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

Kei Shimoda, Naoji Kubota, Masaaki Akagi

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DOI: 10.4236/aces.2012.21006                

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.

Keywords

Glycosylation; Capsaicin; Lactobacillus Delbrueckii; CGTase; Anti-Allergic Activity

Conflicts of Interest

The authors declare no conflicts of interest.

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