TY  - BOOK
AU  - Shimoda,K.
AU  - Kwon,S.
AU  - Utsuki,A.
AU  - Ohiwa,S.
AU  - Katsuragi,H.
AU  - Yonemoto,N.
AU  - Hamada,H.
AU  - Hamada,H.
TI  - Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus
KW  - CATHARANTHUS ROSEUS
KW  - APOCYNACEAE
KW  - CULTURED PLANT CELLS
KW  - GLYCOSYLATION
KW  - CAPSAICIN
KW  - 8-NORDIHYDROCAPSAICIN
KW  - B-GLUCOSIDE
KW  - B-PRIMEVEROSIDE
KW  - B-VICIANOSIDE
N2  - 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
UR  - https://drive.google.com/file/d/19BCYK7kVgmfMu5LdYjgZhW6s3PW2lFic/view?usp=drivesdk
ER  -