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090			_aB-8904
245	1	0	_aGlycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus
490	0		_vPhytoChemistry, 68(10), p.1391-1396, 2007
520	3		_aThe 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.
650	1	4	_aCATHARANTHUS ROSEUS
650	1	4	_aAPOCYNACEAE
650	1	4	_aCULTURED PLANT CELLS
650	1	4	_aGLYCOSYLATION
650	1	4	_aCAPSAICIN
650	1	4	_a8-NORDIHYDROCAPSAICIN
650	1	4	_aB-GLUCOSIDE
650	1	4	_aB-PRIMEVEROSIDE
650	1	4	_aB-VICIANOSIDE
700	1	2	_aShimoda, K.
700	1	2	_aKwon, S.
700	1	2	_aUtsuki, A.
700	1	2	_aOhiwa, S.
700	1	2	_aKatsuragi, H.
700	1	2	_aYonemoto, N.
700	1	2	_aHamada, H.
700	1	2	_aHamada, H.
856	4	0	_uhttps://drive.google.com/file/d/19BCYK7kVgmfMu5LdYjgZhW6s3PW2lFic/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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