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K. Shimoda and H. Hamada, “Enzymatic Synthesis and Anti- Allergic Activities of Curcumin Oligosaccharides,” Biochemistry Insights, Vol. 2010, No. 3, 2010, pp. 1-5.

has been cited by the following article:

• 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.