© Hippokrates Verlag Stuttgart
Biosynthese der Capsaicinoide in Capsicum annuum L. var. annuumII. Mitteilung: Bildung des Säurerestes der Capsaicinoide aus L-Valin, L-Leucin und L-IsoleucinBiosynthesis of Capsaicinoids in Capsicum annuum L. var. annuum:II. Formation of the Fatty Acid Moiety of the Capsaicinoids from L-Valine, L-Leucine and L-Isoleucine
30 March 2007 (online)
The biosynthesis of the branched fatty acid moiety of Capsaicinoids was examined by radioisotopic technique.
Labelled nordihydrocapsaicin (NDHC), homocapsaicin I (HC I) and homodihydrocapsaicin I (HDHC I) were isolated from Capsicum fruits which had been fed L-leucine-U-14C via cotton wicks inserted into the stems.
After the administration of L-i-leucine-U-14C radioactivity could be detected in the HC II- and HDHC II-fractions.
As L-valine serves as precursor of L-leucine, not only labelled capsaicin (C) and its dihydroderivative (DHC) resulted when L-valine-U-14C was fed, but also NDHC, HC I and HDHC I. The results demonstrate that valine, i-leucine and leucine are direct precursors of the respective even- and odd-numbered branched fatty acid moieties of the capsaicinoids.
Key Word Index
Capsicum annuum - Solanaceae - Capsaicinoids - Biosynthesis