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.
Highlights
Plants of the Capsicum species have been important sources of food, spices, and medicines for centuries worldwide
This paper describes the production of capsaicin maltooligosaccharides, and capsaicin β-melibioside and β-isomaltoside, which were two new compounds, by biocatalytic or chemical glycosylation
We report the antiallergic activity, i.e., inhibitory effects on IgE antibody formation, of the capsaicin oligosaccharides
Summary
Plants of the Capsicum species have been important sources of food, spices, and medicines for centuries worldwide. Capsaicinoids are scarcely soluble in water and poorly absorbed after oral administration. These disadvantages prevent capsaicinoids from being used as food additives and medicines. Glycosylation allows the conversion of water-insoluble and unstable organic compounds into the corresponding water-soluble and stable ones to improve their bioavailability and pharmacological properties [7,8,9,10,11,12,13,14,15,16]. Glycosides of functional food-ingredients have been, recently, reported to show anti-allergic activity [17,18,19]. We report the antiallergic activity, i.e., inhibitory effects on IgE antibody formation, of the capsaicin oligosaccharides
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