Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus
- PhytoChemistry, 68(10), p.1391-1396, 2007 .
The glycosylation of capsaicin and 8-nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-b-D-glucopyranoside (170 lg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-b-D-xylopyranosyl)-b- D-glucopyranoside (116 lg/g fr. wt of cells)and capsaicin 4-O-(6-O-a-L-arabinopyranosyl)-b-D-glucopyranoside (83 lg/g fr. wt of cells), were isolated from the cell suspension after three days of incubation with capsaicin. Two other compounds, 8-nordihydrocapsaicin 4-O- (6-O-b-D-xylopyranosyl)-b-D-glucopyranoside (171 lg/g fr. wt of cells)and 8-nordihydrocapsaicin O-(6-O-a-L-arabinopyranosyl)-b-Dglucopyranoside (122 lg/g fr. wt of cells), together with the known 8-nordihydrocapsaicin 4-O-b-D-glucopyranoside (204 lg/g fr. wt of cells)were also isolated from the cell suspension after incubation with 8-nordihydrocapsaicin.