-阿拉伯吡喃糖基)-β-D-吡喃葡萄糖苷（83微克/克细胞鲜重）。在与8-去甲二氢辣椒素孵育后的细胞悬浮液中，还分离出了另外两种化合物8-去甲二氢辣椒素4-O-(6-O-β-D-吡喃木糖基)-β-D-吡喃葡萄糖苷（171微克/克细胞鲜重）和8-去甲二氢辣椒素4-O-(6-O-α-L-阿拉伯吡喃糖基)-β-D-吡喃葡萄糖苷（122微克/克细胞鲜重），以及已知的8-去甲二氢辣椒素4-O-β-D-吡喃葡萄糖苷（204微克/克细胞鲜重）。