TITLE:
Synthesis of Capsaicin Oligosaccharides and Their Anti-Allergic Activity——Synthesis of Capsaicin Oligosaccharides as Anti-Allergic Food-Additives
AUTHORS:
Kei Shimoda, Naoji Kubota, Masaaki Akagi
KEYWORDS:
Glycosylation; Capsaicin; Lactobacillus Delbrueckii; CGTase; Anti-Allergic Activity
JOURNAL NAME:
Advances in Chemical Engineering and Science,
Vol.2 No.1,
December
31,
2011
ABSTRACT: 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.