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Synthesis of Capsaicin Oligosaccharides and Their Anti-Allergic Activity<br>——Synthesis of Capsaicin Oligosaccharides as Anti-Allergic Food-Additives
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Advances in Chemical Engineering and Science·Volume 02 (2011)·Pages 45–49·Published 3 November 2011·DOI10.4236/aces.2012.21006
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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.
KeywordsGlycosylationCapsaicin<i>Lactobacillus Delbrueckii</i>CGTaseAnti-Allergic Activity
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