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Synthesis of Capsaicin Oligosaccharides and Their Anti-Allergic Activity
——Synthesis of Capsaicin Oligosaccharides as Anti-Allergic Food-Additives

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DOI: 10.4236/aces.2012.21006    4,636 Downloads   8,822 Views   Citations

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.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

K. Shimoda, N. Kubota and M. Akagi, "Synthesis of Capsaicin Oligosaccharides and Their Anti-Allergic Activity
——Synthesis of Capsaicin Oligosaccharides as Anti-Allergic Food-Additives," Advances in Chemical Engineering and Science, Vol. 2 No. 1, 2012, pp. 45-49. doi: 10.4236/aces.2012.21006.

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